Graphene derivatives: Properties and potential food applications von Joshi, Swati, Bobade, Hanuman, Sharma, Rajan, Sharma, Savita

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Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination von Singh, Arashdeep, Bobade, Hanuman, Sharma, Savita, Singh, Baljit, Gupta, Antima

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Ball-milling: A sustainable and green approach for starch modification von Bangar, Sneh Punia, Singh, Arashdeep, Ashogbon, Adeleke Omodunbi, Bobade, Hanuman

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Molecular morphology & interactions, functional properties, rheology and in vitro digestibility of ultrasonically modified pearl millet and sorghum starches von Sharma, Savita, Thakur, Kavita, Sharma, Rajan, Bobade, Hanuman

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Influence of extruded whole wheat flour addition on quality characteristics of pasta von Kaur, Harmandeep, Bobade, Hanuman, Sharma, Rajan, Sharma, Savita

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Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour‐based expanded snacks von Bobade, Hanuman, Singh, Arashdeep, Sharma, Savita, Gupta, Antima, Singh, Baljit

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Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey von Bobade, Hanuman, Singh, Arashdeep, Sharma, Savita, Gupta, Antima, Singh, Baljit

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Transformative effects of lactic acid fermentation on maize and quality protein maize: Phytochemical characterization, functional properties, and structural features von Sharma, Kritika, Sharma, Savita, Sharma, Rajan, Bobade, Hanuman, Singh, Baljit, Kumar, Ramesh

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Characterization of bioprocessed white and red sorghum flours: Anti‐nutritional and bioactive compounds, functional properties, molecular, and morphological features von Sharma, Rajan, Sharma, Savita, Bhandari, Manisha, Bobade, Hanuman, Sohu, R S, Singh, Baljit

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Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity von Sahni, Prashant, Sharma, Savita, Singh, Baljit, Bobade, Hanuman

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Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural... von Hanuman, Bobade, Singh, Arashdeep, Sharma, Savita, Gupta, Antima, Singh, Baljit

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Enrichment of pasta with Pangasianodon hypophthalmus protein isolate for improved sustainability, nutrition, and quality von Saini, Mandeep, Singh, Arashdeep, Sharma, Tamanna, Surasani, Vijay Kumar Reddy, Kumar, Vikas, Bobade, Hanuman

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Accelerated aging of paddy through optimized ultrasonication parameters: a response surface methodology approach von Kaur, Ramandeep, Bobade, Hanuman, Sharma, Savita, Kalia, Anu

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Rheological Behavior of Honey-Cereal Extrudates as a Function of Extrusion Processing Parameters von Bobade, Hanuman, Sharma, Savita, Singh, Baljit

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Quality Characterization of Brown Rice Pasta Supplemented with Vital Gluten and Hydrocolloides von Kaur, Navjot, Sharma, Savita, Yadav, Deep Narayan, Bobade, Hanuman, Singh, Baljit

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