Naseer Ahmad Bhat

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Publications (24)

• Effect of apricot, guar and locust bean gum hydrocolloids on pasting, antioxidant, rheology, thermal and sensory properties of gluten-free breads
  Bioactive Carbohydrates and Dietary Fibre 2024 DOI: 10.1016/j.bcdf.2023.100397
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• Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes
  Journal of Food Science and Technology 2022 DOI: 10.1007/s13197-021-05267-2
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• Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour
  Food Science and Technology International 2022 DOI: 10.1177/10820132211069244
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• Enhancing the nutraceutical potential of Himalayan cheese (kradi) through saffron fortification
  Food Bioscience 2021 DOI: 10.1016/j.fbio.2021.101409
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• Gluten-free bread technology
  Gluten-free Bread Technology 2021 DOI: 10.1007/978-3-030-73898-3
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• Gluten-free minor cereals of Himalayan origin: Characterization, nutraceutical potential and utilization as possible anti-diabetic food for growing diabetic population of the world
  Food Hydrocolloids 2021 DOI: 10.1016/j.foodhyd.2020.106402
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• Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids
  Food Science and Technology International 2021 DOI: 10.1177/1082013220980594
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• Effect of gamma-irradiation on the thermal, rheological and antioxidant properties of three wheat cultivars grown in temperate Indian climate
  Radiation Physics and Chemistry 2020 DOI: 10.1016/j.radphyschem.2020.108953
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• Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya
  Food Bioscience 2020 DOI: 10.1016/j.fbio.2020.100541
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• Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies
  Heliyon 2020 DOI: 10.1016/j.heliyon.2019.e03042
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