Kaunsar Jabeen Shinwari

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Publications (5)

• Rheological and physico-chemical properties of a reduced-sugar sapodilla (Manilkara zapota L.) jam processed under high-hydrostatic pressure
  Journal of Food Process Engineering 2020 DOI: 10.1111/JFPE.13388
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• Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage
  Journal of Food Measurement and Characterization 2019 DOI: 10.1007/s11694-018-9959-1
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• Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review
  Trends in Food Science and Technology 2018 DOI: 10.1016/j.tifs.2018.02.002
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• Thermal-assisted high hydrostatic pressure extraction of nutraceuticals from saffron (Crocus sativus): Process optimization and cytotoxicity evaluation against cancer cells
  Innovative Food Science and Emerging Technologies 2018 DOI: 10.1016/j.ifset.2018.07.003
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• Effect of combined high pressure-temperature treatments on bioactive compounds in fruit purées
  Innovative Processing Technologies for Foods with Bioactive Compounds 2016
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