Rajni Saini

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Publications (11)

• Jackfruit seed starch (JFSS): extraction, structural properties, functional modifications, and applications in food systems—a review
  Journal of Food Measurement and Characterization 2026 DOI: 10.1007/s11694-026-04657-4
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• Optimising Processing Technologies for Coloured-Skinned Potato Wedges: Analysis of Bioactive Compounds, Structural Integrity, and Sensory Properties
  Potato Research 2025 DOI: 10.1007/s11540-025-09858-w
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• Cultivating blue food proteins: Innovating next-generation ingredients from macro and microalgae
  Biocatalysis and Agricultural Biotechnology 2024 DOI: 10.1016/j.bcab.2024.103278
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• Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review
  Food Control 2023 DOI: 10.1016/j.foodcont.2023.109933
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• Emerging Innovative Processing Technologies for Quality Preservation of Carrot and By-Products: A Review Focused on Therapeutic Benefits and Functional Approach
  Food and Bioprocess Technology 2023 DOI: 10.1007/s11947-023-03236-5
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• Jamun (Syzygium cumini (L.) Skeels): The conventional underutilized multifunctional plant-an exotic gleam into its food and functional significance
  Industrial Crops and Products 2023 DOI: 10.1016/j.indcrop.2022.115873
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• The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties
  Frontiers in Nutrition 2023 DOI: 10.3389/fnut.2023.1178797
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• Deep eutectic solvents: The new generation sustainable and safe extraction systems for bioactive compounds in agri food sector: An update
  Journal of Food Processing and Preservation 2022 DOI: 10.1111/jfpp.16250
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• Plant Secondary Metabolites: Their Food and Therapeutic Importance
  Plant Secondary Metabolites: Physico-Chemical Properties and Therapeutic Applications 2022 DOI: 10.1007/978-981-16-4779-6_12
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• Vegetable microgreens: The gleam of next generation super foods, their genetic enhancement, health benefits and processing approaches
  Food Research International 2022 DOI: 10.1016/j.foodres.2022.111038
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