Sharma P - Search Results

1

Biochemical assessment of oat genotypes revealed variability in grain quality with nutrition and crop improvement implications.

Poonia A, Phogat DS, Versha, Nagar S, Sharma P, Kumar V. Poonia A, et al. Among authors: sharma p. Food Chem. 2022 May 30;377:131982. doi: 10.1016/j.foodchem.2021.131982. Epub 2022 Jan 4. Food Chem. 2022. PMID: 34999462

2

Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour.

Gujral HS, Sharma P, Gill BS, Kaur S. Gujral HS, et al. Among authors: sharma p. Food Chem. 2013 Jun 1;138(2-3):1400-6. doi: 10.1016/j.foodchem.2012.09.115. Epub 2012 Nov 8. Food Chem. 2013. PMID: 23411260

3

Bioactive compounds of beetroot and utilization in food processing industry: A critical review.

Chhikara N, Kushwaha K, Sharma P, Gat Y, Panghal A. Chhikara N, et al. Among authors: sharma p. Food Chem. 2019 Jan 30;272:192-200. doi: 10.1016/j.foodchem.2018.08.022. Epub 2018 Aug 11. Food Chem. 2019. PMID: 30309532 Review.

4

Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta.

Panghal A, Kaur R, Janghu S, Sharma P, Sharma P, Chhikara N. Panghal A, et al. Among authors: sharma p. Food Chem. 2019 Aug 15;289:723-728. doi: 10.1016/j.foodchem.2019.03.081. Epub 2019 Mar 22. Food Chem. 2019. PMID: 30955672

5

Assessment of diversity in anti-nutrient profile, resistant starch, minerals and carbohydrate components in different ricebean (Vigna umbellata) accessions.

Sharma P, Goudar G, Kumar Chandragiri A, Ananthan R, Subhash K, Chauhan A, Longvah T, Singh M, Bhardwaj R, Parida SK, Singh AK, Gayacharan, Chattopadhyay D. Sharma P, et al. Food Chem. 2023 Mar 30;405(Pt A):134835. doi: 10.1016/j.foodchem.2022.134835. Epub 2022 Nov 4. Food Chem. 2023. PMID: 36356361

6

Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour.

Wani IA, Gani A, Tariq A, Sharma P, Masoodi FA, Wani HM. Wani IA, et al. Among authors: sharma p. Food Chem. 2016 Apr 15;197(Pt A):345-52. doi: 10.1016/j.foodchem.2015.10.125. Epub 2015 Oct 26. Food Chem. 2016. PMID: 26616959

7

Fatty acid profile of edible oils and fats consumed in India.

Dorni C, Sharma P, Saikia G, Longvah T. Dorni C, et al. Among authors: sharma p. Food Chem. 2018 Jan 1;238:9-15. doi: 10.1016/j.foodchem.2017.05.072. Epub 2017 May 20. Food Chem. 2018. PMID: 28867107

8

Anti-staling effects of β-glucan and barley flour in wheat flour chapatti.

Sharma P, Gujral HS. Sharma P, et al. Food Chem. 2014 Feb 15;145:102-8. doi: 10.1016/j.foodchem.2013.08.021. Epub 2013 Aug 14. Food Chem. 2014. PMID: 24128455

9

Bioactive compounds and pharmacological and food applications of Syzygium cumini - a review.

Chhikara N , Kaur R , Jaglan S , Sharma P , Gat Y , Panghal A . Chhikara N , et al. Among authors: sharma p. Food Funct. 2018 Dec 13;9(12):6096-6115. doi: 10.1039/c8fo00654g. Food Funct. 2018. PMID: 30379170 Review.

10

Effect of processing on barley β-glucan content, its molecular weight and extractability.

Goudar G, Sharma P, Janghu S, Longvah T. Goudar G, et al. Among authors: sharma p. Int J Biol Macromol. 2020 Nov 1;162:1204-1216. doi: 10.1016/j.ijbiomac.2020.06.208. Epub 2020 Jun 25. Int J Biol Macromol. 2020. PMID: 32592782 Review.

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