All Stories

  1. Unmasking the Many Faces of Giloy (Tinospora cordifolia L.): A fresh look on its phytochemical and medicinal properties

    Article • Current Pharmaceutical Design, June 2020, Bentham Science Publishers

    Professor Pradyuman Kumar, Deepak Verma

  2. Gluten free approach in fat and sugar amended biscuits: A healthy concern for obese and diabetic individuals

    Article • Journal of Food Processing and Preservation, November 2017, Wiley

    Professor Pradyuman Kumar

  3. Comparative analysis of bio-polymers addition on structural and physical properties of spray dried beetroot juice concentrate

    Article • Journal of Food Processing and Preservation, February 2017, Wiley

    Professor Pradyuman Kumar

  4. Effect of incorporation levels of oat and green pea flour on the properties of an extruded product and their optimization

    Article • Acta Alimentaria, March 2016, Akademiai Kiado

    Professor Pradyuman Kumar

  5. Optimization and functionality of millet supplemented pasta

    Article • Food Science and Technology, December 2015, FapUNIFESP (SciELO)

    Professor Pradyuman Kumar, DR AMIR Gull

  6. Evaluation of functional, antinutritional, pasting and microstructural properties of Millet flours

    Article • Journal of Food Measurement & Characterization, November 2015, Springer Science + Business Media

    Professor Pradyuman Kumar, DR AMIR Gull

  7. Antioxidants and microstructural properties of extruded product

    Article • Journal of Food Processing and Preservation, October 2015, Wiley

    Professor Pradyuman Kumar

  8. Hot air convective dehydration characteristics of Daucus carota var. Nantes

    Article • Cogent Food & Agriculture, October 2015, Taylor & Francis

    Professor Pradyuman Kumar

  9. RETRACTED ARTICLE: Nutritional, technological, and medical approach of finger millet (Eleusine coracana)

    Article • Cogent Food & Agriculture, September 2015, Taylor & Francis

    Professor Pradyuman Kumar, Dr Gulzar Ahmad Nayik

  10. Antioxidants and its Properties as Affected by Extrusion Process: A Review

    Article • Recent Patents on Food Nutrition & Agriculturee, September 2015, Bentham Science Publishers

    Professor Pradyuman Kumar

  11. Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta

    Article • LWT, September 2015, Elsevier

    Professor Pradyuman Kumar, DR AMIR Gull

  12. Comparative efficiency of maltodextrin and protein in the production of spray-dried tamarind pulp powder

    Article • Drying Technology, August 2015, Taylor & Francis

    Dr Khalid Muzaffar, Professor Pradyuman Kumar

  13. Characterization of extrudates enriched with health promoting ingredients

    Article • Journal of Food Measurement & Characterization, July 2015, Springer Science + Business Media

    Professor Pradyuman Kumar

  14. Parameter optimization for spray drying of tamarind pulp using response surface methodology

    Article • Powder Technology, July 2015, Elsevier

    Dr Khalid Muzaffar, Professor Pradyuman Kumar

  15. Rheological modeling of non-depectinized beetroot juice concentrates

    Article • Journal of Food Measurement & Characterization, May 2015, Springer Science + Business Media

    Professor Pradyuman Kumar

  16. Effect of Soya Protein Isolate as a Complementary Drying Aid of Maltodextrin on Spray Drying of Tamarind Pulp

    Article • Drying Technology, May 2015, Taylor & Francis

    Dr Khalid Muzaffar, Professor Pradyuman Kumar

  17. Extruded Product Based on Oat and Fenugreek and their Storage Stability

    Article • Current Nutrition & Food Science, May 2015, Bentham Science Publishers

    Professor Pradyuman Kumar

  18. Extraction of Polyphenols from Fresh Pomegranate Peel Using Response Surface Methodology

    Article • Asian Journal of Chemistry, January 2015, Asian Journal of Chemistry

    Professor Pradyuman Kumar

  19. Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder

    Article • Powder Technology, November 2014, Elsevier

    Dr Khalid Muzaffar, Professor Pradyuman Kumar

  20. Textural properties of mango soy fortified probiotic yoghurt: optimisation of inoculum level of yoghurt and probiotic culture

    Article • International Journal of Food Science & Technology, February 2009, Wiley

    Professor Pradyuman Kumar

  21. MANGO SOY FORTIFIED PROBIOTIC YOGURT: EFFECT OF CULTURE ADDITION AND TEMPERATURE ON TEXTURAL CHARACTERISTICS

    Article • Journal of Texture Studies, December 2008, Wiley

    Professor Pradyuman Kumar

  22. Moisture sorption characteristics of mango-soy-fortified yogurt powder

    Article • International Journal of Dairy Technology, February 2006, Wiley

    Professor Pradyuman Kumar

  23. Desorption Isotherm of Mango Soy Fortified Yoghurt

    Article • International Journal of Food Engineering, January 2005, De Gruyter

    Professor Pradyuman Kumar

  24. Effect of stabilizer on drying characteristics and quality of mango soy fortified yoghurt

    Article • European Food Research and Technology, December 2004, Springer Science + Business Media

    Professor Pradyuman Kumar

  25. Storage stability of mango soy fortified yoghurt powder in two different packaging materials: HDPP and ALP

    Article • Journal of Food Engineering, December 2004, Elsevier

    Professor Pradyuman Kumar

  26. EFFECT OF MANGO PULP AND SOYMILK FORTIFICATION ON THE TEXTURE PROFILE OF SET YOGHURT MADE FROM BUFFALO MILK

    Article • Journal of Texture Studies, August 2003, Wiley

    Professor Pradyuman Kumar

  27. Optimization of Mango Soy Fortified Yogurt Formulation Using Response Surface Methodology

    Article • International Journal of Food Properties, January 2003, Taylor & Francis

    Professor Pradyuman Kumar