| Influence of hydrocolloids on dough handling and technological properties of gluten-free breads SA Mir, MA Shah, HR Naik, IA Zargar Trends in Food Science & Technology 51, 49-57, 2016 | 207 | 2016 |
| A review phytic acid: As antinutrient or nutraceutical J Nissar, T Ahad, HR Naik, SZ Hussain Journal of Pharmacognosy and Phytochemistry 6 (6), 1554-1560, 2017 | 159 | 2017 |
| Phosphine resistance in India is characterised by a dihydrolipoamide dehydrogenase variant that is otherwise unobserved in eukaryotes R Kaur, M Subbarayalu, R Jagadeesan, GJ Daglish, MK Nayak, HR Naik, ... Heredity 115 (3), 188-194, 2015 | 92 | 2015 |
| Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies B Naseer, HR Naik, SZ Hussain, I Zargar, TA Bhat, N Nazir LWT 141, 110885, 2021 | 48 | 2021 |
| Development of high protein and sugar-free cookies fortified with pea (Pisum sativum L.) flour, soya bean (Glycine max L.) flour and oat (Avena sativa L.) flakes T Amin, A Bashir, BN Dar, HR Naik International Food Research Journal 23 (1), 72, 2016 | 39 | 2016 |
| In-vitro antioxidant and antibacterial activities of pumpkin, quince, muskmelon and bottle gourd seeds T Amin, HR Naik, SZ Hussain, A Jabeen, M Thakur Journal of Food Measurement and Characterization 12 (1), 182-190, 2018 | 33 | 2018 |
| Indian flat breads: a review SA Mir, HR Naik, MA Shah, MM Mir, MH Wani, MA Bhat Food and Nutrition Sciences 2014, 2014 | 31 | 2014 |
| Preparation of a biodegradable chitosan packaging film based on zinc oxide, calcium chloride, nano clay and poly ethylene glycol incorporated with thyme oil for shelf-life … A Zehra, SM Wani, TA Bhat, N Jan, SZ Hussain, HR Naik International Journal of Biological Macromolecules 217, 572-582, 2022 | 25 | 2022 |
| Mentha: A review on its bioactive compounds and potential health benefits SA Wani, HR Naik, JA Wagay, NA Ganie, MZ Mulla, BN Dar Quality Assurance and Safety of Crops & Foods 14 (4), 154-168, 2022 | 24 | 2022 |
| Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks M Beigh, SZ Hussain, T Qadri, B Naseer, T Raja, H Naik British Food Journal 122 (1), 227-241, 2020 | 24 | 2020 |
| Natural antimicrobials for food preservation F Nazir, R Salim, N Yousf, M Bashir, HR Naik, SZ Hussain Journal of Pharmacognosy and Phytochemistry 6 (6), 2078-2082, 2017 | 24 | 2017 |
| Viscous and thermal behaviour of vitamin A and iron‐fortified reconstituted rice SZ Hussain, B Singh, HR Naik International Journal of food science & Technology 49 (5), 1324-1329, 2014 | 24 | 2014 |
| Enhancement of resistant starch content in modified rice flour using extrusion technology B Gulzar, SZ Hussain, B Naseer, HR Naik Cereal Chemistry 98 (3), 634-641, 2021 | 23 | 2021 |
| In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis T Amin, HR Naik, SZ Hussain, MA Mir, A Jabeen International Journal of Food Properties 21 (1), 2632-2645, 2018 | 20 | 2018 |
| Resistant starch-chemistry and nutritional properties J Nissar, T Ahad, HR Naik, SZ Hussain International Journal of Food Science and Nutrition 2 (6), 95-108, 2017 | 20 | 2017 |
| Structural properties of high-protein, low glycaemic index (GI) rice flour T Amin, HR Naik, SZ Hussain, AH Rather, I Murtaza, BN Dar International journal of food properties 20 (11), 2793-2804, 2017 | 19 | 2017 |
| An overview of microbial cell culture A Rouf, V Kanojia, HR Naik, B Naseer, T Qadri Journal of Pharmacognosy and Phytochemistry 6 (6), 1923-1928, 2017 | 19 | 2017 |
| Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels N Jan, HR Naik, G Gani, O Bashir, T Amin, SM Wani, SA Sofi Food Production, Processing and Nutrition 4 (1), 9, 2022 | 17 | 2022 |
| Design and development of technology for walnut cracking SZ Hussain, B Ammatullah, V Kanojia, M Reshi, B Naseer, HR Naik Journal of food science and technology 55, 4973-4983, 2018 | 17 | 2018 |
| Influence of defatted soy flour addition on the quality and stability of pretzel type product HR Naik, KS Sekhon Journal of food science and technology 51, 571-576, 2014 | 17 | 2014 |
Dr. Tawheed AminAssistant Professor-cum-Junior Scientist (Food Science and Technology), SKUAST-Kashmir J&K India在 student.amity.edu 的电子邮件经过验证
