Khatkar, B. : rechercher sur Z-Library

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1

Instant Noodles: Processing, Quality, and Nutritional Aspects

Gulia, Neelam, Dhaka, Vandana, Khatkar, B. S.

Journal:

Critical Reviews in Food Science and Nutrition

Année:

2014

Langue:

english

Fichier:

PDF, 221 KB

english, 2014

2

Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making

Yadav, Baljeet S., Yadav, Ritika B., Kumari, Manisha, Khatkar, Bhupender S.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2014

Langue:

english

Fichier:

PDF, 527 KB

english, 2014

3

Processing, food applications and safety of aloe vera products: a review

Kulveer Singh Ahlawat, Bhupender Singh Khatkar

Journal:

Journal of Food Science and Technology

Année:

2011

Langue:

english

Fichier:

PDF, 239 KB

english, 2011

4

Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles

Gulia, Neelam, Khatkar, Bhupendar Singh

Journal:

Journal of Food Quality

Année:

2013

Langue:

english

Fichier:

PDF, 873 KB

english, 2013

5

Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2017

Langue:

english

Fichier:

PDF, 1.66 MB

english, 2017

6

A Comparative Study of the Inter-RelationshipsBetween Mixograph Parameters and Bread-Making Qualities of Wheat Flours and Glutens

Khatkar, Bhupendar S, Bell, Alan E, Schofield, J David

Journal:

Journal of the Science of Food and Agriculture

Année:

1996

Langue:

english

Fichier:

PDF, 1.30 MB

english, 1996

7

Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread-making quality

Bhupendar S Khatkar, J David Schofield

Journal:

Journal of the Science of Food and Agriculture

Année:

2002

Langue:

english

Fichier:

PDF, 108 KB

english, 2002

8

Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality

Gulia, Neelam, Khatkar, B.S.

Journal:

International Journal of Food Properties

Année:

2015

Langue:

english

Fichier:

PDF, 1.63 MB

english, 2015

9

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

Devi, Amita, Khatkar, B. S.

Journal:

Journal of Food Science and Technology

Année:

2016

Langue:

english

Fichier:

PDF, 504 KB

english, 2016

10

Molecular docking, synthesis, kinetics study, structure–activity relationship and ADMET analysis of morin analogous as Helicobacter pylori urease inhibitors

Kataria, Ritu, Khatkar, Anurag

Journal:

Année:

2019

Langue:

english

Fichier:

PDF, 1.82 MB

english, 2019

11

Experimental investigation of composite leaf spring reinforced with various fiber architecture

Khatkar, Vikas, Behera, B K

Journal:

Advanced Composite Materials

Année:

2019

Langue:

english

Fichier:

PDF, 1.62 MB

english, 2019

12

Resveratrol in Various Pockets: A Review

Kataria, Ritu, Khatkar, Anurag

Journal:

Current Topics in Medicinal Chemistry

Année:

2019

Langue:

english

Fichier:

PDF, 1.36 MB

english, 2019

13

Dynamic rheology of wheat flour dough. I. Non-linear viscoelastic behaviour

Bhupendar S Khatkar, J David Schofield

Journal:

Journal of the Science of Food and Agriculture

Année:

2002

Langue:

english

Fichier:

PDF, 81 KB

english, 2002

14

Characterisation ofTriticum vavilovii-derived stripe rust resistance using genetic, cytogenetic and molecular analyses and its marker-assisted selection

H. S. Bariana, G. N. Brown, N. U. Ahmed, S. Khatkar, R. L. Conner, C. R. Wellings, S. Haley, P. J. Sharp, A. Laroche

Journal:

Theoretical and Applied Genetics

Année:

2002

Langue:

english

Fichier:

PDF, 61 KB

english, 2002

15

The Role of Gluten Proteins in the Baking of Arabic Bread

I. Toufeili, B. Ismail, S. Shadarevian, R. Baalbaki, B.S. Khatkar, A.E. Bell, J.D. Schofield

Journal:

Journal of Cereal Science

Année:

1999

Langue:

english

Fichier:

PDF, 361 KB

english, 1999

16

The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality

B.S. Khatkar, A.E. Bell, J.D. Schofield

Journal:

Journal of Cereal Science

Année:

1995

Langue:

english

Fichier:

PDF, 2.25 MB

english, 1995

17

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten

B.S. Khatkar, Sheweta Barak, Deepak Mudgil

Journal:

International Journal of Biological Macromolecules

Année:

2013

Langue:

english

Fichier:

PDF, 610 KB

english, 2013

18

Synthesis and antimicrobial evaluation of ferulic acid derivatives

Khatkar, Anurag, Nanda, Arun, Kumar, Pradeep, Narasimhan, Balasubramanian

Journal:

Research on Chemical Intermediates

Année:

2015

Langue:

english

Fichier:

PDF, 327 KB

english, 2015

19

Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies

Wani, Ali Abas, Sogi, D. S., Singh, Preeti, Khatkar, B. S.

Journal:

Journal of Food Science and Technology

Année:

2015

Langue:

english

Fichier:

PDF, 322 KB

english, 2015

20

Characterization and Luminescence Properties of Color-Tunable Dy3+-Doped BaY2ZnO5 Nanophosphors

Sonika,, Khatkar, S.P., Khatkar, Avni, Kumar, Rajesh, Taxak, V.B.

Journal:

Journal of Electronic Materials

Année:

2015

Langue:

english

Fichier:

PDF, 1.35 MB

english, 2015

21

Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels

Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.

Journal:

Journal of Cereal Science

Année:

2016

Langue:

english

Fichier:

PDF, 1.75 MB

english, 2016

22

Evaluation of molecular weight distribution of unreduced wheat gluten proteins associated with noodle quality

Chaudhary, Nisha, Dangi, Priya, Khatkar, B. S.

Journal:

Journal of Food Science and Technology

Année:

2016

Langue:

english

Fichier:

PDF, 628 KB

english, 2016

23

Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels

Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.

Journal:

Journal of Cereal Science

Année:

2016

Langue:

english

Fichier:

PDF, 614 KB

english, 2016

24

Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough

Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.

Journal:

International Journal of Biological Macromolecules

Année:

2016

Langue:

english

Fichier:

PDF, 1.51 MB

english, 2016

25

Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics

Nisha Chaudhary,Priya Dangi,B. S. Khatkar

Journal:

Journal of Food Science and Technology

Année:

2017

Langue:

english

Fichier:

PDF, 417 KB

english, 2017

26

Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality

Devi, Amita, Khatkar, B. S.

Journal:

Journal of Food Science and Technology

Année:

2017

Langue:

english

Fichier:

PDF, 644 KB

english, 2017

27

Post-harvest malpractices in fresh fruits and vegetables: food safety and health issues in India

Panghal, Anil, Yadav, D.N., Khatkar, Bhupender S., Sharma, Himanshu, Kumar, Vikas, Chhikara, Navnidhi

Journal:

Nutrition & Food Science

Année:

2018

Langue:

english

Fichier:

PDF, 237 KB

english, 2018

28

Permeability of edible coatings

B. Mishra, B. S. Khatkar, M. K. Garg, L. A. Wilson

Journal:

Journal of Food Science and Technology

Année:

2010

Langue:

english

Fichier:

PDF, 680 KB

english, 2010

29

NICE: Network Intrusion Detection and Countermeasure Selection in Virtual Network Systems

Chung, Chun-Jen, Khatkar, Pankaj, Xing, Tianyi, Lee, Jeongkeun, Huang, Dijiang

Journal:

IEEE Transactions on Dependable and Secure Computing

Année:

2013

Langue:

english

Fichier:

PDF, 1.01 MB

english, 2013

30

Effect of flour particle size and damaged starch on the quality of cookies

Sheweta Barak, Deepak Mudgil, B. S. Khatkar

Journal:

Journal of Food Science and Technology

Année:

2014

Langue:

english

Fichier:

PDF, 230 KB

english, 2014

31

Combustion Synthesis and Optical Properties of Eu3+-Doped BaGd2ZnO5f–fTransition Nanophosphor for White LED

Singh, Sonika, Khatkar, Satyender Pal, Arora, Rajni, Sangwan, Dayawati, Khatkar, Avni, Taxak, Vinod Bala

Journal:

Journal of Electronic Materials

Année:

2014

Langue:

english

Fichier:

PDF, 1.55 MB

english, 2014

32

Luminescence and structural properties of Eu3+doped BaY2ZnO5for LED solid-state lighting application

Singh, Sonika, Khatkar, S. P., Taxak, V. B.

Journal:

Journal of Materials Science: Materials in Electronics

Année:

2013

Langue:

english

Fichier:

PDF, 649 KB

english, 2013

33

Synthesis, structural and optical properties of SrZrO3:Eu3+ phosphor

Sheetal,, Taxak, V.B., Arora, Rajni, Dayawati,, Khatkar, S.P.

Journal:

Journal of Rare Earths

Année:

2014

Langue:

english

Fichier:

PDF, 1.04 MB

english, 2014

34

Enhanced optoelectronics properties of europium(III) complexes with β-diketone and nitrogen heterocyclic ligands

Bala, Manju, Kumar, Satish, Boora, Priti, Taxak, V. B., Khatkar, Avni, Khatkar, S. P.

Journal:

Journal of Materials Science: Materials in Electronics

Année:

2014

Langue:

english

Fichier:

PDF, 988 KB

english, 2014

35

Synthesis and optical properties of red emitting Eu doped CaZrO3 phosphor

Sheetal,, Taxak, V.B., Singh, Sonika, Mandeep,, Khatkar, S.P.

Journal:

Optik - International Journal for Light and Electron Optics

Année:

2014

Langue:

english

Fichier:

PDF, 1.06 MB

english, 2014

36

Biochemical and Functional Properties of Wheat Gliadins: A Review

Barak, Sheweta, Mudgil, Deepak, Khatkar, B. S.

Journal:

Critical Reviews in Food Science and Nutrition

Année:

2015

Langue:

english

Fichier:

PDF, 410 KB

english, 2015

37

Quantitative trait loci and genetic association analysis reveals insights into complex pearl quality traits in donor silver-lipped pearl oysters

Jones, David B., Jerry, Dean R., Khatkar, Mehar S., Moser, Gerhard, Raadsma, Herman W., Taylor, Joseph J., Zenger, Kyall R.

Journal:

Année:

2014

Langue:

english

Fichier:

PDF, 1.20 MB

english, 2014

38

Determining genetic contributions to host oyster shell growth: Quantitative trait loci and genetic association analysis for the silver-lipped pearl oyster, Pinctada maxima

Jones, David B., Jerry, Dean R., Khatkar, Mehar S., Moser, Gerhard, Raadsma, Herman W., Taylor, Joseph J., Zenger, Kyall R.

Journal:

Année:

2014

Langue:

english

Fichier:

PDF, 504 KB

english, 2014

39

Comparative Study of Buffalo and Cow Milk Feta-Type Cheese with Respect to Sensory and Biochemical Characteristics during Ripening

Kumar, Sanjeev, Kanawjia, S.K., Kumar, Suryamani, Khatkar, Sunil

Journal:

Journal of Food Processing and Preservation

Année:

2014

Langue:

english

Fichier:

PDF, 230 KB

english, 2014

40

Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles

Gulia, N., Khatkar, B.

Journal:

Food Science and Technology International

Année:

2014

Langue:

english

Fichier:

PDF, 226 KB

english, 2014

41

Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality

Barak, Sheweta, Mudgil, Deepak, Singh Khatkar, Bhupendar

Journal:

British Food Journal

Année:

2013

Langue:

english

Fichier:

PDF, 181 KB

english, 2013

42

Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality

Chaudhary, Nisha, Dangi, Priya, Khatkar, B.S.

Journal:

Année:

2015

Langue:

english

Fichier:

PDF, 631 KB

english, 2015

43

Structural and Photoluminescence Investigations of Sm3+ Doped BaY2ZnO5 Nanophosphors

Chahar, Sangeeta, Taxak, V.B., Dalal, Mandeep, Singh, Sonika, Khatkar, S.P.

Journal:

Materials Research Bulletin

Année:

2016

Langue:

english

Fichier:

PDF, 1.33 MB

english, 2016

44

Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum

Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.

Journal:

Food Bioscience

Année:

2016

Langue:

english

Fichier:

PDF, 1.68 MB

english, 2016

45

Terbium(III) complexes sensitized with β-diketone and ancillary ligands: Synthesis, elucidation of photoluminescence properties and mechanism

Bala, Manju, Kumar, Satish, Taxak, V. B., Boora, Priti, Khatkar, S. P.

Journal:

Journal of Materials Science: Materials in Electronics

Année:

2016

Langue:

english

Fichier:

PDF, 1.95 MB

english, 2016

46

Judd-Ofelt and structural analysis of colour tunable BaY2ZnO5:Eu3+ nanocrystals for single-phased white LEDs

Dalal, Mandeep, Taxak, V.B., Chahar, Sangeeta, Dalal, Jyoti, Khatkar, Avni, Khatkar, S.P.

Journal:

Journal of Alloys and Compounds

Année:

2016

Langue:

english

Fichier:

PDF, 1.61 MB

english, 2016

47

Synthesis, photoluminescence features with intramolecular energy transfer and Judd–Ofelt analysis of highly efficient europium(III) complexes

Devi, Rekha, Dalal, Mandeep, Bala, Manju, Khatkar, S. P., Taxak, V. B., Boora, Priti

Journal:

Journal of Materials Science: Materials in Electronics

Année:

2016

Langue:

english

Fichier:

PDF, 1.59 MB

english, 2016

48

Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traits

Kundu, Manju, Khatkar, Bhupendar Singh, Gulia, Neelam

Journal:

Année:

2017

Langue:

english

Fichier:

PDF, 934 KB

english, 2017

49

Characterisation of Indian wheat varieties for chapatti (flat bread) quality

Panghal, Anil, Chhikara, Navnidhi, Khatkar, B.S.

Journal:

Journal of the Saudi Society of Agricultural Sciences

Année:

2017

Langue:

english

Fichier:

PDF, 469 KB

english, 2017

50

Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi

Bhaskar, Dadi, Khatkar, Sunil Kumar, Chawla, Rekha, Panwar, Harsh, Kapoor, Swati

Journal:

Journal of Food Science and Technology

Année:

2017

Langue:

english

Fichier:

PDF, 678 KB

english, 2017