charanjit kaur
charanjit kaur
Principal scientist, Division of post harvest Technology, IARI, New Delhi12
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Cited by
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Antioxidants in fruits and vegetables–the millennium’s health
C Kaur, HC Kapoor
International journal of food science & technology 36 (7), 703-725, 2001
Anti‐oxidant activity and total phenolic content of some Asian vegetables
C Kaur, HC Kapoor
International Journal of Food Science & Technology 37 (2), 153-161, 2002
Antioxidants in tomato (Lycopersium esculentum) as a function of genotype
B George, C Kaur, DS Khurdiya, HC Kapoor
Food chemistry 84 (1), 45-51, 2004
Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity
N Deepa, C Kaur, B George, B Singh, HC Kapoor
LWT-Food Science and Technology 40 (1), 121-129, 2007
Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.)
MS Nair, A Saxena, C Kaur
Food chemistry 240, 245-252, 2018
Antioxidant activity in some red sweet pepper cultivars
N Deepa, C Kaur, B Singh, HC Kapoor
Journal of Food Composition and Analysis 19 (6-7), 572-578, 2006
Advances in the plant protein extraction: Mechanism and recommendations
M Kumar, M Tomar, J Potkule, R Verma, S Punia, A Mahapatra, T Belwal, ...
Food Hydrocolloids 115, 106595, 2021
Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color
V Khandare, S Walia, M Singh, C Kaur
Food and bioproducts processing 89 (4), 482-486, 2011
Antioxidant activity and phenolic content in genotypes of Indian jujube (Zizyphus mauritiana Lamk.)
TK Koley, C Kaur, S Nagal, S Walia, S Jaggi
Arabian Journal of Chemistry 9, S1044-S1052, 2016
Food industry waste: mine of nutraceuticals
SG Rudra, J Nishad, N Jakhar, C Kaur
Int. J. Sci. Environ. Technol 4 (1), 205-229, 2015
Functional quality and antioxidant composition of selected tomato (Solanum lycopersicon L) cultivars grown in Northern India
C Kaur, S Walia, S Nagal, S Walia, J Singh, BB Singh, S Saha, B Singh, ...
LWT-Food Science and Technology 50 (1), 139-145, 2013
Evaluation of bioactive properties of Indian carrot (Daucus carota L.): A chemometric approach
TK Koley, S Singh, P Khemariya, A Sarkar, C Kaur, SNS Chaurasia, ...
Food research international 60, 76-85, 2014
Recent trends in extraction of plant bioactives using green technologies: A review
M Kumar, A Dahuja, S Tiwari, S Punia, Y Tak, R Amarowicz, AG Bhoite, ...
Food Chemistry 353, 129431, 2021
Characterization and antifungal activity of pomegranate peel extract and its use in polysaccharide-based edible coatings to extend the shelf-life of capsicum (Capsicum annuum L.)
MS Nair, A Saxena, C Kaur
Food and bioprocess technology 11, 1317-1327, 2018
Effect of putrescine and paclobutrazol on growth, physiochemical parameters, and nutrient acquisition of salt-sensitive citrus rootstock Karna khatta (Citrus karna Raf.) under …
DK Sharma, AK Dubey, M Srivastav, AK Singh, RK Sairam, RN Pandey, ...
Journal of Plant Growth Regulation 30, 301-311, 2011
Evaluating eggplant (Solanum melongena L) genotypes for bioactive properties: A chemometric approach
C Kaur, S Nagal, J Nishad, R Kumar
Food Research International 60, 205-211, 2014
Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging
M Kumar, M Tomar, V Saurabh, T Mahajan, S Punia, M del Mar Contreras, ...
Trends in Food Science & Technology 105, 223-237, 2020
Influence of putrescine and carnauba wax on functional and sensory quality of pomegranate (Punica granatum L.) fruits during storage
K Barman, R Asrey, RK Pal, C Kaur, SK Jha
Journal of food science and technology 51, 111-117, 2014
C Kaur, K Kumar, D Anil, HC Kapoor
Journal of food biochemistry 31 (5), 621-638, 2007
Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread
SS Patil, SG Rudra, E Varghese, C Kaur
Food Bioscience 14, 62-69, 2016
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