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Dr. Tawheed Amin
Dr. Tawheed Amin
Assistant Professor-cum-Junior Scientist (Food Science and Technology), SKUAST-Kashmir J&K India
Verified email at student.amity.edu
Title
Cited by
Cited by
Year
Phytoremediation of heavy metals in soil and water: An eco-friendly, sustainable and multidisciplinary approach
SA Bhat, O Bashir, SAU Haq, T Amin, A Rafiq, M Ali, ...
Chemosphere 303, 134788, 2022
1272022
A review on phytosome technology as a novel approach to improve the bioavailability of nutraceuticals
T Amin, SV Bhat
Int. J. Adv. Res. Technol 1 (3), 1-5, 2012
1202012
Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract
A Gull, N Bhat, SM Wani, FA Masoodi, T Amin, SA Ganai
Food Chemistry 349, 129149, 2021
862021
A comparative study on proximate composition, phytochemical screening, antioxidant and antimicrobial activities of Linum usitatisimum L.(flaxseeds)
T Amin, M Thakur
International Journal of Current Microbiology and Applied Sciences 3 (4 …, 2014
682014
An overview on the biological production of vinegar
SV Bhat, R Akhtar, T Amin
International journal of fermented foods 3 (2), 139-155, 2014
582014
Linum usitatissimum L.(Flaxseed)–A Multifarious Functional Food
T Amin, M Thakur
Online International Interdisciplinary Research 4 (1), 220-238, 2014
502014
Microencapsulation-the future of probiotic cultures
T Amin, M Thakur, SC Jain
Journal of microbiology, biotechnology and food sciences 3 (1), 35-43, 2013
422013
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
362016
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, 182-190, 2018
332018
Physicochemical and textural properties of yogurt fortified with psyllium (Plantago ovate) husk
SV Bhat, AM Deva, T Amin
Journal of Food Processing and Preservation 42 (2), e13425, 2017
312017
ISOLATION AND CHARACTERIZATION OF PIGMENT PRODUCING BACTERIA FROM VARIOUS FOODS FOR THEIR POSSIBLE USE AS BIOCOLOURS
SV Bhat, SS Khan, T Amin
28*2013
BIOLOGICAL ACTIVITIES OF TURMERIC (Curcuma longa Linn.) - AN OVERVIEW
SV Bhat, T Amin, S Nazir
BMR Microbiology 1 (1), 1-5, 2015
272015
Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)
T Qadri, SZ Hussain, AH Rather, T Amin, B Naseer
International journal of food properties 21 (1), 1117-1128, 2018
232018
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
202018
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, 2016
192016
Microbial analysis of some fruit juices available in the markets of Kashmir valley, India
GA NAYIK, T AMIN, SV BHAT
Asian Journal of Microbiology, Biotechnology and Environmental Sciences 15 …, 2013
182013
Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of …
A Jabeen, HR Naik, N Jan, SZ Hussain, F Shafi, T Amin
Journal of Food Processing and Preservation 45 (7), e15569, 2021
172021
Evaluating the physicochemical and antioxidant characteristics of apricot juice prepared through pectinase enzyme-assisted extraction from Halman variety
O Bashir, SZ Hussain, G Gani, N Jan, AH Rather, M Reshi, T Amin
Journal of Food Measurement and Characterization 15, 2645-2658, 2021
172021
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
162022
A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types
M Patra, O Bashir, T Amin, R Shams, KS Chaudhary, AA Mirza, ...
Heliyon, 2023
152023
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