Haroon Rashid Naik
Haroon Rashid Naik
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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
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
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
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
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
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
Indian flat breads: a review
SA Mir, HR Naik, MA Shah, MM Mir, MH Wani, MA Bhat
Food and Nutrition Sciences 2014, 2014
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
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
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
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
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
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
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
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
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
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
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
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
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
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