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Dr. Monica Reshi( Senior Scientist)
Dr. Monica Reshi( Senior Scientist)
Associate professor SKUAST Jammu
Verified email at skuastkashmir.ac.in - Homepage
Title
Cited by
Cited by
Year
CHOCOLATE PROCESSING
AIB Farah Shafi, Monica Reshi
IJABR 8 (3), 408-419, 2018
34*2018
The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of Kiwifruit
TA Bhat, SZ Hussain, SM Wani, MA Rather, M Reshi, B Naseer, T Qadri, ...
Food Bioscience 48, 101821, 2022
222022
Response of post harvest treatments on nutritional characteristics and shelf life of litchi (cv. Dehradun)
M Reshi, RK Kaul, A Bhat, SK Sharma
The Bioscan 8 (4), 1219-1222, 2013
202013
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
182021
Effect of radiofrequency induced accelerated ageing on physico-chemical, cooking, pasting and textural properties of rice
SZ Hussain, F Iftikhar, B Naseer, U Altaf, M Reshi, UK Nidoni
LWT 139, 110595, 2021
172021
Products and byproducts of wheat milling process
V Kanojia, NL Kushwaha, M Reshi, A Rouf, H Muzaffar
Int J Chem Stud 6, 990-993, 2018
172018
Effect of polyamines on shelf life and chilling injury of mango cv. Dashehari
A Bhat, RK Kaul, M Reshi, N Gupta
An International Quarterly Journal of Life Science 9, 1097-1100, 2014
172014
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
162018
Protected cultivation of ornamentals
D Slathia, MU Nisa, M Reshi, T Dolkar, S Hussain
Global Journal of Bio-Science and Biotechnology 7 (2), 302-311, 2018
162018
Physicochemical properties of iron‐fortified, low glycemic index (GI) barley based extruded ready‐to‐eat snacks developed using twin‐screw extruder
M Reshi, F Shafiq, SZ Hussain, B Naseer, T Amin
Journal of Food Processing and Preservation 44 (8), e14606, 2020
152020
Physicochemical and antioxidant properties of pear juice prepared through pectinase enzyme-assisted extraction from William Bartlett variety
G Gani, HR Naik, N Jan, O Bashir, SZ Hussain, AH Rather, M Reshi, ...
Journal of Food Measurement and Characterization 15, 743-757, 2021
132021
Food Applications of Nigella sativa Seeds
O Bashir, N Jan, G Gani, HR Naik, SZ Hussain, M Reshi, T Amin
Black cumin (Nigella sativa) seeds: Chemistry, technology, functionality …, 2021
122021
Agriculture germplasm resources: A tool of conserving diversity
RA Dar, M Ahmad, S Kumar, M Reshi
Scientific Research and Essays 10 (9), 326-338, 2015
122015
Functional behavior of lotus rhizome harvested from high altitude Dal lake of Kashmir.
SZ Hussain, FA Farhat Ali, MR Monica Reshi, O Hameed
102016
DEVELOPMENT AND EVALUATION OF EXTRUDED PRODUCT OF RICE FLOUR AND APPLE POMACE
M RESHI
The bioscan 13 (1), 21-26, 2018
7*2018
Potential of low dose irradiation to maintain storage quality and ensure safety of garlic sprouts
RM Peerzada R. Hussain b , * , M. Abeeda a , M. Faheema c
Radiation Physics and Chemistry 189 (2021), 1-10, 2021
6*2021
Evaluation of various potato cultivars of Jammu region for processing attributes
M RESHI, A BHAT, RAJK KAUL, M GUPTA
EVALUATION 8 (4), 00-00, 2013
62013
Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization
B H R Naik,Syed Zameer, B N Dar, Tawheed Amin
Scientific Reports 12, 10710, 2022
52022
A Low-Cost Portable Willow Wicker Peeling Machine: An Innovative Mechanical Intervention in the Wickercraft Industry of Kashmir
MA Malik, S Faisal, M Muzamil, BA Langoo, RM Shukla, M Reshi, ...
Journal of The Institution of Engineers (India): Series A 104 (2), 271-280, 2023
32023
Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks
SZ Hussain, R Gaffar, B Naseer, T Qadri, UN Shah, M Reshi
Italian Journal of Food Science 34 (4), 44-56, 2022
32022
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