| Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review AA Wani, P Singh, MA Shah, U Schweiggert‐Weisz, K Gul, IA Wani Comprehensive Reviews in Food Science and Food Safety 11 (5), 417-436, 2012 | 679 | 2012 |
| Health benefits of anthocyanins and their encapsulation for potential use in food systems: a review B Yousuf, K Gul, AA Wani, P Singh Critical reviews in food science and nutrition 56 (13), 2223-2230, 2016 | 445 | 2016 |
| Nutraceuticals and Functional Foods: The Foods for the Future World K Gul, AK Singh, R Jabeen Critical reviews in food science and nutrition 56 (16), 2617-2627, 2016 | 420 | 2016 |
| Rice bran: Nutritional values and its emerging potential for development of functional food—A review K Gul, B Yousuf, AK Singh, P Singh, AA Wani Bioactive Carbohydrates and Dietary Fibre 6 (1), 24-30, 2015 | 401 | 2015 |
| Chemistry, encapsulation, and health benefits of β-carotene-A review K Gul, A Tak, AK Singh, P Singh, B Yousuf, AA Wani Cogent Food & Agriculture 1 (1), 1018696, 2015 | 298 | 2015 |
| The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives J Ge, CX Sun, H Corke, K Gul, RY Gan, Y Fang Comprehensive Reviews in Food Science and Food Safety 19 (4), 1835-1876, 2020 | 251 | 2020 |
| Sweet cherry (Prunus avium): Critical factors affecting the composition and shelf life AA Wani, P Singh, K Gul, MH Wani, HC Langowski Food Packaging and Shelf life 1 (1), 86-99, 2014 | 249 | 2014 |
| Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods-A review A Niveditha, R Pandiselvam, VA Prasath, SK Singh, K Gul, A Kothakota Food Control 130, 108338, 2021 | 161 | 2021 |
| The anticancer potential of the dietary polyphenol rutin: Current status, challenges, and perspectives AK Farha, RY Gan, HB Li, DT Wu, AG Atanasov, K Gul, JR Zhang, ... Critical Reviews in Food Science and Nutrition 62 (3), 832-859, 2022 | 140 | 2022 |
| Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours A Bala, K Gul, CS Riar Cogent Food & Agriculture 1 (1), 1019815, 2015 | 134 | 2015 |
| Graft polymerization of guar gum with acryl amide irradiated by microwaves for colonic drug delivery M Shahid, SA Bukhari, Y Gul, H Munir, F Anjum, M Zuber, T Jamil, KM Zia International journal of biological macromolecules 62, 172-179, 2013 | 116 | 2013 |
| Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch D Chandanasree, K Gul, CS Riar Food Hydrocolloids 52, 175-182, 2016 | 105 | 2016 |
| Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments QQ Yang, AK Farha, G Kim, K Gul, RY Gan, H Corke Trends in Food Science & Technology 97, 341-354, 2020 | 101 | 2020 |
| Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety FM Allai, ZRAA Azad, NA Mir, K Gul Applied Food Research 3 (1), 100258, 2023 | 80 | 2023 |
| Effect of ionic gums and dry heating on physicochemical, morphological, thermal and pasting properties of water chestnut starch K Gul, CS Riar, A Bala, MS Sibian LWT-Food Science and Technology 59 (1), 348-355, 2014 | 79 | 2014 |
| Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels K Gul, RY Gan, CX Sun, G Jiao, DT Wu, HB Li, A Kenaan, H Corke, ... Critical Reviews in Food Science and Nutrition 62 (14), 3817-3832, 2022 | 74 | 2022 |
| Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids C Wang, C Sun, W Lu, K Gul, A Mata, Y Fang Comprehensive Reviews in Food Science and Food Safety 19 (6), 2955-2971, 2020 | 74 | 2020 |
| Physical, textural, rheological, and sensory characteristics of amaranth‐based wheat flour bread S Nasir, FM Allai, M Gani, S Ganaie, K Gul, A Jabeen, D Majeed International Journal of Food Science 2020 (1), 8874872, 2020 | 68 | 2020 |
| Nutritional impact of ohmic heating on fruits and vegetables—A review R Kaur, K Gul, AK Singh Cogent Food & Agriculture 2 (1), 1159000, 2016 | 67 | 2016 |
| Prolamin‐based complexes: Structure design and food‐related applications J Song, C Sun, K Gul, A Mata, Y Fang Comprehensive Reviews in Food Science and Food Safety, 2021 | 62 | 2021 |
Basharat YousufIslamic University of Science and Technology, IndiaVerified email at amu.ac.in