| Isolation, composition, and physicochemical properties of starch from legumes: A review IA Wani, DS Sogi, AM Hamdani, A Gani, NA Bhat, A Shah Starch‐Stärke 68 (9-10), 834-845, 2016 | 145 | 2016 |
| Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozyme AM Hamdani, IA Wani, NA Bhat, RA Siddiqi Food Chemistry 240, 1201-1209, 2018 | 130 | 2018 |
| Physicochemical properties of whole wheat flour as affected by gamma irradiation NA Bhat, IA Wani, AM Hamdani, A Gani, FA Masoodi LWT-Food Science and Technology 71, 175-183, 2016 | 110 | 2016 |
| Sources, structure, properties and health benefits of plant gums: A review AM Hamdani, IA Wani, NA Bhat International journal of biological macromolecules 135, 46-61, 2019 | 97 | 2019 |
| Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour NA Bhat, IA Wani, AM Hamdani, A Gani Food chemistry 276, 22-32, 2019 | 74 | 2019 |
| Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya AM Hamdani, IA Wani, NA Bhat Food Bioscience 35, 100541, 2020 | 63 | 2020 |
| Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies NA Bhat, IA Wani, AM Hamdani Heliyon 6 (1), 2020 | 55 | 2020 |
| Bioactive characterization of ultrasonicated ginger (Zingiber officinale) and licorice (Glycyrrhiza glabra) freeze dried extracts R Jan, A Gani, MM Dar, NA Bhat Ultrasonics Sonochemistry 88, 106048, 2022 | 50 | 2022 |
| Effect of gamma irradiation on physicochemical, structural and rheological properties of plant exudate gums AM Hamdani, IA Wani, A Gani, NA Bhat, FA Masoodi Innovative Food Science & Emerging Technologies 44, 74-82, 2017 | 46 | 2017 |
| Effect of gamma irradiation on the physicochemical and structural properties of plant seed gums AM Hamdani, IA Wani, NA Bhat International journal of biological macromolecules 106, 507-515, 2018 | 39 | 2018 |
| Chemical composition, total phenolic content, antioxidant and antinutritional characterisation of exudate gums AM Hamdani, IA Wani, NA Bhat, FA Masoodi Food bioscience 23, 67-74, 2018 | 32 | 2018 |
| Development of functional cookies using saffron extract NA Bhat, AM Hamdani, FA Masoodi Journal of food science and technology 55, 4918-4927, 2018 | 30 | 2018 |
| Effect of gamma-irradiation on the thermal, rheological and antioxidant properties of three wheat cultivars grown in temperate Indian climate NA Bhat, IA Wani, AM Hamdani, FA Masoodi Radiation Physics and Chemistry 176, 108953, 2020 | 27 | 2020 |
| Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia villosa) starches: A comparative study T Majeed, IA Wani, AM Hamdani, NA Bhat International journal of biological macromolecules 114, 1144-1150, 2018 | 27 | 2018 |
| Gluten-free minor cereals of Himalayan origin: Characterization, nutraceutical potential and utilization as possible anti-diabetic food for growing diabetic population of the world F Jhan, A Gani, A Shah, BA Ashwar, NA Bhat, TA Ganaie Food Hydrocolloids 113, 106402, 2021 | 17 | 2021 |
| Enhancing the nutraceutical potential of Himalayan cheese (kradi) through saffron fortification NA Bhat, A Gani, K Muzaffar, MM Dar Food Bioscience 44, 101409, 2021 | 12 | 2021 |
| Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids AM Hamdani, IA Wani, NA Bhat Food Science and Technology International 27 (7), 649-659, 2021 | 12 | 2021 |
| Small-and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits G Akhtar, NA Bhat, FA Masoodi, A Gani Advances in Probiotics, 365-395, 2021 | 11 | 2021 |
| Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes NA Bhat, IA Wani, AM Hamdani, A Gani Journal of Food Science and Technology, 1-13, 2022 | 10 | 2022 |
| Commercially available probiotics and prebiotics used in human and animal nutrition K Muzaffar, R Jan, NA Bhat, A Gani, MA Shagoo Advances in Probiotics, 417-435, 2021 | 10 | 2021 |
