Ministry of Education
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Prof Farooq Ahmad Masoodi

vidwan id: 61398
Male

Professor, Department of Food Science and Technology
University of Kashmir

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Expertise

  • Food Science and Technology

Publications

Total Articles 205
Books 0
Proceedings 0

Publications

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Scopus

Citations 5350
h-index 41

CrossRef

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Citations 6108
h-index 46
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Professional Recognition

0

Merit Fellowship

Punjab Agriculture University
0

Senior Research Fellowship

Indian Council of Agricultural Research

Community & Membership

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Bio

Foods, fruits, meat, cereals

Personal Details

  • Male
  • Professor , University of Kashmir
  • University of Kashmir South Campus, Anantnag
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Professor Mar 2006 – Present
University of Kashmir | Department of Food Science and Technology
Associate Professor — – Present
Sher-e-Kashmir University of Agricultural Science & Technology of Jammu, Jammu

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Co-Authors (16)

Adil

Dr Adil Gani

University of Kashmir

Avik

Dr Avik Mukherjee

Central Institute of Technology, Kokrajhar

Bhupendar

Prof Bhupendar Khatkar

Guru Jambheshwar University of Science & Technology

Dharmesh Chandra

Prof Dharmesh Chandra Saxena

N/A

Dipankar

Dr Dipankar Halder

Jadavpur University

Bashir

Prof Bashir Ganai

N/A

Gulzar Ahmad

Dr Gulzar Ahmad Nayik

Marwadi University, Rajkot

Ehtishamul

Prof Ehtishamul Haq

University of Kashmir

Idrees Ahmed

Dr Idrees Ahmed Wani

University of Kashmir

Khalid

Dr Khalid Bashir

Jamia Hamdard

Firdous

Dr Firdous Khanday

University of Kashmir

Anirban

Prof Anirban Mitra

National Institute of Technology Rourkela

Mudasir

Dr Mudasir Ahmad

University of Kashmir

Santosh

Dr Santosh Kumar

Dr Rajendra Prasad Central Agricultural University, Samastipur

Asima

Dr Asima Shah

University of Kashmir

Vimal

Prof Vimal Katiyar

Indian Institute of Technology Guwahati

Scholarly Work

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Scholarly Publications

Germination and microwave processing of barley (Hordeum vulgare L) changes the structural and physicochemical properties of β-D-glucan & enhances its antioxidant potential

Open Access
Article
Carbohydrate Polymers. Year: 2016. Volume: 153 , Pages: 696-702 .
Authors: Ahmad M.;Gani A.;Shah A.;Gani A.;Masoodi F.
DOI 10.1016/j.carbpol.2016.07.022
50 41

Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics

Open Access
Article
Journal of Food Science and Technology. Year: 2016. Volume: 53 , Issue: 10 , Pages: 3715-3724 .
Authors: Ahmad M.;Wani T.;Wani S.;Masoodi F.;Gani A.
DOI 10.1007/s13197-016-2345-2
25 17

Formulation and characterization of hypo allergic weaning foods containing potato and sprouted green gram

Open Access
Article
Journal of Food Measurement and Characterization. Year: 2016. Volume: 10 , Issue: 3 , Pages: 453-465 .
Authors: Bazaz R.;Baba W.N.;Masoodi F.A.;Yaqoob S.
DOI 10.1007/s11694-016-9324-1
11 9

Physicochemical properties of whole wheat flour as affected by gamma irradiation

Open Access
Article
Year: 2016. Volume: 71 , Pages: 175-183 .
Authors: Bhat N.A.;Wani I.A.;Hamdani A.M.;Gani A.;Masoodi F.A.
DOI 10.1016/j.lwt.2016.03.024
65 61

Mushroom varieties found in the Himalayan regions of India: Antioxidant, antimicrobial, and antiproliferative activities

Open Access
Article
Food Science and Biotechnology. Year: 2016. Volume: 25 , Issue: 4 , Pages: 1095-1100 .
Authors: Khan A.A.;Gani A.;Ahmad M.;Masoodi F.A.;Amin F.;Kousar S.
DOI 10.1007/s10068-016-0176-6
15 14

Newly released oat varieties of himalayan region -Techno-functional, rheological, and nutraceutical properties of flour

Open Access
Article
Year: 2016. Volume: 70 , Pages: 111-118 .
Authors: Shah A.;Masoodi F.A.;Gani A.;Ashwar B.A.
DOI 10.1016/j.lwt.2016.02.033
22 23

Physico-chemical characterization of sweet chestnut (Castanea Sativa L.) starch grown in temperate climate of Kashmir, India

Open Access
Article
Acta Alimentaria. Year: 2016. Volume: 45 , Issue: 2 , Pages: 258-267 .
Authors: Muzaffar S.;Maqbool K.;Wani I.;Masoodi F.;Bhat M.
DOI 10.1556/066.2016.45.2.13

Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

Open Access
Article
Journal of Food Science and Technology. Year: 2016. Volume: 53 , Issue: 6 , Pages: 2558-2568 .
Authors: Baba W.N.;Din S.;Punoo H.A.;Wani T.A.;Ahmad M.;Masoodi F.A.
DOI 10.1007/s13197-016-2218-8
27 26