Nitya Sharma

Foxtail millet: Properties, processing, health benefits, and uses

Nitya Sharma, Keshavan Niranjan · Food Reviews International · 2017 · 272 citations

Food Chemistry, Nutrition, Food Source +13

Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Sucheta Khubber, Kartikey Chaturvedi, Nirja Thakur et al. · Food Hydrocolloids · 2020 · 160 citations

Food Chemistry, Food Function, Biomanufacturing +6

Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes

Sucheta Sucheta, Kartikey Chaturvedi, Nitya Sharma et al. · International Journal of Biological Macromolecules · 2019 · 123 citations

Edible Film, Edible Packaging, Agricultural Economics +7

Impact of ultrasonication, ultraviolet and atmospheric cold plasma processing on quality parameters of tomato-based beverage in comparison with thermal processing

Deepak Mehta, Nitya Sharma, Vasudha Bansal et al. · Innovative Food Science & Emerging Technologies · 2019 · 89 citations

Quality Parameters, Food Engineering, Food Processing +7

Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated foxtail millet grains

Nitya Sharma, Surbhi Goyal, Tanweer Alam et al. · Journal of Cereal Science · 2018 · 70 citations

Engineering, Sustainable Agriculture, Agricultural Economics +7