Khan Nadiya Jan

Statistics

Publications

Citations

426

H-Index

Active since

2016

Affiliations

Sant Longowal Institute of Engineering and Technology(Current)

Khan Nadiya Jan is an author at Sant Longowal Institute of Engineering and Technology specializing in food chemistry, food technology, and health sciences.

ORCID

Top concepts

Food ChemistryHealthFood TechnologyAllergyMedicineChemistryNutritionFood QualityPharmacologyBiotechnology

Publications per year

2016–2019

Publications

Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties

Khan Nadiya Jan, Parmjit S. Panesar, Jai Chand Rana et al. · International Journal of Biological Macromolecules · 2017 · 125 citations

Food Chemistry, Food Physic, Rheological Properties +2

Stinging nettle (Urtica dioica L.): a reservoir of nutrition and bioactive components with great functional potential

Khan Nadiya Jan, Khan zarafshan, Sukhcharn Singh · Journal of Food Measurement & Characterization · 2016 · 97 citations

Allergy, Bioactive Components, Urtica Dioica L. +6

Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour

Khan Nadiya Jan, Parmjit S. Panesar, Sukhcharn Singh · LWT · 2018 · 91 citations

Food Chemistry, Food Analysis, Antioxidant Activity +2

Process standardization for isolation of quinoa starch and its characterization in comparison with other starches

Khan Nadiya Jan, Parmjit S. Panesar, Sukhcharn Singh · Journal of Food Measurement & Characterization · 2017 · 54 citations

Food Chemistry, Process Standardization, Food Analysis +6

Effect of moisture content on the physical and mechanical properties of quinoa seeds

Khan Nadiya Jan, Sukhcharn Singh · International Agrophysics · 2019 · 39 citations · Full text

1–5 of 6