Ghan Shyam Abrol

Publications

100

Citations

H-Index

2009

Active since

Affiliations

Dr. Yashwant Singh Parmar University of Horticulture and Forestry(Current)

Ghan Shyam Abrol is an author at Dr. Yashwant Singh Parmar University of Horticulture and Forestry specializing in food chemistry, wine tasting, and food quality.

ORCID

Top concepts

Food ChemistryBotanyHealthFood QualityWine TastingMedicineEngineeringFood SafetyMicrobiologyPharmacology

Publications per year

2009–2017

Publications

Effect of Solar Drying on Physico-chemical and Antioxidant Properties of Mango, Banana and Papaya

Ghan Shyam Abrol, Devina Vaidya, Ambika Sharma et al. · National Academy Science Letters · 2014 · 40 citations

Food Chemistry, Engineering, Environmental Engineering +5

Effect of dilution and maturation on physico-chemical and sensory quality of jamun (Black plum) wine

V. K. Joshi, Rakesh Sharma, Aman Girdher et al. · 2012 · 28 citations

Food Chemistry, Food Fermentation, In Vitro Fermentation +14

An overview on strawberry [Fragaria × ananassa (Weston) Duchesne ex Rozier] wine production technology, composition, maturation and quality evaluation.

Somesh Sharma, V. K. Joshi, Ghan Shyam Abrol · 2009 · 22 citations

Food Chemistry, Botany, Sustainable Agriculture +13

Preparation and Evaluation of Functionally Enriched Squash from Rhododendron (<i>Rhododendron arboreum</i> Sm.) Flowers

Monika Bhatt, Ghan Shyam Abrol, Sanjeev Kumar et al. · International Journal of Food and Fermentation Technology · 2017 · 10 citations · Full text

Food Chemistry, Functionally Enriched Squash, Biomanufacturing +9

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