1. Asparagus racemosus: A newly proposed natural preservative for improved lipid oxidative stability and storage quality of meat products. Issue 5 (11th September 2017) Authors: Noor, Sabahu; Bhat, Z.F.; Kumar, Sunil; Kousar, Insha Journal: Nutrition & food science Issue: Volume 47:Issue 5(2017) Page Start: 673 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of oleuropein on the oxidative stability and storage quality of Tabaq-Maz, fried mutton ribs. (1st December 2015) Authors: Dua, Sourab; Bhat, Z.F.; Kumar, Sunil Journal: Food bioscience Issue: Volume 12(2015:Dec.) Page Start: 84 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Epigallocatechin-3-gallate: An efficient alternative to synthetic antioxidants and preservatives in cheese. Issue 2 (13th March 2017) Authors: Mahajan, Deepak; Bhat, Z.F.; Kumar, Sunil Journal: Nutrition & food science Issue: Volume 47:Issue 2(2017) Page Start: 191 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality. Issue 5 (11th September 2017) Authors: Dilnawaz, H.M.; Kumar, Sunil; Bhat, Z.F. Journal: Nutrition & food science Issue: Volume 47:Issue 5(2017) Page Start: 659 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Pine needles (Cedrus deodara (Roxb.) Loud.) extract as a novel preservative in cheese. (March 2016) Authors: Mahajan, Deepak; Bhat, Z.F.; Kumar, Sunil Journal: Food packaging and shelf life Issue: Volume 7(2016) Page Start: 20 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Pomegranate (Punica granatum) rind extract as a novel preservative in cheese. (1st December 2015) Authors: Mahajan, Deepak; Bhat, Z.F.; Kumar, Sunil Journal: Food bioscience Issue: Volume 12(2015:Dec.) Page Start: 47 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Pomegranate (punica granatum) rind extract as an efficient alternative to synthetic preservatives in fat-rich meat products. Issue 6 (14th November 2016) Authors: Dua, Sourab; Bhat, Z.F.; Kumar, Sunil Journal: Nutrition & food science Issue: Volume 46:Issue 6(2016) Page Start: 844 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products. (May 2018) Authors: Noor, Sabahu; Bhat, Z.F.; Kumar, Sunil; Mudiyanselage, Reshan J. Journal: Meat science Issue: Volume 139(2018) Page Start: 207 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages. Issue 4 (26th June 2018) Authors: Kalem, Insha Kousar; Bhat, Z.F.; Kumar, Sunil; Jayawardena, Reshan Mudiyanselage Journal: Nutrition & food science Issue: Volume 48:Issue 4(2018) Page Start: 605 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages. Issue 4 (9th July 2018) Authors: Kalem, Insha Kousar; Bhat, Z.F.; Kumar, Sunil; Jayawardena, Reshan Mudiyanselage Journal: Nutrition & food science Issue: Volume 48:Issue 4(2018) Page Start: 605 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗