1. Advances in vacuum frying: Recent developments and potential applications. (27th November 2022) Authors: Manzoor, Shaziya; Masoodi, F. A.; Rashid, Rubiya; Wani, Shoib Mohmad; Naqash, Farah; Ahmad, Mudasir Journal: Journal of food process engineering Issue: Volume 46:Number 2(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of apple pomace-based antioxidants on the stability of mustard oil during deep frying of French fries. (15th June 2022) Authors: Manzoor, Shaziya; Masoodi, F.A.; Rashid, Rubiya; Dar, Mohd Masrat Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 163(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Green extraction of bioactive compounds from apple pomace by ultrasound assisted natural deep eutectic solvent extraction: Optimisation, comparison and bioactivity. (1st January 2023) Authors: Rashid, Rubiya; Mohd Wani, Sajad; Manzoor, Shaziya; Masoodi, F.A.; Masarat Dar, Mohd Journal: Food chemistry Issue: Volume 398(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Improving oxidative stability of edible oils with nanoencapsulated orange peel extract powder during accelerated shelf life storage. (October 2022) Authors: Rashid, Rubiya; Wani, Sajad Mohd; Manzoor, Shaziya; Masoodi, F.A.; Dar, Mohd Masarat Journal: Food bioscience Issue: Volume 49(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Improving oxidative stability of soyabean oil by apple pomace extract during deep frying of french fries. (October 2022) Authors: Manzoor, Shaziya; Masoodi, F.A.; Rashid, Rubiya; Dar, Mohd Masrat Journal: Food bioscience Issue: Volume 49(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying. (May 2023) Authors: Manzoor, Shaziya; Masoodi, F.A.; Rashid, Rubiya Journal: Food control Issue: Volume 147(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Nanoencapsulation of pomegranate peel extract using maltodextrin and whey protein isolate. Characterisation, release behaviour and antioxidant potential during simulated invitro digestion. (December 2022) Authors: Rashid, Rubiya; Wani, Sajad Mohd; Manzoor, Shaziya; Masoodi, F.A.; Altaf, Aayeena Journal: Food bioscience Issue: Volume 50:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India. (November 2022) Authors: Manzoor, Shaziya; Masoodi, F.A.; Rashid, Rubiya; Ahmad, Mudasir; Kousar, Mumtahin ul Journal: Food control Issue: Volume 141(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Quality changes of edible oils during vacuum and atmospheric frying of potato chips. (December 2022) Authors: Manzoor, Shaziya; Masoodi, F.A.; Rashid, Rubiya; Ganaie, Tariq Ahmad Journal: Innovative food science & emerging technologies Issue: Volume 82(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Ultrasound assisted extraction of bioactive compounds from pomegranate peel, their nanoencapsulation and application for improvement in shelf life extension of edible oils. (15th August 2022) Authors: Rashid, Rubiya; Masoodi, F.A.; Wani, Sajad Mohd; Manzoor, Shaziya; Gull, Amir Journal: Food chemistry Issue: Volume 385(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗