1. Bacteriocins: Recent Trends and Potential Applications. Issue 5 (3rd April 2016) Authors: Bali, Vandana; Panesar, Parmjit S.; Bera, Manab B.; Kennedy, John F. Journal: Critical reviews in food science and nutrition Issue: Volume 56:Issue 5(2016) Page Start: 817 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Beneficiation of food processing by-products through extraction of bioactive compounds using neoteric solvents. (December 2020) Authors: Saini, Anuradha; Panesar, Parmjit S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 134(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Biopigment produced by Monascus purpureus MTCC 369 in submerged and solid state fermentation: a comparative study. Issue 6 (6th November 2017) Authors: Sehrawat, Rachna; Panesar, Parmjit S.; Panesar, Reeba; Kumar, Anit Journal: Pigment & resin technology Issue: Volume 46:Issue 6(2017) Page Start: 425 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Biotechnological approaches for the production of prebiotics and their potential applications. (December 2013) Authors: Panesar, Parmjit S.; Kumari, Shweta; Panesar, Reeba Journal: Critical reviews in biotechnology Issue: Volume 33:Number 4(2013:Dec.) Page Start: 345 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Bioutilisation of agro‐industrial waste for lactic acid production. (14th July 2015) Authors: Panesar, Parmjit S.; Kaur, Shubhneet Journal: International journal of food science & technology Issue: Volume 50:Number 10(2015:Oct.) Page Start: 2143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Citrus processing by-products: an overlooked repository of bioactive compounds. Issue 1 (2nd January 2023) Authors: Kaur, Samandeep; Panesar, Parmjit S.; Chopra, Harish K. Journal: Critical reviews in food science and nutrition Issue: Volume 63:Issue 1(2023) Page Start: 67 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Comparative study of various processes used for removal of bitterness from kinnow pomace and kinnow pulp residue. (15th January 2021) Authors: Singla, Gisha; Singh, Umesh; Sangwan, Rajender S.; Panesar, Parmjit S.; Krishania, Meena Journal: Food chemistry Issue: Volume 335(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of packaging materials on the shelf‐life of vermicelli supplemented with enzyme processed kinnow pulp residue. (9th September 2021) Authors: Singla, Gisha; Panesar, Parmjit S.; Sangwan, Rajender S.; Krishania, Meena Other Names: Pandiselvam Ravi guestEditor.; Kothakota Anjineyulu guestEditor. Journal: Journal of food process engineering Issue: Volume 45:Number 6(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Enzymatic debittering of Citrus reticulata (Kinnow) pulp residue and its utilization for the preparation of vermicelli. Issue 2 (12th December 2020) Authors: Singla, Gisha; Panesar, Parmjit S.; Sangwan, Rajender S.; Krishania, Meena Journal: Journal of food processing and preservation Issue: Volume 45:Issue 2(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Exploration of microwaves for biorefining of phenolic antioxidants from Citrus reticulata peels: Spectrophotometric and spectroscopic analyses. Issue 9 (1st February 2022) Authors: Kaur, Samandeep; Panesar, Parmjit S.; Chopra, Harish K. Journal: Journal of food processing and preservation Issue: Volume 46:Issue 9(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗