1. Advances in food formulation : novel ingredients and processing techniques /: novel ingredients and processing techniques. (2021) Editors: Pathania, Shivani; Tiwari, Brijesh K Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. An active biodegradable layer-by-layer film based on chitosan-alginate-TiO2 for the enhanced shelf life of tomatoes. (December 2022) Authors: Perera, Kalpani Y.; Sharma, Shubham; Duffy, Brendan; Pathania, Shivani; Jaiswal, Amit K.; Jaiswal, Swarna Journal: Food packaging and shelf life Issue: Volume 34(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Applications of hydrodynamic cavitation for instant rehydration of high protein milk powders. (May 2018) Authors: Pathania, Shivani; Ho, Quang Tri; Hogan, Sean A.; McCarthy, Noel; Tobin, John T. Journal: Journal of food engineering Issue: Volume 225(2018) Page Start: 18 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chickpea flour supplemented high protein composite formulation for flatbreads: Effect of packaging materials and storage temperature on the ready mix. (March 2017) Authors: Pathania, Shivani; Kaur, Amarjeet; Sachdev, Poonam A. Journal: Food packaging and shelf life Issue: Volume 11(2017) Page Start: 125 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of sodium alginate gelling and ingredient amalgamating order on ingredient interactions and structural stability of ice cream. (July 2021) Authors: Goraya, Rajpreet Kaur; Singla, Mohit; Bajwa, Usha; Kaur, Amarjeet; Pathania, Shivani Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 147(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Internet of Things for Food Sector: Status Quo and Projected Potential. Issue 6 (17th August 2020) Authors: Kodan, Rahul; Parmar, Puneet; Pathania, Shivani Journal: Food reviews international Issue: Volume 36:Issue 6(2020) Page Start: 584 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. (December 2016) Authors: Alam, Mohammed Shafiq; Pathania, Shivani; Sharma, Anjali Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 74(2016) Page Start: 135 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. (December 2016) Authors: Alam, Mohammed Shafiq; Pathania, Shivani; Sharma, Anjali Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 74(2016) Page Start: 135 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment. Issue 1 (2nd January 2023) Authors: Carbas, Bruna; Machado, Nelson; Pathania, Shivani; Brites, Carla; Rosa, Eduardo AS; Barros, Ana IRNA Journal: Food reviews international Issue: Volume 39:Issue 1(2023) Page Start: 160 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Reduction of Antinutritional Factors in Cereal Brans for Product Development. Issue 3 (24th February 2014) Authors: Kaur, Satinder; Dar, B.N.; Pathania, Shivani; Sharma, Savita Journal: Journal of food processing and preservation Issue: Volume 39:Issue 3(2015:Jun.) Page Start: 215 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗