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Food Chemistry|October 17, 2013
Anti-staling effects of β-glucan and barley flour in wheat flour chapattiParas Sharma, Hardeep Singh Gujral
Food Chemistry|September 5, 2017
Fatty acid profile of edible oils and fats consumed in IndiaCharles Dorni, Paras Sharma, Gunendra Saikia, et al.
International Journal of Biological Macromolecules|June 28, 2020
Effect of processing on barley β-glucan content, its molecular weight and extractabilityGiridhar Goudar, Paras Sharma, Sandeep Janghu, et al.
Plant Cell Reports|April 8, 2023
Thermosensitivity of pollen: a molecular perspectiveKomal Goel, Pravesh Kundu, Paras Sharma, et al.
3 Biotech|January 15, 2024
SarCTAB: an efficient and cost-effective DNA isolation protocol from geophytesMadhushree Dutta, Paras Sharma, Vidhi Raturi, et al.
Food Chemistry|October 13, 2018
Bioactive compounds of beetroot and utilization in food processing industry: A critical reviewNavnidhi Chhikara, Komal Kushwaha, Paras Sharma, et al.
Critical Reviews in Food Science and Nutrition|May 25, 2026
Extraction, encapsulation, and bioaccessibility of polyphenols from fruit and vegetable by-products and their health effects: a decade overviewAnwesha Mahajan, Paras Sharma, Giridhar Goudar, et al.
Food Chemistry|February 16, 2013
Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flourHardeep Singh Gujral, Paras Sharma, Balmeet Singh Gill, et al.
Biotechnology Progress|April 30, 2024
Integrated micro-scale protein a chromatography and Low pH viral inactivation unit operations on an automated platformParas Sharma, Lars Robbel, Michael Schmitt, et al.
Biotechnology Progress|October 3, 2025
Automation of an integrated micro-scale platform for monoclonal antibody process development by incorporation of a depth filter mimicParas Sharma, Petra Sebastian, Lars Robbel, et al.
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