Food Science, Agricultural and Biological Sciences, Horticulture, Biochemistry
32
Scopus Publications
1983
Scholar Citations
20
Scholar h-index
29
Scholar i10-index
Scopus Publications
To investigate the effects of controlled moisture levels on the peach (Prunus persica) kernels: Dimensional, gravimetrical, frictional, optical, and mechanical properties Rajvinder Kour, Seerat Sharma, Mohammad Ubaid, Imran Sheikh, Mohd Aaqib Sheikh, Naseer Ahmed Food Physics, 2026 Moisture content markedly influences the physical and mechanical properties of peach ( Prunus persica ) kernels, thereby affecting the performance of post-harvest handling and processing equipment. This study examined the effect of five controlled moisture levels (5.83%, 9.86%, 14.56%, 20.12%, and 25.26%, wet basis) on the dimensional, frictional, optical, and mechanical properties of peach kernels. Dimensional measurements showed significant ( p ≤ 0.05 ) increases of 3.42%, 5.84%, and 15.88% in the major, medium, and minor axes, respectively, with rising moisture content. Static and dynamic frictional analyses indicated reduced flowability and increased resistance to movement at higher moisture levels. Optical assessment revealed total colour differences (ΔE) of 1.68, 4.70, 5.45, and 7.60 between moisture treatments, indicating moisture-induced changes in surface reflectance. Mechanical testing demonstrated that rupture force, hardness, deformation at rupture, and toughness decreased significantly ( p ≤ 0.05 ) with increasing moisture content, with the lowest rupture force (1.86 N) recorded under horizontal loading. These results provide critical engineering parameters for designing and optimizing moisture-specific storage systems, conveying equipment, and cracking processes, thereby improving energy efficiency and product quality in peach kernel processing.
Potato starch as a next-generation biopolymer: Functionality, modification, sustainability, and industrial perspectives Mohammad Ubaid, Mukhtar Ahmed, Mohd Aaqib Sheikh, Tawseefa Jan, Imran Sheikh, Naseer Ahmed, Krishan Kumar, Arvind Kumar, Aseem Vashisht Food Physics, 2026 The potato (Solanum tuberosum L.) is one of the most widely cultivated crops worldwide, and its starch has attracted growing interest as a renewable and biodegradable biopolymer for applications in food, packaging, pharmaceuticals, and emerging material systems. The functional behavior of potato starch is governed by intrinsic structural features, such as granule size, crystalline organization, and the amylose-to-amylopectin ratio, which collectively influence gelatinization, viscosity development, and retrogradation. Despite these favorable attributes, native potato starch shows limited resistance to heat, shear, and acidic conditions, which restricts its direct use in many industrial processes. This narrative review provides an integrated overview of potato starch functionality, major modification strategies, sustainability aspects, and industrial applications. Physical, chemical, and enzymatic modification methods are discussed in relation to their effects on starch structure and the resulting functional performance. Particular attention is given to emerging green modification approaches that seek to enhance functionality while reducing chemical use and energy demand. A comparative analysis highlights the differences in effectiveness, scalability, and industrial feasibility between conventional and alternative modification technologies. Sustainability considerations are examined through biodegradation behavior and life cycle perspectives, emphasizing the importance of balancing functional improvement with environmental performance. Industrial case studies demonstrate the application of modified potato starch in various food systems, thermoplastic materials, packaging, and other value-added products, where processing conditions and formulation choices significantly influence the outcome. Overall, this review highlights the structure-function relationships and practical considerations that support the continued development and industrial application of potato starch as a biopolymer.
Recent Developments, Challenges in Bitter Gourd Protein and Peptide Extraction Strategies, Techno-Functional Properties, Bioaccessibility, and Commercial Applications Tawseefa Jan, Rajvinder Kour, Seerat Sharma, Imran Sheikh, Ajar Nath Yadav, Naseer Ahmed Protein and Peptide Letters, 2026 Bitter gourd (Momordica charantia L.) has turned out to be a significant source of proteins and bioactive peptides, which have prospects of finding application in functional foods and nutraceuticals. It contains a high level of proteins and phytochemicals, which offer significant health benefits. Leaves, seeds, and stems are also high sources of antioxidants and are good stores of important nutrients. It can help prevent and treat a number of lifestyle-related diseases such as diabetes mellitus, cancer, nephrolithiasis, scabies, abdominal pain, and fever. This review critically evaluates the latest developments in methods of extraction of proteins and peptides from bitter gourd and emphasizes innovative methods. Such methods have enhanced extraction efficiency and protein yield, and improved functional properties. However, there are still issues in optimizing these processes to make them bioavailable and provide stable products. Furthermore, the commercial feasibility of bitter gourd proteins is limited by cost, flexibility, and marketability. This review highlights the need for research to improve extraction methods, explore new uses, and overcome trade barriers.
The intersection of artificial intelligence and food systems: exploring technological breakthroughs and data-driven agriculture Naseer Ahmed, Rajvinder Kour, Tawseefa Jan, Seerat Sharma, Tajendra Pal Singh, Praneet Chauhan, Sachin Ghanghas, Imran Sheikh, Mohd Rafatullah, Hendrix Yulis Setyawan, Nurul Huda Cogent Food and Agriculture, 2026 Food security is an international challenge that is constantly exposed to climate change, rapid population increases, economic inequalities and geopolitical unrest. Thus, new solutions must be developed to address these issues. Artificial intelligence (AI) has become one such solutions and it has helped to enhance different food production, processing and distribution phases. Precision farming can be improved through AI because it allows the efficient management of resources such as water or fertilizers to increase crop yields. AI helps in the monitoring of animal health and optimization of feeding in livestock farming. In addition AI technologies simplify harvesting and enhancement after harvesting with enhanced sorting and grading. AI improves food processing through enhanced quality control and safety and optimizes logistics by improving routes, reducing spoilage and ensuring timely delivery. Another area where AI can be useful in reducing waste is tracking and minimizing food waste at all levels, however AI can also be applied to personalized nutrition services to assist people in making healthier food choices. The implementation of AI in food supply chain can help countries become more efficient and sustainable, governments need to enhance technology through good policies, better infrastructure and extensive access to these technologies.
A bioactive compounds, anti-nutritional factors, and food applications of amaranths Rajvinder Kour, Tawseea Jan, Mohd Aaqib Sheikh, Mohammad Ubaid, Neelam Yadav, Krishan Kumar, Imran Sheikh, Praneet Chauhan, Sheikh Shreaz, Ashok Yadav, Paridhi Puri, Narinderpal Kaur, Ajar Nath Yadav Journal of Applied Biology and Biotechnology, 2026 Amaranth (Amaranthus spp) stands out as a promising pseudocereal and is gaining prominence for its nutritional profile. This review offers recent insights into amaranths, with a particular focus on their nutritional attributes, bioactive compounds, substances with adverse nutritional effects, health benefits, and potential industrial applications. Amaranths are gaining recognition for their significant nutritional value as they comprise proteins, dietary fibers, vitamins, and minerals. Moreover, it contains phytosterols such as phenolic compounds, flavonoids, and squalene, which possess notable antioxidant, anti-inflammatory, and anticancer properties. However, it also contains antinutritional elements, such as phytic acid, tannins, saponins, oxalates, and nitrates, which hinder its optimal use. Regular consumption of amaranths has been linked to cardiovascular health, reduced chronic disease risk, and improved immune function. The industrial potential of amaranth includes its use in gluten-free baked goods, functional foods, nutraceuticals, and pharmaceuticals due to its high essential amino acid, unsaturated fatty acid, and natural antioxidant content. The alteration in in vitro protein digestibility, antinutrient, mineral, and antioxidant activities during processing depends on various factors. Appropriate processing techniques, such as thermal treatment, soaking, and fermentation, can mitigate these factors and enhance the nutritional quality of amaranth products. In this context, this review highlights the use of amaranths as nutraceutical and functional foods, focusing on their bioactive compounds, antinutritional factors, processing methods, health benefits, and potential applications. This insight is crucial for driving innovative research aimed at maximizing the utilization of these grains, which are often underestimated.
Extraction, modification, and characterization of starch from two barley (Hordeum vulgare L.) cultivars Shweta Dhiman, Krishan Kumar, Naseer Ahmed, Tajendra Pal Singh, ivya Chauhan, et al. Journal of Applied Biology and Biotechnology, 2025 Barley (Hordeum vulgare L.) is ranked fourth amongst the cereals after maize, rice, and wheat and is mostly used for malting and animal feed. The use of barley in processed food products has gained popularity in recent years. The majority of the kernel or more than 70% of its dry weight is made up of starch. The native starch is unstable to a wide range of conditions such as temperature, pH, shear forces, and so on, and thus, limits its usage to a wide range of food and non-food industrial applications. The objective of this study was to modify the starch isolated from two cultivars of barley, i.e., PL-751 and PL-830 using physical (annealing) and enzymatic (amylase) methods and to investigate the differences in functional properties of native and modified starch. The functional properties such as syneresis, light transmittance, swelling, and solubility index changed significantly in modified starches as compared to native starch. The syneresis of annealed starch for PL-751 and PL-830 increased from 85.5%–96.67% and 81.0%–94.50%, respectively. The syneresis values of amylase-treated starch for PL-830 and PL-751 at enzymatic concentration of 7.5 U increased from 86.5%–92.0% and 84.5%–89.83%, respectively. Similarly, the values increased from 88.17%–91.83% and 79.5%–87.5% for PL-830 and PL-751 at 15 U enzymatic concentration, respectively. The light transmittance of annealed starch for both PL-830 and PL-751 decreased significantly (p ≤ 0.05) during storage for 5 days. The swelling and solubility index also increased significantly (p ≤ 0.05) with an increase in temperature both in native as well as modified starch. However, a significant (p ≤ 0.05) drop in swelling and solubility index of an annealed and enzyme-modified starch was observed as compared to native starch. Starch modification is a dynamic field with vast potential for future applications in both the food and non-food industries. The physical and enzymatic modification in starch enhanced the thermal stability, swelling power, and solubility index of the starch with reduced syneresis characteristics resulting in stable gels and a better shelf life. With the help of modification techniques, minimally processed foods can be developed with an increase in consumer demand. Modified starch helps in improving the shelf life of food products by enhancing moisture retention, and inhibiting retrogradation, and thus, the texture and freshness of the product are maintained for a longer period of time.
Microbial biotransformation for production of valuable aroma compounds: Current research and future challenges Ajar Nath Yadav, Rajeshwari Negi, Tawseefa Jan, Babita Sharma, Tanvir Kaur, Naseer Ahmed, Sangram Singh, Sheikh Shreaz, Ashok Yadav, Paridhi Puri, Narinderpal Kaur, Neelam Yadav Journal of Applied Biology and Biotechnology, 2025 Aroma and flavor represent the key components of food as they improve the organoleptic characteristics and enhance the acceptability of the consumers. Since ancient times, the concept of commercial production of aromatic and flavoring chemicals has lagged behind human habits, although coming from the industry’s microbiological source. Microbial flavor compounds have garnered attention in recent decades due to their sustainable nature, especially because of their great biological activity and minimal toxicity. Fragrance chemicals are frequently found in medicinal products. The amount of scientific materials containing analytical and biological data on fragrance components is currently more than ever, despite debates regarding their use among academics in the fields of traditional and modern medicine. In addition, the food business, together with the highly significant perfume and cosmetic industries, supports the flavoring and preservation of food items through aromatic volatiles as well as the search for naturally occurring, pleasant-smelling raw components for these products. In addition, it serves as a de-foaming agent for ophthalmic solutions containing high surfactant concentrations. Fruits with mild processing are given a longer shelf life and increased safety by the use of natural fragrance components. The food industry’s expanding demand for natural products has spurred incredible efforts to create biotechnological procedures for the synthesis of fragrance components. The present review assimilates the existing knowledge of microbial transformation to value-added products for their application in food, fragrances, agricultural, and pharmaceutical industries.
To investigate the effects of controlled moisture levels on the peach (Prunus persica) kernels: Dimensional, gravimetrical, frictional, optical, and mechanical properties R Kour, S Sharma, M Ubaid, I Sheikh, MA Sheikh, N Ahmed Food Physics, 100071 , 2025 2025 Citations: 1
Probiotic Potential of Endophytic Bacteria in Functional Foods: Opportunities and Challenges I Sheikh, P Mahajan, T Kaur, N Ahmed, D Kour Food Bioscience, 107423 , 2025 2025 Citations: 1
Extraction, modification, and characterization of starch from two barley (Hordeum vulgare L.) cultivars S Dhiman, K Kumar, N Ahmed, TP Singh, D Chauhan, S Kumar, ... Journal of Applied Biology & Biotechnology Vol 13 (1), 76-85 , 2025 2025
Prospecting the potential for sustainability, nutritional composition, health benefits, and versatile application of millets: Current research and future challenges S Dhiman, K Kumar, T Jan, N Ahmed, MA Sheikh, I Sheikh, AK Rai, ... 2025 Citations: 4
Effects of controlled microwave heat treatment on the compositional attributes, antioxidant potential, and anti-nutritional components of apricot kernel flour MA Sheikh, M Ubaid, N Ahmed, MK Gul Journal of Food Measurement and Characterization 19, 1859–1873 , 2025 2025 Citations: 5
Microencapsulation Techniques for Probiotic Formulations: Current Scenario and Future Perspective T Jan, R Negi, A Hilal, S Kaur, D Kour, SS Khan, S Shreaz, P Chauhan, ... Journal of Food Quality 2025 (1), 6738124 , 2025 2025 Citations: 9
Bioprospecting of microbial inoculants for enhancing secondary metabolite production in medicinal plants R Negi, B Sharma, T Jan, T Kaur, D Kour, N Yadav, A Kumar, S Rustagi, ... Microbial Inoculants, 23-48 , 2025 2025
Green artificial intelligence: Biodegradable and biocompatible materials K Bhatt, N Ahmed, P Chauhan Artificial Intelligence Techniques for Sustainable Development, 317-335 , 2024 2024 Citations: 3
Identification and pyramiding of iron and zinc homeostasis genes introgressed from non-progenitor Aegilops species to bread wheat H Kaur, V Tyagi, J Kumar, JK Roy, V Chugh, N Ahmed, HS Dhaliwal, ... Euphytica 220 (11), 167 , 2024 2024 Citations: 3
Root system architecture in cereals: exploring different perspectives of the hidden half A Sharma, P Saini, P Saini, V Tyagi, S Sharma, N Ahmed, HS Dhaliwal, ... Brazilian Journal of Botany 47 (3), 925-943 , 2024 2024 Citations: 12
Next generation probiotics for human health: An emerging perspective T Jan, R Negi, B Sharma, S Kumar, S Singh, AK Rai, S Shreaz, S Rustagi, ... Heliyon 10 (16) , 2024 2024 Citations: 81
Microbial consortia: promising tool as plant bioinoculants for agricultural sustainability R Negi, B Sharma, T Jan, T Kaur, S Chowdhury, M Kapoor, S Singh, ... Current Microbiology 81 (8), 222 , 2024 2024 Citations: 43
Comprehensive exploration of marine algae diversity, bioactive compounds, health benefits, regulatory issues, and food and drug applications N Ahmed, MA Sheikh, M Ubaid, P Chauhan, K Kumar, S Choudhary Measurement: Food 14, 100163 , 2024 2024 Citations: 121
Effects of soaking and germination treatments on the nutritional, anti-nutritional, and bioactive characteristics of adzuki beans (Vigna angularis L.) and lima beans (Phaseolus … QUEH Rizvi, RPF Guiné, N Ahmed, MA Sheikh, P Sharma, I Sheikh, ... Foods 13 (9), 1422 , 2024 2024 Citations: 23
First report on Bacillus subtilis EU-WG-01 endophytic bacterium from wheat grass and development of probiotic formulation T Jan, R Negi, B Sharma, D Kour, S Kumar, I Sheikh, P Chauhan, ... Food Bioscience 56, 103273 , 2023 2023 Citations: 1
Diversity, distribution and role of probiotics for human health: current research and future challenges T Jan, R Negi, B Sharma, D Kour, S Kumar, AK Rai, S Rustagi, S Singh, ... Biocatalysis and Agricultural Biotechnology 53, 102889 , 2023 2023 Citations: 48
PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF DIFFERENT CULTIVARS OF MAIZE J Kaur, N Ahmed, A Kaur, K Kumar and I Sheikh European Chemical Bulletin 12 (5), 3510-3514 , 2023 2023 Citations: 1
Nutritional value and end-use quality of durum wheat P Saini, H Kaur, V Tyagi, P Saini, N Ahmed, HS Dhaliwal, I Sheikh Cereal Research Communications 51 (2), 283-294 , 2023 2023 Citations: 71
Cytological, biochemical and molecular characterization of Triticum-Aegilops amphiploids R Kaur, H Kaur, P Saini, V Tyagi, N Ahmed, HS Dhaliwal, I Sheikh Journal of Plant Biochemistry and Biotechnology 32 (2), 375-387 , 2023 2023
Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview SA Sofi, N Ahmed, A Farooq, S Rafiq, SM Zargar, F Kamran, TA Dar, ... Food Science & Nutrition 11 (5), 2256-2276 , 2023 2023 Citations: 187
MOST CITED SCHOLAR PUBLICATIONS
Edible Mushrooms: A Comprehensive Review on BioactiveCompounds with Health Benefits and Processing Aspects K Kumar, R Mehra, RPF Guiné, MJ Lima, N Kumar, R Kaushik, N Ahmed, ... Foods 10, 2996 , 2021 2021 Citations: 373
Different drying methods: their applications and recent advances N Ahmed, J Singh, H Chauhan, PGA Anjum, H Kour International Journal of food nutrition and safety 4 (1), 34-42 , 2013 2013 Citations: 224
Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview SA Sofi, N Ahmed, A Farooq, S Rafiq, SM Zargar, F Kamran, TA Dar, ... Food Science & Nutrition 11 (5), 2256-2276 , 2023 2023 Citations: 187
Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa … P Thakur, K Kumar, N Ahmed, D Chauhan, QUEH Rizvi, S Jan, TP Singh, ... Current Research in Food Science 4, 917-925 , 2021 2021 Citations: 162
Comprehensive exploration of marine algae diversity, bioactive compounds, health benefits, regulatory issues, and food and drug applications N Ahmed, MA Sheikh, M Ubaid, P Chauhan, K Kumar, S Choudhary Measurement: Food 14, 100163 , 2024 2024 Citations: 121
Next generation probiotics for human health: An emerging perspective T Jan, R Negi, B Sharma, S Kumar, S Singh, AK Rai, S Shreaz, S Rustagi, ... Heliyon 10 (16) , 2024 2024 Citations: 81
Nutritional value and end-use quality of durum wheat P Saini, H Kaur, V Tyagi, P Saini, N Ahmed, HS Dhaliwal, I Sheikh Cereal Research Communications 51 (2), 283-294 , 2023 2023 Citations: 71
Effect of diverse fermentation treatments on nutritional composition, bioactive components, and anti-nutritional factors of finger millet (Eleusine coracana L.) S Jan, K Kumar, AN Yadav, N Ahmed, P Thakur, D Chauhan, Q Rizvi, ... Journal of Applied Biology and Biotechnology 10 (1), 46-52 , 2022 2022 Citations: 65
Plant Extracts in Post-Harvest Disease Management of Fruits and Vegetables-A Review A Malik A, N Ahmed, Babita, H Chauhan, P Gupta. J Food Process Technol 7 (6), 1-5 , 2016 2016 Citations: 62
Impact of soaking, germination, fermentation, and roasting treatments on nutritional, anti-nutritional, and bioactive composition of black soybean (Glycine max L.) D Chauhan, K Kumar, N Ahmed, P Thakur, Q Rizvi, S Jan, AN Yadav Journal of Applied Biology and Biotechnology 10 (5), 186-192 , 2022 2022 Citations: 59
Advances in food packaging – a review H Kour, N Ahmad, T Wani, A Malik, R Kaul, H Chauhan, P Gupta, A Bhat, ... Stewart Postharvest Review 4 (7), doi: 10.2212/spr.2013.4.7 , 2013 2013 Citations: 53
Diversity, distribution and role of probiotics for human health: current research and future challenges T Jan, R Negi, B Sharma, D Kour, S Kumar, AK Rai, S Rustagi, S Singh, ... Biocatalysis and Agricultural Biotechnology 53, 102889 , 2023 2023 Citations: 48
Microbial consortia: promising tool as plant bioinoculants for agricultural sustainability R Negi, B Sharma, T Jan, T Kaur, S Chowdhury, M Kapoor, S Singh, ... Current Microbiology 81 (8), 222 , 2024 2024 Citations: 43
Influence of soaking and germination treatments on the nutritional, anti-nutritional, and bioactive composition of pigeon pea (Cajanus cajan L.) Q Rizvi, K Kumar, N Ahmed, AN Yadav, D Chauhan, P Thakur, S Jan, ... J. Appl. Biol. Biotechnol 10 (3), 127-134 , 2022 2022 Citations: 35
Detecting food borne pathogens using electrochemical biosensors: an overview S Arora, N Ahmed, S Khubber, S Siddiqui IJCS 6 (1), 1031-1039 , 2018 2018 Citations: 35
Organic farming: a holistic approach towards sustainable fruit production Babita, N Ahmed, M Thakur EUROPEAN JOURNAL OF PHARMACEUTICAL AND MEDICAL RESEARCH 2 (6), 108-115 , 2015 2015 Citations: 34
Naturally occurring preservatives in food and their role in food preservation. NA Naseer Ahmed, JS Jagmohan Singh, M Mudasir, AM Anisa Malik, ... 2013 Citations: 34
Effect of postharvest application of plant extracts on physical parameters and shelf life of guava AA Malik, A Bhat, N Ahmed, R Kaul Asian Agri-History 19 (3), 185-193 , 2015 2015 Citations: 32
Effects of soaking and germination treatments on the nutritional, anti-nutritional, and bioactive characteristics of adzuki beans (Vigna angularis L.) and lima beans (Phaseolus … QUEH Rizvi, RPF Guiné, N Ahmed, MA Sheikh, P Sharma, I Sheikh, ... Foods 13 (9), 1422 , 2024 2024 Citations: 23
Effect of processing treatments on the nutritional, anti-nutritional, and bioactive composition of blue maize (Zea mays L.) D Chauhan, K Kumar, N Ahmed, TP Singh, P Thakur Current Research in Nutrition and Food Science Journal 10 (1), 171-182 , 2022 2022 Citations: 22
