Krishan Kumar

@rgu.ac.in

Associate Professor, Faculty of Agricultural Sciences
Rajiv Gandhi University, Rono Hills, Doimukh, Itanagar- 791112

Krishan Kumar


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https://researchid.co/krishan.kumar
Dr. Krishan Kumar is currently working as Associate Professor at Department of Food Technology, Rajiv Gandhi University, Rono Hills, Doimukh. He is currently working on the development of functional and specialty foods based on underutilized grains and unexploited fruits and vegetables.

EDUCATION

Ph.D. (Food Technology.)
Guru Jambheshwar University of Science & Technology, Hisar (Haryana).
M. Sc. (Food Processing & Technology)
Guru Jambheshwar University of Science & Technology, Hisar (Haryana).

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Horticulture, Health Policy, Multidisciplinary
37

Scopus Publications

2899

Scholar Citations

25

Scholar h-index

40

Scholar i10-index

Scopus Publications

  • 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.
  • 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.
  • Impact of various Fermentation Treatments on Nutritional, Anti-Nutritional and Bioactive Compounds of Black Rice
    Sumaira Jan, Krishan Kumar
    Current Research in Nutrition and Food Science, 2025
    The black rice flour was subjected to a comprehensive fermentation process, incorporating a diverse range of microorganisms and treatment methodologies. Specifically, the fermentation process utilized two distinct strains of Lactobacillus, namely Lactobacillus brevis (BF) and Lactobacillus plantarum (PF), and yeast Saccharomyces cerevisiae L (YF). Additionally, the fermentation process also involved the use of yeast in conjunction with ammonium sulphate, a fermentation enhancer (YAF), and a combined treatment (CF) of yeast and Lactobacillus brevis. The fermentation process was conducted over a range of multiple time points (12, 24 and 36 hr), to assess the impact of varying fermentation durations on the various parameters of the black rice flour. The fermented samples were then dried and analyzed for their nutritional content, anti-nutritional properties, mineral contents and bioactive compounds. Crude protein and ash content were elevated significantly (p≤0.05) i.e. from 10.29 to 16.59% and 1.49 to 2.67% , respectively following fermentation, however, resulted in a significant reduction of crude fat (77.35%) and crude fibre (61.11%) content. A significant elevation in total phenolic (8.16 to 10.73 mg GAE/g) and flavonoid content (125.51 to 187.21 mg RE/100g) was observed throughout fermentation treatments, resulting in enhanced antioxidant activity (28.91%). The fermentation process also enhanced the nutritional value of black rice flour, reducing anti-nutrients like phytic acid (65.65%) and tannins (50.47%) and boosting mineral levels, particularly copper, iron, zinc and manganese. Although all fermentation treatments enhanced the nutritional and bioactive potential of black rice, but the effect of fermentation with Lactobacillus brevis was highest in improving the nutritional and bioactive components and decreasing the anti-nutritional compounds of black rice. This study suggests that fermentation is a highly valuable technique to elevate the nutritional value, bioactive components and antioxidant activity of black rice flour while reducing the anti-nutrients.
  • 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.
  • Prospecting the potential for sustainability, nutritional composition, health benefits, and versatile application of millets: Current research and future challenges
    Shweta Dhiman, Krishan Kumar, Tawseefa Jan, Naseer Ahmed, Mohd Aaqib Sheikh, Imran Sheikh, Ashutosh Kumar Rai, Sarvesh Rustagi, Sangram Singh, Sheikh Shreaz, Paridhi Puri, Neelam Yadav, Ajar Nath Yadav
    Journal of Applied Biology and Biotechnology, 2025
    Millets, often overshadowed by larger cereal counterparts, are undergoing a renaissance in the realm of nutrition and health. This review delves into their captivating nutritional and nutraceutical potential, uncovering their secrets and highlighting their importance in contemporary diets. Millets emerge as nutritional powerhouses, providing a well-rounded mix of macronutrients, dietary fiber, and plenty of vitamins and minerals. Their significant health benefits include aiding in weight management, controlling glycemic levels, and promoting heart health. Additionally, their antioxidant-rich nature contributes to disease prevention and overall well-being. Notably, millets act as gluten-free champions, offering safe options for individuals with celiac disease and gluten allergenicity. In addition to their nutritional value, millets showcase anti-inflammatory and anticancer properties, paving the way for potential nutraceutical applications. This review also explores culinary innovation, presenting tempting millet-based recipes to seamlessly integrate them into everyday meals, making their inclusion a delightful reality. Additionally, the by-products such as husks and seed coatings obtained from millets are abundant in vitamins, minerals, dietary fiber, and bioactive compounds. Despite the numerous health benefits associated with millets, their full potential remains untapped, with their primary uses revolving around feed and fodder.
  • Formulation and Characterization of Pomegranate-beetroot Gummies: A Healthy Confectionary Approach
    Manisha Malik, Aastha Dewan, Devrat Arya, Ajay Singh, Krishan Kumar, Ankur Luthra
    Current Nutrition and Food Science, 2025
    Purpose/Objective: Gummies are a popular confectionary product, especially among children, and keeping in view, improvisation in its nutritional and sensorial characteristics is the need of the hour. Methodology: For this purpose, juices of pomegranate and beetroot were incorporated using different proportions. Six formulations were studied in which the ratio of pomegranate to beetroot juices was 60:40, 70:30, 80:20, 40:60, 30:70, and 20:80. Physicochemical characteristics such as moisture, ash, pH, total soluble solids (TSS), total phenolic content (TPC) and antioxidant activity (DPPH) and, overall acceptability, color (L, a and b values), textural and microbiological characteristics of gummies were studied to select appropriate formulation. Results: Highest TPC (0.19 mgGAE/g), antioxidant activities (84.1 mg/100g), sensory acceptability (8) and resilience (92.7) were observed in sample having highest proportion of pomegranate juice (80:20) and moisture (18%), ash (0.08%), pH (3.915), and TSS (73.2 °Brix) of this formulation were within the specified range as stated for gummies. Conclusion: Thus, gummies prepared with 80% pomegranate juice and 20% beetroot juice may serve as delicious healthy confectionary without addition of synthetic color and flavor.
  • Next generation probiotics for human health: An emerging perspective
    Tawseefa Jan, Rajeshwari Negi, Babita Sharma, Sanjeev Kumar, Sangram Singh, et al.
    Heliyon, 2024
    spp., appear to exhibit greater ambiguity regarding their potential to induce infectious diseases. The present review provides a comprehensive overview of NGPs in terms of their health beneficial effects, regulation framework and risk assessment targeting relevant criteria for commercialization in food and pharmaceutical markets.
  • Microbial Consortia: Promising Tool as Plant Bioinoculants for Agricultural Sustainability
    Rajeshwari Negi, Babita Sharma, Tawseefa Jan, Tanvir Kaur, Sohini Chowdhury, Monit Kapoor, Sangram Singh, Anu Kumar, Ashutosh Kumar Rai, Sarvesh Rustagi, Sheikh Shreaz, Divjot Kour, Naseer Ahmed, Krishan Kumar, Ajar Nath Yadav
    Current Microbiology, 2024
  • Probiotic formulations for human health: Current research and future perspective
    Tawseefa Jan, Rajeshwari Negi, Babita Sharma, Sangram Singh, Sanjeev Kumar, Sarvesh Rustagi, Sheikh Shreaz, Ashutosh Kumar Rai, Pankaj Kumar Rai, Mohd Aaqib Sheikh, Krishan Kumar, Naseer Ahmed, Ajar Nath Yadav
    Journal of Applied Biology and Biotechnology, 2024
    Probiotics are living microorganisms known for their beneficial properties and have been extensively researched and utilized in various products worldwide. These microorganisms have essential nutritional needs and exhibit significant functional qualities. Probiotics have been employed to enhance the well-being of both animals and humans by influencing the balance of microorganisms in the intestines. Several probiotic strains, such as Bifidobacterium and Lactobacilli, became identified and studied for their potential to mitigate the incidence of gastrointestinal (GI) infections or as a therapeutic approach for treating such infections. With the rise of microbiota displaying resistance and tolerance to traditional medications and antibiotics, the effectiveness of drugs has diminished. Several probiotic strains have been identified to possess notable properties, including potent anti-inflammatory and anti-allergic effects. Consequently, introducing beneficial bacterial species into the GI tract offers an appealing approach to restoring microbial balance and preventing diseases. Furthermore, probiotics have demonstrated the capacity to inhibit the action of intestinal bacterial enzymes responsible being synthesizing colonic carcinogens. Probiotics offer a promising preventive and therapeutic advancement, but further research is required to better understand their specific impact on intestinal health. Probiotics can also exert a direct influence on other microorganisms, including pathogens, which is crucial in preventing and treating infections and restoring the balance of microorganisms in the GI tract. The present review deals with probiotic formulations, their mechanisms, and their role in human health.
  • Comprehensive exploration of marine algae diversity, bioactive compounds, health benefits, regulatory issues, and food and drug applications
    Naseer Ahmed, Mohd Aaqib Sheikh, Mohammad Ubaid, Praneet Chauhan, Krishan Kumar, Shafia Choudhary
    Measurement Food, 2024
    The increasing interest in algae as food comes from a variety of functional benefits that go beyond simple nutritional content. This thorough analysis looks at the wide range of marine algae, looks at their composition, highlights their health benefits, and shows how important a role they may play in several different nutritional applications. Algae have intrinsic properties that make them a desirable and sustainable food source. They are rich in readily digested proteins, fats, carbs, vitamins, and minerals. The vital bioactive components including phycocyanin, allophycocyanin, astaxanthin, lutein, zeaxanthin, canthaxanthin, β-carotene, and oleic acid, among others, algae greatly support immunity and improve overall nutritional fitness. Furthermore, the increasing popularity of algae-derived polysaccharides, proteins, and polyphenols is ascribed to their potential nutritional advantages and efficacy in treating different degenerative illnesses. The use of algae in diets has been studied as an approach for controlling and avoiding chronic illnesses such as cancer, respiratory problems, heart disease, microbial infections, hypertension, obesity, and diabetes. Algae-based nutraceuticals are gaining prominence within the realm of dietary supplements in part because of the idea of algal prebiotics and their capacity to influence gut microbiota. The study presents a comprehensive glimpse of the relevance and potential of marine algae as a unique and prospective resource for present-day dietary and therapeutic practices.
  • Effects of Soaking and Germination Treatments on the Nutritional, Anti-Nutritional, and Bioactive Characteristics of Adzuki Beans (Vigna angularis L.) and Lima Beans (Phaseolus lunatus L.)
    Qurat Ul Eain Hyder Rizvi, Raquel P. F. Guiné, Naseer Ahmed, Mohd Aaqib Sheikh, Paras Sharma, Imran Sheikh, Ajar Nath Yadav, Krishan Kumar
    Foods, 2024
  • First report on Bacillus subtilis EU-WG-01 endophytic bacterium from wheat grass and development of probiotic formulation
    Tawseefa Jan, Rajeshwari Negi, Babita Sharma, Divjot Kour, Sanjeev Kumar, Imran Sheikh, Praneet Chauhan, Krishan Kumar, Naseer Ahmed, Ajar Nath Yadav
    Food Bioscience, 2023
  • Diversity, distribution and role of probiotics for human health: Current research and future challenges
    Tawseefa Jan, Rajeshwari Negi, Babita Sharma, Divjot Kour, Sanjeev Kumar, Ashutosh Kumar Rai, Sarvesh Rustagi, Sangram Singh, Mohd Aaqib Sheikh, Krishan Kumar, Naseer Ahmed, Ajar Nath Yadav
    Biocatalysis and Agricultural Biotechnology, 2023
  • Bioactive compounds from mushrooms: Emerging bioresources of food and nutraceuticals
    Harpreet Kour, Divjot Kour, Satvinder Kour, Shaveta Singh, Syed Azhar Jawad Hashmi, Ajar Nath Yadav, Krishan Kumar, Yash Pal Sharma, Amrik Singh Ahluwalia
    Food Bioscience, 2022
  • Impact of soaking, germination, fermentation, and roasting treatments on nutritional, anti-nutritional, and bioactive composition of black soybean (Glycine max L.)
    Divya Chauhan, Krishan Kumar, Naseer Ahmed, Priyanka Thakur, Qurat Ul Eain Hyder Rizvi, Sumaira Jan, Ajar Nath Yadav
    Journal of Applied Biology and Biotechnology, 2022
  • Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice
    Aayushi Jain, Rahul Mehra, Renu Garhwal, Shafiya Rafiq, Seema Sharma, Barinderjit Singh, Shiv Kumar, Krishan Kumar, Naveen Kumar, Harish Kumar
    Journal of Food Science and Technology, 2022
  • Impact of diverse processing treatments on nutritional and anti-nutritional characteristics of soybean (Glycine max L.)
    Priyanka Thakur, Krishan Kumar, Naseer Ahmed, Ajar Nath Yadav, Sunil Kumar, Qurat Ul Eain Hyder Rizvi, Divya Chauhan, Sumaira Jan
    Journal of Applied Biology and Biotechnology, 2022
  • Influence of soaking and germination treatments on the nutritional, anti-nutritional, and bioactive composition of pigeon pea (Cajanus cajan L.)
    Qurat Ul Eain Hyder Rizvi, Krishan Kumar, Naseer Ahmed, Ajar Nath Yadav, Divya Chauhan, Priyanka Thakur, Imran Sheikh
    Journal of Applied Biology and Biotechnology, 2022
  • Effect of Processing Treatments on the Nutritional, Anti-Nutritional, and Bioactive Composition of Blue Maize (Zea Mays L.)
    Divya Chauhan, Krishan Kumar, Naseer Ahmed, Tajendra Pal Singh, Priyanka Thakur, Qurat-Ul-Eain Hyder Rizvi, Ajar Nath Yadav, Harcharan Singh Dhaliwal
    Current Research in Nutrition and Food Science, 2022
  • Guava Wastes and By-Products: Chemistry, Processing, and Utilization
    Krishan Kumar, Naseer Ahmed, Qurat-Ul-Eain Hyder Rizvi, Sumaira Jan, Priyanka Thakur, Divya Chauhan, Jaspreet Kaur
    Handbook of Fruit Wastes and by Products Chemistry Processing Technology and Utilization, 2022
  • Effect of diverse fermentation treatments on nutritional composition, bioactive components, and anti-nutritional factors of finger millet (Eleusine coracana L.)
    Sumaira Jan, Krishan Kumar Krishan Kumar, Ajar Nath Yadav, Naseer Ahmed, Priyanka Thakur, Divya Chauhan, Qurat-Ul-Eain Hyder Rizvi, Harcharan Singh Dhaliwal
    Journal of Applied Biology and Biotechnology, 2022
  • Apple Wastes and By-Products: Chemistry, Processing, and Utilization
    Naseer Ahmed, Krishan Kumar, Jaspreet Kaur, Qurat-Ul-Eain Hyder Rizvi, Sumaira Jan, Divya Chauhan, Priyanka Thakur, Tajendra Pal Singh, Chhaya, Shiv Kumar
    Handbook of Fruit Wastes and by Products Chemistry Processing Technology and Utilization, 2022
  • Edible mushrooms: A comprehensive review on bioactive compounds with health benefits and processing aspects
    Krishan Kumar, Rahul Mehra, Raquel P. F. Guiné, Maria João Lima, Naveen Kumar, Ravinder Kaushik, Naseer Ahmed, Ajar Nath Yadav, Harish Kumar
    Foods, 2021
  • Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review
    Priyanka Thakur, Krishan Kumar, Harcharan Singh Dhaliwal
    Food Bioscience, 2021
  • Response Surface Analysis and Process Optimization of Non-Cereal (Elephant Foot Yam, Taro and Water Chestnut) Snacks
    Anuj Saklani, Ravinder Kaushik, Krishan Kumar
    International Journal of Food Studies, 2021
  • Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.)
    Priyanka Thakur, Krishan Kumar, Naseer Ahmed, Divya Chauhan, Qurat Ul Eain Hyder Rizvi, Sumaira Jan, Tajendra Pal Singh, Harcharan Singh Dhaliwal
    Current Research in Food Science, 2021
  • Physico-chemical characterization and utilization of finger millet (Eleusine coracana L.) cultivars for the preparation of biscuits
    Arshdeep Kaur, Krishan Kumar, Harcharan Singh Dhaliwal
    Journal of Food Processing and Preservation, 2020
  • Transfer of grain softness from 5U-5A wheat-Aegilops triuncialis substitution line to bread wheat through induced homeologous pairing
    Yogesh Sharma, Imran Sheikh, Ambika Sharma, Ajar Nath Yadav, Krishan Kumar, Parveen Chhuneja, Sewa Ram, Sunil Kumar, Pritesh Vyas, H. S. Dhaliwal
    Journal of Plant Biochemistry and Biotechnology, 2020
  • Nutraceutical potential and utilization aspects of food industry by-products and wastes
    Krishan Kumar
    Food Industry Wastes Assessment and Recuperation of Commodities, 2020
  • Nutraceutical potential and processing aspects of oyster mushrooms (Pleurotus species)
    Krishan Kumar
    Current Nutrition and Food Science, 2020
  • Development and nutritional evaluation of multigrain gluten free cookies and pasta products
    Radhika Radhika, Amreen Virk, Manpreet Kaur, Priyanka Thakur, Divya Chauhan, Qurat Ul Eain Hyder Rizvi, Sumaira Jan, Krishan Kumar
    Current Research in Nutrition and Food Science, 2019
  • Effect of incorporation of oat flour on nutritional and organoleptic characteristics of bread and noodles
    Divya Chauhan, Krishan Kumar, Shiv Kumar, Harish Kumar
    Current Research in Nutrition and Food Science, 2018
  • Evaluation of end use quality and root traits in wheat cultivars associated with 1RS.1BL translocation
    Ambika Sharma, Imran Sheikh, Rahul Kumar, Krishan Kumar, Pritesh Vyas, H. S. Dhaliwal
    Euphytica, 2018
  • Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds
    Krishan Kumar, Ajar Nath Yadav, Vinod Kumar, Pritesh Vyas, Harcharan Singh Dhaliwal
    Bioresources and Bioprocessing, 2017
  • Shelf-life studies on osmo-air dried white button mushroom (Agaricus bisporus L.)
    Krishan Kumar, Aradhita Barmanray, Shiv Kumar
    Current Research in Nutrition and Food Science, 2017
  • β-Propeller phytases: Diversity, catalytic attributes, current developments and potential biotechnological applications
    Vinod Kumar, Ajar Nath Yadav, Priyanka Verma, Punesh Sangwan, Abhishake Saxena, Krishan Kumar, Bijender Singh
    International Journal of Biological Macromolecules, 2017
  • Development and shelf-life evaluation of tomato-mushroom mixed ketchup
    Krishan Kumar, Aradhita Barman Ray
    Journal of Food Science and Technology, 2016

RECENT SCHOLAR PUBLICATIONS

  • Potato Starch as a Next-Generation Biopolymer: Functionality, Modification, Sustainability, and Industrial Perspectives
    M Ubaid, M Ahmed, MA Sheikh, T Jan, I Sheikh, N Ahmed, K Kumar, ...
    Food Physics, 100082 , 2026
    2026
    Citations: 1
  • Impact of Various Fermentation Treatments on Nutritional, Anti-Nutritional and Bioactive Compounds of Black Rice
    S Jan, K Kumar
    Current Research in Nutrition and Food Science 13 (2) , 2025
    2025
    Citations: 2
  • A comprehensive exploration of compositional characteristics, bioactive compounds, anti-nutritional factors, and food applications of amaranth
    R Kour, T Jan, N Ahmed, MA Sheikh, M Ubaid, N Yadav, K Kumar, ...
    Journal of Applied Biology and Biotechnology , 2025
    2025
    Citations: 2
  • Development and characterization of value-added food products from sorghum (Sorghum bicolour L.)
    L Kaur, K Kumar
    Journal of Postharvest Technology 12 (4), 86-96 , 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 and Biotechnology 13 , 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, ...
    Journal of Applied Biology and Biotechnology , 2024
    2024
    Citations: 4
  • Formulation and Characterization of Pomegranate-beetroot Gummies: A Healthy Confectionary Approach
    Manisha Malik, Aastha Dewan, Devrat Arya, Ajay Singh, Krishan Kumar, Ankur ...
    Current Nutrition & Food Science , 2024
    2024
    Citations: 1
  • 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 , 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
  • Recent Advances in Non-Thermal Processing of Food
    K Kumar, N Ahmed, S Duyi
    Research Trends in Food Technology and Nutrition 27, 81-98 , 2024
    2024
  • 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
  • Studies on the drying of oyster mushrooms (Pleurotus sajor-caju) and its utilization in mushroom-incorporated cookies
    Ritika, K Kumar, Sanyukta, M Kaur, N Kaur, D Samyor, ...
    Journal of Postharvest Technology 12 (2), 76-86 , 2024
    2024
  • Physico-chemical characteristics of a local spice (Zanthoxylum armatum DC) of Arunachal Pradesh and its utilization for development of blended tea
    D Samyor, JD Bosco, C SJ, RH Bepary, NK Mahnot, K Kumar, T Tsomu, ...
    Journal of Postharvest Technology 12 (2), 44-56 , 2024
    2024
  • Probiotic formulations for human health: Current research and future perspective
    T Jan, R Negi, B Sharma, S Singh, S Kumar, S Rustagi, S Shreaz, AK Rai, ...
    Journal of Applied Biology and Biotechnology 10 (20), 1-16 , 2024
    2024
    Citations: 9
  • 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
  • A process for the development of functional foods from foxtail millet (Setaria italica)
    HSD Kaur Amandeep, Sangwan Punesh, Kumar Vinod, Kumar Rajesh, Kumar Krishan ...
    IN Patent App. 202,311,055,602 , 2023
    2023
  • 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
  • Development and Evaluation of Corn Starch Fortified Read-To Eat Extruded Products
    Kaur, J, Ahmed, N, Kaur, A, Kumar, K, Sheikh, I, Sheikh MA, Singh, TP, Kumar ...
    Journal of Harbin Engineering University 44 (8), 662-667 , 2023
    2023
  • Physico-chemical and functional properties of different cultivars of maize.
    J Kaur, Ahmed, N, Kaur,A, Kumar, K, I Sheikh
    Eur. Chem. Bull. 12 (5), 3510-3514 , 2023
    2023
    Citations: 1

MOST CITED SCHOLAR PUBLICATIONS

  • Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds
    K Kumar, AN Yadav, V Kumar, P Vyas, HS Dhaliwal
    Bioresources and Bioprocessing 4 (1), 18 , 2017
    2017
    Citations: 564
  • Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects
    K Kumar, R Mehra, RPF Guiné, MJ Lima, N Kumar, R Kaushik, N Ahmed, ...
    foods, https://doi.org/10.3390/foods10122996 , 2021
    2021
    Citations: 373
  • 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
  • β-Propeller phytases: diversity, catalytic attributes, current developments and potential biotechnological applications
    V Kumar, AN Yadav, P Verma, P Sangwan, A Saxena, K Kumar, B Singh
    International Journal of Biological Macromolecules 98, 595-609 , 2017
    2017
    Citations: 133
  • Bioactive compounds from mushrooms: Emerging bioresources of food and nutraceuticals
    H Kour, D Kour, S Kour, S Singh, SAJ Hashmi, AN Yadav, K Kumar, ...
    Food Bioscience 50, 102124 , 2022
    2022
    Citations: 125
  • 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
  • Role of edible mushrooms as functional foods—a review
    K Kumar
    South Asian Journal of Food Technology and Environment 1 (3&4), 211-218 , 2015
    2015
    Citations: 116
  • Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review
    P Thakur, K Kumar, HS Dhaliwal
    Food bioscience 42, 101170 , 2021
    2021
    Citations: 111
  • Effect of incorporation of oat flour on nutritional and organoleptic characteristics of bread and noodles
    D Chauhan, K Kumar, S Kumar, H Kumar
    Current Research in Nutrition and Food Science Journal 6 (1), 148-156 , 2018
    2018
    Citations: 89
  • Current applications and future prospects of eco-friendly microbes
    AN Yadav, P Verma, R Kumar, V Kumar, K Kumar
    EU Voice Magazine 3, 21-22 , 2017
    2017
    Citations: 87
  • 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 , 2024
    2024
    Citations: 81
  • Nutraceutical Potential and Processing Aspects of Oyster Mushrooms (Pleurotus Species)
    K Kumar
    Current Nutrition & Food Science 15, 1-12 , 2020
    2020
    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
  • 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
  • Role of nutraceuticals in health and disease prevention: a review
    K Kumar, S Kumar
    South Asian J Food Technol Environ 1, 116-121 , 2016
    2016
    Citations: 49
  • 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
  • Nutritional evaluation and storage studies of button mushroom powder fortified biscuits
    K Kumar, A Barmanray
    Mushroom research 16 (1), 31-35 , 2007
    2007
    Citations: 45
  • 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
  • Physico-chemical characterization and utilization of finger millet (Eleusine coracana L.) cultivars for the preparation of biscuits
    A Kaur, K Kumar, HS Dhaliwal
    Journal of Food Processing and Preservation, 1-9 , 2020
    2020
    Citations: 37
  • 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