Author

Neelam Khetarpaul

Professor of Foods and Nutrition - Cited by 3,643 - Foods and Nutrition

Biography

Neelam Khetarpaul is the author of Bakery Science and Cereal TechnologyHis research interests reflect in  wide range of publications in various national and international journals.International experience includes various programs, contributions and participation in different countries for diverse fields of study.
Title
Cited by
Year
Mung bean: Technological and nutritional potential
PK Dahiya, AR Linnemann, M Van Boekel, N Khetarpaul, RB Grewal, ...Critical reviews in food science and nutrition 55 (5), 670-688, 2015201
262
2015
Effect of germination and probiotic fermentation on pH, titratable acidity, dietary fibre, β-glucan and vitamin content of sorghum based food mixtures
S Jood, N Khetarpaul, R GoyalJ. Nutr. Food Sci 2 (164), 1-4, 2012201
30
2012
Nutritional characteristics of mung bean foods
P Kumar Dahiya, MJR Nout, M A. van Boekel, N Khetarpaul, ...British Food Journal 116 (6), 1031-1046, 2014201
26
2014
Comparative assessment of antioxidant, nutritional and functional properties of soybean and its by-product okara
S Ambawat, N KhetarpaulAnnals of Phytomedicine 7 (1), 112-118, 2018201
15
2018
Sensory characteristics, proximate composition, dietary fibre content and storage stability of barley, wheat and chickpea composite flour biscuits
C Sharma, D Punia, N KhetarpaulBritish Food Journal 115 (6), 876-883, 2013201
14
2013
Efficacy of barley based probiotic food mixture in treatment of pathogenic E.coli induced diarrhoea in mice
S Jood, N Khetarpaul, R GoyalJournal of food science and technology 49, 200-206, 202
12
2012
‘Doli Ki Roti’ – An indigenously fermented Indian bread: Cumulative effect of germination and fermentation on bioavailability of minerals
A Bhatia, N KhetarpaulNISCAIR-CSIR, India, 202
12
2012
Grab a healthy bite: Nutritional evaluation of barley based cookies
V Alka, B Pinky, K NeelamAsian Journal of Dairy and Food Research 36 (1), 76-79, 2017201
10
2017
Consumption habits and innovation potential of mung bean foods in Hisar District of Haryana State, India
PK Dahiya, AR Linnemann, MJR Nout, MAJS Van Boekel, NK Khetarpaul, ...Ecology of food and nutrition 53 (2), 171-192, 20120
4
2014
Total mineral content present (calcium, magnesium, potassium, phosphorus, iron, zinc, manganese, copper, and boron and nickel) in leaves of Desi and Kabuli chickpea varieties …
N KhetarpaulIJCS 6 (2), 6-65, 2018201
3
2018
Grab a healthy bite: nutritional evaluation of barley based cookies.
A Vasan, P Boora, N KhetarpaulAsian Journal of Dairy and Food Research 6 (1), 76-79, 2017201
3
2017
Fats and oils in health and nutrition
N Khetarpaul, A Mutneja, V KhetarpaulAstral International Pvt. Limited, 01401
2
2014
Food Packaging
N Khetarpaul, D PuniaDaya Publishing House, 010
2
2012
Vitamin C from guava consumed with mungbean with modest native iron increases available iron for erythropoiesis and hemoglobin but not iron stores
V Rani, D Moretti, N Khetarpaul, MB Zimmerman, S Jood, ID BrouwerAnnals of Nutrition & Metabolism 63 (S1), 1715-1715, 01301
2
2013
Nutrient composition of pulao containing fresh green beans.
R Mamta, P Darshan, N KhetarpaulAnnals of Agri Bio Research 18 (), 93-95, 01301
2
2013
Comparative nutritional analysis of wheat, chickpea and sesame seed grown under organic and inorganic conditions.
N Savita, K Neelam, R VarshaAnnals of Agri Bio Research 18 (3), 416-419, 01301
2
2013
Physical characteristics of baked and extruded products prepared using pulses and coarse cereal grains.
R Varsha, RB Grewal, N KhetarpaulAnnals of Biology 9 (1), 100-105, 01301
2
2013
Antimicrobial activity of probiotic fermented barley based food products
CS Sindhu, A Sindhu, N KhetarpaulInt J Microbial Resour Technol (), 3-7, 01401
2
2014
Covid-19, Nutrition, Immunity, and Diet
Covid-9, Nutrition, Immunity, and DietN KhetarpaulDelineating Health and Health System: Mechanistic Insights into Covid 9 …, 20220
1
2021
EFFECT OF BLENDING OF CRUDE PALM OIL WITH SUNFLOWER AND GROUNDNUT OIL ON PROXIMATE COMPOSITION, B-CAROTENE AND TOTAL CAROTENOIDS CONTENTS OF SAMOSA AND CUTLET.
R Goyal, N Khetarpaul, S JoodAnnals: Food Science & Technology 9 (3), 20820
1
2018

Referred From: https://scholar.google.co.in/citations?user=8QyhnMQAAAAJ&hl=en

Cited by
Citations 3643
h-index 31
i10-index 82
Open Access Journals