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Kaunsar Jabeen Shinwari

Observed names: Kaunsar J. Shinwari, Kaunsar Jabeen
ORCID: 0000-0003-4762-3320
Observed ORCID: 0000-0003-4762-3320
OpenAlex ID: A5007374690
Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review
2018 · Kaunsar Jabeen Shinwari, Pavuluri Srinivasa Rao · Trends in Food Science & Technology · 164
Thermal-assisted high hydrostatic pressure extraction of nutraceuticals from saffron (Crocus sativus): Process optimization and cytotoxicity evaluation against cancer cells
2018 · Kaunsar Jabeen Shinwari, Pavuluri Srinivasa Rao · Innovative Food Science & Emerging Technologies · 37
Development of a reduced‐calorie high pressure processed sapodilla ( Manilkara zapota L.) jam based on rheological, textural, and sensory properties
2020 · Kaunsar Jabeen Shinwari, Pavuluri Srinivasa Rao · Journal of Food Science · 35
Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage
2018 · Vasudha Bansal, Kaunsar Jabeen, et al. · Journal of Food Measurement & Characterization · 31
Rheological and physico‐chemical properties of a reduced‐sugar sapodilla ( Manilkara zapota L.) jam processed under high‐hydrostatic pressure
2020 · Kaunsar J. Shinwari, Pavuluri S. Rao · Journal of Food Process Engineering · 28
Emerging technologies for the recovery of bioactive compounds from saffron species
2020 · Kaunsar Jabeen Shinwari · Elsevier eBooks · 17
Enzyme inactivation and its kinetics in a reduced-calorie sapodilla (Manilkara zapota L.) jam processed by thermal-assisted high hydrostatic pressure
2021 · Kaunsar Jabeen Shinwari, Pavuluri Srinivasa Rao · Food and Bioproducts Processing · 13
Effect of ohmic heating on stability of rice bran stored under ambient and refrigeration conditions
2016 · Kaunsar Jabeen Shinwari, Navdeep Jindal · Journal of Food Processing & Technology · 1
Works count: 9
Citation count: 326
H-index: 7
I10-index: 7
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