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Author

Sheeba Khan

Observed name: S. Khan
ORCID: 0000-0001-8578-1069
Observed ORCID: 0000-0001-8578-1069
OpenAlex ID: A5068639236
Comparative study of nutritional and functional characteristics of pearl millet, buckwheat, amaranth and unripe banana flours for gluten-free bakery products
2022 · S. Rustagi, S. Khan, et al. · Food Research · 14
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Immunomodulatory Effect of Phytoactive Compounds on Human Health: A Narrative Review Integrated with Bioinformatics Approach
2024 · Saumya Choudhary, Sheeba Khan, et al. · Current Topics in Medicinal Chemistry · 7
Consequential Effect of Gluten-Free Diet on Health-Related Quality of Life in Celiac Populace-A Meta-Analysis
2020 · Shivani Rustagi, Saumya Choudhary, et al. · Current Research in Nutrition and Food Science Journal · 6
Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread
2018 · Sheeba Khan, Saumya Choudhary, et al. · Current Research in Nutrition and Food Science Journal · 5
Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder
2023 · Shivani Rustagi, Sheeba Khan, et al. · Nutrition & Food Science · 4
Optimization of Millet-legume Based Composite Flour, Its Rheology and Use as Pro-health Ingredient in Bakery Industry
2021 · Sheeba Khan, Shivani Rustagi, et al. · PLANT ARCHIVES · 3
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Optimization of the recipe for composite flour-based sugar-free biscuits
2023 · S. Khan, S. Rustagi, et al. · Food Research · 2
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Works count: 7
Citation count: 41
H-index: 4
I10-index: 1
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