Mehvesh Mushtaq

Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivity

F. Masoodi, A. Gani, Mehvesh Mushtaq, 2021 .

Bioactive Peptides Derived from Different Sources

S. Maqsood, Mehvesh Mushtaq, Priti Mudgil, 2021 .

Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi)

F. Masoodi, A. Gani, A. Gani, 2018, Innovative Food Science & Emerging Technologies.

Himalayan cheese (Kalari/Kradi) fermented with different probiotic strains: In vitro investigation of nutraceutical properties

F. Masoodi, A. Gani, Mehvesh Mushtaq, 2019, LWT.

Рlаnt-based meаt alternаtives: compositional analysis, current development and challenges

Mudasir Ahmad, A. Gani, Mehvesh Mushtaq, 2022, Applied Food Research.

Himalayan cheese (Kalari/Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage

Mudasir Ahmad, F. Masoodi, A. Gani, 2016 .

Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

P. Shetty, Mudasir Ahmad, F. Masoodi, 2015 .

Ultrasonics as a tool for development of pine-needle extract loaded bee wax edible packaging for value addition of Himalayan cheese

Mehvesh Mushtaq, Nairah Noor, Adil Gani, 2022, Ultrasonics sonochemistry.

Double-walled encapsulation of curcumin in starch and cellulose, its characterization and application as a sensing material to monitor food quality.

K. Muthukumarappan, Mehvesh Mushtaq, Shahab Saedi, 2024, International journal of biological macromolecules.