Shriya Bhatt

Development and characterization of controlled released polyphenol rich micro‐encapsulate of Murraya koenigii bark extract

R. Joshi, V. Dadwal, Shriya Bhatt, 2020 .

Exploration of soluble dietary fiber extraction technique for enhancing physicochemical and structural properties of mango and pomegranate peel

Shriya Bhatt, Mahesh Gupta, 2022, Biomass Conversion and Biorefinery.

Physiological and genomic characterization of an exopolysaccharide-producing Weissella cibaria CH2 from cheese of the western Himalayas

Dharam Singh, Rakshak Kumar, Shriya Bhatt, 2020, Food Bioscience.

Antioxidant and prebiotic potential of Murraya koenigii and Brassica oleracea var. botrytis leaves as food ingredient

Shriya Bhatt, Mahesh Gupta, Bavita Singh, 2020 .

Dietary fiber from fruit waste as a potential source of metabolites in maintenance of gut milieu during ulcerative colitis: A comprehensive review.

Shriya Bhatt, Mahesh Gupta, 2022, Food research international.

Effect of fermentation conditions on nutritional and phytochemical constituents of pearl millet flour (Pennisetum glaucum) using response surface methodology

V. Dadwal, Shriya Bhatt, Mahesh Gupta, 2022, Applied Food Research.

Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics

V. Abhishek, Shriya Bhatt, Mahesh Gupta, 2020, Journal of Food Measurement and Characterization.

Formulation of instant noodles incorporated with insoluble dietary fiber from fruit peel: in vitro starch digestibility, biophysical, structural and textural characteristics

Shriya Bhatt, Mahesh Gupta, 2023, Applied Food Research.

Insight into the influence of oxygen, sunlight and temperature on the stability and color attributes of red cabbage anthocyanins and in vitro gastrointestinal behaviour

Shriya Bhatt, P. Bhandari, Mahesh Gupta, 2023, Food Chemistry Advances.