| Application of nanotechnology in food packaging: Pros and Cons A Ashfaq, N Khursheed, S Fatima, Z Anjum, K Younis Journal of Agriculture and Food Research 7, 100270, 2022 | 166 | 2022 |
| Nanotechnology in sustainable agriculture: studies from seed priming to post-harvest management P Shukla, P Chaurasia, K Younis, OS Qadri, SA Faridi, G Srivastava Nanotechnology for Environmental Engineering 4, 1-15, 2019 | 152 | 2019 |
| Importance and health hazards of nanoparticles used in the food industry B Naseer, G Srivastava, OS Qadri, SA Faridi, RU Islam, K Younis Nanotechnology Reviews 7 (6), 623-641, 2018 | 119 | 2018 |
| Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage K Younis, S Ahmad Cogent Food & Agriculture 1 (1), 1119397, 2015 | 87 | 2015 |
| Health benefits and application of prebiotics in foods. K Younis, S Ahmad, K Jahan | 63 | 2015 |
| Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam BYAR Kaiser Younis, Rayees Ul Islam, Kausar Jahan cogent food & agriculture 1 (1), 1023675, 2015 | 51 | 2015 |
| Valorization of citrus peel waste for the sustainable production of value-added products P Sharma, R Vishvakarma, K Gautam, A Vimal, VK Gaur, A Farooqui, ... Bioresource Technology 351, 127064, 2022 | 46 | 2022 |
| Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-Silico study SS Ahmad, M Khalid, K Younis LWT 119, 108889, 2020 | 45 | 2020 |
| Quality evaluation of buffalo meat patties incorporated with apple pomace powder K Younis, S Ahmad Buffalo Bulletin 37 (3), 389-401, 2018 | 43 | 2018 |
| Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties K Younis, O Yousuf, OS Qadri, K Jahan, K Osama, RU Islam Bioactive Carbohydrates and Dietary Fibre 27, 100288, 2022 | 42 | 2022 |
| Comparison of Gaussian process regression, artificial neural network, and response surface methodology modeling approaches for predicting drying time of mosambi (Citrus limetta … P Chaurasia, K Younis, OS Qadri, G Srivastava, K Osama Journal of Food Process Engineering 42 (2), e12966, 2019 | 42 | 2019 |
| Malnutrition: causes and strategies K Younis, S Ahmad, A Badpa J Food Process Technol 6 (434), 2, 2015 | 38 | 2015 |
| Silver nanoparticles as an active packaging ingredient and its toxicity SS Ahmad, O Yousuf, RU Islam, K Younis Packaging Technology and Science, 2021 | 31 | 2021 |
| Brown rice based weaning food treated with gamma irradiation evaluated during storage A Jan, M Sood, K Younis, RU Islam Radiation Physics and Chemistry 177, 109158, 2020 | 27 | 2020 |
| Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability K Younis, S Ahmad, MA Malik Applied Food Research 1 (2), 100015, 2021 | 25 | 2021 |
| Investigating the effect of mosambi (Citrus limetta) peel powder on physicochemical and sensory properties of cookies K Younis, R Islam, K Jahan, M Kundu, A Ray Quality Assurance and Safety of Crops & Foods 8 (3), 393-398, 2016 | 25 | 2016 |
| Protein-based functional colloids and their potential applications in food: A review A Ashfaq, K Jahan, RU Islam, K Younis Lwt 154, 112667, 2022 | 24 | 2022 |
| Optimization of de‐bittering process of mosambi (Citrus limetta) peel: Artificial neural network, Gaussian process regression and support vector machine modeling … K Younis, S Ahmad, K Osama, MA Malik Journal of Food Process Engineering 42 (6), e13185, 2019 | 23 | 2019 |
| A review on the valorization of coconut shell waste P Singh, P Dubey, K Younis, O Yousuf Biomass Conversion and Biorefinery 14 (7), 8115-8125, 2024 | 20 | 2024 |
| A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products K Younis, A Ashfaq, A Ahmad, Z Anjum, O Yousuf Journal of Texture Studies 54 (3), 365-382, 2023 | 18 | 2023 |
Ovais QadriThapar Institute of Engineering and TechnologyVerified email at thapar.edu
