Personal information

Activities

Employment (1)

Islamic University of Science and Technology: Awantipora, Jammu and Kashmir, IN

Assistant Professor (TEQIP) (Food Technology)
Employment
Source: Self-asserted source
Farah Naqash

Education and qualifications (1)

National Institute of Food Technology Entrepreneurship and Management: Kundli, Haryana, IN

M.Tech (Food Technology and Management)
Qualification
Source: Self-asserted source
Farah Naqash

Works (8)

Aflatoxins: Occurrence in red chilli and control by gamma irradiation

International Journal of Food Science & Technology
2022-04 | Journal article
Contributors: Omeera Ayob; Peerzada Rashid Hussain; Farah Naqash; Lubna Riyaz; Tahreem Kausar; Sweta Joshi; Zulfiqarur Rashid Azaz Ahmad Azad
Source: check_circle
Crossref

Nanoemulsions: formation, stability and an account of dietary polyphenol encapsulation

International Journal of Food Science & Technology
2021-09 | Journal article
Contributors: Arwa Siraj; Farah Naqash; Mohammad Ashraf Shah; Shemilah Fayaz; Darakshan Majid; Basharat Nabi Dar
Source: check_circle
Crossref

Pectin recovery from apple pomace: physico‐chemical and functional variation based on methyl‐esterification

International Journal of Food Science & Technology
2021-09 | Journal article
Contributors: Farah Naqash; F. A. Masoodi; Adil Gani; Sadaf Nazir; Faiza Jhan
Source: check_circle
Crossref

Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple

International Journal of Food Science & Technology
2021-04 | Journal article
Part of ISSN: 0950-5423
Part of ISSN: 1365-2621
Source: Self-asserted source
Farah Naqash
grade
Preferred source (of 2)‎

Food enzymes and nanotechnology

Enzymes in Food Biotechnology: Production, Applications, and Future Prospects
2018 | Book chapter
EID:

2-s2.0-85077665432

Contributors: Naqash, F.; Masoodi, F.A.; Rather, S.A.
Source: Self-asserted source
Farah Naqash via Scopus - Elsevier

Emerging concepts in the nutraceutical and functional properties of pectin—A Review

Carbohydrate Polymers
2017 | Journal article
EID:

2-s2.0-85016487914

Part of ISSN: 01448617
Contributors: Naqash, F.; Masoodi, F.A.; Rather, S.A.; Wani, S.M.; Gani, A.
Source: Self-asserted source
Farah Naqash via Scopus - Elsevier

Gluten-free baking: Combating the challenges - A review

Trends in Food Science and Technology
2017 | Journal article
EID:

2-s2.0-85020395416

Part of ISSN: 09242244
Contributors: Naqash, F.; Gani, A.; Gani, A.; Masoodi, F.A.
Source: Self-asserted source
Farah Naqash via Scopus - Elsevier

Art and Science behind Modified Starch Edible Films and Coatings: A Review

Comprehensive Reviews in Food Science and Food Safety
2016 | Journal article
EID:

2-s2.0-84962789106

Part of ISSN: 15414337
Contributors: Shah, U.; Naqash, F.; Gani, A.; Masoodi, F.A.
Source: Self-asserted source
Farah Naqash via Scopus - Elsevier