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Abstract

[1] Gulzar Ahmad Nayik, B.N.Dar & Vikas Nanda (2019). Physico-chemical, rheological and sugar profile of different unifloral honeys from Kashmir valley of India. Arabian Journal of Chemistry, 12(8), 3151-3162. [2] Gulzar Ahmad Nayik and Vikas Nanda (2016). A Chemometric approach to evaluate the phenolic compounds, antioxidant activity and mineral content of unifloral honey types from Kashmir, India. LWT-Food Science and Technology,74, 504-513. [3] Gulzar Ahmad Nayik and Vikas Nanda (2015). Characterization of the volatile profile of unifloral honey from Kashmir valley of India by using solidphase micro extraction and gas chromatography–mass spectrometry. European Food Research and Technology.240, 1091–1100. [4] Gulzar Ahmad Nayik and Vikas Nanda (2015). Physico-chemical, enzymatic, mineral and color characterization of three different varieties of honeys from Kashmir valley of India with a multivariate approach. Polish Journal of Food and Nutrition Sciences, 65(2), 101-108. [5] Gulzar Ahmad Nayik and Vikas Nanda (2016). Application of response surface methodology to study the combined effect of temperature, time and pH on antioxidant activity of cherry honey. Polish Journal of Food and Nutrition Sciences. 66(4), 287-293. [6] Gulzar Ahmad Nayik, B.N.Dar & Vikas Nanda (2016). Optimization of the process parameters to establish the quality attributes of DPPH radical scavenging activity, total phenolic content and total flavonoid content of apple (Malus domestica) honey using response surface methodology. International Journal of Food Properties, 19(8), 1738-1748. [7] Gulzar Ahmad Nayik and Vikas Nanda (2016). Effect of thermal treatment and pH on antioxidant activity of saffron honey by using response surface methodology. Journal of Food Measurement and Characterization, 10(1), 64-70. [8] Rajni Kamboj, Gulzar Ahmad Nayik Manab Bandhu Bera & Vikas Nanda (2020). Sugar profile and rheological behaviour of four different Indian honey varieties. Journal of Food Science & Technology-Mysore, 57, 2985-2993. [9] Ishrat Majid, Gulzar Ahmad Nayik, Savita Sharma, Ajmer Singh Dhatt and Vikas Nanda (2016). Effect of sprouting on Physico-chemical, antioxidant and flavonoid profile of onion varieties. International Journal of Food Science and Technology, 51(2), 317-324. [10] Yogita Suhag, Gulzar Ahmad Nayik & Vikas Nanda. (2016). Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder. Journal of Food Measurement and Characterization, 10, 350-356.