Dr. Prabhjot Kaur
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Dr. Prabhjot Kaur

Assisstant Professor
Guru Nanak Girls College, India


Highest Degree
Ph.D. in Food and Nutrition from Kurukshetra University, India

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Area of Interest:

Food Science and Technology
100%
Food Biochemistry
62%
Food Nutrition
90%
Food Quality
75%
Processing
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
21
Abstracts
30

Selected Publications

  1. Prabhjot, K. and D. Vinti, 2019. Nutritional quality analysis of vegetable pulav served at selected restaurants. Published Res. Rev. Int. J. Multidisciplinary, Vol. 4. 10.5281/zenodo.2536228.
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  2. Prabhjot Kaur, 2019. Usage of Indian culinary spices as a promising nutraceutical and functional food. Emerging Technol. Innovative Res., 6: 162-172.
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  3. Kaur, P., V. Davarand and Neelam, 2019. Green examination of microbiological quality of vegetable pulav served at selected restaurants. Published Res. Rev. Int. J. Multidisciplinary, Vol. 4. .
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  4. Kaur, P.D., 2018. Yoga: Pathway to mind enlightenment and personality enhancement. Int. J. Physiol. Nutr. Phys. Educ., 3: 385-392.
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  5. Kaur, P., V. Davar and Neelam, 2018. Examination of microbiological quality of green salad served at selected restaurants. Int. J. Physiol. Nutr. Phys. Educ., 3: 584-592.
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  6. Kaur, P., D.V. Davar and D.V. Davar, 2018. Nutritional quality analysis of green salad served at selected restaurants. Int. J. Phys. Nutr. Phys. Educ., 3: 554-559.
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  7. Kaur, P., D.V. Davar and D. Neelam, 2018. Examination of microbiological quality of boondi raita served at selected restaurants. Int. J. Physiol. Nutr. Phys. Educ., Vol. 3. .
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  8. Kaur, P. and V. Davar, 2018. Nutritional quality analysis of boondi raita served at selected restaurants. Int. J. Physiol. Nutr. Phys. Educ., 3: 809-814.
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  9. Kaur, P. and V. Davar, 2018. Analysis of nutritional quality of karahi paneer served at selected restaurants. Int. J. Physiol. Nutr. Phys. Educ., 3: 803-808.
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  10. Kaur, D.P. and D.V. Davar, 2018. Exploring the nutraceutical and therapeutic potential of commonly used Indian spices. Int. J. Physiol. Nutr. Phys. Educ., 3: 410-419.
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  11. Kaur, P., D.V. Davar and D. Neelam, 2017. Examination of microbiological quality of karahi paneer served at selected restaurants. Int. J. Food Sci. Nutr., 2: 35-44.
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  12. Kaur, P., D.V. Davar and D. Neelam, 2017. Examination of microbiological quality of dal makhani served at selected restaurants. Int. J. Food Sci. Nutr., 2: 10-17.
  13. Kaur, P. and V. Davar, 2014. Food waste management practices in selected restaurants of Haryana and Delhi. Int. Mutidisciplin. Res. J., 4: 1-4.
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  14. Kaur, P. and V. Davar, 2014. Determinants for preference of fast-food restaurants by adolescents-an exploratory study. Int. Res. J. Manage. Sociol. Humanit., 5: 265-275.
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