1. Maurya, V.K., A. Shakya, K. Bashir, S.C. Kushwaha and D.J. McClements, 2022. Vitamin A fortification: Recent advances in encapsulation technologies. Comp. Rev. Food Sci. Food Safe., 21: 2772-2819.
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2. Swer, T.L., C. Mukhim, K. Bashir, S. Rani and D.B. Kamble, 2021. Irradiation and Legal Aspects. In: Innovative Food Processing Technologies-A Comprehensive Review, Knoerzer, K. and K. Muthukumarappan, Elsevier, Amsterdam, Netherlands, ISBN: 978-0-12-815782-4, pp: 108-121.
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3. Nagpal, T., J.K. Sahu, S.K. Khare, K. Bashir and K. Jan, 2021. Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives. J. Food Sci., 86: 5159-5174.
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4. Manzoor, S., A. Gull, S.M. Wani, T.A. Ganaie and F.A. Masoodi et al., 2021. Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents. Food Biosci., Vol. 41. 10.1016/j.fbio.2021.101015.
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5. Kamble, D.B., S. Rani, K. Bashir and T.L. Swer, 2021. Plasma Decontamination of Animal-Related Food Products. In: Innovative Food Processing Technologies-A Comprehensive Review, Knoerzer, K. and K. Muthukumarappan (Eds.), Elsevier, Amsterdam, Netherlands, ISBN: 978-0-12-815782-4, pp: 598-609.
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6. Kamble, D.B., K. Bashir, R. Singh and S. Rani, 2021. Effect of Moringa oleØfera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta. Food Process. Preserv., 10.1111/jfpp.16163.
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7. Jan, S., A.L. Khan, K. Bashir and K. Jan, 2021. Ohmic Processing of Plant-Related Food Products. In: Innovative Food Processing Technologies-A Comprehensive Review, Knoerzer, K. and K. Muthukumarappan (Eds.), Elsevier, Amsterdam, Netherlands, ISBN: 978-0-12-815782-4, pp: 699-705.
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8. Jan, K., K. Bashir, S. Jan and A.L. Khan, 2021. Principles and Sources of Gamma Irradiation. In: Innovative Food Processing Technologies-A Comprehensive Review, Knoerzer, K. and K. Muthukumarappan (Eds.), Elsevier, Amsterdam, Netherlands, ISBN: 978-0-12-815782-4, pp: 61-70.
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9. Jan, K., K. Bashir and V.K. Maurya, 2021. Gamma Irradiation and Food Properties. In: Innovative Food Processing Technologies-A Comprehensive Review, Knoerzer, K. and K. Muthukumarappan (Eds.), Elsevier, Amsterdam, Netherlands, ISBN: 978-0-12-815782-4, pp: 41-60.
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10. Bashir, K., T.L. Swer, S. Rani, K. Jan and S. Jan, 2021. Effect of Irradiation on Food Components. In: Innovative Food Processing Technologies-A Comprehensive Review, Knoerzer, K. and K. Muthukumarappan (Eds.), Elsevier, Amsterdam, Netherlands, ISBN: 978-0-12-815782-4, pp: 71-78.
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11. Bashir, K., K. Jan, D.B. Kamble, V.K. Maurya, S. Jan and T.L. Swer, 2021. History, Status and Regulatory Aspects of Gamma Irradiation for Food Processing. In: Innovative Food Processing Technologies-A Comprehensive Review, Knoerzer, K. and K. Muthukumarappan (Eds.), Elsevier, Amsterdam, Netherlands, ISBN: 978-0-12-815782-4, pp: 101-107.
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12. Maurya, V.K., K. Bashir and M. Aggarwal, 2020. Vitamin d microencapsulation and fortification: trends and technologies. J. Steroid Biochem. Mol. Biol., Vol. 196. 10.1016/j.jsbmb.2019.105489.
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13. Verma, K., K. Jan and K. Bashir, 2019. γ irradiation of cowpea and potato starch: Effect on physicochemical functional and rheological properties. J. Food Process. Technol., Vol. 10. 10.35248/2157-7110.19.10.810.
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14. Swer, T.L., K. Chauhan, C. Mukhim, K. Bashir and A. Kumar, 2019. Application of anthocyanins extracted from sohiong (Prunus nepalensis L.) in food processing. LWT, Vol. 114. 10.1016/j.lwt.2019.108360.
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15. Joshi, S., A. Mobeen, K. Jan, K. Bashir and Z.R.A.A. Azad, 2019. Emerging Technologies in Dairy Processing: Present Status and Future Potential. In: Health and Safety Aspects of Food Processing Technologies, Malik, A., Z. Erginkaya and H. Erten (Eds.), Springer, Cham, Switzerland, ISBN: 978-3-030-24902-1, pp: 105-120.
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16. Bashir, K., K. Jan, S. Joshi, S.Jan and Z.R.A.A. Azad. 2019. Emerging Technologies in Cereal Processing: Present Status and Future Potential. In: Health and Safety Aspects of Food Processing Technologies., Malik, A., Z. Erginkaya and H. Erten (Eds.), Springer, Cham, Switzerland, ISBN: 978-3-030-24902-1, pp: 95-103.
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17. Bashir, K. and M. Aggarwal, 2019. Physicochemical, structural and functional properties of native and irradiated starch: A review. J. Food Sci. Technol., 56: 513-523.
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18. Verma, R., S. Jan, S. Rani, K. Jan and T.L. Swer et al., 2018. Physicochemical and functional properties of gamma irradiated buckwheat and potato starch. Radiat. Phys. Chem., 144: 37-42.
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19. Swer, T.L., K. Chauhan, P.K. Paul, C. Mukhim, K. Bashir and R. Sehrawat, 2018. Production and optimization of anthocyanin-rich food colorant extracted from Prunus nepalensis L. (sohiong). Pigment Resin Technol., 47: 453-463.
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20. Swer, T.L., C. Mukhim, K. Bashir and K. Chauhan, 2018. Optimization of enzyme aided extraction of anthocyanins from Prunus nepalensis L.. LWT, 91: 382-390.
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21. Dar, M.Z., K. Deepika, K. Jan, T.L. Swer and P. Kumar et al., 2018. Modification of structure and physicochemical properties of buckwheat and oat starch by γ-irradiation. Int. J. Bio. Macromol., 108: 1348-1356.
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22. Kumar, P., K.S. Prakash, K. Jan, T.L. Swer and S. Jan et al., 2017. Effects of gamma irradiation on starch granule structure and physicochemical properties of brown rice starch. J. Cereal Sci., 77: 194-200.
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23. Beg, M.S., S. Ahmad, K. Jan and K. Bashir, 2017. Status, supply chain and processing of cocoa-A review. Trends Food Sci. Technol., 66: 108-116.
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24. Bashir, K., T.L. Swer, K.S. Prakash and M. Aggarwal, 2017. Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch. LWT Food Sci. Technol., 76: 131-139.
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25. Bashir, K., K. Jan and M. Aggarwal, 2017. Thermo-rheological and functional properties of gamma-irradiated wholewheat flour. Int. J. Food Sci. Technol., 52: 927-935.
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26. Bashir, K. and M. Aggarwal, 2017. Physicochemical, thermal and functional properties of gamma irradiated chickpea starch. Int. J. Biol. Macromol., 97: 426-433.
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27. Ahmad, S., P.K. Nema and K. Bashir, 2017. Effect of different drying techniques on physicochemical, thermal, and functional properties of Seera. Drying Technol., 36: 1284-1291.
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28. Bashir, K. and M. Aggarwal, 2016. Effects of gamma irradiation on the physicochemical, thermal and functional properties of chickpea flour. LWT Food Sci. Technol., 69: 614-622.
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29. Chauhan, L., K.S. Prakash, P.P. Srivastav and K. Bashir, 2015. Physicochemical and thermal properties of candy crystals prepared from palmyra-palm jaggery. J. Food Process Eng., Vol. 40. 10.1111/jfpe.12337.
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30. Nazir, S.S., S. Maqbool, K. Bashir and J. Nissar, 2013. Studies on effect of curing and antioxidant treatments on shelf life of buffalo meat under refrigerated conditions. IOSR J. Environ. Sci. Toxicol. Food Technol., 5: 37-43.
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31. Masoodi, L., V. Aeri and K. Bashir, 2012. Fortification of biscuit with flaxseed: biscuit production and quality evaluation. IOSR J. Environ. Sci. Toxicol. Food Technol., 1: 6-9.
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32. Maqbool, S., D.S. Jairajpuri and K. Bashir, 2012. Preparation and processing of orange flavoured aloevera gel. IOSR J. Environ. Sci. Toxicol. Food Technol., 1: 40-43.
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33. Bashir, K., V. Aeri and L. Masoodi, 2012. Physio-chemical and sensory characteristics of pasta fortified with chickpea flour and defatted soy flour. OSR J. Environ. Sci. Toxicol. Food Technol., 1: 34-39.
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