Dr. Sajad Ahmad Wani
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Dr. Sajad Ahmad Wani

Post Doctoral Fellow
Department of Food Technology, Islamic University of Science and Technology


Highest Degree
Ph.D. in Food Science & Technology from Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

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Area of Interest:

Food Science and Technology
100%
Food Processing
62%
Functional Foods
90%
Cereal Technology
75%
Food Nutrition
55%

Research Publications in Numbers

Books
2
Chapters
6
Articles
33
Abstracts
8

Selected Publications

  1. Wani, S.A., J. Kour, Raees-ul Haq and M.S. Elshikh, 2023. Fruits and Their Roles in Nutraceuticals and Functional Foods. 1st Edn., CRC Press, Boca Raton, Florida, ISBN: 9781003259213, Pages: 412.
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  2. Siddiqu, S.A., S. Dini, Y. Esmaeili, S. Roshanak, A.A. Redha and S.A. Wani, 2023. Uses of carotenoid-rich ingredients to design functional foods: A review. J. Food Bioact., 21: 3-20.
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  3. Kour, J., Raees Ul Haq, S.A. Wani and B. Jyoti, 2023. Handbook of Nanoencapsulation. CRC Press, Boca Raton, Florida, ISBN: 9781003259183, Pages: 338.
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  4. Zahoor, I., N. Anjum, T.A. Ganaie, F.M. Allai, A.A. Al-Ghamdi, A.M. Abbasi and S.A. Wani, 2022. Effect of hybrid drying technique on non-traditional Chicory (Cichorium intybus L.) herb: Phytochemical, antioxidant characteristics, and optimization of process conditions. Front. Sustain. Food Syst., Vol. 6. 10.3389/fsufs.2022.1002396.
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  5. Wani, S.A., M.S. Alwahibi, M.S. Elshikh, M.R.A. Gawwad and M.A. Ali et al., 2022. Sensory, functional characteristics and in vitro digestibility of snacks supplemented with non‐traditional ingredient raw and processed fenugreek. Int. J. Food Sci. Technol., 57: 4716-4725.
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  6. Wani, S.A., H. Naik, J. Wagay, N.A. Ganie, M.Z. Mulla and B.N. Dar, 2022. Mentha: A review on its bioactive compounds and potential health benefits. Qual. Assur. Saf. Crops Foods, 14: 154-168.
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  7. Wani, S.A., A. Singh and P. Kumar, 2022. Spice Bioactive Compounds. 1st Edn., CRC Press, Boca Raton, Florida, US, ISBN: 9781003215387, Pages: 374.
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  8. Siddiqui, S.A., S. Khan and S.A. Wani, 2022. Controlling diabetes with the aid of medicinal herbs: A critical compilation of a decade of research. Crit. Rev. Food Sci. Nutr., 10.1080/10408398.2022.2103088.
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  9. Siddiqui, S.A., M.M.C. Mahmud, G. Abdi, U. Wanich and M.Q.U. Farooqi, 2022. New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges. J. Food Biochem., Vol. 46. 10.1111/jfbc.14185.
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  10. Khan, Z.S., N.S. Sodhi, S. Fayaz, S.A. Wani and M.S. Bhat et al., 2022. Seabuckthorn seed protein concentrate: A novel seed protein; emulsifying properties as affected by ultrasonication and enzymatic hydrolysis. Int. J. Food Sci. Technol., 10.1111/IJFS.15999.
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  11. Jan, N., S. Anjum, S.M. Wani, S.A. Mir and A.R. Malik et al., 2022. Influence of canning and storage on physicochemical properties, antioxidant properties, and bioactive compounds of apricot (Prunus armeniaca L.) wholes, halves, and pulp. Front. Nutr. Vol. 9. 10.3389/fnut.2022.850730.
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  12. Ganie, T.A., S.A. Wani, S.A. Rather, F.A. Masoodi, S.A. Siddiqui and S.A. Ibrahim, 2022. Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential. Front. Sustainable Food Syst., Vol. 6. 10.3389/fsufs.2022.1006528.
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  13. Wani, S.A., N.A. Ganie and P. Kumar, 2021. Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes. Legume Sci., Vol. 3. 10.1002/leg3.76.
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  14. Wagay, J.A., G.A. Nayik, S.A. Wani, R.A. Mir, M.A. Ahmad, Q.I. Rahman and D. Vyas, 2019. Phenolic profiling and antioxidant capacity of Morchella esculenta L. by chemical and electrochemical methods at multiwall carbon nanotube paste electrode. Food Meas., 13: 1805-1819.
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  15. Wani S.A. and P. Kumar, 2019. Influence on the antioxidant, structural and pasting properties of snacks with fenugreek, oats and green pea. Journal of the Saudi Society of Agricultural Sciences 18: 389-395.
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  16. Wani, S.A., S. Bishnoi and P. Kumar, 2016. Ultrasound and microwave assisted extraction of diosgenin from fenugreek seed and fenugreek-supplemented cookies. Food Meas., 10: 527-532.
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  17. Wani, S.A., K. Muzaffar and P. Kumar, 2016. Physical and functional characteristics of extrudates prepared from fenugreek and oats. Cogent Food Agric., http://dx.doi.org/10.1080/23311932.2016.1178058.
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  18. Wani, S.A. and P. Kumar, 2016. Fenugreek: A review on its nutraceutical properties and utilization in various food products. J. Saudi Soc. Agric. Sci., 10.1016/j.jssas.2016.01.007.
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  19. Wani, S.A. and P. Kumar, 2016. Fenugreek enriched extruded product: Optimization of ingredients using response surface methodology. Int. Food Res. J., 23: 18-25.
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  20. Wani, S.A. and P. Kumar, 2016. Development and parameter optimization of health promising extrudate based on fenugreek oat and pea. Food Biosci., 14: 34-40.
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  21. Wani, S.A. and P. Kumar, 2016. Correlation between Rice and Maize Flour based on Physicochemical, Functional and Pasting Characteristics. In: Conceptual Frame Work & Innovations in Agroecology and Food Sciences. Mishra, G.C. (Ed.). Krishi Sanskriti Publications, India., ISBN: 978-81-930585-1-0, pp: 77-81..
  22. Wani S.A. and P. Kumar, 2016. Moisture sorption isotherms and evaluation of quality changes in extruded snacks during storage. LWT 74: 448-455.
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  23. Muzaffar, K., S.A. Wani, B.V. Dinkarrao and P. Kumar, 2016. Determination of production efficiency, color, glass transition and sticky point temperature of spray dried pomegranate juice powder. Cogent Food Agric., 10.1080/23311932.2016.1144444.
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  24. Wani, S.A. and P. Kumar, 2016. Influence of different mixtures of ingredients on the physicochemical, nutritional and pasting properties of extruded snacks. Food Measure., 10: 690-700.
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  25. Wani, S.A. and P. Kumar, 2016. Effect of incorporation levels of oat and green pea flour on the properties of an extruded product and their optimization. Acta Aliment., 45: 28-35.
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  26. Wani, S.A., N. Solanke and P. Kumar, 2015. Extruded product based on oat and fenugreek and their storage stability. Current Nutr. Food Sci., 11: 78-84.
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  27. Wani, S.A., N. Solanke and P. Kumar, 2015. Effect of fenugreek seed powder and oat flour incorporation on physical and functional properties of extruded product and its storage. Acad. Food J., 13: 6-14.
  28. Wani, S.A. and P. Kumar, 2015. Effect of extrusion on the nutritional, antioxidant and microstructural characteristics of nutritionally enriched snacks. J. Food Process. Preserv., 10.1111/jfpp.12593.
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  29. Wani, S.A. and P. Kumar, 2015. Correlation of fenugreek, oat and green pea by principal component analysis. Adv. Food Sci., 37: 192-197.
  30. Wani, S.A. and P. Kumar, 2015. Characterization of extrudates enriched with health promoting ingredients. J. Food Meas. Charact., 9: 592-598.
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  31. Wani, S.A. and P. Kumar, 2015. Antioxidants and its properties as affected by extrusion process: A review. Recent Pat. Food Nutr. Agric., 7: 108-114.
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  32. Wani, S.A. and D. Majeed, 2015. Evaluation of quality attributes and storage stability of pickle prepared from chicken gizzard. J. Meat Sci. Technol., 2: 85-89.
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  33. Sonu, S.A. Wani and P. Kumar, 2015. Development of cookies using fenugreek seed extract as a functional ingredient. Int. J. Food Nutr. Diet, 3: 23-28.
  34. Wani, S.A. and P. Kumar, 2014. Comparative study of chickpea and green pea flour based on chemical composition, functional and pasting properties. J. Food Res. Technol., 2: 124-129.
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  35. Nayik, G.A., T.R. Shah, K. Muzaffar, S.A. Wani and A. Gull et al., 2014. Honey: Its history and religious significance: a review. Universal J. Pharm., 2: 5-8.
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  36. Ahmad, W.S., S.T. Rouf, N.G. Ahmad, G. Amir, M. Khalid and K. Pradyuman, 2014. Oats as a functional food: A review. Universal J. Pharm., 3: 14-20.