Dr. Adil Gani

Assistant Professor
University of Kashmir, India

Highest Degree
Ph.D. in Food and Dairy Technology from Sam Higginbottom Institute of Agriculture Technology and Sciences, India

My URL
https://livedna.org/91.15141

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Area of Interest:

Food Science and Technology
Food Hydrocolloids
Dairy Technology
Food Processing
Food Chemistry

Selected Publications

  1. Gani, A., B.A. Ashwar, G. Akhter, A. Shah, I.A. Wani and F.A. Masoodi, 2017. Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars. Int. J. Biol. Macromol., 95: 1101-1107.
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  2. Ashwar, B.A., A. Gani, A. Shah and F.A. Masoodi, 2017. Production of RS4 from rice by acetylation: Physico-chemical, thermal and structural characterization. Starch, Vol. 69. 10.1002/star.201600052.
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  3. Anjum, S., A. Gani, M. Ahmad, A. Shah, F.A. Masoodi, Y. Shah and A. Gani, 2017. Antioxidant and antiproliferative activity of walnut extract (Juglans regia L.) processed by different methods and identification of compounds using GC/MS and LC/MS technique. J. Food Process. Preserv., Vol. 41, No. 1. 10.1111/jfpp.12756.
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  4. Ahmad, M., S. Qureshi, S. Maqsood, A. Gani and F.A. Masoodi, 2017. Micro-encapsulation of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization, release behavior and antioxidant potential during GI tract conditions. Food Hydrocolloids, 66: 154-160.
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  5. Wani, T.A., A.G. Shah, S.M. Wani, I.A. Wani, F.A. Masoodi, N. Nissar and M.A. Shagoo, 2016. Suitability of different food grade materials for the encapsulation of some functional foods well reported for their advantages and susceptibility. Crit. Rev. Food Sci. Nutr., 56: 2431-2454.
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  6. Wani, I.A., D.S. Sogi, A.M. Hamdani, A. Gani, N.A. Bhat and A. Shah, 2016. Isolation, composition and physicochemical properties of starch from legumes: A review. Starch, 68: 834-845.
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  7. Wani, I.A., A. Gani, A. Tariq, P. Sharma, F.A. Masoodi and H.M. Wani, 2016. Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour. Food Chem., 197: 345-352.
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  8. Shah, U., F. Naqash, A. Gani and F.A. Masoodi, 2016. Art and science behind modified starch edible films and coatings: A review. Compr. Rev. Food Sci. Food Saf., 15: 568-580.
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  9. Shah, U., A. Gani, B.A. Ashwar, A. Shah, I.A. Wani and F.A. Masoodi, 2016. Effect of infrared and microwave radiations on properties of Indian Horse Chestnut starch. Int. J. Biol. Macromol., 84: 166-173.
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  10. Shah, A., F.A. Masoodi, A. Gani and B.A. Ashwar, 2016. Newly released oat varieties of Himalayan region-techno-functional, rheological and nutraceutical properties of flour. LWT-Food Sci. Technol., 70: 111-118.
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  11. Shah, A., F.A. Masoodi, A. Gani and B.A. Ashwar, 2016. In-vitro digestibility, rheology, structure and functionality of RS3 from oat starch. Food Chem., 212: 749-758.
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  12. Shah, A., F.A. Masoodi, A. Gani and B.A. Ashwar, 2016. Geometrical, functional, thermal, and structural properties of oat varieties from temperate region of India. J. Food Sci. Technol., 53: 1856-1866.
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  13. Shah, A., A. Gani, M. Ahmad, B.A. Ashwar and F.A. Masoodi, 2016. β-Glucan as an encapsulating agent: Effect on probiotic survival in simulated gastrointestinal tract. Int. J. Biol. Macromol., 82: 217-222.
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  14. Shafi, S., I.A. Wani, A. Gani, P. Sharma and H.M. Wani et al., 2016. Effect of water and ether extraction on functional and antioxidant properties of Indian horse chestnut (Aesculus indica Colebr) flour. J. Food Meas. Characteriz., 10: 387-395.
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  15. Rather, S.A., F.A. Masoodi, R. Akhter, J.A. Rather, A. Gani, S.M. Wani and A.H. Malik, 2016. Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions. J. Food Sci. Technol., 53: 2876-2886.
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  16. Rather, S.A., F.A. Masoodi, R. Akhter, A. Gani, S.M. Wani and A.H. Malik, 2016. Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product. Small Rumin. Res., 137: 169-176.
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  17. Muzaffar, S., M. Ahmad, S.M. Wani, A. Gani and W.N. Baba et al., 2016. Ultrasound treatment: Effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium). J. Food Sci. Technol., 53: 2752-2759.
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  18. Mushtaq, M., A. Gani, F.A. Masoodi and M. Ahmad, 2016. Himalayan cheese (Kalari/Kradi)-Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage. LWT-Food Sci. Technol., 67: 74-81.
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  19. Mir, S.A., S.M. Wani, T.A. Wani, M. Ahmad, A. Gani, F.A. Masoodi and A. Nazir, 2016. Comparative evaluation of the proximate composition and antioxidant properties of processed products of quince (Cydonia oblonga Miller). Int. Food Res. J., 23: 816-821.
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  20. Mir, F.A., A. Gani and K. Asokan, 2016. Gamma irradiation studies of composite thin films of poly vinyl alcohol and coumarin. RSC Adv., 6: 1554-1561.
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  21. Khan, A.A., A. Gani, M. Ahmad, F.A. Masoodi, F. Amin and S. Kousar, 2016. Mushroom varieties found in the Himalayan regions of India: Antioxidant, antimicrobial and antiproliferative activities. Food Sci. Biotechnol., 25: 1095-1100.
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  22. Khan, A.A., A. Gani, F.A. Masoodi, F. Amin, I.A. Wani, F.A. Khanday and A. Gani, 2016. Structural, thermal, functional, antioxidant and antimicrobial properties of β-D-glucan extracted from baker's yeast (Saccharomyces cereviseae)-Effect of γ-irradiation. Carbohydr. Polym., 140: 442-450.
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  23. Gani, A., W.N. Baba, M. Ahmad, U. Shah and A.A. Khan et al., 2016. Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry. LWT-Food Sci. Technol., 66: 496-502.
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  24. Gani, A., A. Jan, A. Shah, F.A. Masoodi and M. Ahmad et al., 2016. Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars. Int. J. Biol. Macromol., 87: 514-521.
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  25. Bhat, N.A., I.A. Wani, A.M. Hamdani, A. Gani and F.A. Masoodi, 2016. Physicochemical properties of whole wheat flour as affected by gamma irradiation. LWT-Food Sci. Technol., 71: 175-183.
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  26. Ashwar, B.A., A. Gani, I.A. Wani, A. Shah, F.A. Masoodi and D.C. Saxena, 2016. Production of resistant starch from rice by dual autoclaving-retrogradation treatment: In vitro digestibility, thermal and structural characterization. Food Hydrocolloids, 56: 108-117.
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  27. Ashwar, B.A., A. Gani, A. Shah, I.A. Wani and F.A. Masoodi, 2016. Preparation, health benefits and applications of resistant starch-A review. Starch, 68: 287-301.
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  28. Andrabi, S.N., I.A. Wani, A. Gani, A.M. Hamdani and F.A. Masoodi, 2016. Comparative study of physic-chemical and functional properties of starch extracted from two kidney bean (Phaseolus vulgaris L.) and green gram cultivars (Vigna radiata L.) grown in India. Starch, 68: 416-426.
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  29. Ahmad, M., T.A. Wani, S.M. Wani, F.A. Masoodi and A. Gani, 2016. Incorporation of carrot pomace powder in wheat flour: Effect on flour, dough and cookie characteristics. J. Food Sci. Technol., 53: 3715-3724.
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  30. Ahmad, M., A. Gani, A. Shah, A. Gani and F.A. Masoodi, 2016. Germination and microwave processing of barley (Hordeum vulgare L) changes the structural and physicochemical properties of β-D-glucan and enhances its antioxidant potential. Carbohydr. Polym., 153: 696-702.
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  31. Wani, S.M., N. Jan, T.A. Wani, M. Ahmad, F.A. Masoodi and A. Gani, 2015. Optimization of antioxidant activity and total polyphenols of dried apricot fruit extracts (Prunus armeniaca L.) using response surface methodology. J. Saudi Soc. Agric. Sci., (In Press). 10.1016/j.jssas.2015.03.006.
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  32. Wani, I.A., A.A. Wani, A. Gani, S. Muzzaffar, M.K. Gul, F.A. Masoodi and T.A. Wani, 2015. Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour. Food Biosci., 11: 23-32.
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  33. Wani, I.A., A. Gani, P. Sharma, T.A. Wani, F.A. Masoodi, A. Hamdani and S. Muzafar, 2015. Effect of acetylation on the physic-chemical properties of Indian Horse Chestnut (Aesculus indica L.) starch. Starch, 67: 311-318.
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  34. Wani, A.A., I.A. Wani, P.R. Hussain, A. Gani, T.A. Wani and F.A. Masoodi, 2015. Physicochemical properties of native and γ-irradiated wild arrowhead (Sagittaria sagittifolia L.) tuber starch. Int. J. Biol. Macromol., 77: 360-368.
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  35. Shah, S., A. Gani, M. Ahmad, A. Shah, A. Gani and F.A. Masoodi, 2015. In vitro antioxidant and antiproliferative activity of microwave-extracted green tea and black tea (Camellia sinensis): A comparative study. Nutrafoods, 14: 207-215.
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  36. Shah, A., M. Ahmad, B.A. Ashwar, A. Gani and F.A. Masoodi et al., 2015. Effect of γ-irradiation on structure and nutraceutical potential of β-D-glucan from barley (Hordeum vulgare). Int. J. Biol. Macromol., 72: 1168-1175.
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  37. Shah, A., F.A. Masoodi, A. Gani and B.A. Ashwar, 2015. Effect of γ-irradiation on antioxidant and antiproliferative properties of oat β-glucan. Radiat. Phys. Chem., 117: 120-127.
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  38. Rather, S.A., R. Akhter, F.A. Masoodi, A. Gani and S.M. Wani, 2015. Utilization of apple pomace powder as a fat replacer in goshtaba: A traditional meat product of Jammu and Kashmir, India. J. Food Meas. Characteriz., 9: 389-399.
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  39. Rather, S.A., F.A. Masoodi, R. Akhter, A. Gani, S.M. Wani and A.H. Malik, 2015. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: Effects on quality and oxidative stability. J. Food Sci. Technol., 52: 8104-8112.
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  40. Rather, S.A., F.A. Masoodi, R. Akhter, A. Gani, S.M. Wani and A.H. Malik, 2015. Effects of guar-xanthan gum mixture as fat replacer on the physicochemical properties and oxidative stability of goshtaba, a traditional Indian meat product. J. Food Process. Preserv., 39: 2935-2946.
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  41. Rashid, U., A. Gani, A. Shah, M. Ahmad, W.N. Baba and F.A. Masoodi, 2015. Effect of sand roasting on the antioxidant and antiproliferative activity of barley (Hordeum vulgare). Nutrafoods, 14: 227-236.
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  42. Mushtaq, M., A. Gani, P.H. Shetty, F.A. Masoodi and M. Ahmad, 2015. Himalayan cheese (Kalari/Kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties. LWT-Food Sci. Technol., 63: 837-845.
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  43. Mir, S.A., S.M. Wani, M. Ahmad, T.A. Wani, A. Gani, S.A. Mir and F.A. Masoodi, 2015. Effect of packaging and storage on the physicochemical and antioxidant properties of quince candy. J. Food Sci. Technol., 52: 7313-7320.
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  44. Khan, A.A., A. Gani, A. Shah, F.A. Masoodi, P.R. Hussain, I.A. Wani and F.A. Khanday, 2015. Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus). Innov. Food Sci. Emerg. Technol., 31: 123-130.
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  45. Jan, U., A. Gani, M. Ahmad, U. Shah and W.N. Baba et al., 2015. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties. J. Food Sci. Technol., 52: 6334-6344.
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  46. Inam u Nisa, B.A. Ashwar, A. Shah, A. Gani, A. Gani and F.A. Masoodi, 2015. Development of potato starch based active packaging films loaded with antioxidants and its effect on shelf life of beef. J. Food Sci. Technol., 52: 7245-7253.
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  47. Gani, A., A.A. Broadway, M. Ahmad, B.A. Ashwar and A.A. Wani et al., 2015. Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies. J. Food Sci. Technol., 52: 5718-5726.
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  48. Gani, A., A.A. Broadway, F.A. Masoodi, A.A. Wani and S. Maqsood et al., 2015. Enzymatic hydrolysis of whey and casein protein-effect on functional, rheological, textural and sensory properties of breads. J. Food Sci. Technol., 52: 7697-7709.
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  49. Gani, A., A. Hussain, M. Ahmad, W.N. Baba and A. Gani et al., 2015. Engineering and functional properties of four varieties of pulses and their correlative study. J. Food Meas. Charact., 9: 347-358.
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  50. Ashwar, B.A., A. Shah, A. Gani, U. Shah and A. Gani et al., 2015. Rice starch active packaging films loaded with antioxidants-development and characterization. Starch, 67: 294-302.
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  51. Ahmad, M., W.N. Baba, T.A. Wani, A. Gani and A. Gani et al., 2015. Effect of green tea powder on thermal, rheological and functional properties of wheat flour and physical, nutraceutical and sensory analysis of cookies. J. Food Sci. Technol., 52: 5799-5807.
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  52. Hamdani, A., S.A. Rather, A. Shah, A. Gani, S.M. Wani, F.A. Masoodi and A. Gani, 2014. Physical properties of barley and oats cultivars grown in high altitude Himalayan regions of India. J. Food Meas. Characteriz., 8: 296-304.
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  53. Gani, A., S. Nazia, S.A. Rather, S.M. Wani and A. Shah et al., 2014. Effect of γ-irradiation on granule structure and physicochemical properties of starch extracted from two types of potatoes grown in Jammu & Kashmir, India. LWT-Food Sci. Technol., 58: 239-246.
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  54. Ashwar, B.A., A. Shah, A. Gani, S.A. Rather and S.M. Wani et al., 2014. Effect of gamma irradiation on the physicochemical properties of alkali-extracted rice starch. Radiat. Phys. Chem., 99: 37-44.
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  55. Gani, A., T. Gazanfar, R. Jan, S.M. Wani and F.A. Masoodi, 2013. Effect of gamma irradiation on the physicochemical and morphological properties of starch extracted from lotus stem harvested from Dal Lake of Jammu and Kashmir, India. J. Saudi Soc. Agric. Sci., 12: 109-115.
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  56. Gani, A., S.M. Wani, F.A. Masoodi and R. Salim, 2013. Characterization of rice starches extracted from Indian cultivars. Revista Agaroquimica Tecnologia Alimentos, 19: 143-152.
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  57. Gani, A., F.A. Masoodi and S.M. Wani, 2013. Characterization of lotus stem (Nelumbo nucifera) starches purified from three lakes of India. J. Aquat. Food Prod. Technol., 22: 605-618.
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  58. Gani, A., S.M. Wani and F.A. Masoodi, 2012. Whole-grain cereal bioactive compounds and their health benefits: A review. J. Food Process. Technol., Vol. 3. 10.4172/2157-7110.1000146.
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  59. Gani, A., M. Bashir, S.M. Wani and F.A. Masoodi, 2012. Modification of bean starch by γ-irradiation: Effect on functional and morphological properties. LWT-Food Sci. Technol., 49: 162-169.
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  60. Gani, A., S.S. Haq, F.A. Masoodi, A.A. Broadway and A. Gani, 2010. Physico-chemical, morphological and pasting properties of starches extracted from water chestnuts (Trapa natans) from three lakes of Kashmir, India. Braz. Arch. Biol. Technol., 53: 731-740.
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