Dr. Gulzar Ahmad Nayik
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Dr. Gulzar Ahmad Nayik

Assistant Professor
Department of Food Science & Technology, Govt. Degree College, Shopian, J&K, India


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

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Biography

Dr. Gulzar Ahmad Nayik completed his master's degree in food technology from the Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India, and his PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 75 peer-reviewed research and review papers and over 35 book chapters. Dr. Nayik has also edited 11 books so far with Springer, Elsevier, and Taylor & Francis. Dr. Nayik has also published a textbook on food chemistry and nutrition and has delivered several presentations at various national and international conferences, seminars, workshops, and webinars. Dr. Nayik was shortlisted twice for the prestigious Inspire-Faculty Award in 2017 and 2018 from Indian National Science Academy, New Delhi, India. He was nominated for India’s prestigious National Award (Indian National Science Academy Medal for Young Scientists-2019–20). Dr. Nayik also fills the roles of editor, associate editor, assistant editor, and reviewer for many food science and technology journals. He has received many awards, appreciations, and recognitions and holds membership in various international societies and organizations. Dr. Nayik is currently editing several book projects with Elsevier, Taylor & Francis, Springer Nature, Royal Society of Chemistry etc.

Area of Interest:

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

Research Publications in Numbers

Books
3
Chapters
29
Articles
54
Abstracts
73

Selected Publications

  1. Siddiqui, S.A., S, Anwar, B.M. Yunusa, G.A. Nayik and A.M. Khaneghah, 2023. The potential of apricot seed and oil as functional food: Composition, biological properties, health benefits & safety. Food Biosci., Vol. 53. 10.1016/j.fbio.2022.102336.
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  2. Öz, M., İ. Ucak and G.A Nayik, 2022. PUFA and MUFA. In: Nutraceuticals and Health Care, Kour, J. and G.A. Nayik (Eds.), Academic Press, United States, ISBN: 978-0-323-89779-2, pp: 199-215.
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  3. Zahra, S.S., M.Y. Khan and G.A. Nayik, 2022. Toxicity, Government Regulations, and the Future of Nanotechnology in Food Packaging. In: Nanotechnology Interventions in Food Packaging and Shelf Life, Dar, A.H. and G.A. Nayik (Eds.), CRC Press, Boca Raton, ISBN: 9781003207641, pp: 1-16.
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  4. Yadav, S., A. Sharma, G.A. Nayik, R. Cooper and G. Bhardwaj et al., 2022. Review of shikonin and derivatives: Isolation, chemistry, biosynthesis, pharmacology and toxicology. Front. Pharmacol., Vol. 13. 10.3389/fphar.2022.905755.
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  5. Shams, R., J. Singh, K.K. Dash, A.H. Dar and G.A. Nayik et al., 2022. Effect of maltodextrin and soy protein isolate on the physicochemical and flow properties of button mushroom powder. Front. Nutr., Vol. 9. 10.3389/fnut.2022.908570.
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  6. Rafiq, S., S. Rafiq, P. Suthar, G.A. Nayik and H. Kumar, 2022. Glycyrrhizic Acid. In: Handbook of Plant and Animal Toxins in Food, Nayik, G.A. and J. Kour (Eds.), CRC Press, Boca Raton, ISBN: 9781003178446, pp: 1-12.
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  7. Rafiq, S., G.A. Nayik, R. Kaul, H. Kumar and A.R. Rodríguez, 2022. Utilization of maltodextrin and whey protein concentrate for microencapsulation of kinnow peel extract in breadsticks. Curr. Nutr. Food Sci., 10.2174/1573401318666220517200926.
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  8. Rafiq, S., B.A. Kehinde, P. Suthar, S. Bhat, G.A. Nayik and Y.D. Jagdale, 2022. Onion Oleoresin. In: Handbook of Oleoresins, Nayik, G.A., A. Gull and T.A. Ganaie (Eds.), CRC Press, Boca Raton, ISBN: 9781003186205, pp: 1-11.
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  9. Nayik, G.A., Y.D. Jagdale, S.A. Gaikwad, A.N. Devkatte, A.H. Dar and M.J. Ansari, 2022. Nutritional profile, processing and potential products: A comparative review of goat milk. Dairy, 3: 622-647.
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  10. Nayik, G.A., A. Gull and T.A. Ganaie, 2022. Handbook of Oleoresins: Extraction, Characterization, and Applications. 1st Edn., CRC Press, Boca Raton, ISBN: 9781003186205, Pages: 454.
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  11. Nayik, G.A. and J. Kour, 2022. Handbook of Plant and Animal Toxins in Food: Occurrence, Toxicity, and Prevention. 1st Edn., CRC Press, Boca Raton, ISBN: 9781003178446, Pages: 470.
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  12. Nassarawa, S.S., G.A. Nayik, S.D. Gupta, F.O. Areche and Y.D. Jagdale, et al., 2022. Chemical aspects of polyphenol-protein interactions and their antibacterial activity. Crit. Rev. Food Sci. Nutr., 10.1080/10408398.2022.2067830.
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  13. Mustafa, G., M.U. Arshad, F. Saeed, M. Afzaal and B. Niaz et al., 2022. Comparative study of raw and fermented oat bran: Nutritional composition with special reference to their structural and antioxidant profile. Fermentation, Vol. 8. 10.3390/fermentation8100509.
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  14. Mushtaq, S., M. Shafiq, M.S. Haider, G.A. Nayik and S.H. Salmen et al., 2022. Morphological and physiological response of sour orange (Citrus aurantium L.) seedlings to the inoculation of taxonomically characterized bacterial endophytes. Saudi J. Biol. Sci., 29: 3232-3243.
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  15. Mushtaq, R., G.A. Nayik and A.R. Malik, 2022. Apples: Preharvest and Postharvest Technology. 1st Edn., CRC Press Boca Raton, pp: 346.
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  16. Mehra, R., S. Kumar, R. Singh, N. Kumar and D. Rathore, et al., 2022. Biochemical, dielectric and surface characteristics of freeze-dried bovine colostrum whey powder. Food Chem.: X, Vol. 15. 10.1016/j.fochx.2022.100364.
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  17. Masoodi, L., A. Gull, F.A. Masoodi, A. Gani and J. Nissar et al., 2022. An overview on traditional vs. green technology of extraction methods for producing high quality walnut oil. Agronomy, Vol. 12. 10.3390/agronomy12102258.
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  18. Kour, J. and G.A. Nayik, 2022. Nutraceuticals and Health Care. Academic Press, Cambridge, Massachusetts, ISBN: 978-0-323-89779-2, Pages: 381.
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  19. Khalid, W., M.S. Arshad, G.A. Nayik, S. Alfarraj, M.J. Ansari and R.P.F. Guiné, 2022. Impact of gamma irradiation and kale leaf powder on amino acid and fatty acid profiles of chicken meat under different storage intervals. Molecules, Vol. 27. 10.3390/molecules27238201.
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  20. Karabagias, I.K., V.K. Karabagias, G.A. Nayik, I. Gatzias and A.V. Badeka, 2022. A targeted chemometric evaluation of the volatile compounds of Quercus ilex honey in relation to its provenance. LWT, Vol. 154. 10.1016/j.lwt.2021.112588.
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  21. Kaavya, R., R. Pandiselvam, M. Gavahian, R. Tamanna and S. Jain, et al., 2022. Cold plasma: A promising technology for improving the rheological characteristics of food. Crit. Rev. Food Sci. Nutr., 10.1080/10408398.2022.2090494.
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  22. Junaid, P.M., A.H. Dar, K.K. Dash, T. Ghosh and R. Shams et al., 2022. Advances in seed oil extraction using ultrasound assisted technology: A comprehensive review. J. Food Process. Eng., 10.1111/jfpe.14192.
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  23. Hassoun, A., R. Harastani, S. Jagtap, H. Trollman and G. Garcia-Garcia et al., 2022. Truths and myths about superfoods in the era of the COVID-19 pandemic. Crit. Rev. Food Sci. Nutr., 10.1080/10408398.2022.2106939.
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  24. Hassoun, A., J. Cropotova, M. Trif, A.V. Rusu and Otilia Bobiş et al., 2022. Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Front. Nutr., Vol. 9. 10.3389/fnut.2022.972154.
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  25. Hans, M., R. Bansal, G.A. Nayik, I.K. Karabagias and M.J. Ansari, 2022. Potential Risks, Health Safety Features, and Public Acceptance of Nanoparticles in Packaging. In: Nanotechnology Interventions in Food Packaging and Shelf Life, Dar, A.H. and G.A. Nayik (Eds.), CRC Press, Boca Raton, ISBN: 9781003207641, pp: 1-12.
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  26. Gull, A., G.A. Nayik, S.M. Wani and V. Nanda, 2022. Handbook of Plum Fruit: Production, Postharvest Science, and Processing Technology. 1st Edn., CRC Press, Boca Raton, ISBN: 9781003205449, Pages: 364.
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  27. Gohain, A., A. Sharma, H.J. Gogoi, R. Cooper and R. Kaur et al., 2022. Bergenia pacumbis (Buch.-Ham. ex D.Don) C.Y.Wu & J.T.Pan: A comprehensive review on traditional uses, phytochemistry and pharmacology. Plants, Vol. 11. 10.3390/plants11091129.
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  28. Dar, A.H. and G.A. Nayik, 2022. Nanotechnology Interventions in Food Packaging and Shelf Life. 1st Edn., CRC Press, Boca Raton, ISBN: 9781003207641, Pages: 364.
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  29. Cenobio-Galindo, A.J., I. Hernández-Soto, E. Pérez-Soto, L. González-Montiel, R.G. Campos-Montiel and G.A. Nayik, 2022. Nanofibrils- and Nanorods-Based Nanofillers for Food Packaging Application. In: Nanotechnology Interventions in Food Packaging and Shelf Life, Dar, A.H. and G.A. Nayik (Eds.), CRC Press, Boca Raton, ISBN: 9781003207641, pp: 1-20.
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  30. Campos-Montiel, R., G. Medina-Pérez, E. Vázquez-Nuñez, L. Afanador-Barajas and I. Hernández-Soto et al., 2022. Nutritional and nutraceutical properties of Mexican traditional mole sauce. Molecules, Vol. 27. 10.3390/molecules27030966.
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  31. Bashir, S., M.S. Arshad, W. Khalid, G.A. Nayik and S.A. Obaid et al., 2022. Effect of antimicrobial and antioxidant rich pomegranate peel based edible coatings on quality and functional properties of chicken nuggets. Molecules, Vol. 27. 10.3390/molecules27144500.
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  32. Asghar, A., M. Afzaal, F. Nosheen, F. Saeed and G.A. Nayik et al., 2022. Isolation and molecular characterization of processed soybean waste for the development of synbiotic yogurt. Fermentation, Vol. 8. 10.3390/fermentation8110622.
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  33. Allaqaband, S., A.H. Dar, U. Patel, N. Kumar and G.A. Nayik et al., 2022. Utilization of fruit seed-based bioactive compounds for formulating the nutraceuticals and functional food: A review. Front. Nutr., Vol. 9. 10.3389/fnut.2022.902554.
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  34. Aggarwal, G., G. Kaur, G. Bhardwaj, V. Mutreja and H.S. Sohal et al., 2022. Traditional uses, phytochemical composition, pharmacological properties, and the biodiscovery potential of the Genus cirsium. Chemistry, 4: 1161-1192.
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  35. Afzaal, M., F. Saeed, H. Ateeq, Y.A. Shah and M. Hussain et al., 2022. Effect of cellulose-chitosan hybrid-based encapsulation on the viability and stability of probiotics under simulated gastric transit and in kefir. Biomimetics, Vol. 7. 10.3390/biomimetics7030109.
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  36. Suhag, Y., G.A. Nayik, I.K. Karabagias and V. Nanda, 2021. Development and characterization of a nutritionally rich spray-dried honey powder. Foods, Vol. 10. 10.3390/foods10010162.
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  37. Ranjha, M.M.A.N., S. Irfan, J.M. Lorenzo, B. Shafique and R. Kanwal et al., 2021. Sonication, a potential technique for extraction of phytoconstituents: a systematic review. Processes, Vol. 9 10.3390/pr9081406.
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  38. Nayik, G.A., Y.D. Jagdale, S.A. Gaikwad, A.N. Devkatte and A.H. Dar et al., 2021. Recent insights into processing approaches and potential health benefits of goat milk and its products: A review. Front. Nutr., Vol. 8. 10.3389/fnut.2021.789117.
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  39. Nayik, G.A., V. Nanda, B. Zohra, B.N. Dar, M.J. Ansari, S.A. Obaid and O. Bobis, 2021. Response surface approach to optimize temperature, pH and time on antioxidant properties of wild bush (Plectranthus rugosus) honey from high altitude region (kashmir valley) of India. Saudi J. Bio. Sci., 10.1016/j.sjbs.2021.10.049.
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  40. Kumar, S., P. Baniwal, G.A. Nayik, K. Prasad and K.A. Khan et al., 2021. Optimization and development of ready to eat chocolate coated roasted flaked rice as instant breakfast food. Foods, Vol. 10. 10.3390/foods10071658.
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  41. Jagdale, Y.D., S.V. Mahale, B. Zohra, G.A. Nayik and A.H. Dar et al., 2021. Nutritional profile and potential health benefits of super foods: a review. Sustainability, Vol. 13. 10.3390/su13169240.
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  42. Hameed, F., J.D. Bandral, N. Gupta, G.A. Nayik, M. Sood and R. Rahman, 2021. Use of bacteriophages as a target specific therapy against food-borne pathogens in food industry- a review.
    J. Mircobiology, Biotechnol. Food Sci., .
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  43. Bobiş, O., V. Bonta, M. Cornea-Cipcigan, G.A. Nayik and D.S. Dezmirean, 2021. Bioactive molecules for discriminating robinia and helianthus honey: high-performance liquid chromatography–electron spray ionization–mass spectrometry polyphenolic profile and physicochemical determinations. Molecules, Vol. 26. 10.3390/molecules26154433.
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  44. Aga, M.B., A.H. Dar, G.A. Nayik, P.S. Panesar and F. Allai et al., 2021. Recent insights into carrageenan-based bio-nanocomposite polymers in food applications: a review. Int. J. Bio. Macromol., 192: 197-209.
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  45. Zehra, A., H.R. Naik, G.A. Nayik, J. Kour and Sangeeta et al., 2020. Kiwi, In: Antioxidants in Fruits: Properties and Health Benefits, Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp: 547-561.
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  46. Thiruchelvi, R., P. Jayashree, G.A. Nayik, A. Gull and T. Ahad et al., 2020. Raisin. In: Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7470-2, pp: 523-537.
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  47. Sharma, R., J. Kour, G.A. Nayik, M.S. Alam and N. Anand, 2020. Tinda (Praecitrullus fistulosus). In: Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7470-2, pp: 127-141.
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  48. Sangeeta, G.A. Nayik and K. Muzaffar, 2020. Watermelon. In: Antioxidants in Fruits: Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp: 333-364.
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  49. Ramaiyan, B., J. Kour, G.A. Nayik, N. Anand and M.S. Alam, 2020. Spinach (Spinacia oleracea L.). In: Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7470-2, pp: 159-173.
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  50. Rajput, H., D. Goswami and G.A. Nayik, 2020. Peanut. In: Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp 509-521.
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  51. Pandita, D., A. Pandita, R.R. Pamuru and G.A. Nayik, 2020. Beetroot. In: Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp: 45-74.
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  52. Nazir, N., S. Nisar, S. Mubarak, A. Khalil and K. Javeed et al., 2020. Pear. In: Antioxidants in Fruits: Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp: 435-447.
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  53. Nayik, G.A. and A. Gull, 2020. Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Springer, Cham, Singapore, ISBN-13 978-981-15-7469-6, .
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  54. Nayik, G.A. and A. Gull, 2020. Antioxidants in Fruits: Properties and Health Benefits. Springer, Cham, Singapore, ISBN-13 978-981-15-7284-5, .
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  55. Mushtaq, R., A.W. Wani and G.A. Nayik, 2020. Apple. In: Antioxidants in Fruits: Properties and Health Benefits, Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp 507-521.
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  56. Kumar, A., V. Kumar, A. Gull and G.A. Nayik, 2020. Tomato (Solanum Lycopersicon). In: Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7470-2, pp: 191-207.
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  57. Kour, J., G.A. Nayik, R. ul Haq, N. Anand and M.S. Alam et al., 2020. Pea, In: Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7470-2, pp: 3-17.
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  58. Kehinde, B.A., S. Rafiq, G.A. Nayik and S.A. Pala, 2020. Phalsa (Grewia asiatica L.). In: Antioxidants in Fruits: Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp: 55-66.
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  59. Kehinde, B.A., G.A. Nayik and S. Rafiq, 2020. Muntingia calabura. In: Antioxidants in Fruits: Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp: 251-270.
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  60. Kamboj, R., G.A. Nayik, M.B. Bera and V. Nanda, 2020. Sugar profile and rheological behaviour of four different Indian honey varieties. J. Food Sci. Technol., https://doi.org/10.1007/s13197-020-04331-7 http://dx.doi.org/10.1007/s13197-020-04331-7.
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  61. Hussain, N.A.A., M. Hoque, S. Agarwal, I. Syed and M. Raihan, 2020. Jackfruit (Artocarpus heterophyllus). In: Antioxidants in Fruits: Properties and Health Benefits, Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp: 461-477.
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  62. Hameed, F., N. Gupta, R. Rahman, N. Anjum and G.A. Nayik, 2020. Jamun. In: Antioxidants in Fruits: Properties and Health Benefits. Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp: 615-637.
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  63. Bobis, O., G.A. Nayik, J.A. Wagay, U. Farooq, A. Zehra and V. Nanda, 2020. Cranberry. In: Antioxidants in Fruits: Properties and Health Benefits, Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp: 479-505.
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  64. Banerjee, S., G.A. Nayik, J. Kour and N. Nazir, 2020. Blueberries. In: Antioxidants in Fruits: Properties and Health Benefits, Nayik, G.A. and A. Gull, Springer, Cham, Singapore, ISBN-13 978-981-15-7285-2, pp: 593-614.
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  65. Wani, S.A., and G.A. Nayik, 2019. A Text Book of Food Science and Technology (Food Chemistry and Nutrition). 1st Edn., Rathore Academic Research Publications New Delhi, India, ISBN: 13: 978-81-941991-4-4, pages: 214.
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  66. 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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  67. Sharma, A., G.A. Nayik and D.S. Cannoo, 2019. Pharmacology and Toxicology of Nepeta cataria (Catmint) Species of Genus Nepeta: A Review. In: Plant and Human Health, Volume 3: Pharmacology and Therapeutic Uses, Hakeem, K.R. and M. Ozturk (Eds.). Springer International Publishing, Switzerland, ISBN: 978-030-04407-7, pp: 285-299.
  68. Suhag, Y., G.A. Nayik and V. Nanda, 2018. Modelling of moisture sorption isotherms and glass transition temperature of spray-dried honey powder. J. Food Meas. Charact., 12: 2553-2560.
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  69. Sofi, S.A., J. Singh, S. Rafiq, U. Ashraf, B.N. Dar and G.A. Nayik, 2018. A comprehensive review on Antimicrobial Packaging and its use in food Packaging. Curr. Nutr. Food Sci., 14: 305-312.
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  70. Rafiq, S., R. Kaul, S.A. Sofi, N. Bashir, F. Nazir and G.A. Nayik, 2018. Citrus peel as a source of functional ingredient: A review. J. Saudi Soc. Agric. Sci., 17: 351-358.
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  71. Nayik, G.A., Y. Suhag, I. Majid and V. Nanda, 2018. Discrimination of high altitude Indian honey by chemometric approach according to their antioxidant properties and macro minerals. J. Saudi Soc. Agric. Sci., 17: 200-207.
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  72. Nayik, G.A., B.N. Dar and V. Nanda, 2018. Rheological behavior of high altitude Indian honey varieties as affected by temperature. J. Saudi Soc. Agric. Sci., 17: 323-329.
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  73. Muzaffar, K., G.A. Nayik and P. Kumar, 2018. Production of fruit juice powders by spray drying technology. Int. J. Adv. Res. Sci. Eng., 7: 59-67.
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  74. Majid, I., S.M. Dar, G.A. Nayik and V. Nanda, 2018. Novel food technologies, innovations and future prospective. J. Saudi Soc. Agric. Sci., 17: 454-462.
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  75. Suhag, Y., G.A. Nayik and V. Nanda, 2017. Development of Spray Dried Honey Powder with Vitamin C and Antioxidant Properties using Maltodextrin as Carrier. In: Innovative Food Science and Emerging Technologies, Thomas, S., R. Rajakumari, A. George and N. Kalarikkal (Eds.). Apple Academic Press, USA., ISBN: 9781771886611.
  76. Nayik, G.A., I. Majid and V. Nanda, 2017. Bioproteins. In: Novel Food Packaging Technologies, Nanda, V. and S. Sharma (Eds.). New Delhi Publishing Agency, New Delhi, India, ISBN: 978-93-85516-04-7, pp: 431-452.
  77. Muzaffar, K., G.A. Nayik, A. Gull and P. Kumar, 2017. Changes in quality characteristics of pomegranate juice concentrate during refrigerated storage. J. Post Harvest Technol., 05: 16-21.
  78. Manzoor, M., R.N. Shukla, A.A. Mishra, A. Fatima and G.A. Nayik, 2017. Research article open access osmotic dehydration characteristics of pumpkin slices using ternary osmotic solution of sucrose and sodium chloride. J. Food Process. Technol., 10.4172/2157-7110.1000669.
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  79. Majid, I., G.A. Nayik, Y. Suhag and V. Nanda, 2017. Six Sigma in Food Industry. In: Novel Food Packaging Technologies, Nanda, V. and S. Sharma (Eds.). 1st Edn., New Delhi Publishing Agency, New Delhi, India, ISBN: 978-93-85516-04-7, pp: 173-196.
  80. Majid, I., G.A. Nayik and V. Nanda, 2017. Phytosterols. In: Novel Food Packaging Technologies, Nanda, V. and S. Sharma (Eds.). 1st Edn., New Delhi Publishing Agency, New Delhi, India, ISBN: 978-93-85516-04-7, pp: 353-380.
  81. Lata, D., V.S. Kuchi and G.A. Nayik, 2017. 1-Methyl cyclopropene (1-MCP) for quality preservation of fresh fruits and vegetables. J. Post Harvest Technol., 05: 09-15.
  82. Kumari, P., R.B. Verma, G.A. Nayik and S.S. Solankey, 2017. Antioxidant potential and health benefits of bitter gourd (Momoridica charantia L.). J. Post Harvest Technol., 05: 01-08.
  83. Kaur, J., K. Kumar and G.A. Nayik, 2017. Nanotechnology in Food Processing. In: Novel Food Packaging Technologies, Nanda, V. and S. Sharma (Eds.). 1st Edn., New Delhi Publishing Agency, New Delhi, India, ISBN: 978-93-85516-04-7, pp: 243-270.
  84. Kapoor, S., S. Sharma, G.A. Nayik and V. Nanda, 2017. Biosensors. In: Novel Food Packaging Technologies, Nanda, V. and S. Sharma (Eds.). 1st Edn., New Delhi Publishing Agency, New Delhi, India, ISBN: 978-93-85516-04-7, pp: 501-540.
  85. Hanuman, B., G.A. Nayik and S. Sharma, 2017. Supercritical Fluid Extraction in Food Processing. In: Novel Food Packaging Technologies, Nanda, V. and S. Sharma (Eds.). 1st Edn., New Delhi Publishing Agency, New Delhi, India, ISBN: 978-93-85516-04-7, pp: 47-76.
  86. Gull, A., K. Muzaffar, G.A. Nayik, T.A. Ganaie and P. Kumar, 2017. Compatibility studies on development of pearl millet flour based pasta. J. Post Harvest Technol., 05: 22-25.
  87. Suhag, Y., G.A. Nayik and V. Nanda, 2016. Nutritionally rich honey powder: Effect of spray drying conditions and gum arabic on the physico-chemical, functional and thermal properties. J. Food Measurement Characterization, 10: 350-356.
  88. Sharma, S., B.N. Dar, G.A. Nayik and G. Kaur, 2016. Total phenolic content and antioxidant activity of cereal bran enriched ready to eat breakfast cereal porridge. Curr. Nutr. Food Sci., 12: 142-149.
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  89. Rafiq, S., V. Sharma, A. Nazir, R. Rashid and S.A. Sofi, 2016. Development of probiotic carrot juice. J. Nutr. Food Sci., Vol. 6. 10.4172/2155-9600.1000534.
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  90. Pardhi, S.D., B. Singh, G.A. Nayik and B.N. Dar, 2016. Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology. J. Saudi Soc. Agric. Sci. 10.1016/j.jssas.2016.11.006.
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  91. Nazir, F. and G.A. Nayik, 2016. Impact of wheat-barley blending on rheological, textural and sensory attributes of leavened bread. J. Food Process. Technol., Vol. 7. .
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  92. Nayik, G.A., B.N. Dar and V. 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. Int. J. Food Prop., 19: 1738-1748.
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  93. Nayik, G.A. and V. Nanda, 2016. Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology. J. Food Measurement Characterization, 10: 64-70.
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  94. Nayik, G.A. and V. Nanda, 2016. Application of response surface methodology to study the combined effect of temperature, time and pH on antioxidant activity of cherry (Prunus avium) honey. Polish J. Food Nutr. Sci., 66: 287-294.
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  95. Nayik, G.A. and V. Nanda, 2016. A chemometric approach to evaluate the phenolic compounds, antioxidant activity and mineral content of different unifloral honey types from Kashmir, India. LWT-Food Sci. Technol., 74: 504-513.
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  96. Malik, H., G.A. Nayik and B.N. Dar, 2016. Research article open access optimisation of process for development of nutritionally enriched multigrain bread. J. Food Process. Technol., 10.4172/2157-7110.1000544.
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  97. Malik, H., G.A. Nayik and B.N. Dar, 2016. Optimisation of process for development of nutritionally enriched multigrain bread. J. Food Process. Technol. .
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  98. Majid, I., A.S. Dhatt, S. Sharma, G.A. Nayik and V. Nanda, 2016. Effect of sprouting on physicochemical, antioxidant and flavonoid profile of onion varieties. Int. J. Food Sci. Technol., 51: 317-324.
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  99. Jan, N., F. Shafi, O.B. Hameed, K. Muzaffar, S.M. Dar, I. Majid and G.A. Nayik, 2016. An overview on edible vaccines and Immunization. Austin J. Nutr. Food Sci., Vol. 4. .
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  100. Gull, A., N. Gulzar Ahmad, K. Prasad and P. Kumar, 2016. Technological, processing and nutritional approach of finger millet (Eleusine coracana)-a mini review. J. Food Proc. Technol., Vol. 7. 10.4172/2157-7110. 1000593.
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  101. Dar, B.N., S. Sharma and G.A. Nayik, 2016. Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks. J. Food Measurement Characterization, 10: 755-761.
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  102. Nayik, G.A., K. Muzaffar and A. Gull, 2015. Robotics and food technology: A mini review. J. Food Sci. Nutr. 10.4172/2155-9600.1000384.
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  103. Nayik, G.A., I. Majid, A. Gull and K. Muzaffar, 2015. Rice bran oil, the future edible oil of India: A mini review. Rice Res., Vol. 3. 10.4172/2375- 4338.1000 151.
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  104. Nayik, G.A., I. Majid and V. Kumar, 2015. Developments in edible films and coatings for the extension of shelf life of fresh fruits. Am. J. Nutr. Food Sci., 2: 16-20.
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  105. Nayik, G.A., B.N. Dar and V. Nanda, 2015. Physico-chemical, rheological and sugar profile of different unifloral honeys from Kashmir valley of India. Arabian J. Chem., .
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  106. Nayik, G.A. and V. Nanda, 2015. Physico-chemical, enzymatic, mineral and colour characterization of three different varieties of honeys from Kashmir valley of India with a multivariate approach. Polish J. Food Nutr. Sci., 65: 101-108.
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  107. Nayik, G.A. and V. Nanda, 2015. Characterization of unifloral honeys from kashmir valley of india according to their physicochemical parameters. J. Agric. Eng. Food Technol., 2: 82-85.
  108. Nayik, G.A. and V. Nanda, 2015. Characterization of the volatile profile of unifloral honey from Kashmir valley of India by using solid-phase microextraction and gas chromatography-mass spectrometry. Eur. Food Res. Technol., 240: 1091-1100.
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  109. Nayik, G.A. and V. Nanda, 2015. Characterization of Unifloral Honeys from Kashmir Valley of India According to their Physicochemical Parameters. In: Conceptual Framework and Innovations in Agro Ecology and Food Sciences, Mishra, G.C. (Ed.). Krishi Sanskriti Publications, India, ISBN: 978-81-930585-1-0, pp: 57-60.
  110. Muzaffar, K., G.A. Nayik and P. Kumar, 2015. Stickiness problem associated with spray drying of sugar and acid rich foods: A mini review. J. Nutr. Food Sci., Vol. 12. 10.4172/2155-9600.1000S12003.
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  111. Majid, I., K.N. Jan, G.A. Nayik and V. Nanda, 2015. Nutritional and Nutraceuticals Potential of Licorice (Glycyrrhiza glabra). In: Functional Foods and Nutraceuticals: Source and their Developmental Techniques, Riar, C.S., D.C. Saxena, S. Singh, V. Nanda and N. Jindal, New India Publishing Agency, India, ISBN: 978-93-83305-96-4, pp: 443-452.
  112. Majid, I., G.A. Nayik and V. Nanda, 2015. Ultrasonication and food technology: A review. Food Sci. Technol., 10.1080/23311932.2015.1071022.
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  113. Jabeen, N., I. Majid and G.A. Nayik, 2015. Bioplastics and food packaging: A review. Cogent Food Agric., Vol. 1. 10.1080/23311932.2015.1117749.
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  114. Wani, S.A., T.A. Shah, B. Bazaria, G.A. Nayik, A. Gull, K. Muzaffar and P. Kumar, 2014. Oats as a functional food: A review. Universal J. Pharm., 3: 14-20.
  115. Sofi, S.A., S. Sharma, B.N. Dar and G.A. Nayik, 2014. Microencapsulation: A review. Food Beverage World, 41: 20-24.
  116. Nayik, G.A., T.A. Shah, K. Muzaffar, S.A. Wani, A. Gull, I. Majid and F.A. Bhat, 2014. Honey: Its history and religious significance: A review. Universal J. Pharm., 3: 5-8.
  117. Nayik, G.A. and K. Muzaffar, 2014. Developments in packaging of fresh fruits-shelf life perspective: A review. Am. J. Food Sci. Nutr. Res., 1: 34-39.
  118. Gull, A., R. Jan, G.A. Nayik, K. Prasad and P. Kumar, 2014. Significance of finger millet in nutrition, health and value added products: a review. J. Environ. Sci. Comput. Sci. Eng. Technol., 3: 1601-1608.
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  119. Gull, A., G.A. Nayik, S.A. Wani and T.A. Safapuri, 2014. Effect of drying and curing on physico-chemical characteristics of beef. Universal J. Pharm., 3: 1-5.
  120. Gull, A., G.A. Nayik, S.A. Wani and T.A. Safapuri, 2014. Effect of drying & curing on physicochemical characteristics of beef. Universal J. Pharm., 3: 1-5.
  121. Gull, A., G.A. Nayik, R. Jan, K. Prasad and P. Kumar, 2014. Significance of finger millet in nutrition, health and value added products: A review. J. Environ. Sci. Comput. Sci. Eng. Technol., 3: 1601-1608.
  122. Nayik, G.A., T. Amin and S. Bhat, 2013. Microbial analysis of some fruit juices available in the markets of Kashmir valley, India. Asian J. Microbiol. Biotechnol. Environ. Sci., 15: 733-737.
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