BN Dar, S Sharma, B Singh, G Kaur (2014). Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis. International Journal of Food Science. Online.
Sarita Singh, N.S. Sharma, B.N. Dar and Savita Sharma (2014). Quality of Bulgur Wheat in Relation to Storage. Am J Food Tech 9(1):63-68.
Satinder Kaur, B.N.Dar, Shivani Pathania and Savita Sharma (2014). Reduction of Antinutritional Factors in Cereal Brans for Product Development. Journal of Food Processing and Preservation. Online.
B.N.Dar, Hafiza Ahsan, S.M.Wani, and M.R.Dalal 2011. Effect of CaCl2, Citric acid and Storage period on physico-chemical characteristics of cherry candy. Journal of Food Science and Engineering. Vol 1 (2):1-7.
B.N.Dar and Savita Sharma, 2011. Total Phenolic Content of Cereal Brans using conventional and Microwave assisted Extraction. Am J Food Tech.6(12):1045-1053.
B.N.Dar, Hafiza Ahsan, S.M.Wani, and M.R.Dalal 2011. Development of Technology for Cherry Candy :: Assessment of quality and shelf life. Advances in food sciences. Vol 33(3): 146-152.
Gurkirat Kaur, Savita Sharma* and Basharat N Dar. 2010. Effect of different cereal bran incorporations on pasting properties of wheat semolina. Advance in food sciences. Vol 32(4):212-216.
Satinder Kaur, Savita Sharma, B.N. Dar, Baljit Singh 2012. Optimization of Process for Reduction of Antinutritional Factors in Edible Cereal Brans. Food Science and Technology International. 18 (5):445-454.
A.H. Pandit, K.M. Bhat, M.S. Wani, M.A. Mir, S.M. Wani, M.R. Dalal and B.N. Dar (2011). Effect of Indole-3-butyric Acid on Cuttings of MM.106 and MM.111 Apple Rootstocks. Proc. IXth IS on Orchard Systems Ed.: T.L. Robinson Acta Hort. 903, ISHS 2011.
W.M. Wani, Z.A. Bhat , Rizwan Rashid , J. A. Bhat & B. N.Dar (2011).Carry-Over Effect of Paclobutrazol on Vegetative Parameters of Sweet Cherry. International Journal of Fruit Science. 11:424–429.
HPS Nagi, Jaspreet Kaur, B.N.Dar and Savita Sharma (2012). Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits. Am J Food Tech.7(5): 301-310.
Nadia Bashir, Mudasir Ahmad Bhat, B.N.Dar and Manzoor Ahmad Shah (2014). Effect of different drying methods on the quality of tomatoes. Advances in Food Sciences 36(2):65-69.
B.N. Dar, Hafiza Ahsan., Wani, S.M,D Kaur and S. Kaur 2010. Microwave heating in food processing – A review. Beverage and Food world . 37(3):36-40.}
B.N.Dar, Savita Sharma , S.Kaur and G. Kaur 2011.Biotechnological approaches in Cereal processing. Beverage and Food world 38(10):32-34.
B.N.Dar, Savita Sharma and Baljit Singh (2012). Bioactive Compounds of Instant Breakfast Cereal. Crop Improvement.
Gurkirat kaur, Savita Sharma* HPS Nagi and Basharat.N.Dar. 2011 Functional properties of pasta enriched with variable cereal brans. J Food Sci Technol.
Harshad M Mandge, Savita sharma and Basharat N Dar 2011. Instant Multigrain Porridge: Effect of Cooking Treatment on Pysico-chemical and Functional Properties. J Food sci and Technol.
Wani, S.M., Hafiza Ahsan, Dalal, M.R., Dar, B.N. and Rather, A.H. 2008. Breakeven analysis of applesauce production. SKUAST Journal of Research.
Wani, S.M., Hafiza Ahsan, Dar, B.N., Dalal, M.R. and Malik, A.R. Chemical characteristics of different formulations of apple sauce under ambient storage. SKUAST Journal of Research (2009) 11:106-11.
Hafiza Ahsan., Waheed-ur-Rehman, Wani, S.M., Dar, B.N., Dalal, M.R. and Malik, A.R.. Influence of various osmotic concentrations, pre-treatments and packaging materials of dehydrated apple rings (physicochemical parameters). Advances in Applied Biological Research.(2008)10:31-35.
Satinder kaur, Pushpinder S. Ranote, Savita Sharma and B.N.Dar. Technological developments in food labelling. Processed food Industry (2010) 13(12):29-32.
Satinder Kaur, B. N. Dar and Savita Sharma* 2011. Role of Biotechnology for Global Food Security. Beverage and Food world .38(2):33-37.
Dalal, M.R., M.A.Mir,Wani, S.M., Dar, B.N and Malik, A.R . Organic fruit production :A review. Green Farming (2009) 2(7):478-82.
Amandeep Singh, B.N.Dar and Syed Zameer Hussain. 2011. Food Irradiation: A Review. Beverage and Food world 38(10):22-27.
Gurkirat kaur, S.S.Thind, Savita Sharma and B.N.Dar (2011).. Bacteriocins_ A potential food Preservative. Indian Food Industry 30(2):19-24.
Savita sharma, Satinder Kaur, B.N.Dar and Baljit Singh. 2011. Storage Stability and Quality Assessment of Processed Cereal Brans. J Food Sci Technol.
Gitanjali Singh, Amarjeet Kaur, Basharat Nabi Dar & P. P. Mahandran.2012. Computer Vision Technology for Food Quality Assessment. Beverage and Food world . 39(3):27-33.
Gurkirat kaur, Pushpinder Singh, Savita Sharma and B.N.Dar(2012). Functional Beverages: An Overeview. Processed Food Industry.15(6):12-17.
Kaur, J., Nagi H.P.S., Savita Sharma., Dar B.N. (2012). Physico-chemical and sensory quality of cereal bran enriched biscuits. Journal of Dairying Foods and home sciences. 31(3): 176-183.
G. Singh & A. Kumar & B. K. Kumbhar & B. N. Dar (2013). Optimization of processing parameters and ingredients for development of low-fat fibre-supplemented paneer. J Food Sci Technol.
Satinder Kaur, Savita Sharma, Baljit Singh and B.N.Dar (2013). Effect of extrusion variables (Temperature, Moisture) on the antinutrient components of cereal brans. J Food Sci Technol.
S.A.Sofi, Savita Sharma, B.N.Dar, G.A.Nayik (2014). Microencapsulation: A review. Beverage and Food World. 41(8):21-25.
F.M. Allai;Z.A.R. Azad; B. N. Dar; T. Ahmad(2014). Shelf Life Study of Sugarcane Juice: Effect of Different Treatments. Advance in food sciences. Vol 36(4): 146-150.
Massarat Hassan1, Basharat N. Dar , Sajad A. Rather , Rehana Akhter , Aamina B. Huda (2015). Physico-chemical, sensory and microbial characteristics of fruit flavoured milk based beverages during refrigerated storage. Adv. Biomed. Pharma. 2(1): 32-39.
Muzammil Habib , Mudassir Bhat , B. N. Dar & Ali Abas Wani (2015). Sweet Cherries from Farm to Table: A Review. Critical Reviews in Food Science and Nutrition.
Gulzar Ahmad Nayik, B.N.Dar and Vikas Nanda. 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. International Journal of Food Properties.
Gurkirat Kaur, Savita Sharma, Baljit Singh and B.N.Dar. Comparative study on functional, rheological, thermal and morphological properties of native and modified cereal flours. International Journal of Food Properties.
Gulzar Ahmad Nayik, B.N.Dar and Vikas Nanda. Physico-chemical, Rheological and Sugar profile of different unifloral honeys from Kashmir valley of India. Arabian Journal of Chemistry.
Hafiya Malik, Gulzar Ahmad Nayik and B.N.Dar. (2016). Optimisation of Process for development of Nutritionally Enriched Multigrain Bread. Food Processing Technology.
Tawheed Amin, A. Bashir, B.N.Dar and H.R.Naik (2016). Development of high protein and sugar-free cookies fortified with pea (Pisum sativum L.) flour, soya bean (Glycine max L.) flour and oat (Avena sativa L.) flakes. International Food Research Journal 23(1): 72-76.
Savita Sharma, B. N. Dar, G. A. Nayik and Gurkirat Kaur.(2016). Total Phenolic Content and Antioxidant Activity of Cereal Bran Enriched Ready to Eat Breakfast Cereal Porridge. Current Nutrition & Food Science, 12(2): 142-149.
S.M. Wania, Umaya Riyaza, Touseef Ahmed Wania, Mukhtar Ahmada, Adil Gania, F.A. Masoodia*, B.N. Dar, Amreen Nazira& S.A. Mira (2016). Influence of processing on physico-chemical and antioxidant properties of apricot (Prunus armeniaca L. variety Narmo). Cogent Food & Agriculture.
Amin, Quraazah Akeemu; Wani, Towseef A; Ahsan, Hafiza; Dar, Basharat Nabi; Quadir, Nuzhat. (2015). Effect of buck wheat and HACCP in improving the nutritional quality and storage stability of "Kulcha". International Journal of Food and Fermentation Technology. 5(2).
B. N. Dar, Savita Sharma and Gulzar Ahmad Nayik. (2016). Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks. Journal of Food Measurement and Characterization. 10:755-761.
Tawheed Amin, H. R. Naik, Syed Zameer Hussain, A. H. Rather, Imtiyaz Murtaza & B. N. Dar (2016). Structural Properties of High-protein, Low Glycemic Index (GI) Rice Flour. International Journal of Food Properties.
Khalid Muzafar, B. N. Dar, Pradyuman Kumar (2016). Assessment of nutritional, physicochemical, antioxidant, structural and rheological properties of spray dried tamarind pulp powder. Journal of Food Measurement and Characterization.
S.D. Pardhi, Baljit Singh, Gulzar Ahmad Nayik, B.N. Dar (2016). Evaluation of Functional Properties of Extruded Snacks developed from brown rice grits by using Response Surface Methodology. Journal of the Saudi Society of Agricultural Sciences.
Nooshin Nikmaram, B. N. Dar, Shahin Roohinejad, Mohamed Koubaa, Francisco J. Barba, Greiner Ralf, Stuart K. Johnson (2017). Recent advances in γ-aminobutyric acid (GABA) properties in pulses: An overview. Journal of The Science of Food and Agriculture.
Shabir A Mir, Manzoor A Shah, Basharat Nabi Dar, Ali Abas Wani, Shaiq A Ganai & Jyoti Nishad (2017). Supercritical Impregnation of Active Components into Polymers for Food Packaging Applications. Food Bioprocess Technol.