Ministry of Education
Bhavnita Dhillon
VIDWAN ID: 292385

Dr Bhavnita Dhillon

Female Master of Science
Assistant Professor | Department of Food Science and Technology
Guru Nanak Dev University College, Verka
Punjab
Expertise: Food Science and Technology
Scopus 22950008300
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36 Publications
0 Projects
472 Scopus Citations
392 CrossRef
14 Years 11 Months Total Experience
Publications
36 Total
Articles
34
Proceedings
2
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Scopus Scopus
472 Citations
12 h-index
CrossRef CrossRef
392 Citations
11 h-index
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Personal Details

Master of Science
N/A
Assistant Professor
Oct 2011 – Present
Guru Nanak Dev University College, Verka | Department of Food Science and Technology
Agricultural Sciences
Food Science and Technology

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Scholarly Work

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Scholarly Publications

A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads

Journal Article
Journal of Food Science and Technology. Year: 2020. Volume: 57 , Issue: 8 , Pages: 2800-2808 .
Authors: Bhavnita Dhillon; Garima Choudhary; Navdeep Singh Sodhi
DOI 10.1007/s13197-020-04311-x Crossref Crossref: 52 Scopus Scopus: 54

Physico-chemical, antioxidant, textural and sensory analyses of jelly bars formulated with the incorporation of beetroot extract and guava pectin

Journal Article
Journal of Food Measurement and Characterization. Year: 2022. Volume: 16 , Issue: 4 , Pages: 2801-2810 .
Authors: Sunanda Jaiswal; Bhavnita Dhillon; Navdeep Singh Sodhi; Dalbir Singh Sogi
DOI 10.1007/s11694-022-01360-y Crossref Crossref: 7 Scopus Scopus: 7

Bioactive constituents of saffron plant: Extraction, encapsulation and their food and pharmaceutical applications

Open Access
Review
Applied Food Research. Year: 2022. Volume: 2 , Issue: 1 .
Authors: Rayees Ahmad Bakshi; Navdeep Singh Sodhi; Idrees Ahmed Wani; Zakir Showkat Khan; Bhavnita Dhillon; Adil Gani
DOI 10.1016/j.afres.2022.100076 Crossref Crossref: 40 Scopus Scopus: 51

Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods

Journal Article
Journal of Food Measurement and Characterization. Year: 2022. Volume: 16 , Issue: 1 , Pages: 391-399 .
Authors: Sarvesh Rustagi; Navdeep Singh Sodhi; Bhavnita Dhillon
DOI 10.1007/s11694-021-01168-2 Crossref Crossref: 9 Scopus Scopus: 12

A comparative study to investigate the effects of addition of milk and sugar on total polyphenol, flavonoid, catechin and tannin contents of green and black teas consumed in India

Journal Article
Journal of Food Measurement and Characterization. Year: 2021. Volume: 15 , Issue: 5 , Pages: 4652-4658 .
Authors: Bhavnita Dhillon; Tamanna Awasthi; Navdeep Singh Sodhi; Dalbir Singh Sogi; Sunanda Jaiswal
DOI 10.1007/s11694-021-01036-z Crossref Crossref: 10 Scopus Scopus: 12

Physicochemical and structural characteristics of sorghum starch as affected by acid‐ethanol hydrolysis

Journal Article
Journal of Food Measurement and Characterization. Year: 2021. Volume: 15 , Issue: 3 , Pages: 2377-2385 .
Authors: Harinder Singh; Navdeep Singh Sodhi; Bhavnita Dhillon; Yung-Ho Chang; Jheng-Hua Lin
DOI 10.1007/s11694-020-00792-8 Crossref Crossref: 5 Scopus Scopus: 8

Physicochemical, antioxidant and microbial properties of whole wheat breads formulated with the incorporation of vegetable paste

Journal Article
Journal of Food Measurement and Characterization. Year: 2021. Volume: 15 , Issue: 2 , Pages: 1068-1074 .
Authors: Bhavnita Dhillon; Kamalpreet Kaur; Navdeep Singh Sodhi; Riya Garg
DOI 10.1007/s11694-020-00708-6 Crossref Crossref: 6 Scopus Scopus: 6

Physico-chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios of brown rice flour and refined wheat flour

Journal Article
Journal of Food Measurement and Characterization. Year: 2021. Volume: 15 , Issue: 1 , Pages: 219-227 .
Authors: Bhavnita Dhillon; Navdeep Singh Sodhi; Ekta Aneja; Angrez Kumar; Sunanda Jaiswal
DOI 10.1007/s11694-020-00625-8 Crossref Crossref: 16 Scopus Scopus: 16
Showing 1 to 8 of 36 publications