Monika Garg

机构：Max Planck Institute of Colloids and Interfaces, BRIC-National Agri-Food and Biomanufacturing Institute, Freie Universität Berlin · ORCID：0000-0002-2297-1137

发表论文 69 篇 · 总被引 1931 次 · h-index 19

代表论文

• Impact of inherent chemical composition of wheat and various processing technologies on whole wheat flour and its final products (2024 · Cereal Research Communications · 被引 21)
• Development of bionanocomposite packaging films based on lignin nanoencapsulated anthocyanins extracted from agro-waste for enhancing the post-harvest shelf life of tomatoes (2025 · Sustainable Food Technology · 被引 17)
• Microwave-assisted acid extraction of high-methoxyl kinnow (Citrus reticulata) peels pectin: Process, techno-functionality, characterization and life cycle assessment (2024 · Food Chemistry Molecular Sciences · 被引 16)
• Evaluation of anthocyanin-enriched wheat varieties (black, blue, purple) for enhanced antioxidant content and premium biscuit quality (2024 · Journal of Cereal Science · 被引 13)
• Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy (2024 · Cereal Chemistry · 被引 12)
• Biofortification of Triticum species: a stepping stone to combat malnutrition (2024 · BMC Plant Biology · 被引 11)