Scientist 'D'
Food chemistry and nutrient analysis


Contact:  +91-40-27197243

Brief Profile

Dr. Paras Sharma joined NIN in 2016 and is working in Food chemistry and nutrient analysis. His research work is focused on food analysis, in-vivo and in-vitro protein and starch digestibility of plant foods,  trans fatty acids in different processed foods and fatty acid profile of traditionally used foods as well as assessment of different bioactive compounds of oils and cereals for their health benefits.  He has worked on nutritional value and bioactive compounds including beta-glucan, phytochemicals and antioxidant potential of different cereals, legumes and plant foods. He has guide-ship in the subject of ‘Nutrition’ from Osmania University, Hyderabad. For more information-

Total publications : 31 ; List of Publications
  1. Charles Dorni,  Paras Sharma, Gunendra Saikia,  T.Longvah (2018). Fatty acid profile of edible oils and fats consumed in India. Food Chemistry.  2018, Jan, 238, 9-15.
  2. Sharma P*, Kotari SL. Barley: Impact of processing on physicochemical—A review. Food Reviews International. 2017 Jul 4;33(4):359-81.
  3. Chhikara, N., Devi, H. R., Jaglan, S., Sharma, P., Gupta, P., & Panghal, A. (2018). Bioactive compounds, food applications and health benefits of Parkia speciosa (stinky beans): a review. Agriculture & Food Security, 7(1), 46.
  4. Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y., & Panghal, A. (2018). Bioactive compounds of beetroot and utilization in food processing industry: A critical review. Food Chemistry.
  5. Verma M, Sharma P*, Gour VS, Kothari SL. Moisture-mediated effects of γ-irradiation on antioxidant properties of mung bean (Vigna radiate L.) cultivars. Innovative Food Science & Emerging Technologies. 2016 Apr 30;34:59-67.
  6. Wani IA, Gani A, Tariq A, Sharma P, Masoodi FA, Wani HM. Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour. Food Chemistry. 2016 Apr 15;197:345-52.
  7. Shafi S, Wani IA, Gani A, Sharma P, Wani HM, Masoodi FA, Khan AA, Hamdani AM. Effect of water and ether extraction on functional and antioxidant properties of Indian horse chestnut (Aesculus indica Colebr) flour. Journal of Food Measurement and Characterization. 2016 Jun 1;10(2):387-95.
  8. Wani IA, Sogi DS, Sharma P, Gill BS. Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour. Cogent Food & Agriculture. 2016 Dec 31;2(1):1124486.
  9. Wani IA, Gani A, Sharma P, Wani TA, Masoodi FA, Hamdani A, Muzafar S. Effect of acetylation on the physico‐chemical properties of Indian Horse Chestnut (Aesculus indica L.) starch. Starch‐Stärke. 2015 Mar 1;67(3-4):311-8.
  10. Sharma P, Gujral HS. Antioxidant potential of wheat flour chapattis as affected by incorporating barley flour. LWT-Food Science and Technology. 2014 Apr 30;56(1):118-23.
  11. Sharma P, Gujral HS. Anti-staling effects of β-glucan and barley flour in wheat flour chapatti. Food Chemistry. 2014 Feb 15;145:102-8.
  12. Janghu S, RavinderKaushik V, Sharma P, Dhindwal S. Physico-Chemical Analysis of Ghee Residue and Conversion into Confectionary Food Products. Indian Journal of Dairy Science. 2014;67(4).
  13. Sharma P, Gujral HS. Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties. LWT-Food Science and Technology. 2014 Jan 31;55(1):301-7.
  14. Gujral HS, Sharma P, Kaur H, Singh J. Physiochemical, pasting, and thermal properties of starch isolated from different barley cultivars. International Journal of Food Properties. 2013 Oct 3;16(7):1494-506.
  15. Sharma P, Gujral HS. Extrusion of hulled barley affecting β-glucan and properties of extrudates. Food and Bioprocess Technology. 2013 Jun 1;6(6):1374-89
  16. Gujral HS, Sharma P, Sharma R. Antioxidant properties of sand roasted and steam cooked Bengal gram (Cicer arietinum). Food Science and Biotechnology. 2013 Feb 1;22(1):183-8
  17. Gujral HS, Sharma P, Gupta N, Wani AA. Antioxidant properties of legumes and their morphological fractions as affected by cooking. Food Science and Biotechnology. 2013 Feb 1;22(1):187-94.
  18. Gujral HS, Sharma P, Gill BS, Kaur S. Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour. Food Chemistry. 2013 Jun 1;138(2):1400-6.
  19. Wani AA, Sogi DS, Singh P, Sharma P, Pangal A. Dough-handling and cookie-making properties of wheat flour–watermelon protein isolate blends. Food and Bioprocess Technology. 2012 Jul 1;5(5):1612-21.
  20. Sharma P, Gujral HS, Singh B. Antioxidant activity of barley as affected by extrusion cooking. Food Chemistry. 2012 Apr 15;131(4):1406-13.
  21. Gujral HS, Sharma P, Kumar A, Singh B. Total phenolic content and antioxidant activity of extruded brown rice. International Journal of Food Properties. 2012 Mar 1;15(2):301-11.
  22. Gujral HS, Sharma P, Bajaj R, Solah V. Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti. Journal of Food Science and Technology international. 2012 Feb;18(1):47-54.
  23. Gujral HS, Sharma P, Rachna S. Effect of sand roasting on beta glucan extractability, physicochemical and antioxidant properties of oats. LWT-Food Science and Technology. 2011 Dec 31;44(10):2223-30.
  24. Sharma P, Gujral HS. Milling behavior of hulled barley and its thermal and pasting properties. Journal of Food Engineering. 2010 Apr 30;97(3):329-34.
  25. Gujral HS, Angurala M, Sharma P, Singh J. Phenolic content and antioxidant activity of germinated and cooked pulses. International Journal of Food Properties. 2011 Nov 1;14(6):1366-74.
  26. Sharma P, Gujral HS, Rosell CM. Effects of roasting on barley β-glucan, thermal, textural and pasting properties. Journal of Cereal Science. 2011 Jan 31;53(1):25-30.
  27. Sharma P, Gujral HS. Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Research International. 2011 Jan 31;44(1):235-40.
  28. Sharma P, Gujral HS. Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions. Food Chemistry. 2010 Jun 1;120(3):673-8.