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Effect of thermal processing methods on flavonoid and isoflavone content of decorticated and whole pulses

Journal of food science and technology, 2021-02, Vol.58 (2), p.465-473

2021

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Evaluating the effect of additives on stability of betacyanin pigments from Basella rubra in a model beverage system during storage

Journal of food science and technology, 2021-04, Vol.58 (4), p.1262-1273

2021

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Formulation of synbiotic buttermilk powder with higher viability of probiotic cells

Food chemistry advances, 2024-12, Vol.5, p.100827, Article 100827

2024

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Partial purification, characterization and kinetics of thermal inactivation of pectin methylesterase and polygalacturonase enzymes from Indian lemon (Citrus limon (L.)

Journal of food measurement & characterization, 2021-06, Vol.15 (3), p.2705-2715

2021

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Effect of enzymatic hydrolysis on the functional, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory properties of whole horse gram flour

Food Science and Biotechnology, 2019, 28(1), , pp.43-52

2019

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Pectin degrading enzymes and their inhibitors in brined amla (Phyllanthus emblica) and lemon (Citrus limon (L.) fruits during storage

Journal of food measurement & characterization, 2020-02, Vol.14 (1), p.95-105

2020

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Development of Kesari dal (Lathyrus sativus) protein hydrolysates, with reduced β-ODAP content exhibiting anti-oxidative and anti-diabetic properties

Journal of food measurement & characterization, 2020-08, Vol.14 (4), p.2108-2125

2020

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Application of two-dimensional gel electrophoresis technique for protein profiling of Indian black gram varieties and detection of adulteration in black gram-based food products using comparative proteomics

Food Chemistry: X, 2019-09, Vol.3, p.100051-100051, Article 100051

2019

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The Science and Technology of Chapatti and Other Indian Flatbreads

1st edition., 2020

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Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics

Brazilian Journal of Pharmaceutical Sciences, 2022-01, Vol.58

2022

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Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—hydrocolloids

Food hydrocolloids, 2007, Vol.21 (1), p.110-117

2007

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Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon (Citrus limon L.)

Journal of the science of food and agriculture, 2022-10, Vol.102 (13), p.6156-6162

2022

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Isolation, purification, and characterization of pectin methylesterase inhibitor and polygalacturonase inhibitor protein from Indian lemon (Citrus limon L.)

Phytochemistry (Oxford), 2021-09, Vol.189, p.112802-112802, Article 112802

2021

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Co-crystallization of Basella rubra extract with sucrose: Characterization of co-crystals and evaluating the storage stability of betacyanin pigments

Journal of food engineering, 2020-04, Vol.271, p.109776, Article 109776

2020

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Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack

Journal of Ethnic Foods , 2018, 5(1), , pp.54-59

2018

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Detection of adulteration in black gram-based food products using DNA barcoding

Food control, 2019-10, Vol.104, p.193-200

2019

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Characterization of lemon peel powder and its application as a source of pectin degrading enzyme in clarification of cloudy apple juice

Journal of food science and technology, 2022-07, Vol.59 (7), p.2535-2544

2022

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Purification of a bifunctional amylase/protease inhibitor from ragi ( Eleusine coracana) by chromatography and its use as an affinity ligand

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2010-06, Vol.878 (19), p.1549-1554

2010

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Purification, identification, and characterization of novel angiotensin I-converting enzyme (ACE) inhibitory peptides from alcalase digested horse gram flour

Food science & technology, 2019-04, Vol.103, p.155-161

2019

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Use of the backslopping method for accelerated and nutritionally enriched idli fermentation

Journal of the science of food and agriculture, 2015-08, Vol.95 (10), p.2081-2087

2015

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Delayed post‐harvest ripening‐associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating

Journal of the science of food and agriculture, 2017-01, Vol.97 (2), p.536-542

2017

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Formulation of a probiotic buttermilk powder using cell protectants by spray drying and estimation of its shelf-stability

International dairy journal, 2023-06, Vol.141, p.105616, Article 105616

2023

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Consumption of Decorticated Pulses Ensures the Optimum Intake of Isoflavones by the Urban Indian Population

Nutrition and cancer, 2019-07, Vol.71 (5), p.870-880

2019

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Standardization and validation of a high-performance thin-layer chromatography method for the quantification of aflatoxin B1 and its application in surveillance of contamination level in marketed food commodities from the Mumbai region

JPC. Journal of planar chromatography, modern TLC, 2020-12, Vol.33 (6), p.617-630

2020

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Three phase partitioning as a novel method for purification of ragi ( Eleusine coracana) bifunctional amylase/protease inhibitor

Process biochemistry (1991), 2007-03, Vol.42 (3), p.491-495

2007

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Effect of thermal processing methods on flavonoid and isoflavone content of decorticated and whole pulses

Evaluating the effect of additives on stability of betacyanin pigments from Basella rubra in a model beverage system during storage

Formulation of synbiotic buttermilk powder with higher viability of probiotic cells

Partial purification, characterization and kinetics of thermal inactivation of pectin methylesterase and polygalacturonase enzymes from Indian lemon (Citrus limon (L.)

Effect of enzymatic hydrolysis on the functional, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory properties of whole horse gram flour

Pectin degrading enzymes and their inhibitors in brined amla (Phyllanthus emblica) and lemon (Citrus limon (L.) fruits during storage

Development of Kesari dal (Lathyrus sativus) protein hydrolysates, with reduced β-ODAP content exhibiting anti-oxidative and anti-diabetic properties

Application of two-dimensional gel electrophoresis technique for protein profiling of Indian black gram varieties and detection of adulteration in black gram-based food products using comparative proteomics

The Science and Technology of Chapatti and Other Indian Flatbreads

Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics

Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—hydrocolloids

Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon (Citrus limon L.)

Isolation, purification, and characterization of pectin methylesterase inhibitor and polygalacturonase inhibitor protein from Indian lemon (Citrus limon L.)

Co-crystallization of Basella rubra extract with sucrose: Characterization of co-crystals and evaluating the storage stability of betacyanin pigments

Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack

Detection of adulteration in black gram-based food products using DNA barcoding

Characterization of lemon peel powder and its application as a source of pectin degrading enzyme in clarification of cloudy apple juice

Purification of a bifunctional amylase/protease inhibitor from ragi ( Eleusine coracana) by chromatography and its use as an affinity ligand

Purification, identification, and characterization of novel angiotensin I-converting enzyme (ACE) inhibitory peptides from alcalase digested horse gram flour

Use of the backslopping method for accelerated and nutritionally enriched idli fermentation

Delayed post‐harvest ripening‐associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating

Formulation of a probiotic buttermilk powder using cell protectants by spray drying and estimation of its shelf-stability

Consumption of Decorticated Pulses Ensures the Optimum Intake of Isoflavones by the Urban Indian Population

Standardization and validation of a high-performance thin-layer chromatography method for the quantification of aflatoxin B1 and its application in surveillance of contamination level in marketed food commodities from the Mumbai region

Three phase partitioning as a novel method for purification of ragi ( Eleusine coracana) bifunctional amylase/protease inhibitor

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