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Synthesis of Cu2O from CuO thin films: Optical and electrical properties

AIP advances, 2015-04, Vol.5 (4), p.047143-047143-5

2015

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Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean (Vigna umbellata) curry

Journal of food science and technology, 2022-11, Vol.59 (11), p.4390-4404

2022

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Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati

Journal of food science and technology, 2023-09, Vol.60 (9), p.2385-2392

2023

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Exploring sustenance: cereal legume combinations for vegan meat development

Sustainable Food Technology, 2024-01, Vol.2 (1), p.32-47

2024

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HPLC profiling of flatulence and non-flatulence saccharides in eleven ricebean (Vigna umbellata) varieties from North-East India

Journal of food science and technology, 2019-03, Vol.56 (3), p.1655-1662

2019

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Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats

Appetite, 2011-08, Vol.57 (1), p.131-133

2011

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Development and Evaluation of Multigrain Soup Sticks Based on Box-Behnken Design

Journal of culinary science & technology, 2022-11, Vol.20 (6), p.539-550

2022

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Appetite Control and Obesity

Critical reviews in food science and nutrition, 2012-10, Vol.52 (10), p.949-956

2012

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Optimization of instant foxtail millet based khichdi by using response surface methodology and evaluation of its shelf stability

Journal of food science and technology, 2021-12, Vol.58 (12), p.4478-4485

2021

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Studies on physico-chemical and cooking characteristics of rice bean varieties grown in NE region of India

Journal of food science and technology, 2017-03, Vol.54 (4), p.973-986

2017

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Development of ginger based ready-to-eat appetizers by response surface methodology

Appetite, 2010-08, Vol.55 (1), p.76-83

2010

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Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions

Appetite, 2009-08, Vol.53 (1), p.127-130

2009

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OPTIMIZATION OF GINGER-BASED READY-TO-DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY

Journal of food processing and preservation, 2012-12, Vol.36 (6), p.489-496

2012

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Coleus aromaticus: a therapeutic herb with multiple potentials

Journal of food science and technology, 2016-07, Vol.53 (7), p.2895-2901

2016

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Studies on the nutritional strength of various hyacinth bean varieties for their potential utilization as promising legume

Journal of food science and technology, 2024-06

2024

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Vegetable gourds – guards of human health: a critical appraisal

Nutrition and food science, 2015-01, Vol.45 (1), p.125-144

2015

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Optimization of temperate extrusion-assisted flaking process conditions for the production of ricebean (Vigna umbellata) flakes

Innovative food science & emerging technologies, 2022-10, Vol.81, p.103124, Article 103124

2022

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Development and storage stability of RTE Bengal gram (Cicer arietinum) based spiced snacks - Chana Nibble

International food research journal, 2016-01, Vol.23 (1), p.77

2016

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Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology

International food research journal, 2013-11, Vol.20 (6), p.3041

2013

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Development of shelf stable pepper based appetizers by response surface methodology (RSM)

Food science & technology, 2008-01, Vol.41 (8), p.1400-1411

2008

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Ajowan (Trachyspermum ammi) munch: A shelf stable ready-to-eat appetizer, its development and storage

International food research journal, 2012-01, Vol.19 (1), p.321

2012

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Development of a ginger-based appetizer in the form of ready-to-reconstitute mix and ready-to-drink beverage

International journal of food sciences and nutrition, 2011-06, Vol.62 (4), p.404-409

2011

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Inaugural x-ray magnetic circular dichroism spectra on epitaxial Fe3O4 thin films using Indus-2 synchrotron bending magnet source

AIP Conference Proceedings, 2019, Vol.2115 (1)

2019

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Development and storage stability of aseptically processed ashgourd-mint leaves juice

International food research journal, 2012-07, Vol.19 (3), p.823

2012

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Starch Retrogradation: Role of Food Ingredients and Extrinsic Factors

Food Science and Engineering, 2023-07, p.204-215

2023

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Synthesis of Cu2O from CuO thin films: Optical and electrical properties

Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean (Vigna umbellata) curry

Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati

Exploring sustenance: cereal legume combinations for vegan meat development

HPLC profiling of flatulence and non-flatulence saccharides in eleven ricebean (Vigna umbellata) varieties from North-East India

Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats

Development and Evaluation of Multigrain Soup Sticks Based on Box-Behnken Design

Appetite Control and Obesity

Optimization of instant foxtail millet based khichdi by using response surface methodology and evaluation of its shelf stability

Studies on physico-chemical and cooking characteristics of rice bean varieties grown in NE region of India

Development of ginger based ready-to-eat appetizers by response surface methodology

Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions

OPTIMIZATION OF GINGER-BASED READY-TO-DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY

Coleus aromaticus: a therapeutic herb with multiple potentials

Studies on the nutritional strength of various hyacinth bean varieties for their potential utilization as promising legume

Vegetable gourds – guards of human health: a critical appraisal

Optimization of temperate extrusion-assisted flaking process conditions for the production of ricebean (Vigna umbellata) flakes

Development and storage stability of RTE Bengal gram (Cicer arietinum) based spiced snacks - Chana Nibble

Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology

Development of shelf stable pepper based appetizers by response surface methodology (RSM)

Ajowan (Trachyspermum ammi) munch: A shelf stable ready-to-eat appetizer, its development and storage

Development of a ginger-based appetizer in the form of ready-to-reconstitute mix and ready-to-drink beverage

Inaugural x-ray magnetic circular dichroism spectra on epitaxial Fe3O4 thin films using Indus-2 synchrotron bending magnet source

Development and storage stability of aseptically processed ashgourd-mint leaves juice

Starch Retrogradation: Role of Food Ingredients and Extrinsic Factors

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