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Antioxidant activity of various extracts of selected gourd vegetables

Journal of food science and technology, 2016-04, Vol.53 (4), p.1823-1833

2016

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Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review

Food research international, 2020-02, Vol.128, p.108765, Article 108765

2020

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Characterization of acid hydrolysis based nano-converted mung bean (Vigna radiata L.) starch for morphological, rheological and thermal properties

International journal of biological macromolecules, 2022-06, Vol.211, p.450-459

2022

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Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate

International journal of biological macromolecules, 2019-10, Vol.139, p.387-396

2019

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Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties

International journal of biological macromolecules, 2023-04, Vol.233, p.123638-123638, Article 123638

2023

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Non-invasive Qualitative Urinary Metabolomic Profiling Discriminates Gut Microbiota Derived Metabolites in the Moderate and Chronic Alcoholic Cohorts

Current pharmaceutical biotechnology, 2017-01, Vol.18 (14), p.1175-1189

2017

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Influence of Processing Treatments on Nutritional and Physicochemical Characteristics of Buckwheat (Fagopyrum esculentum)

Current nutrition and food science, 2019-01, Vol.15 (4), p.408-414

2019

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Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics

Food science & technology, 2013-09, Vol.53 (1), p.211-217

2013

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Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum)

European food research & technology, 2024-07, Vol.250 (7), p.2025-2038

2024

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Pectin and its acid hydrolysate for the modification of hydration, pasting, thermal and rheological properties of barley starch

International journal of biological macromolecules, 2020-06, Vol.152, p.969-980

2020

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Morphological and thermo-mechanical characterization of sweet potato starch based nanocomposites reinforced with barley starch nanoparticles

Journal of food science and technology, 2022-12, Vol.59 (12), p.4924-4934

2022

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Effect of addition of methionine and histidine on physicochemical and rheological characteristics of water chestnut starch as revealed by molecular dynamic simulations

Food research international, 2024-01, Vol.175, p.113724-113724, Article 113724

2024

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Thermal Effects on Antioxidants in Luffa acutangula

Journal of food measurement & characterization, 2024-11, Vol.18 (11), p.9645-9657

2024

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Barley β-glucan concentrate and its acid hydrolysate for the modification of dough making and rheological properties of water chestnut flour

International journal of biological macromolecules, 2020-12, Vol.164, p.253-264

2020

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Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making

Food science & technology, 2014-06, Vol.57 (1), p.352-358

2014

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Effect of nano-conversion on morphological, rheological and thermal properties of barley starch

Journal of food science and technology, 2022-02, Vol.59 (2), p.467-477

2022

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Characterization of acid hydrolysates from barley β-glucan concentrate for their physico-chemical and rheological properties

Journal of food science and technology, 2021-09, Vol.58 (9), p.3280-3292

2021

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Characterization of partial acid hydrolysates of citrus pectin for their pasting, rheological and thermal properties

Journal of food science and technology, 2020-07, Vol.57 (7), p.2681-2692

2020

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Acid Hydrolysis‐Induced Nanoconversion of Sweet Potato (Ipomoea Batatas) Starch: Effect on Morphological, Rheological, and Thermal Properties

Starch - Stärke, 2021-03, Vol.73 (3-4), p.n/a

2021

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Annealing and heat-moisture treatment of amaranth starch: effect on structural, pasting, and rheological properties

Journal of food measurement & characterization, 2022-06, Vol.16 (3), p.2323-2334

2022

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Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β‐glucan concentrate

Journal of texture studies, 2020-08, Vol.51 (4), p.650-662

2020

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Influence of various cooking treatments and extraction solvents on bioactive compounds and antioxidant capacities of bottle gourd (Lagenaria siceraria) fruit in India

Food production, processing and nutrition, 2024-02, Vol.6 (1), p.1-16, Article 19

2024

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Effect of pomegranate peel on physicochemical and antioxidant properties of tortilla chips prepared from germinated corn and mung bean flour

Future foods : a dedicated journal for sustainability in food science, 2024-06, Vol.9, p.100363, Article 100363

2024

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Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties

Cogent food & agriculture, 2016-12, Vol.2 (1)

2016

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Suitability of pigeon pea and rice starches and their blends for noodle making

Food science & technology, 2011-07, Vol.44 (6), p.1415-1421

2011

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Antioxidant activity of various extracts of selected gourd vegetables

Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review

Characterization of acid hydrolysis based nano-converted mung bean (Vigna radiata L.) starch for morphological, rheological and thermal properties

Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate

Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties

Non-invasive Qualitative Urinary Metabolomic Profiling Discriminates Gut Microbiota Derived Metabolites in the Moderate and Chronic Alcoholic Cohorts

Influence of Processing Treatments on Nutritional and Physicochemical Characteristics of Buckwheat (Fagopyrum esculentum)

Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics

Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum)

Pectin and its acid hydrolysate for the modification of hydration, pasting, thermal and rheological properties of barley starch

Morphological and thermo-mechanical characterization of sweet potato starch based nanocomposites reinforced with barley starch nanoparticles

Effect of addition of methionine and histidine on physicochemical and rheological characteristics of water chestnut starch as revealed by molecular dynamic simulations

Thermal Effects on Antioxidants in Luffa acutangula

Barley β-glucan concentrate and its acid hydrolysate for the modification of dough making and rheological properties of water chestnut flour

Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making

Effect of nano-conversion on morphological, rheological and thermal properties of barley starch

Characterization of acid hydrolysates from barley β-glucan concentrate for their physico-chemical and rheological properties

Characterization of partial acid hydrolysates of citrus pectin for their pasting, rheological and thermal properties

Acid Hydrolysis‐Induced Nanoconversion of Sweet Potato (Ipomoea Batatas) Starch: Effect on Morphological, Rheological, and Thermal Properties

Annealing and heat-moisture treatment of amaranth starch: effect on structural, pasting, and rheological properties

Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β‐glucan concentrate

Influence of various cooking treatments and extraction solvents on bioactive compounds and antioxidant capacities of bottle gourd (Lagenaria siceraria) fruit in India

Effect of pomegranate peel on physicochemical and antioxidant properties of tortilla chips prepared from germinated corn and mung bean flour

Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties

Suitability of pigeon pea and rice starches and their blends for noodle making

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