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Food Chemistry|March 19, 2021
Analysis and formation of polycyclic aromatic hydrocarbons and cholesterol oxidation products in thin slices of dried pork during processingYu-Ting Hung, Yu-Tsung Lee, Baskaran Stephen Inbaraj, et al.
Foods (Basel, Switzerland)|March 28, 2024
Development and Performance Analysis of an Automatic Core Cutter for Elephant Apple (Dillenia indica L.) ProcessingDeepanka Saikia, Radhakrishnan Kesavan, Minaxi Sharma, et al.
Gels (Basel, Switzerland)|January 20, 2023
A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its ApplicationsPinku Chandra Nath, Shubhankar Debnath, Kandi Sridhar, et al.
Foods (Basel, Switzerland)|October 28, 2023
Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive CompoundsMriganka Shekhar Borah, Ajita Tiwari, Kandi Sridhar, et al.
Foods (Basel, Switzerland)|August 26, 2023
Bioactive Compounds and Health-Promoting Properties of Elephant Apple (Dillenia indica L.): A Comprehensive ReviewDeepanka Saikia, Radhakrishnan Kesavan, Baskaran Stephen Inbaraj, et al.
Foods (Basel, Switzerland)|January 21, 2023
Recent Advances in Cellulose-Based Hydrogels: Food ApplicationsPinku Chandra Nath, Shubhankar Debnath, Minaxi Sharma, et al.
Gels (Basel, Switzerland)|July 25, 2022
Antimicrobial and Anti-Inflammatory Activity of Low-Energy Assisted Nanohydrogel of Azadirachta indica OilSukhdeep Kaur, Priyanka Sharma, Aarti Bains, et al.
Foods (Basel, Switzerland)|January 21, 2022
Preparation of Curcumin Hydrogel Beads for the Development of Functional Kulfi: A Tailoring Delivery SystemMinaxi Sharma, Baskaran Stephen Inbaraj, Praveen Kumar Dikkala, et al.
Foods (Basel, Switzerland)|October 28, 2023
Effect of Thermosonication on the Nutritional Quality of Lapsi (Choerospondias axillaris) Fruit Juice: Application of Advanced Artificial Neural NetworksPuja Das, Prakash Kumar Nayak, Baskaran Stephen Inbaraj, et al.
Foods (Basel, Switzerland)|February 13, 2026
Microwave-Induced Structural Remodeling of Legume Proteins: Structure-Function-Nutrition Relationships and Their Improved Performance in Wheat Flour FortificationNikhil Dnyaneshwar Patil, Prabhat Kumar, Aarti Bains, et al.
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