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Journal of Food Science and Technology|July 5, 2024
Recent studies on alternative technologies for deep-fat fryingPraneeth Juvvi, Ranganathan Kumar, Anil Dutt SemwalJournal of Food Science and Technology|May 9, 2022
Effect of pulsed electric field processing on reduction of sulfamethazine residue content in milkGokul Pandharinath Shinde, Ranganathan Kumar, K Rajeswara Reddy, et al.Journal of Environmental Health Science & Engineering|June 21, 2021
Impact of pulsed electric field processing on reduction of benzylpenicillin residue in milkGokul Pandharinath Shinde, Ranganathan Kumar, K Rajeswara Reddy, et al.Journal of Food Science and Technology|February 20, 2015
A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopyYashi Srivastava, Anil Dutt SemwalJournal of Food Science and Technology|November 26, 2015
Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batterYashi Srivastava, Anil Dutt SemwalJournal of Food Science and Technology|October 26, 2016
Emerging technique for healthier frying for production of reduced-fat beetroot (<i>Beta vulgaris</i>) chipsPraneeth Juvvi, A Chakkaravarthi, Sukumar DebnathJournal of Food Science and Technology|November 29, 2018
Development and storage stability of buckwheat chips using response surface methodology (RSM)Charu Goel, Anil Dutt Semwal, Padmashree Ananthan, et al.Journal of Food Science and Technology|July 25, 2024
Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural propertiesSakshi Sharma, Anil Dutt Semwal, Thima Govind Raj, et al.Journal of Food Science and Technology|April 2, 2015
Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixesM A Khan, C Mahesh, Anil Dutt Semwal, et al.Journal of Food Science and Technology|April 19, 2019
Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leavesNiharika Shanker, Mediboyina Maneesh Kumar, Praneeth Juvvi, et al.Pageof 5