Publications in collaboration with researchers from Jadavpur University (8)

2017

  1. Assessment of Shelf Lives of Black Pepper and Small Cardamom Cookies by Metal Oxide-Based Electronic Nose Using Spoilage Index

    Food and Bioprocess Technology, Vol. 10, Núm. 11, pp. 2023-2033

  2. Design of a polyherbal mix by supercritical carbon dioxide extraction and its encapsulation by spray drying: Phytochemical properties and shelf-life study of the encapsulate

    Journal of Food Process Engineering, Vol. 40, Núm. 4

  3. FT-Raman spectroscopic analysis of enhanced activity of supercritical carbon dioxide treated bacterial alpha-amylase

    Enzyme and Microbial Technology, Vol. 104, pp. 44-46

  4. Microencapsulation of enzyme-assisted supercritical carbon dioxide extract of small cardamom by spray drying

    Journal of Food Measurement and Characterization, Vol. 11, Núm. 1, pp. 310-319

  5. Nanoliposomal encapsulates of piperine-rich black pepper extract obtained by enzyme-assisted supercritical carbon dioxide extraction

    Journal of Food Engineering, Vol. 201, pp. 49-56

2016

  1. A TREATISE ON THREE INDIAN WOMEN AS SCIENTIST ENTREPRENEURS IN FOOD TECHNOLOGY

    EVERYMANS SCIENCE, Vol. 51, Núm. 1, pp. 35-39

  2. Modeling of supercritical carbon dioxide extraction of piperine from Malabar black pepper

    MATERIALS TODAY-PROCEEDINGS

2015

  1. Enzyme-assisted supercritical carbon dioxide extraction of black pepper oleoresin for enhanced yield of piperine-rich extract

    Journal of Bioscience and Bioengineering, Vol. 120, Núm. 1, pp. 17-23