Extraction of phenolic compounds and anthocyanin from black and purple rice bran (Oryza sativa L.) using ultrasound: A comparative analysis and phytochemical profiling AB Das, VV Goud, C Das Industrial Crops and Products 95, 332-341, 2017 | 136 | 2017 |
Pigmented rice a potential source of bioactive compounds: A review D Samyor, AB Das, SC Deka International Journal of Food Science & Technology 52 (5), 1073-1081, 2017 | 132 | 2017 |
Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch AB Das, G Singh, S Singh, CS Riar Carbohydrate Polymers 80 (3), 725-732, 2010 | 132 | 2010 |
Phenolic compounds as functional ingredients in beverages AB Das, VV Goud, C Das Value-added ingredients and enrichments of beverages, 285-323, 2019 | 78 | 2019 |
Characterization of the batter and gluten-free cake from extruded red rice flour AB Das, S Bhattacharya Lwt 102, 197-204, 2019 | 62 | 2019 |
Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking P Sharma, M Ramchiary, D Samyor, AB Das LWT-Food Science and Technology 72, 534-543, 2016 | 57 | 2016 |
Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology AB Das, VV Goud, C Das International journal of biological macromolecules 124, 573-581, 2019 | 55 | 2019 |
Effect of alcohol-acid modification on physicochemical, rheological and morphological properties of glutinous rice starch S Gope, D Samyor, AK Paul, AB Das International journal of biological macromolecules 93, 860-867, 2016 | 35 | 2016 |
Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates D Samyor, SC Deka, AB Das Journal of food science and technology 55, 5003-5013, 2018 | 27 | 2018 |
Phytochemical and antioxidant profile of pigmented and non-pigmented rice cultivars of Arunachal Pradesh, India D Samyor, SC Deka, AB Das International Journal of Food Properties 19 (5), 1104-1114, 2016 | 27 | 2016 |
Extraction and characterization of phenolic content from purple and black rice (Oryza sativa L) bran and its antioxidant activity AB Das, VV Goud, C Das Journal of Food Measurement and Characterization 12, 332-345, 2018 | 25 | 2018 |
Effect of anthocyanin-natural deep eutectic solvent (lactic acid/fructose) on mechanical, thermal, barrier, and pH-sensitive properties of polyvinyl alcohol based edible films R Thakur, V Gupta, T Ghosh, AB Das Food Packaging and Shelf Life 33, 100914, 2022 | 24 | 2022 |
Acrylamide in snack foods AB Das, PP Srivastav Toxicology mechanisms and methods 22 (3), 163-169, 2012 | 23 | 2012 |
Adsorption/desorption, diffusion, and thermodynamic properties of anthocyanin from purple rice bran extract on various adsorbents AB Das, VV Goud, C Das Journal of food process engineering 41 (6), e12834, 2018 | 21 | 2018 |
Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp D Samyor, SC Deka, AB Das Journal of Food Science and Technology 58, 787-796, 2021 | 20 | 2021 |
Steric Environment Triggered Self-Healing CuII/HgII Bimetallic Gel with Old CuII–Schiff Base Complex as a New Metalloligand K Sarmah, G Pandit, AB Das, B Sarma, S Pratihar Crystal Growth & Design 17 (1), 368-380, 2017 | 20 | 2017 |
Effect of high amylose starch-natural deep eutectic solvent based edible coating on quality parameters of strawberry during storage V Gupta, R Thakur, M Barik, AB Das Journal of Agriculture and Food Research 11, 100487, 2023 | 17 | 2023 |
Ultrasound‐assisted extraction of anthocyanin from black rice bran using natural deep eutectic solvents: Optimization, diffusivity, and stability R Thakur, V Gupta, P Dhar, SC Deka, AB Das Journal of Food Processing and Preservation, e16309, 2022 | 17 | 2022 |
Effect of xanthan gum, guar gum and pectin on physicochemical, color, textural, sensory and drying characteristics of kiwi fruit leather M Barman, AB Das, LS Badwaik Journal of Food Processing and Preservation, e15478, 2021 | 17 | 2021 |
Fuzzy logic approach for process optimization of gluten‐free pasta N Sakre, AB Das, PP Srivastav Journal of Food Processing and Preservation 40 (5), 840-849, 2016 | 17 | 2016 |