| n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits NN Shah, C Vishwasrao, RS Singhal, L Ananthanarayan Food Hydrocolloids 55, 179-188, 2016 | 73 | 2016 |
| Green synthesis of silver nanoparticles using sapota fruit waste and evaluation of their antimicrobial activity C Vishwasrao, B Momin, L Ananthanarayan Waste and Biomass Valorization 10, 2353-2363, 2019 | 65 | 2019 |
| Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings C Vishwasrao, L Ananthanarayan Journal of food science and technology 53, 1966-1974, 2016 | 55 | 2016 |
| Nutrients, hypoxia and mass fishkill events in Tapi Estuary, India A Ram, JRM Jaiswar, MA Rokade, S Bharti, C Vishwasrao, D Majithiya Estuarine, Coastal and Shelf Science 148, 48-58, 2014 | 46 | 2014 |
| Delayed post‐harvest ripening‐associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating C Vishwasrao, L Ananthanarayan Journal of the Science of Food and Agriculture 97 (2), 536-542, 2017 | 36 | 2017 |
| Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota) C Vishwasrao, S Chakraborty, L Ananthanarayan Journal of the Science of Food and Agriculture 97 (11), 3568-3575, 2017 | 31 | 2017 |
| Edible Composite Coating of Methyl Cellulose for Post‐Harvest Extension of Shelf‐Life of Finger Hot Indian Pepper (Pusa jwala) S Chaple, C Vishwasrao, L Ananthanarayan Journal of Food Processing and Preservation 41 (2), e12807, 2017 | 21 | 2017 |
| Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processing C Vishwasrao, L Ananthanarayan Journal of food science and technology 55, 3273-3280, 2018 | 10 | 2018 |
| Partial purification and characterization of the quality deteriorating enzymes from Indian pink guava (Psidium guajava L.), var. Lalit C Vishwasrao, L Ananthanarayan Journal of food science and technology 55, 3281-3291, 2018 | 7 | 2018 |
| Effect of Incorporation of Green Leafy Vegetables on Bioactive Components of Papad-an Indian Snack Food SK Sonawane, CR Vishwasrao, SS Arya Indian Journal of Nutrition and Dietetics 52, 3, 2015 | 3 | 2015 |
| Ultra-mild, concentrated and self-preserving cleansing compositions for personal care N Koshti, BJ Sawant, D Nachankar, AS Hodage, B Momin, C Vishwasrao, ... US Patent App. 18/449,021, 2024 | | 2024 |
| Nutrients, hypoxia and mass fishkill events in Tapi estuary, India (vol 148, pg 48, 2014) A Ram, JRM Jaiswar, MA Rokade, S Bharti, C Vishwasrao, D Majithiya ESTUARINE COASTAL AND SHELF SCIENCE 148 (5), 120-120, 2014 | | 2014 |
| Nutrients, hypoxia and mass fishkill events in Tapi Estuary, India. AR Anirudh Ram, JRM Jaiswar, MA Rokade, S Bharti, C Vishwasrao, ... | | 2014 |
| Corrigendum to “Nutrients, hypoxia and mass fishkill events in Tapi estuary, India”[Estuar. Coast. Shelf Sci. 148 (2014) 48e58] A Ram, JRM Jaiswar, MA Rokade, S Bharti, C Vishwasrao, D Majithiya Estuarine, Coastal and Shelf Science 30, 1, 2014 | | 2014 |
Laxmi AnanthanarayanAssociate Professor, FETD, Institute of Chemical Technology在 ictmumbai.edu.in 的电子邮件经过验证
