| Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry E Amami, W Khezami, S Mezrigui, LS Badwaik, AK Bejar, CT Perez, ... Ultrasonics sonochemistry 36, 286-300, 2017 | 209 | 2017 |
| Ultrasound treated potato peel and sweet lime pomace based biopolymer film development PP Borah, P Das, LS Badwaik Ultrasonics sonochemistry 36, 11-19, 2017 | 155 | 2017 |
| Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food D Seth, LS Badwaik, V Ganapathy Journal of food science and technology 52, 1830-1838, 2015 | 125 | 2015 |
| Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice S Barman, N Sit, LS Badwaik, SC Deka Journal of food science and technology 52, 3579-3589, 2015 | 108 | 2015 |
| Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration N Barman, LS Badwaik Ultrasonics Sonochemistry 34, 37-44, 2017 | 91 | 2017 |
| Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits M Choudhury, LS Badwaik, PK Borah, N Sit, SC Deka Journal of Food Science and Technology, 10.1007/s13197-015-1709-3, 2015 | 75 | 2015 |
| Optimization of extraction conditions by response surface methodology for preparing partially defatted peanut LS Badwaik, K Prasad, SC Deka International Food Research Journal 19 (1), 341, 2012 | 72 | 2012 |
| Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film C Lalnunthari, LM Devi, LS Badwaik Journal of Food Science and Technology 57, 1807-1816, 2020 | 69 | 2020 |
| Recent advancement in improvement of properties of polysaccharides and proteins based packaging film with added nanoparticles: A review V Akhila, LS Badwaik International Journal of Biological Macromolecules 203, 515-525, 2022 | 67 | 2022 |
| Nutritional composition of culinary Musa ABB at different stages of development P Khawas, AJ Das, N Sit, LS Badwaik, SC Deka American Journal of Food Science and Technology 2 (3), 80-87, 2014 | 63 | 2014 |
| Valorisation of pumpkin seeds and peels into biodegradable packaging films C Lalnunthari, LM Devi, E Amami, LS Badwaik Food and Bioproducts Processing 118, 58-66, 2019 | 59 | 2019 |
| Functional properties of oilseed cakes and defatted meals of mustard, soybean and flaxseed R Rani, LS Badwaik Waste and Biomass Valorization, 1-9, 2021 | 47 | 2021 |
| Influence of blanching on antioxidant, nutritional and physical properties of bamboo shoot LS Badwaik, G Gautam, SC Deka Belihuloya, Sabaragamuwa University of Sri Lanka, 2015 | 40 | 2015 |
| Antimicrobial and enzymatic antibrowning film used as coating for bamboo shoot quality improvement LS Badwaik, PK Borah, SC Deka Carbohydrate Polymers 103, 213-220, 2014 | 40 | 2014 |
| Valorization of sweet lime peel for the extraction of essential oil by solvent free microwave extraction enhanced with ultrasound pretreatment Y Arafat, A Altemimi, SA Ibrahim, LS Badwaik Molecules 25 (18), 4072, 2020 | 38 | 2020 |
| Transformation of chicken feather keratin and pomelo peel pectin into biodegradable composite film P Das, PP Borah, LS Badwaik Journal of Polymers and the Environment 26, 2120-2129, 2018 | 37 | 2018 |
| Physicochemical and release behaviour of phytochemical compounds based on black jamun pulp extracts-filled alginate hydrogel beads through vibration dripping extrusion M Sharma, KK Dash, LS Badwaik International Journal of Biological Macromolecules 194, 715-725, 2022 | 36 | 2022 |
| Optimization of ingredient levels for the development of peanut based fiber rich pasta LS Badwaik, K Prasad, D Seth Journal of Food Science and technology 51, 2713-2719, 2014 | 34 | 2014 |
| Physicochemical properties of taro and maize starch and their effect on texture, colour and sensory quality of tomato ketchup N Sit, S Misra, D Baruah, LS Badwaik, SC Deka Starch‐Stärke 66 (3-4), 294-302, 2014 | 32 | 2014 |
| Variety difference in physico-chemical, cooking, textural, pasting and phytochemical properties of pigmented rice LM Devi, LS Badwaik Food Chemistry Advances 1, 100059, 2022 | 31 | 2022 |
Professor Sankar Chandra Deka, FRS...Department of Food Engineering and Technology, Tezpur University, Assam, IndiaVerificeret mail på tezu.ernet.in