| Trends in “green” and novel methods of pectin modification-A review S Basak, US Annapure Carbohydrate Polymers 278, 118967, 2022 | 91 | 2022 |
| Recent advances in the application of molecularly imprinted polymers (MIPs) in food analysis S Basak, R Venkatram, RS Singhal Food Control 139, 109074, 2022 | 75 | 2022 |
| Recent trends in the application of cold plasma for the modification of plant proteins-A review S Basak, US Annapure Future Foods 5, 100119, 2022 | 74 | 2022 |
| Recent trends in the development of healthy and functional cheese analogues-a review R Kamath, S Basak, J Gokhale LWT 155, 112991, 2022 | 71 | 2022 |
| Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design R Dhar, S Basak, S Chakraborty Comprehensive Reviews in Food Science and Food Safety 21 (1), 499-540, 2022 | 61 | 2022 |
| The potential of subcritical water as a “green” method for the extraction and modification of pectin: A critical review S Basak, US Annapure Food Research International 161, 111849, 2022 | 56 | 2022 |
| Immunity boosting nutraceuticals: Current trends and challenges S Basak, J Gokhale Journal of food biochemistry 46 (3), e13902, 2022 | 47 | 2022 |
| Succinylation of food proteins-a concise review S Basak, RS Singhal Lwt 154, 112866, 2022 | 43 | 2022 |
| The potential of nonthermal techniques to achieve enzyme inactivation in fruit products S Basak, S Chakraborty Trends in Food Science & Technology 123, 114-129, 2022 | 39 | 2022 |
| Impact of atmospheric pressure cold plasma on the rheological and gelling properties of high methoxyl apple pectin S Basak, US Annapure Food Hydrocolloids 129, 107639, 2022 | 32 | 2022 |
| Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage (4° C) condition S Basak, S Mahale, S Chakraborty Innovative Food Science & Emerging Technologies 78, 103025, 2022 | 32 | 2022 |
| The potential of supercritical drying as a “green” method for the production of food-grade bioaerogels: A comprehensive critical review S Basak, RS Singhal Food Hydrocolloids 141, 108738, 2023 | 29 | 2023 |
| Development of a mixed fruit beverage and pulsed light treatment thereof to obtain a microbially safe and enzymatically stable product S Chakraborty, S Mahale, R Dhar, S Basak Food Bioscience 45, 101508, 2022 | 29 | 2022 |
| Atmospheric pressure pin-to-plate cold plasma modification of high methoxyl apple pectin: Impact on functional properties S Basak, US Annapure Journal of Agriculture and Food Research 9, 100356, 2022 | 26 | 2022 |
| Effect of ultraviolet and pulsed light treatments on ascorbic acid content in fruit juices-A review of the degradation mechanism S Basak, L Shaik, S Chakraborty Food Chemistry Advances 2, 100333, 2023 | 19 | 2023 |
| Rheological performance of film-forming solutions and barrier properties of films fabricated from cold plasma-treated high methoxyl apple pectin and crosslinked by Ca2+: Impact … S Basak, US Annapure International Journal of Biological Macromolecules 227, 938-951, 2023 | 18 | 2023 |
| Composite hydrogels fabricated from konjac glucomannan and gellan gum: Rheological characterization and their potential application in sustainable agriculture S Basak, RS Singhal Carbohydrate Polymers 336, 122091, 2024 | 11 | 2024 |
| Inclusion of konjac glucomannan in pea protein hydrogels improved the rheological and in vitro release properties of the composite hydrogels S Basak, RS Singhal International Journal of Biological Macromolecules 257, 128689, 2024 | 11 | 2024 |
| Pasteurization of tender coconut water by pulsed light treatment: Microbial safety, enzymatic inactivation, and impact on physicochemical properties S Basak, T Jha, S Chakraborty Innovative Food Science & Emerging Technologies 84, 103302, 2023 | 11 | 2023 |
| Formulation of a probiotic buttermilk powder using cell protectants by spray drying and estimation of its shelf-stability A Ahlawat, S Basak, L Ananthanarayan International Dairy Journal 141, 105616, 2023 | 9 | 2023 |
Snehasis ChakrabortyKansas State UniversityVerified email at ksu.edu
