| Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves F Dahmoune, B Nayak, K Moussi, H Remini, K Madani Food chemistry 166, 585-595, 2015 | 617 | 2015 |
| Effect of processing on phenolic antioxidants of fruits, vegetables, and grains—a review B Nayak, RH Liu, J Tang Critical reviews in food science and nutrition 55 (7), 887-918, 2015 | 544 | 2015 |
| Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels B Nayak, F Dahmoune, K Moussi, H Remini, S Dairi, O Aoun, M Khodir Food chemistry 187, 507-516, 2015 | 371 | 2015 |
| Impact of food processing on the glycemic index (GI) of potato products B Nayak, JDJ Berrios, J Tang Food Research International 56, 35-46, 2014 | 202 | 2014 |
| Thermal degradation of anthocyanins from purple potato (Cv. Purple Majesty) and impact on antioxidant capacity B Nayak, JDJ Berrios, JR Powers, J Tang Journal of agricultural and food chemistry 59 (20), 11040-11049, 2011 | 116 | 2011 |
| Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes B Nayak, JDJ Berrios, JR Powers, J Tang Journal of food science 76 (6), C874-C883, 2011 | 108 | 2011 |
| COLORED POTATOES (SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT‐RICH VALUE‐ADDED FOODS B Nayak, JDJ Berrios, JR Powers, J Tang, Y Ji Journal of food processing and preservation 35 (5), 571-580, 2011 | 101 | 2011 |
| Ultrasound assisted extraction of phenolic compounds from P. lentiscus L. leaves: Comparative study of artificial neural network (ANN) versus degree of experiment for … F Dahmoune, H Remini, S Dairi, O Aoun, K Moussi, N Bouaoudia-Madi, ... Industrial Crops and Products 77, 251-261, 2015 | 93 | 2015 |
| Surface modification of cellulose nanofiber film with fatty acids for developing renewable hydrophobic food packaging SPL Balasubramaniam, AS Patel, B Nayak Food Packaging and Shelf Life 26, 100587, 2020 | 87 | 2020 |
| Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours B Nayak, RH Liu, JDJ Berrios, J Tang, C Derito Journal of Agricultural and Food Chemistry 59 (15), 8233-8243, 2011 | 82 | 2011 |
| Combined effects of seasonal variation and drying methods on the physicochemical properties and antioxidant activity of sugar kelp (Saccharina latissima) PK Sappati, B Nayak, GP VanWalsum, OT Mulrey Journal of Applied Phycology 31, 1311-1332, 2019 | 80 | 2019 |
| Application of ultraviolet light assisted titanium dioxide photocatalysis for food safety: A review T Ramesh, B Nayak, A Amirbahman, CP Tripp, S Mukhopadhyay Innovative food science & emerging technologies 38, 105-115, 2016 | 80 | 2016 |
| Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen AO Lasekan, B Nayak Food Chemistry 200, 146-153, 2016 | 73 | 2016 |
| Effect of glass transition on the shrinkage of sugar kelp (Saccharina latissima) during hot air convective drying PK Sappati, B Nayak, GP van Walsum Journal of Food Engineering 210, 50-61, 2017 | 58 | 2017 |
| HPLC-DAD profile of phenolic compounds and antioxidant activity of leaves extract of Rhamnus alaternus L. K Moussi, B Nayak, LB Perkins, F Dahmoune, K Madani, M Chibane Industrial Crops and products 74, 858-866, 2015 | 58 | 2015 |
| Effects of microwave and ultrasound assisted extraction on the recovery of soy proteins for soy allergen detection A Amponsah, B Nayak Journal of food science 81 (11), T2876-T2885, 2016 | 38 | 2016 |
| Structural changes of 2, 2′-azobis (2-amidinopropane) dihydrochloride (AAPH) treated shrimp tropomyosin decrease allergenicity L Lv, H Lin, Z Li, B Nayak, I Ahmed, S Tian, G Chen, H Lin, J Zhao Food chemistry 274, 547-557, 2019 | 36 | 2019 |
| Effect of baking temperatures on the proximate composition, amino acids and protein quality of de-oiled bottle gourd (Lagenaria siceraria) seed cake fortified biscuit AS Patel, A Kar, RC Pradhan, D Mohapatra, B Nayak LWT 106, 247-253, 2019 | 29 | 2019 |
| Principles of food preservation S Mukhopadhyay, DO Ukuku, VK Juneja, B Nayak, M Olanya Microbial control and food preservation: Theory and practice, 17-39, 2017 | 25 | 2017 |
| Antioxidant and antimicrobial modified cellulose nanofibers for food applications SP LakshmiBalasubramaniam, AS Patel, B Nayak, C Howell, D Skonberg Food Bioscience 44, 101421, 2021 | 24 | 2021 |
Juming TangWashington state universityVerified email at wsu.edu