| Citrinin mycotoxin contamination in food and feed: Impact on agriculture, human health, and detection and management strategies M Kamle, DK Mahato, A Gupta, S Pandhi, N Sharma, B Sharma, S Mishra, ... Toxins 14 (2), 85, 2022 | 81 | 2022 |
| Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective A Gupta, N Sanwal, MA Bareen, S Barua, N Sharma, OJ Olatunji, ... Food Research International 170, 113046, 2023 | 73 | 2023 |
| Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic S Vishwakarma, C Panigrahi, S Barua, M Sahoo, S Mandliya Lwt 158, 113154, 2022 | 55 | 2022 |
| Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch S Barua, A Hanewald, M Bächle, M Mezger, PP Srivastav, TA Vilgis Food Hydrocolloids 129, 107672, 2022 | 30 | 2022 |
| Effect of heat-moisture treatment on resistant starch functional and thermal properties of mung bean (Vigna radiate) starch S Barua, PP Srivastav Journal of Nutritional Health & Food Engineering 7 (4), 358-363, 2017 | 29 | 2017 |
| Nivalenol mycotoxin concerns in foods: an overview on occurrence, impact on human and animal health and its detection and management strategies P Kumar, DK Mahato, A Gupta, S Pandey, V Paul, V Saurabh, AK Pandey, ... Toxins 14 (8), 527, 2022 | 25 | 2022 |
| Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments S Barua, M Rakshit, PP Srivastav Lwt 145, 111283, 2021 | 23 | 2021 |
| Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation P Kumar, DK Mahato, A Gupta, S Pandhi, S Mishra, S Barua, V Tyagi, ... International Journal of Food Science & Technology 57 (4), 2171-2184, 2022 | 20 | 2022 |
| Characterization and digestogram modeling of modified elephant foot yam (Amorphophallus paeoniifolius) starch using ultrasonic pretreated autoclaving S Barua, K Tudu, M Rakshit, PP Srivastav Journal of Food Process Engineering 44 (11), e13841, 2021 | 20 | 2021 |
| Native and modified biodegradable starch‐based packaging for shelf‐life extension and safety of fruits/vegetables SP Bangar, W Scott Whiteside, S Suri, S Barua, Y Phimolsiripol International Journal of Food Science & Technology 58 (2), 862-870, 2023 | 15 | 2023 |
| Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach S Barua, A Khuntia, PP Srivastav, TA Vilgis Lwt 150, 111958, 2021 | 14 | 2021 |
| Camptothecin and its derivatives: Advancements, mechanisms and clinical potential in cancer therapy M Kamle, S Pandhi, S Mishra, S Barua, A Kurian, DK Mahato, P Rasane, ... Medical Oncology 41 (11), 263, 2024 | 6 | 2024 |
| Rheology and microstructure of yogurt J Ahmed, S Barua, S Roy Advances in food rheology and its applications, 335-363, 2023 | 6 | 2023 |
| Citrinin mycotoxin contamination in food and feed: Impact on agriculture, human health, and detection and management strategies. Toxins, 14 (2): 85 M Kamle, D Mahato, A Gupta, S Pandhi, N Sharma, B Sharma, S Mishra, ... | 6 | 2022 |
| Physics of starch system: Rheological and mechanical properties of hydrothermally modified elephant foot yam starch S Barua, G Luciano, J Ahmed, PP Srivastav, TA Vilgis Food Biophysics 19 (1), 71-84, 2024 | 5 | 2024 |
| Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch? H Rostamabadi, I Demirkesen, B Mert, S Barua, R Colussi, SF Frasson, ... Food Frontiers, 2024 | 1 | 2024 |
| Application of radio-frequency processing in the food industry S Barua, S Roy, PP Srivastav, R Chakraborty Emerging Thermal Processes in the Food Industry, 343-374, 2023 | 1 | 2023 |
| Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties S Barua, PP Srivastav, TA Vilgis Frontiers in Food Science and Technology 4, 1466604, 2024 | | 2024 |
| Studies on Hydrothermally Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch Using Various Heating Sources S Barua IIT Kharagpur, 2022 | | 2022 |
| Cold plasma technology in food processing S Barua, PP Srivastav Trends & Prospects in Food Technology, Processing and Preservation, 327-337, 2018 | | 2018 |
Prem Prakash SrivastavProfessor of Food Technology, Indian Institute of Technology, Kharagpur, IndiaVerified email at agfe.iitkgp.ac.in