| Isolation and characterization of cellulose nanofibers from culinary banana peel using high-intensity ultrasonication combined with chemical treatment P Khawas, SC Deka Carbohydrate polymers 137, 608-616, 2016 | 252 | 2016 |
| Pigmented rice a potential source of bioactive compounds: A review D Samyor, AB Das, SC Deka International Journal of Food Science & Technology 52 (5), 1073-1081, 2017 | 149 | 2017 |
| Fermented foods and beverages of the North-East India AJ Das, SC Deka International Food Research Journal 19 (2), 377, 2012 | 134 | 2012 |
| Effect of traditional methods of processing on the nutrient contents and some antinutritional factors in newly developed cultivars of green gram [Vigna radiata (L.) Wilezek … P Kakati, SC Deka, D Kotoki, S Saikia International Food Research Journal 17 (2), 377-384, 2010 | 112 | 2010 |
| 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 |
| Baking loss of bread with special emphasis on increasing water holding capacity D Kotoki, SC Deka Journal of food science and technology 47, 128-131, 2010 | 103 | 2010 |
| Potential health benefits of garden pea seeds and pods: A review T Kumari, SC Deka Legume science 3 (2), e82, 2021 | 98 | 2021 |
| Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of North-East India: A survey AJ Das, SC Deka, T Miyaji International Food Research Journal 19 (1), 101, 2012 | 93 | 2012 |
| Cereals: from staple food to nutraceuticals. D Saikia, SC Deka International Food Research Journal 18 (1), 2011 | 79 | 2011 |
| Chemical composition of some underutilized green leafy vegetables of Sonitpur district of Assam, India. J Saha, AK Biswal, SC Deka International food research journal 22 (4), 2015 | 75 | 2015 |
| 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 52, 6742-6748, 2015 | 74 | 2015 |
| Functional and reconstitution properties of spray-dried sweetened yogurt powder as influenced by processing conditions D Seth, HN Mishra, SC Deka International Journal of Food Properties 20 (7), 1603-1611, 2017 | 72 | 2017 |
| Yield and functional properties of taro starch as affected by ultrasound N Sit, S Misra, SC Deka Food and Bioprocess Technology 7, 1950-1958, 2014 | 72 | 2014 |
| 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 |
| Optimization of ultrasound and microwave assisted extractions of polyphenols from black rice (Oryza sativa cv. Poireton) husk P Jha, AJ Das, SC Deka Journal of food science and technology 54, 3847-3858, 2017 | 71 | 2017 |
| Effect of dual modification sequence on physicochemical, pasting, rheological and digestibility properties of cassava starch modified by acetic acid and ultrasound S Khurshida, MJ Das, SC Deka, N Sit International Journal of Biological Macromolecules 188, 649-656, 2021 | 69 | 2021 |
| Modeling and optimization of the process parameters in vacuum drying of culinary banana (Musa ABB) slices by application of artificial neural network and genetic algorithm P Khawas, KK Dash, AJ Das, SC Deka Drying Technology 34 (4), 491-503, 2016 | 68 | 2016 |
| Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (Musa ABB) Peel at Various Stages of Development P Khawas, SC Deka International Journal of Food Properties 19 (12), 2832-2853, 2016 | 66 | 2016 |
| HPLC and GC‐MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India AJ Das, P Khawas, T Miyaji, SC Deka Journal of the Institute of Brewing 120 (3), 244-252, 2014 | 66 | 2014 |
| 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 |
Arup Jyoti DasDept of FET, Tezpur University, Napaam, Assam, IndiaПодтвержден адрес электронной почты в домене tezu.ernet.in