引用次数
引用: 1,990
H-指数: 25
I10-指数 : 47
出版物: 101
Modeling the inactivation of pectin methylesterase in pineapple puree during combined high-pressure and temperature treatments
Snehasis Chakraborty Snehasis Chakraborty , PS Rao , HN Mishra
Innovative Food Science and Emerging Technologies 52 271 -281
5
2019
Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree
Snehasis Chakraborty Snehasis Chakraborty , PS Rao , HN Mishra
Food and Bioprocess Technology 9 ( 5) 768 -791
12
2016
Modeling the inactivation kinetics of fruit bromelain in pineapple during high-pressure and thermal treatments
Snehasis Chakraborty Snehasis Chakraborty , PS Rao , HN Mishra
Innovative Food Science and Emerging Technologies 33 10 -18
5
2016
Empirical model based on Weibull distribution describing the destruction kinetics of natural microbiota in pineapple (Ananas comosus L.) puree during high-pressure processing
Snehasis Chakraborty Snehasis Chakraborty , PS Rao , HN Mishra
International Journal of Food Microbiology 211 117 -127
15
2015
Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure–Temperature Treated Pineapple Puree
Snehasis Chakraborty Snehasis Chakraborty , PS Rao , HN Mishra
Journal of Food Science 80 ( 8)
18
2015
Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree
Snehasis Chakraborty Snehasis Chakraborty , PS Rao , HN Mishra
Innovative Food Science and Emerging Technologies 28 10 -21
46
2015
Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments
Snehasis Chakraborty Snehasis Chakraborty , PS Rao , HN Mishra
Innovative Food Science and Emerging Technologies 27 57 -68
43
2015
Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process.
Snehasis Chakraborty , Prasanna P. Bhalerao , Rishab Dhar
Journal of Food Science 86 ( 2) 463 -474
1
2021
Optimizing the formulation for reduced‐calorie and antioxidant‐rich sapodilla‐based spread using hybrid computational techniques and fuzzy analysis of sensory data
Snehasis Chakraborty , Anas Ejaz Yasmeen Shaikh
Journal of Food Process Engineering 44 ( 5)
2021
Pulsed Light Technology Applied in Food Processing
Snehasis Chakraborty , Prasanna Bhalerao , Rishab Dhar
CRC Press 91 -121
2021
Applications of enzymatic time–temperature indicator (TTI) devices in quality monitoring and shelf-life estimation of food products during storage
Abisheka T. Pandian , Smriti Chaturvedi , Snehasis Chakraborty
Journal of Food Measurement and Characterization 15 ( 2) 1 -18
14
2021
Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice – Impact on colour and nutritional attributes
Anu S Raj , Snehasis Chakraborty , Pavuluri Srinivasa Rao ,
Lwt - Food Science and Technology 99 119 -127
40
2019
Functional whole wheat breads: Compelling internal architecture
Bhupendra M Ghodki , Gautamraj Dadlani , Devendra M Ghodki , Snehasis Chakraborty
Lwt - Food Science and Technology 108 301 -309
3
2019
Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data
Chandrima Shrivastava , Snehasis Chakraborty
Lwt - Food Science and Technology 90 215 -223
21
2018
Comparison between multiresponse‐robust process design and numerical optimization: A case study on baking of fermented chickpea flour‐based wheat bread
Snehasis Chakraborty , Chandrima Shrivastava
Journal of Food Process Engineering 42 ( 3)
10
2019
Fermentative Production of Naringinase from Aspergillus niger van Tieghem MTCC 2425 Using Citrus Wastes: Process Optimization, Partial Purification, and Characterization.
Vasudha Borkar , Snehasis Chakraborty , Jyoti S Gokhale ,
Applied Biochemistry and Biotechnology 193 ( 5) 1321 -1337
1
2021
Inactivation Kinetics of the Most Baro-Resistant Enzyme in High Pressure Processed Litchi-Based Mixed Fruit Beverage
Lakshmi E. Jayachandran , Snehasis Chakraborty , Pavuluri Srinivasa Rao
Food and Bioprocess Technology 9 ( 7) 1135 -1147
8
2016
Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple ( Ananas comosus [L.] Merr.) juice
Kathrin Vollmer , Snehasis Chakraborty , Prasanna Prakash Bhalerao , Reinhold Carle
Food and Bioprocess Technology 13 ( 7) 1095 -1109
39
2020
Effect of high pressure thermal processing on the quality attributes of Aloe vera-litchi mixed beverage
Nishant R Swami Hulle , Snehasis Chakraborty , P Srinivasa Rao ,
Innovative Food Science and Emerging Technologies 40 68 -77
12
2017
Multiway Statistical Methods for Food Engineering and Technology
Smita S Lele , Snehasis Chakraborty
Mathematical and Statistical Applications in Food Engineering 74 -97
1
2020