| Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice K Vollmer, S Chakraborty, PP Bhalerao, R Carle, J Frank, CB Steingass Food and Bioprocess Technology 13, 1095-1109, 2020 | 61 | 2020 |
| The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry (Emblica officinalis Gaertn.) juice with maximal retention in total phenolics … S Chakraborty, S Ghag, PP Bhalerao, JS Gokhale Journal of Food Processing and Preservation 44 (12), e14932, 2020 | 43 | 2020 |
| Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability PP Bhalerao, SA Mahale, R Dhar, S Chakraborty LWT 133, 109907, 2020 | 32 | 2020 |
| Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles DC Kudake, PP Bhalerao, N Chaudhari, AB Muley Current Research in Nutrition and Food Science 6 (1), 165-173, 2018 | 26 | 2018 |
| Preparation of cross-linked enzyme aggregates of lipase from Aspergillus niger: process optimization, characterization, stability, and application for epoxidation of … AB Muley, S Awasthi, PP Bhalerao, NL Jadhav, RS Singhal Bioprocess and Biosystems Engineering 44, 1383-1404, 2021 | 24 | 2021 |
| Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process R Dhar, PP Bhalerao, S Chakraborty Journal of Food Science 86 (2), 463-474, 2021 | 22 | 2021 |
| Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage PP Bhalerao, S Chakraborty Journal of Food Process Engineering, e13761, 2021 | 8 | 2021 |
| Development and storage study of mango-papaya fruit bar PP Bhalerao, MD Waghmare, VR Parate, MI Talib International Journal of Food and Nutritional Science 6 (4), 21-27, 2017 | 6 | 2017 |
| Pulsed Light Technology Applied in Food Processing P Bhalerao, R Dhar, S Chakraborty Food Processing: Advances in Non-Thermal Technologies 2 (2), 91-132, 2021 | 3 | 2021 |
| Development of plant-based fish analog: Optimization using D-optimal mixture design and fuzzy analysis, Characterization and shelf life study S Patil, D Urankar, PP Bhalerao, A Dabade, P Bhushette, SK Sonawane Food Chemistry Advances 3, 100485, 2023 | 2 | 2023 |
| Optimization study of palm jaggery and palm candy-production and process A Upadhyaya, PP Bhalerao, P Bhushette, A Dabade, SK Sonawane Applied Food Research 3 (1), 100269, 2023 | 1 | 2023 |
| Optimization of formulation millets flours for waffle ice cream cone using simplex lattice design: Characterization and shelf life study KC Mahulkar, A Patil, PP Bhalerao, A Dabade, S Hundare, P Bhushette, ... Food Chemistry Advances 4, 100600, 2024 | | 2024 |
| Effect of hydrocavitation treatment on physicochemical and functional properties of soy protein isolate S Kakade, S Sonawane, P Bhalerao, A Dabade Measurement: Food, 100164, 2024 | | 2024 |
| The effect of non-thermal hydrodynamic cavitation process on structural and function properties of casein protein C Patil, S Sonawane, P Bhalerao, A Dabade Journal of Agriculture and Food Research 14, 100899, 2023 | | 2023 |
| Applied Food Research A Upadhyaya, PP Bhalerao, P Bhushette, A Dabade, SK Sonawane | | |
Snehasis ChakrabortyInstitute of Chemical Technology, MumbaiBestätigte E-Mail-Adresse bei ictmumbai.edu.in
