S. Arya

发表

Optimization and modeling of novel multigrain beverage: Effect of food additives on physicochemical and functional properties

Cheryl G. Fernandes, S. Sonawane, S. Arya, 2019, Journal of Food Processing and Preservation.

Characterization of gluten free flatbread: quality improvement by the addition of hydrocolloids and emulsifiers using simplex centroid design

S. Arya, S. Patil, 2018, Journal of Food Measurement and Characterization.

Nutritional, functional, phytochemical and structural characterization of gluten-free flours

S. Arya, S. Patil, 2017, Journal of Food Measurement and Characterization.

Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa

S. Arya, A. Waghmare, M. Salve, 2016, Bioresources and Bioprocessing.

Limonia acidissima and Citrullus lanatus fruit seeds: Antimicrobial, thermal, structural, functional and protein identification study

S. Sonawane, S. Arya, A. Bhagwat, 2018, Food Bioscience.

Comparative assessment of maltodextrin and sugar addition on physical and nutritional attributes of Syzygium cumini L. Leather: an optimization study using mixture design

S. Arya, Kakoli Pegu, 2021, Journal of Food Measurement and Characterization.

Combined effect of chemical preservative and different doses of irradiation on green onions to enhance shelf life

S. Arya, Yogesh Gat, Roji B. Waghmare, 2020 .

Encapsulation characteristics of protein hydrolysate extracted from Ziziphus jujube seed

S. Sonawane, S. Arya, Ketaki D. Kanbargi, 2017 .

Hydrodynamic cavitation for energy efficient and scalable process of microalgae cell disruption

S. Arya, A. Pandit, A. Waghmare, 2019, Algal Research.

Food waste compost as an organic nutrient source for the cultivation of Chlorella vulgaris.

Jo‐Shu Chang, P. Show, T. Ling, 2018, Bioresource technology.

Mitigating losses: how scientific organisations can help address the impact of the COVID-19 pandemic on early-career researchers

M. Dhimal, S. Bhattarai, S. Arya, 2021, Humanities and Social Sciences Communications.

Low glycaemic index bhakri: Indian sorghum unleavened flat bread

S. Sonawane, S. Arya, Joshna Badgujar, 2017, Journal of Food Measurement and Characterization.

Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk

S. Arya, Kakoli Pegu, 2021 .

The wastes of coffee bean processing for utilization in food: a review

S. Arya, P. R. More, R. Venkatram, 2021, Journal of Food Science and Technology.

Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds

S. Arya, A. Pandit, P. Katariya, 2020 .

Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milk.

S. Arya, Kakoli Pegu, Akshata R. Salve, 2019, Ultrasonics sonochemistry.

A novel, green environment-friendly cloud point extraction of polyphenols from pomegranate peels: a comparative assessment with ultrasound and microwave-assisted extraction

S. Arya, P. R. More, Pooja D. Motikar, 2020 .

Novel, Nonthermal, Energy Efficient, Industrially Scalable Hydrodynamic Cavitation – Applications in Food Processing

P. Show, J. C. Santos, S. Sonawane, 2020, Food Reviews International.

Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread

S. Sonawane, S. Arya, S. Patil, 2020, Journal of Food Science and Technology.

Antioxidant and Anti-hypertensive Bioactive Peptides from Indian Mackerel Fish Waste

S. Sonawane, S. Arya, P. R. More, 2021, International Journal of Peptide Research and Therapeutics.

Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed

S. Sonawane, S. Arya, J. Leblanc, 2015 .

Functional and antioxidant activity of Ziziphus jujube seed protein hydrolysates

S. Sonawane, S. Arya, Ketaki D. Kanbargi, 2016, Journal of Food Measurement and Characterization.

Comparative assessment of algal oil with other vegetable oils for deep frying

S. Sonawane, S. Arya, S. Patil, 2018 .

Nutritional and Nutraceutical Properties of Millets:A Review

Himanshu, S. Sonawane, S. Arya, 2018 .

Effect of banana peel powder on bioactive constituents and microstructural quality of chapatti: unleavened Indian flat bread

S. Sonawane, S. Arya, Ankeeta H. Kurhade, 2016, Journal of Food Measurement and Characterization.

Encapsulation of Momordica Charantia Linn. (bitter gourd) juice by spray dying technique

S. Sonawane, S. Arya, S. Goyal, 2020, Journal of Food Measurement and Characterization.

A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread

S. Sonawane, S. Arya, S. Patil, 2019, Food and Bioprocess Technology.

PHYSICAL, CHEMICAL AND NUTRITIONAL EVALUATION OF Arachis hypogaea L. SEEDS AND ITS OIL

S. Arya, Akshata R. Salve, 2018, Journal of Microbiology, Biotechnology and Food Sciences.

Bioactive characteristics and optimization of tamarind seed protein hydrolysate for antioxidant-rich food formulations

S. Sonawane, S. Arya, Mayuri B. Bagul, 2018, 3 Biotech.

Use of Fruit By‐Products in the Preparation of Hypoglycemic Thepla: Indian Unleavened Vegetable Flat Bread

S. Arya, A. Waghmare, 2014 .

Bioactive Compounds and Health Benefits of Jamun (Syzygium cumini)

S. Arya, Kakoli Pegu, Prajakta D. Sadawarte, 2019, Bioactive Molecules in Food.

Novel, energy efficient and green cloud point extraction: technology and applications in food processing

P. Show, S. Sonawane, S. Arya, 2019, Journal of Food Science and Technology.

Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization

A. Jambrak, S. Arya, P. R. More, 2022, Trends in Food Science & Technology.

A Review on Microbial Alkaline Protease: An Essential Tool for Various Industrial Approaches

Ashwani Kumar, S. Arya, Vikas Kumar, 2019, Industrial Biotechnology.

Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension

S. Arya, G. Vigneshwaran, P. R. More, 2022, Current research in food science.

A novel, green cloud point extraction and separation of phenols and flavonoids from pomegranate peel: An optimization study using RCCD

S. Arya, P. R. More, 2019, Journal of Environmental Chemical Engineering.

Nutritional evaluation of multigrain Khakra

S. Sonawane, S. Arya, S. Chauhan, 2017 .

Natural sweeteners: health benefits of stevia

Prof Vikas Kumar, S. Arya, A. Panghal, 2018, Foods and Raw Materials.

Peanuts as functional food: a review

S. Arya, Akshata R. Salve, S. Chauhan, 2015, Journal of Food Science and Technology.

Citrullus lanatus protein hydrolysate optimization for antioxidant potential

S. Sonawane, S. Arya, 2017, Journal of Food Measurement and Characterization.

Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread

Sachin K. Sonawane, Shalini S. Arya, S. Sonawane, 2014 .

INFLUENCE OF ADDITIVE PREMIX, WHEY PROTEINS, EXTRUDED AND GERMINATED FLOUR ON GLUTEN FREE DOUGH RHEOLOGICAL PARAMETERS AND FLATBREAD CHARACTERISTICS: A MIXTURE DESIGN APPROACH

S. Arya, S. Patil, 2019, Journal of Microbiology, Biotechnology and Food Sciences.

Development and characterization of taro starch-casein composite bioactive films functionalized by micellar pomegranate peel extract (MPPE).

S. Arya, Kakoli Pegu, P. R. More, 2022, International journal of biological macromolecules.

Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures

V. Arantes, S. Arya, R. Terán Hilares, 2021, Journal of Food Processing and Preservation.

Nutritional, functional, thermal and structural characteristics of Citrullus lanatus and Limonia acidissima seed flours

S. Sonawane, S. Arya, J. Leblanc, 2016, Journal of Food Measurement and Characterization.

Intensification of bio-actives extraction from pomegranate peel using pulsed ultrasound: Effect of factors, correlation, optimization and antioxidant bioactivities

S. Arya, P. R. More, P. More, 2020, Ultrasonics sonochemistry.

Influence of frozen storage on quality of multigrain dough, par baked and ready to eat thalipeeth with additives

S. Arya, S. Gaikwad, 2018, LWT.

ENROLMENT IN FOOD AND FOOD SAFETY

S. Sonawane, S. Arya, S. Patil, 2018 .

Plant Seed Proteins: Chemistry, Technology and Applications

S. Sonawane, S. Arya, 2018 .

Bioactive L acidissima protein hydrolysates using Box–Behnken design

S. Sonawane, S. Arya, 2017, 3 Biotech.

Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour

S. Sonawane, S. Arya, S. Mhaske, 2020, Journal of Food Science and Technology.

Influence of additives on dough rheology and quality of Thepla: an Indian unleavened flatbread

S. Arya, S. Patil, 2016, Journal of Food Measurement and Characterization.

Bioactive constituents, microstructural and nutritional quality characterisation of peanut flat bread

S. Arya, Akshata R. Salve, 2020, Journal of Food Measurement and Characterization.

Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

S. Arya, L. Ananthanarayan, A. Waghmare, 2016, Journal of Food Measurement and Characterization.

Utilization of unripe banana peel waste as feedstock for ethanol production

S. Arya, A. Waghmare, 2016 .

Effect of Incorporation of Green Leafy Vegetables on Bioactive Components of Papad - an Indian Snack Food

S. Sonawane, S. Arya, C. Vishwasrao, 2015 .

USE OF JAMBHUL POWDER IN THE DEVELOPMENT OF BIOACTIVE COMPONENTS ENRICHED MILK KULFI

S. Sonawane, S. Arya, S. Gaikwad, 2013 .

Use of Nanomaterials in the Detection of Food Contaminants

Sachin K. Sonawane, Shalini S. Arya, Jean Guy LeBlanc, 2014 .

Potential Food Applications and Health Benefits of Jambhul ( Syzygium cuminii L.)

S. Sonawane, S. Arya, K. Pujari, 2016 .

Technofunctional, rheological, thermal and structural properties of gorgon nut ( Eurayle ferox ) as affected by drying temperature

S. Arya, Mohmad Sayeed Bhat, 2021 .

Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review

S. Arya, A. Pandit, Kakoli Pegu, 2023, Ultrasonics sonochemistry.

Application of different orifices for hydrodynamic cavitational effects on deactivation of Escherichia coli and Staphylococcus aureus in milk

S. Arya, Kakoli Pegu, P. More, 2023, Food and Bioproducts Processing.

IMPACT OF FIBER MIXTURE ON DOUGH AND CHAPATTI QUALITY USING D-OPTIMAL RESPONSE SURFACE METHODOLOGY

S. Sonawane, S. Arya, 2016 .

A cereal based non‐dairy probiotic functional beverage: An insight into the improvement in quality characteristics, sensory profile, and shelf life

S. Arya, Mohmad Sayeed Bhat, Mona Arun Kokwar, 2021, Journal of Food Processing and Preservation.

High fiber, low glycaemic index (GI) prebiotic multigrain functional beverage from barnyard, foxtail and kodo millet

S. Arya, N. Shakya, 2021 .

Post‐harvest application of micellar pomegranate peel extract ( MPPE ) enriched starch‐casein composite coating to preserve the plum ( Prunus salicina L.) fruit during cold and ambient storage

S. Arya, Kakoli Pegu, P. More, 2022, Journal of Food Processing and Preservation.

Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts

S. Arya, J. Leblanc, Akshata R. Salve, 2020, Journal of food science and technology.

Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources

S. Arya, S. Patil, 2018, Current Research in Nutrition and Food Science Journal.