A. Das

发表

Characterization of high amylose starch-microcrystalline cellulose based floatable gel for enhanced gastrointestinal retention and drug delivery

L. S. Devi, A. Das, A. Das, 2022, Carbohydrate Polymer Technologies and Applications.

Fuzzy Logic Approach for Process Optimization of Gluten-Free Pasta

P. Srivastav, A. Das, Nilesh Sakre, 2016 .

Effect of thermal pretreatments on physical, phytochemical, and antioxidant properties of black rice pasta

A. Das, Basantarani Laishram, 2017 .

Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin

V. Goud, A. Das, C. Das, 2020, Food Science and Biotechnology.

Phytochemical and Antioxidant Profile of Pigmented and Non-Pigmented Rice Cultivars of Arunachal Pradesh, India

A. Das, S. C. Deka, Duyi Samyor, 2016 .

Development of Colorimetric pH Indicator Paper Using Anthocyanin for Rapid Quality Monitoring of Liquid Food

P. Sahu, V. Goud, A. Das, 2021 .

Pigmented rice a potential source of bioactive compounds: a review

A. Das, S. C. Deka, Duyi Samyor, 2017 .

Development of green tea infused chocolate yoghurt and evaluation of its nutritive value and storage stability

A. Das, G. Chatterjee, S. Das, 2018 .

Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates

A. Das, S. C. Deka, Duyi Samyor, 2018, Journal of Food Science and Technology.

Tissue culture approaches to improve nutritional quality and stress response in peanut

A. Das, A. Ferdausi, J. C. Goyali, 2021 .

Effect of anthocyanin-natural deep eutectic solvent (lactic acid/fructose) on mechanical, thermal, barrier, and pH-sensitive properties of polyvinyl alcohol based edible films

A. Das, T. Ghosh, Rahul Thakur, 2022, Food Packaging and Shelf Life.

Effect of ultrasound, centrifugation, and enzymatic pretreatments on phytochemical properties and membrane fouling during microfiltration of Sohiong (Prunus nepalensis L.) juice

A. Das, Himakshi Baishya, D. Pradhan, 2022, Food Science and Biotechnology.

Olive (Elaeagnus latifolia) pulp and leather: Characterization after thermal treatment and interrelations among quality attributes

S. Bhattacharya, A. Das, Beatrice Basumatary, 2020 .

Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch.

G. Singh, A. Das, C. S. Riar, 2010 .

Effect of ionic liquid on sol-gel phase transition, kinetics and rheological properties of high amylose starch.

L. S. Devi, A. Das, 2020, International journal of biological macromolecules.

Phenolic Compounds as Functional Ingredients in Beverages

V. Goud, A. Das, C. Das, 2019, Value-Added Ingredients and Enrichments of Beverages.

Degradation kinetics of anthocyanins from purple rice bran and effect of hydrocolloids on its stability

V. Goud, A. Das, C. Das, 2020 .

Effect of alcohol-acid modification on physicochemical, rheological and morphological properties of glutinous rice starch.

A. K. Paul, A. Das, Duyi Samyor, 2016, International journal of biological macromolecules.

Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp

A. Das, S. C. Deka, Duyi Samyor, 2020, Journal of Food Science and Technology.

Evaluation of Physical, Thermal, Pasting Characteristics and Mineral Profile of Pigmented and Nonpigmented Rice Cultivars

A. Das, S. C. Deka, Duyi Samyor, 2016 .

Effect of gelatin and acacia gum on anthocyanin coacervated microcapsules using double emulsion and its characterization.

A. Das, L. S. Badwaik, Lourembam Monika Devi, 2023, International journal of biological macromolecules.

Characterization of the batter and gluten-free cake from extruded red rice flour

S. Bhattacharya, A. Das, 2019, LWT.

Vacuum‐assisted extrusion of red rice ( bao‐dhan ) flour: Physical and phytochemical comparison with conventional extrusion

A. Das, Montu Ramchiary, 2020 .

Extraction of phenolic compounds and anthocyanin from black and purple rice bran (Oryza sativa L.) using ultrasound: A comparative analysis and phytochemical profiling

V. Goud, A. Das, C. Das, 2017 .

Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather

A. Das, L. S. Badwaik, M. Barman, 2021 .

Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking

Parul Sharma, A. Das, Duyi Samyor, 2016 .

Extraction and characterization of phenolic content from purple and black rice (Oryza sativa L) bran and its antioxidant activity

V. Goud, A. Das, V. Goud, 2018, Journal of Food Measurement and Characterization.

Acrylamide in snack foods

P. P. Srivastav, A. Das, 2012, Toxicology mechanisms and methods.

Ultrasound‐assisted extraction of anthocyanin from black rice bran using natural deep eutectic solvents: Optimization, diffusivity, and stability

A. Das, S. C. Deka, Rahul Thakur, 2022, Journal of Food Processing and Preservation.

Effect of high amylose starch-natural deep eutectic solvent based edible coating on quality parameters of strawberry during storage

A. Das, Rahul Thakur, V MNSSVKR GUPTA, 2023, Journal of Agriculture and Food Research.

Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology.

V. Goud, A. Das, C. Das, 2019, International journal of biological macromolecules.

Adsorption/desorption, diffusion, and thermodynamic properties of anthocyanin from purple rice bran extract on various adsorbents

A. Das, V. Goud, C. Das, 2018, Journal of Food Process Engineering.

Development of Colorimetric pH Indicator Paper Using Anthocyanin for Rapid Quality Monitoring of Liquid Food

P. Sahu, A. Das, V. Goud, 2021, Journal of Packaging Technology and Research.

Physical, mechanical, and electrical properties of rice starch-based films plasticised by ionic liquid

P. Sahu, S. Bhattacharya, A. Das, 2021, Indian Chemical Engineer.

Impact of Different Natural Deep Eutectic Solvents on Dissolution Behaviour and Eutectogel Structure of Jackfruit Seed Starch

A. Das, Prostuti Chakravorty, B. Deka, 2023, Journal of Polymers and the Environment.

Dipeptidyl peptidase-4 (DPP-4) inhibitory activity and glucagon-like peptide (GLP-1) secretion in arsenically safe pigmented red rice (Oryza sativa L.) and its product

B. Green, A. Das, S. C. Deka, 2022, Journal of Food Science and Technology.