N. Kaushik

发表

High Hydrostatic Pressure Processing of Food Materials

Snehasis Chakraborty, P. S. Rao, N. Kaushik, 2014 .

Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

O. P. Chauhan, P. S. Rao, N. Kaushik, 2013, Food and Bioprocess Technology.

Application of High Hydrostatic Pressure as a Pretreatment for Osmotic Dehydration of Banana Slices (Musa cavendishii) Finish-Dried by Dehumidified Air Drying

P. S. Rao, N. Kaushik, Deepank Verma, 2014, Food and Bioprocess Technology.

High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices.

H. Mishra, Snehasis Chakraborty, P. S. Rao, 2014, Comprehensive reviews in food science and food safety.

Effect of high pressure and thermal processing on spoilage-causing enzymes in mango (Mangifera indica).

H. Mishra, P. S. Rao, N. Kaushik, 2017, Food research international.

Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon)

H. Mishra, P. S. Rao, N. Kaushik, 2015 .

Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology

H. Mishra, P. S. Rao, N. Kaushik, 2016 .

Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage

H. Mishra, P. S. Rao, N. Kaushik, 2018, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

H. Mishra, P. S. Rao, N. Kaushik, 2014 .

Physicochemical, morphological, thermal and IR spectral changes in the properties of waxy rice starch modified with vinyl acetate

C. Mahanta, D. Kalita, N. Kaushik, 2014, Journal of Food Science and Technology.

Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage

P. S. Rao, N. Kaushik, B. Kaur, 2014, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Inactivation of polyphenol oxidase and peroxidase enzymes during pulsed, static and cyclic pressurization of litchi (Litchi chinensis) juice

P. S. Rao, N. Kaushik, B. Kaur, 2016 .

Application of fuzzy logic technique for sensory evaluation of high pressure processed mango pulp and litchi juice and its comparison to thermal treatment

Rachna Rana, Neelima Kaushik, Anusha Reddy Gondi, 2015 .

Effect of High Pressure Processing on Rheological Properties, Pectinmethylesterase Activity and Microbiological Characteristics of Aloe Vera (Aloe barbadensis Miller) Juice

N. R. Swami Hulle, P. S. Rao, N. Kaushik, 2015 .