H. Khade

Radiation Treatment Enhanced the Free Form of Phenolic Acid and Flavonoids in Leafy Greens and therefore Bioactivity in Terms of Antimutagenicity

S. Hajare, S. Gautam, H. Khade, 2019 .

A combination process including ionizing radiation for hygienization and shelf life extension of leafy vegetables

S. Hajare, S. Gautam, H. Khade, 2020, Indian Journal of Experimental Biology.

Irradiation in combination with higher storage temperatures maintains chip-making quality of potato.

A. Behere, A. Sharma, S. Kumar, 2007, Journal of food science.