C. Vishwasrao

发表

Nutrients, hypoxia and mass fishkill events in Tapi estuary, India.

S. Bharti, A. Ram, D. Majithiya, 2014 .

n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits

L. Ananthanarayan, R. Singhal, N. Shah, 2016 .

Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processing

L. Ananthanarayan, C. Vishwasrao, 2018, Journal of Food Science and Technology.

Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota).

L. Ananthanarayan, Snehasis Chakraborty, C. Vishwasrao, 2017, Journal of the science of food and agriculture.

Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings

L. Ananthanarayan, C. Vishwasrao, 2016, Journal of Food Science and Technology.

Delayed post-harvest ripening-associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating.

L. Ananthanarayan, C. Vishwasrao, 2017, Journal of the science of food and agriculture.

Edible Composite Coating of Methyl Cellulose for Post-Harvest Extension of Shelf-Life of Finger Hot Indian Pepper (Pusa jwala)

L. Ananthanarayan, S. Chaple, C. Vishwasrao, 2017 .

Green Synthesis of Silver Nanoparticles Using Sapota Fruit Waste and Evaluation of Their Antimicrobial Activity

L. Ananthanarayan, Bilal M. Momin, C. Vishwasrao, 2019 .

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

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

Green Synthesis of Silver Nanoparticles Using Sapota Fruit Waste and Evaluation of Their Antimicrobial Activity

L. Ananthanarayan, Bilal M. Momin, C. Vishwasrao, 2018, Waste and Biomass Valorization.