S. Arya

发表

Changes in free nucleotides, nucleosides and bases during thermal processing of goat and sheep meats. Part I. Effect of temperature.

D. B. Parihar, S. Arya, 1979, Die Nahrung.

Development and storage stability of instant vegetable wadi : A traditional Indian savoury product

G. Sharma, A. Semwal, S. Arya, 1996 .

Packaging requirement and stability of fried wheat snacks (trisnacks)

S. S. Arya, B. R. Thakur, S. Arya, 1990 .

Pro- or antioxygenic activity of tejpat (Cinnamomum tamala) and red chilli (Capsicum annum) in sunflower oil

S. S. Arya, A. D. Semwal, G. Sharma, 1999 .

Studies on preparation, packaging and storage of Besan (Bengalgram flour) burfi

S. S. Arya, G. Sharma, C. Madhura, 1992 .

Effect of drying and storage on bioactive components of jambhul and wood apple

S. S. Arya, S. Sonawane, S. Arya, 2015, Journal of Food Science and Technology.

Stability of carotenoids in dehydrated carrots

S. S. Arya, P. Vijayaraghavan, D. B. Parihar, 2007 .

Chemistry of sorbates—a basic perspective∗

S. S. Arya, Rakesh K. Singh, B. R. Thakur, 1994 .

Technical note: Precursors of carbonyls in chapaties

S. S. Arya, K. Premavalli, D. B. Parihar, 1976 .

Radiolytic degradation of sorbic acid in isolated systems

S. S. Arya, B. R. Thakur, I. Trehan, 1990 .