119 results on '"Rudra, Shalini Gaur"'
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2. In vitro efficacy of essential oils against Colletotrichum gloeosporioides, the causal agent of Anthracnose
3. In vitro mutagenesis using habituation and PBR autotrophy based indirect somatic embryogenesis (ISE) system in Kinnow mandarin
4. Cyanobacteria-based nutrimental strategy to enhance yield and quality of spinach
5. Shelf life extension of Grewia berries using layer-by-layer edible coatings
6. Eco-scale based greenness assessment of a validated multi-residue method for the quantification of 103 pesticides in cookies sample
7. Baked crisps from Indian biofortified lentils: Effect of seed coat on rheology, texture and composition
8. Valorisation of raw mango pickle industry waste into antimicrobial agent against postharvest fungal pathogens
9. Chickpea as a promising ingredient substitute in gluten-free bread making: An overview of technological and nutritional benefits
10. Dynamics of physico-chemical properties towards understanding the optimum ageing of basmati and non-basmati rice (Oryza sativa L.) for consumer preferences
11. Pigment composition analysis of fruit pulp in the recombinant progenies reveals the polygenic nature of pulp color inheritance in guava (Psidium guajava L.)
12. Nanosized Additives for Enhancing Storage Quality of Horticultural Produce
13. Chemical Characterization of Apricot Kernel: Nutraceutical Composition, Amino Acid, and Fatty Acid Profile
14. Assessing genetic diversity of tomato (Solanum lycopersicum) genotypes cultivated under protected condition
15. Comparative Assessment of Solar Refrigerated and Evaporative Cooled (SREC) Structure for On-Farm Storage of Tomatoes
16. Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits
17. Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava.
18. Modified Starch from Mango Pickling Industry Waste: Comparison of Physical and Chemical Modification.
19. Baked Crisps from Indian Biofortified Lentils: Effect of Seed coat on Rheology, Texture and Composition
20. Development, validation and a GAPI greenness assessment for the determination of 103 pesticides in mango fruit drink using LC-MS/MS
21. Manufacturing of mayonnaise with pea pod powder as a functional ingredient
22. Characterization of Exopolysaccharide Produced by Pseudomonas sp. PFAB4 for Synthesis of EPS-Coated AgNPs with Antimicrobial Properties
23. Nanoemulsion based alginate organic coating for shelf life extension of okra
24. Natural additives with antimicrobial and flavoring potential for fresh-cut produce
25. Texturizers for fresh-cut fruit and vegetable products
26. High resolution mapping of QTLs for fruit color and firmness in Amrapali/Sensation mango hybrids
27. Structural and Functional Properties of Exopolysaccharide Excreted by a Novel Bacillus anthracis (Strain PFAB2) of Hot Spring Origin
28. Packaging materials and storage conditions affect nutritional quality of blended guava nectar
29. Process Optimization for Development of Baked Crisps from Indian Biofortified Lentils
30. Shelf life extension of Grewia berries using layer-by-layer edible coatings
31. Impact of High Night Temperature on Yield and Pasting Properties of Flour in Early and Late-Maturing Wheat Genotypes
32. Palladium encapsulated nanofibres for scavenging ethylene from sapota fruits
33. Editorial: Food storage, spoilage and shelf life: Recent developments and insights
34. ‘Pusa Samachar’: an innovative multimedia-based extension advisory model
35. Enzyme-Assisted Extraction of Carotenoid-Rich Extract from Red Capsicum (Capsicum annuum)
36. Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement
37. Effectiveness of bio-insecticide incorporated storage bag for safe storage of legumes
38. Thermal treatments reduce rancidity and modulate structural and digestive properties of starch in pearl millet flour
39. Electrospun Essential oil encapsulated nanofibers for the management of anthracnose disease in Sapota
40. Nutritional and Phytochemical Traits of Apricots (Prunus Armeniaca L.) for Application in Nutraceutical and Health Industry
41. Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree
42. Hydrothermal Treatment to Improve Processing Characteristics of Flour for Gluten‐Free Pasta
43. Characterization of Exopolysaccharide Produced by Pseudomonas sp. PFAB4 for Synthesis of EPS-Coated AgNPs with Antimicrobial Properties
44. Preparation of basil oil nanoemulsion using Sapindus mukorossi pericarp extract: Physico-chemical properties and antifungal activity against food spoilage pathogens
45. On‐line rheology of pearl millet flours during extrusion: Effect of native amylose
46. Rheological, Storage Stability and Sensory Profiling of Low-Fat Yoghurt Fortified with Red Capsicum Carotenoids and Inulin
47. Physico-chemical and functional properties of cowpea protein isolate as affected by the dehydration technique
48. Structural and Functional Properties of Exopolysaccharide Excreted by a Novel <italic>Bacillus anthracis</italic> (Strain PFAB2) of Hot Spring Origin.
49. Effect of citric acid concentration and hydrolysis time on physicochemical properties of sweet potato starches
50. Rheological, Storage Stability and Sensory Profiling of Low-Fat Yoghurt Fortified with Red Capsicum Carotenoids and Inulin.
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