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Amit Baran Das
Amit Baran Das
Associate Professor
Verified email at gkciet.ac.in - Homepage
Title
Cited by
Cited by
Year
Extraction of phenolic compounds and anthocyanin from black and purple rice bran (Oryza sativa L.) using ultrasound: A comparative analysis and phytochemical profiling
AB Das, VV Goud, C Das
Industrial Crops and Products 95, 332-341, 2017
1342017
Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch
AB Das, G Singh, S Singh, CS Riar
Carbohydrate Polymers 80 (3), 725-732, 2010
1322010
Pigmented rice a potential source of bioactive compounds: A review
D Samyor, AB Das, SC Deka
International Journal of Food Science & Technology 52 (5), 1073-1081, 2017
1282017
Phenolic compounds as functional ingredients in beverages
AB Das, VV Goud, C Das
Value-added ingredients and enrichments of beverages, 285-323, 2019
722019
Characterization of the batter and gluten-free cake from extruded red rice flour
AB Das, S Bhattacharya
Lwt 102, 197-204, 2019
592019
Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking
P Sharma, M Ramchiary, D Samyor, AB Das
LWT-Food Science and Technology 72, 534-543, 2016
552016
Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology
AB Das, VV Goud, C Das
International journal of biological macromolecules 124, 573-581, 2019
532019
Effect of alcohol-acid modification on physicochemical, rheological and morphological properties of glutinous rice starch
S Gope, D Samyor, AK Paul, AB Das
International journal of biological macromolecules 93, 860-867, 2016
342016
Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates
D Samyor, SC Deka, AB Das
Journal of food science and technology 55, 5003-5013, 2018
272018
Phytochemical and antioxidant profile of pigmented and non-pigmented rice cultivars of Arunachal Pradesh, India
D Samyor, SC Deka, AB Das
International Journal of Food Properties 19 (5), 1104-1114, 2016
272016
Effect of anthocyanin-natural deep eutectic solvent (lactic acid/fructose) on mechanical, thermal, barrier, and pH-sensitive properties of polyvinyl alcohol based edible films
R Thakur, V Gupta, T Ghosh, AB Das
Food Packaging and Shelf Life 33, 100914, 2022
242022
Extraction and characterization of phenolic content from purple and black rice (Oryza sativa L) bran and its antioxidant activity
AB Das, VV Goud, C Das
Journal of Food Measurement and Characterization 12, 332-345, 2018
232018
Acrylamide in snack foods
AB Das, PP Srivastav
Toxicology mechanisms and methods 22 (3), 163-169, 2012
232012
Adsorption/desorption, diffusion, and thermodynamic properties of anthocyanin from purple rice bran extract on various adsorbents
AB Das, VV Goud, C Das
Journal of food process engineering 41 (6), e12834, 2018
202018
Steric Environment Triggered Self-Healing CuII/HgII Bimetallic Gel with Old CuII–Schiff Base Complex as a New Metalloligand
K Sarmah, G Pandit, AB Das, B Sarma, S Pratihar
Crystal Growth & Design 17 (1), 368-380, 2017
202017
Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp
D Samyor, SC Deka, AB Das
Journal of Food Science and Technology 58, 787-796, 2021
182021
Effect of xanthan gum, guar gum and pectin on physicochemical, color, textural, sensory and drying characteristics of kiwi fruit leather
M Barman, AB Das, LS Badwaik
Journal of Food Processing and Preservation, e15478, 2021
172021
Fuzzy logic approach for process optimization of gluten‐free pasta
N Sakre, AB Das, PP Srivastav
Journal of Food Processing and Preservation 40 (5), 840-849, 2016
172016
Effect of high amylose starch-natural deep eutectic solvent based edible coating on quality parameters of strawberry during storage
V Gupta, R Thakur, M Barik, AB Das
Journal of Agriculture and Food Research 11, 100487, 2023
162023
Degradation kinetics of anthocyanins from purple rice bran and effect of hydrocolloids on its stability
AB Das, VV Goud, C Das
Journal of Food Process Engineering, e13360, 2020
162020
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