| Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation X Xing, B Chitrakar, S Hati, S Xie, H Li, C Li, Z Liu, H Mo Food Hydrocolloids 123, 107173, 2022 | 116 | 2022 |
| Recent advances in functional 3D printing of foods: A review of functions of ingredients and internal structures L Zhao, M Zhang, B Chitrakar, B Adhikari Critical reviews in food science and nutrition 61 (21), 3489-3503, 2021 | 106 | 2021 |
| Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality L Qiu, M Zhang, B Chitrakar, B Bhandari Ultrasonics sonochemistry 68, 105230, 2020 | 104 | 2020 |
| Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic B Chitrakar, M Zhang, B Bhandari Food Control 125, 108010, 2021 | 95 | 2021 |
| Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies L Zhao, H Fan, M Zhang, B Chitrakar, B Bhandari, B Wang Food Research International 126, 108660, 2019 | 91 | 2019 |
| Dehydrated foods: Are they microbiologically safe? B Chitrakar, M Zhang, B Adhikari Critical reviews in food science and nutrition 59 (17), 2734-2745, 2019 | 85 | 2019 |
| Edible flowers with the common name “marigold”: Their therapeutic values and processing B Chitrakar, M Zhang, B Bhandari Trends in Food Science & Technology 89, 76-87, 2019 | 85 | 2019 |
| Asparagus (Asparagus officinalis): Processing effect on nutritional and phytochemical composition of spear and hard-stem byproducts B Chitrakar, M Zhang, B Adhikari Trends in Food Science & Technology 93, 1-11, 2019 | 80 | 2019 |
| Investigation of 3D printing of apple and edible rose blends as a dysphagia food L Qiu, M Zhang, B Bhandari, B Chitrakar, L Chang Food Hydrocolloids 135, 108184, 2023 | 51 | 2023 |
| Recent developments in physical field-based drying techniques for fruits and vegetables K Li, M Zhang, AS Mujumdar, B Chitrakar Drying Technology, 2019 | 50 | 2019 |
| Effect of different drying methods on the quality of restructured rose flower (Rosa rugosa) chips L Qiu, M Zhang, R Ju, Y Wang, B Chitrakar, B Wang Drying Technology 38 (12), 1632-1643, 2020 | 44 | 2020 |
| Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage X Cao, MN Islam, B Chitrakar, Z Duan, W Xu, S Zhong Food Science & Nutrition 8 (2), 973-981, 2020 | 44 | 2020 |
| Bioactive dietary Fiber powder from asparagus leaf by-product: Effect of low-temperature ball milling on physico-chemical, functional and microstructural characteristics B Chitrakar, M Zhang, X Zhang, S Devahastin Powder Technology 366, 275-282, 2020 | 43 | 2020 |
| Effect of combined drying method on phytochemical components, antioxidant capacity and hygroscopicity of Huyou (Citrus changshanensis) fruit L Li, M Zhang, B Chitrakar, H Jiang Lwt 123, 109102, 2020 | 43 | 2020 |
| Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing Z An, Z Liu, H Mo, L Hu, H Li, D Xu, B Chitrakar Journal of Food Engineering 343, 111378, 2023 | 41 | 2023 |
| Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet Z Liu, X Chen, Q Dai, D Xu, L Hu, H Li, S Hati, B Chitrakar, L Yao, H Mo Food Hydrocolloids 139, 108497, 2023 | 40 | 2023 |
| Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism Z Liu, X Xing, D Xu, B Chitrakar, L Hu, S Hati, H Mo, H Li Food Hydrocolloids 131, 107813, 2022 | 38 | 2022 |
| Integrated network pharmacology and cellular assay for the investigation of an anti-obesity effect of 6-shogaol W Jiao, S Mi, Y Sang, Q Jin, B Chitrakar, X Wang, S Wang Food Chemistry 374, 131755, 2022 | 37 | 2022 |
| Hawthorn pectin: Extraction, function and utilization L Li, X Gao, J Liu, B Chitrakar, B Wang, Y Wang Current Research in Food Science 4, 429-435, 2021 | 37 | 2021 |
| Extending the shelf life of ready-to-eat spiced chicken meat: Garlic aqueous extracts-carboxymethyl chitosan ultrasonicated coating solution X Diao, Y Huan, B Chitrakar Food and Bioprocess Technology 13, 786-796, 2020 | 36 | 2020 |
Min ZhangJiangnan University在 jiangnan.edu.cn 的电子邮件经过验证
