| Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design R Dhar, S Basak, S Chakraborty Comprehensive Reviews in Food Science and Food Safety 21 (1), 499-540, 2022 | 44 | 2022 |
| Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability PP Bhalerao, SA Mahale, R Dhar, S Chakraborty LWT 133, 109907, 2020 | 41 | 2020 |
| Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling R Dhar, S Chakraborty Journal of Food Process Engineering 43 (11), e13517, 2020 | 33 | 2020 |
| Development of a mixed fruit beverage and pulsed light treatment thereof to obtain a microbially safe and enzymatically stable product S Chakraborty, S Mahale, R Dhar, S Basak Food Bioscience 45, 101508, 2022 | 24 | 2022 |
| Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process R Dhar, PP Bhalerao, S Chakraborty Journal of Food Science 86 (2), 463-474, 2021 | 24 | 2021 |
| Multi‐objective optimization of enzyme‐assisted juice extraction from custard apple: An integrated approach using RSM and ANN coupled with sensory acceptance NS Bhatkar, R Dhar, S Chakraborty Journal of Food Processing and Preservation 45 (3), e15256, 2021 | 20 | 2021 |
| Pasteurization of bael fruit (Aegle marmelos) juice using high-intensity pulsed light treatment R Dhar, S Chakraborty Food Control 152, 109826, 2023 | 6 | 2023 |
| Pulsed light, microwave, and infrared treatments of jaggery: comparing the microbial decontamination and other quality attributes AM Patel, R Dhar, S Chakraborty Food Control 149, 109695, 2023 | 6 | 2023 |
| Response surface optimization of the enzymatic clarification process for apple ber juice and pasteurization by thermal and pulsed light treatments S Chakraborty, S Mahale, R Dhar Journal of Food Measurement and Characterization 17 (5), 4495-4505, 2023 | 5 | 2023 |
| Enzyme hydrolyzed bael fruit liquefaction and its kinetic study R Dhar, S Chakraborty Food Bioscience 47, 101779, 2022 | 5 | 2022 |
| Effect of continuous microwave processing on enzymes and quality attributes of bael beverage R Dhar, S Chakraborty Food Chemistry 453, 139621, 2024 | 4 | 2024 |
| Pulsed Light Technology Applied in Food Processing P Bhalerao, R Dhar, S Chakraborty Food Processing, 91-121, 2021 | 3 | 2021 |
| Fundamentals of Non-Thermal Processes for Food Preservation S Chakraborty, R Dhar CRC Press, 2022 | 2 | 2022 |
Snehasis ChakrabortyInstitute of Chemical Technology, Mumbai在 ictmumbai.edu.in 的电子邮件经过验证
