| Structure, health benefits, antioxidant property and processing and storage of carotenoids D Dutta, UR Chaudhuri, R Chakraborty African Journal of Biotechnology 4 (13), 2005 | 253 | 2005 |
| Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree D Dutta, A Dutta, U Raychaudhuri, R Chakraborty Journal of food engineering 76 (4), 538-546, 2006 | 237 | 2006 |
| Retention of ß-carotene in frozen carrots under varying conditions of temperature and time of storage D Dutta, U Raychaudhuri, R Chakraborty African Journal of Biotechnology 4 (1), 102, 2005 | 69 | 2005 |
| The present perspective of astaxanthin with reference to biosynthesis and pharmacological importance G Goswami, S Chaudhuri, D Dutta World journal of microbiology and biotechnology 26, 1925-1939, 2010 | 65 | 2010 |
| Extracellular alkaline protease from Bacillus licheniformis NCIM‐2042: Improving enzyme activity assay and characterization B Bhunia, D Dutta, S Chaudhuri Engineering in Life Sciences 11 (2), 207-215, 2011 | 48 | 2011 |
| Optimization of process parameters by response surface methodology and kinetic modeling for batch production of canthaxanthin by Dietzia maris NIT-D … G Goswami, S Chakraborty, S Chaudhuri, D Dutta Bioprocess and biosystems engineering 35, 1375-1388, 2012 | 38 | 2012 |
| Design and characterization of mangiferin nanoparticles for oral delivery R Samadarsi, D Dutta Journal of food engineering 247, 80-94, 2019 | 35 | 2019 |
| Selection of suitable carbon, nitrogen and sulphate source for the production of alkaline protease by Bacillus licheniformis NCIM-2042 B Bhunia, D Dutta, S Chaudhuri Notulae Scientia Biologicae 2 (2), 56-59, 2010 | 35 | 2010 |
| Effect of pH and temperature on pigment production from an isolated bacterium G Goswami, S Chaudhuri, D Dutta Chemical Engineering Transactions 20, 127-132, 2010 | 35 | 2010 |
| Microwave assisted extraction of mangiferin from Curcuma amada K Padmapriya, A Dutta, S Chaudhuri, D Dutta 3 Biotech 2, 27-30, 2012 | 34 | 2012 |
| Biological decolorization and detoxification of malachite green from aqueous solution by Dietzia maris NIT-D S Bera, VP Sharma, S Dutta, D Dutta Journal of the Taiwan Institute of Chemical Engineers 67, 271-284, 2016 | 29 | 2016 |
| Anti-oxidative effect of mangiferin-chitosan nanoparticles on oxidative stress-induced renal cells R Samadarsi, D Dutta International journal of biological macromolecules 151, 36-46, 2020 | 28 | 2020 |
| Experimental and modeling studies on microwave-assisted extraction of mangiferin from Curcuma amada J Kullu, A Dutta, D Constales, S Chaudhuri, D Dutta 3 Biotech 4, 107-120, 2014 | 28 | 2014 |
| Adsorption of polyphenols from ginger rhizomes on an anion exchange resin Amberlite IR-400–Study on effect of pH and temperature C Datta, A Dutta, D Dutta, S Chaudhuri Procedia Food Science 1, 893-899, 2011 | 28 | 2011 |
| Characterization and antioxidant potential of a carotenoid from a newly isolated yeast N Saha, AK Samanta, S Chaudhuri, D Dutta Food Science and Biotechnology 24, 117-124, 2015 | 26 | 2015 |
| Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review S Kumar, ARL Reddy, IB Basumatary, A Nayak, D Dutta, J Konwar, ... International Journal of Biological Macromolecules, 124281, 2023 | 23 | 2023 |
| Biodegradation of dimethyl phthalate by an entomopathogenic nematode symbiont Xenorhabdus indica strain KB-3 K Pranaw, S Singh, D Dutta, S Chaudhury, S Ganguly, L Nain International Biodeterioration & Biodegradation 89, 23-28, 2014 | 22 | 2014 |
| Modelling the growth kinetics of Kocuria marina DAGII as a function of single and binary substrate during batch production of β-Cryptoxanthin R Mitra, S Chaudhuri, D Dutta Bioprocess and biosystems engineering 40, 99-113, 2017 | 20 | 2017 |
| Effect of thermal treatment on the beta-carotene content, colour and textural properties of pumpkin D Dutta, UR Chaudhuri, R Chakraborty Journal of Food Science and Technology-Mysore 43 (6), 607-611, 2006 | 20 | 2006 |
| Mangiferin nanoparticles fortified dairy beverage as a low glycemic food product: its quality attributes and antioxidant properties R Samadarsi, D Mishra, D Dutta International journal of food science & technology 55 (2), 589-600, 2020 | 19 | 2020 |
