| Quality characterisation and estimation of phytochemicals content and antioxidant capacity of aromatic pigmented and non-pigmented rice varieties S Saikia, H Dutta, D Saikia, CL Mahanta Food Research International 46 (1), 334-340, 2012 | 190 | 2012 |
| Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature DK Das, H Dutta, CL Mahanta LWT-Food Science and Technology 50 (1), 272-278, 2013 | 180 | 2013 |
| Effect of acid concentration and treatment time on acid–alcohol modified jackfruit seed starch properties H Dutta, SK Paul, D Kalita, CL Mahanta Food chemistry 128 (2), 284-291, 2011 | 140 | 2011 |
| Characterization of nanocellulose extracted from short, medium and long grain rice husks S Rashid, H Dutta Industrial Crops and Products 154, 112627, 2020 | 139 | 2020 |
| Kombucha drink: Production, quality, and safety aspects H Dutta, SK Paul Production and management of beverages, 259-288, 2019 | 118 | 2019 |
| Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content H Dutta, CL Mahanta Food Research International 49 (2), 655-663, 2012 | 101 | 2012 |
| Changes in the properties of rice varieties with different amylose content on dry heat parboiling H Dutta, CL Mahanta, V Singh Journal of Cereal Science 65, 227-235, 2015 | 56 | 2015 |
| Development of chia (Salvia hispanica, L.) and quinoa (Chenopodium quinoa, L.) seed flour substituted cookies-physicochemical, nutritional and storage studies J Goyat, SJ Passi, S Suri, H Dutta Current Research in Nutrition and Food Science Journal 6 (3), 757-769, 2018 | 55 | 2018 |
| Traditional parboiled rice-based products revisited: Current status and future research challenges H DUTTA, CL MAHANTA Rice Science 21 (4), 187-200, 2014 | 49 | 2014 |
| Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique H Dutta, CL Mahanta, V Singh, BB Das, N Rahman Food Chemistry 191, 152-162, 2016 | 38 | 2016 |
| Status of polymorphism, physicochemical properties and in vitro digestibility of dual retrogradation-annealing modified rice starches SA Iftikhar, H Dutta International journal of biological macromolecules 132, 330-339, 2019 | 31 | 2019 |
| Laboratory process development and physicochemical characterization of a low amylose and hydrothermally treated ready-to-eat rice product requiring no cooking H Dutta, CL Mahanta Food and Bioprocess Technology 7, 212-223, 2014 | 27 | 2014 |
| Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.) M Roy, H Dutta, R Jaganmohan, M Choudhury, N Kumar, A Kumar Journal of food science and technology 56, 3524-3533, 2019 | 19 | 2019 |
| Properties of annealed jackfruit (Artocarpus heterophyllus Lam.) seed starch B Bhattacharjya, H Dutta, K Patwari, CL Mahanta Acta Alimentaria 44 (4), 501-510, 2015 | 19 | 2015 |
| Nanosized zinc oxide: Super-functionalities, present scenario of application, safety issues, and future prospects in food processing and allied industries SK Paul, H Dutta, S Sarkar, LN Sethi, SK Ghosh Food Reviews International 35 (6), 505-535, 2019 | 18 | 2019 |
| Use of raw and physically modified rice starches as fat replacer in whipping cream SA Iftikhar, H Dutta Current Research in Nutrition and Food Science Journal 8 (1), 122-130, 2020 | 14 | 2020 |
| Process standardization, characterization and storage study of a sweet potato (Ipomoea batatas L.) wine SK Paul, H Dutta, CL Mahanta, GVP Kumar International Food Research Journal 21 (3), 1113, 2014 | 12 | 2014 |
| Effect of acetylation, hydroxypropylation and dual acetylation-hydroxypropylation on physicochemical and digestive properties of rice starches with different amylose content SA Iftikhar, S Chakraborty, H Dutta Biointerface Res. Appl. Chem 12, 6788-6803, 2022 | 11 | 2022 |
| Extraction and characterization of cellulose and cellulose nanowhiskers from almond shell biomass, metal removal and toxicity analysis S Rashid, AK Shahi, H Dutta, JK Sahu Biointerface Res Appl Chem 12, 1705-20, 2022 | 11 | 2022 |
| Nutritional, functional and sensory properties of ready-to-eat chia and quinoa mix enriched low amylose rice based porridge mixes J Goyat, SG Rudra, S Suri, SJ Passi, H Dutta Current Research in Nutrition and Food Science Journal 7 (2), 399-414, 2019 | 10 | 2019 |
Charu Lata MahantaProfessor, Department of Food Engineering and Technology, Tezpur University在 tezu.ernet.in 的电子邮件经过验证
