All Publications

A. D. Sonawane, S. S. Pathak, and R. C. Pradhan,"effect of processing temperature on dynamic rheological properties and color degradation kinetics of bael fruit pulp", journal of the science of food and agriculture, vol.100, no.15, pp.5596-5602, john wiley and sons ltd 2020, 10.1002/jsfa.10612       Article

P. Bose, D. Pradhan, A. D. Sonawane, S. S. Pathak, S. Anupriya, and R. C. Pradhan,"Optimization of hot air and microwave pretreatment for enhancing the mechanical expression yield of Simarouba glauca oil", Journal of Agriculture and Food Research, vol.2, pp.100024, Elsevier, December 2020, 10.1016/j.jafr.2020.100024       Article

S. S. Singh, S. Mishra, R. C. Pradhan, and V. Kambhampati,"Development of a microwave assisted UV sterilization system for milk", Acta Alimentaria, vol.48, no.1, pp.9-17, Akadémiai Kiadó Zrt, Hungary, March 2019, 10.1556/066.2018.0004       Article

S. S. Rana, R. C. Pradhan, and S. Mishra,"Image analysis to quantify the browning in fresh cut tender jackfruit slices", Food Chemistry, vol.278, pp.185-189, Elsevier, April 2019, 10.1016/j.foodchem.2018.11.032       Article

V. Kambhampati, S. Mishra, and R. C. Pradhan,"Optimization of ultrasound-assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice", Journal of Food Process Engineering, vol.42, no.1, Wiley 2019, 10.1111/jfpe.12948       Article

S. S. Pathak, R. C. Pradhan, and S. Mishra,"Physical characterization and mass modeling of dried Terminalia chebula fruit", Journal of Food Process Engineering, Wiley, January 2019, 10.1111/jfpe.12992       Article

S. Garg, P. Ghosh, S. S. Rana, and R. C. Pradhan,"Preparation and quality evaluation of nutritionally enriched jam made from blends of Indian blackberry and other fruits", International Journal of Fruit Science, vol.19, no.1, pp.29-44, Taylor & Francis 2019, 10.1080/15538362.2018.1536872       Article

P. Ghosh, S. Garg, I. Mohanty, D. Sahoo, and R. C. Pradhan,"Comparison and storage study of ultra-filtered clarified Jamun (syzygium cumini) juice", Journal of Food Science and Technology, Springer, February 2019, 10.1007/s13197-019-03648-2       Article

A. Singhpatel, A. Kar, R. C. Pradhan, D. Mohapatra, and B. Nayak,"Effect of baking temperatures on the proximate composition, amino acids and protein quality of de-oiled bottle gourd (Lagenaria siceraria) seed cake fortified biscuit", LWT, Elsevier, February 2019, 10.1016/j.lwt.2019.02.026       Article

V. Kambhampati, S. Mishra, R. C. Pradhan, and R. Jayabalan,"Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice", LWT: Food Science and Technology, vol.108, pp.55-60, Elsevier, July 2019, 10.1016/j.lwt.2019.03.046       Article