| High‐pressure inactivation of enzymes: a review on its recent applications on fruit purees and juices S Chakraborty, N Kaushik, PS Rao, HN Mishra Comprehensive Reviews in Food Science and Food Safety 13 (4), 578-596, 2014 | 228 | 2014 |
| Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances EJ Rifna, SK Singh, S Chakraborty, M Dwivedi Food Research International 126, 108654, 2019 | 125 | 2019 |
| Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree S Chakraborty, PS Rao, HN Mishra Innovative Food Science & Emerging Technologies 28, 10-21, 2015 | 118 | 2015 |
| Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments S Chakraborty, PS Rao, HN Mishra Innovative Food Science & Emerging Technologies 27, 57-68, 2015 | 91 | 2015 |
| Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology S Chakraborty, PS Rao, HN Mishra Food and Bioprocess Technology 7, 3629-3645, 2014 | 89 | 2014 |
| Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data C Shrivastava, S Chakraborty Lwt 90, 215-223, 2018 | 87 | 2018 |
| Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage LE Jayachandran, S Chakraborty, PS Rao Innovative Food Science & Emerging Technologies 28, 1-9, 2015 | 80 | 2015 |
| Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice K Vollmer, S Chakraborty, P Bhalerao, R Carle, J Frank, C Steingass Food and Bioprocess Technology 13, 1095-1109, 2020 | 68 | 2020 |
| Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure–Temperature Treated Pineapple Puree S Chakraborty, PS Rao, HN Mishra Journal of Food Science 80 (8), E1763-E1775, 2015 | 50 | 2015 |
| Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice–Impact on colour and nutritional attributes AS Raj, S Chakraborty, PS Rao Lwt 99, 119-127, 2019 | 49 | 2019 |
| The Potential of Pulsed Light Treatment to Produce Enzymatically Stable Indian Gooseberry (Emblica officinalis Gaertn.) Juice with Maximal Retention in Total Phenolics and … S Chakraborty, S Ghag, PP Bhalerao, JS Gokhale Journal of Food Processing and Preservation, e14932, 2020 | 48 | 2020 |
| High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar S Chakraborty, D Baier, D Knorr, HN Mishra Food and Bioproducts Processing 95, 281–291, 2015 | 46 | 2015 |
| 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 extraction of protein from Prosopis cineraria seeds using response surface methodology and characterization of seed protein concentrate D Garg, S Chakraborty, JS Gokhale LWT 117, 108630, 2020 | 44 | 2020 |
| 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 | 42 | 2020 |
| Review on potential non‐dairy synbiotic beverages: A preliminary approach using legumes S Chaturvedi, S Chakraborty International Journal of Food Science and Technology, e14779, 2020 | 40 | 2020 |
| Potential of pulsed light treatment to pasteurize pomegranate juice: Microbial safety, enzyme inactivation, and phytochemical retention B Bhagat, S Chakraborty LWT, 113215, 2022 | 38 | 2022 |
| Changes in quality attributes during storage of high-pressure and thermally processed pineapple puree S Chakraborty, PS Rao, HN Mishra Food and Bioprocess Technology 9, 768-791, 2016 | 38 | 2016 |
| 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, e13517, 2020 | 34 | 2020 |
| Empirical model based on Weibull distribution describing the destruction kinetics of natural microbiota in pineapple (Ananas comosus L.) puree during high-pressure processing S Chakraborty, PS Rao, HN Mishra International Journal of Food Microbiology 211, 117-127, 2015 | 33 | 2015 |
Professor H N MishraIndian Institute of Technology KharagpurVerified email at agfe.iitkgp.ac.in