Articles with public access mandates - Brijesh SrivastavaLearn more
Not available anywhere: 10
Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review
HA Makroo, NK Rastogi, B Srivastava
Trends in Food Science & Technology 97, 451-465, 2020
Mandates: Department of Science & Technology, India
Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activity and physico chemical properties
D Kalita, B Sarma, B Srivastava
Food Chemistry 220, 67-75, 2017
Mandates: Council of Scientific and Industrial Research, India
Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior
HA Makroo, PK Prabhakar, NK Rastogi, B Srivastava
Lwt 103, 316-324, 2019
Mandates: Department of Science & Technology, India
Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp
RB Watharkar, S Chakraborty, PP Srivastav, B Srivastava
Journal of Food Process Engineering 44 (8), e13726, 2021
Mandates: Department of Science & Technology, India
Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening
RB Watharkar, Y Pu, BB Ismail, B Srivastava, PP Srivastav, D Liu
Journal of Food Measurement and Characterization 14, 2040-2050, 2020
Mandates: National Natural Science Foundation of China
Textural degradation, drying and rehydration behaviour of ohmically treated pineapple cubes
A Kumar, A Begum, M Hoque, S Hussain, B Srivastava
Lwt 142, 110988, 2021
Mandates: Department of Science & Technology, India, Indian Council of Agricultural …
Physicochemical and mechanical properties during storage-cum maturity stages of raw harvested wild banana (Musa balbisiana, BB)
RB Watharkar, S Chakraborty, PP Srivastav, B Srivastava
Journal of Food Measurement and Characterization 15, 3336-3349, 2021
Mandates: Department of Science & Technology, India
Predicting enzymatic starch hydrolysis mechanism during paddy malting by vibrational spectroscopy and multivariate calibration analysis
D Kalita, S Bhattacharya, B Srivastava
Food chemistry 259, 89-98, 2018
Mandates: Council of Scientific and Industrial Research, India, Department of Science …
Interrelation between thermal behaviour and pasting properties of malted rice using multivariate analysis
D Kalita, S Bhattacharya, B Srivastava
Thermochimica Acta 670, 155-168, 2018
Mandates: Council of Scientific and Industrial Research, India, Department of Science …
Inactivation of polyphenol oxidase and peroxidase in pineapple juice during continuous ohmic heating and modeling of inactivation kinetics during isothermal holding
A Kumar, B Srivastava
Journal of Food Process Engineering 47 (3), e14565, 2024
Mandates: Department of Science & Technology, India
Available somewhere: 5
Influence of mild electric field (MEF) on polyphenol oxidase and quality attributes of pineapple juice during ohmic heating
HA Makroo, B Srivastava, A Jabeen
Lwt 156, 113021, 2022
Mandates: Department of Science & Technology, India
Kinetics of the inactivation of polyphenol oxidase and formation of reducing sugars in sugarcane juice during Ohmic and conventional heating
J Saxena, HA Makroo, S Bhattacharya, B Srivastava
Journal of food process engineering 41 (3), e12671, 2018
Mandates: Department of Science & Technology, India
Mathematical modeling of drying kinetic of Bhimkol (Musa balbisiana) Pulp by applying master curve technique and general code developed in MATLAB
RB WATHARKAR, S Chakraborty, MK Hazarika, B Srivastava
Agricultural Engineering International: CIGR Journal 20 (2), 183-189, 2018
Mandates: Department of Science & Technology, India
Improvement in traditional technology of rice and millet based fermented beverages of Arunachal Pradesh, North East, India through Scientific Approach
K Shrivastava, AG Greeshma, B Srivastava
International Conference on Chemical, Environmental and Biological Sciences …, 2015
Mandates: Department of Biotechnology, India
Effect of Cold- and Hot-Break Heat Treatments on the Physicochemical Characteristics of Currant Tomato (Solanum pimpinellifolium) Pulp and Paste
K Sridhar, HA Makroo, B Srivastava
Foods 11 (12), 1730, 2022
Mandates: Department of Science & Technology, India
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