| Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach T Sadhu, I Banerjee, SK Lahiri, J Chakrabarty Journal of Food Process Engineering 43 (9), e13478, 2020 | 15 | 2020 |
| Enhancement of nutritional value of fried fish using an artificial intelligence approach T Sadhu, I Banerjee, SK Lahiri, J Chakrabarty Environmental Science and Pollution Research 29, 20048–20063, 2022 | 9 | 2022 |
| A comparative study of metaheuristics algorithms based on their performance of complex benchmark problems T Sadhu, S Chowdhury, S Mondal, J Roy, J Chakrabarty, SK Lahiri Decision Making: Applications in Management and Engineering 6 (1), 341-364, 2023 | 6 | 2023 |
| Frying and freezing effect on nutritional quality of major carps and potential contribution to human health from fatty acid signatures T Sadhu, I Banerjee, A Bhattacharjee, S Sanyal, J Chakrabarty JOURNAL OF THE INDIAN CHEMICAL SOCIETY 97 (6), 941-957, 2020 | 3 | 2020 |
| Influence of polyunsaturated fatty acid alkyl esters on biodiesel fuel properties: optimization and assessment S Singh, T Sadhu, S Dutta, J Chakrabarty ChemistrySelect 3 (46), 13217-13226, 2018 | 3 | 2018 |
| Optimization of frying process for maintaining nutritional quality to satisfy consumers' sensory attributes: A novel application of multi-criteria decision-making approach T Sadhu, SK Lahiri, J Roy, A Bhattacharjee, J Chakrabarty Journal of Multi-Criteria Decision Analysis 30 (1-2), 44-61, 2023 | 2 | 2023 |
| Nutritional consequences of sun-drying, freezing, and frying of Lates calcarifer on human health I Banerjee, T Sadhu, R Mukherjee, A Bhattacharjee, J Chakrabarty Journal of the Indian Chemical Society 98 (10), 100158, 2021 | 2 | 2021 |
| Application of artificial neural network with metaheuristics optimization for improving the nutritive value of fried fish T Sadhu, SK Lahiri, A Bhattacharjee, J Chakrabarty Journal of Food Processing and Preservation 46 (12), e17190, 2023 | 1 | 2023 |
| Prediction of Fatty Acid Profile of Fish Skin from the Fish Flesh Fatty Acid Composition: A Regression Modelling Approach I Banerjee, T Sadhu, S Sanyal, J Chakrabarty Proceedings of the Zoological Society 76, 179–189, 2023 | | 2023 |
| Improvement of Nutritional Quality of Fish during Conventional Frying Process A Novel Approach Using Artificial Intelligence T Sadhu Ph.D. Thesis, 2022 | | 2022 |
Jitamanyu ChakrabartyNational Institute of Technology DurgapurVerified email at ch.nitdgp.ac.in
