Sayantani Dutta
Sayantani Dutta
Indian Institute of Food Processing Technology (IIFPT)
Verified email at iifpt.edu.in
TitleCited byYear
Enzyme-assisted supercritical carbon dioxide extraction of black pepper oleoresin for enhanced yield of piperine-rich extract
S Dutta, P Bhattacharjee
Journal of bioscience and bioengineering 120 (1), 17-23, 2015
332015
Nanoliposomal encapsulates of piperine-rich black pepper extract obtained by enzyme-assisted supercritical carbon dioxide extraction
S Dutta, P Bhattacharjee
Journal of food engineering 201, 49-56, 2017
132017
Ageing of rice: A review
A Saikrishna, S Dutta, V Subramanian, JA Moses, ...
Journal of cereal science 81, 161-170, 2018
92018
Microencapsulation of enzyme-assisted supercritical carbon dioxide extract of small cardamom by spray drying
S Dutta, P Bhattacharjee
Journal of Food Measurement and Characterization 11 (1), 310-319, 2017
42017
Assessment of shelf lives of black pepper and small cardamom cookies by metal oxide-based electronic nose using spoilage index
S Dutta, P Bhattacharjee, N Bhattacharyya
Food and bioprocess technology 10 (11), 2023-2033, 2017
32017
Design of a polyherbal mix by supercritical carbon dioxide extraction and its encapsulation by spray drying: Phytochemical properties and shelf‐life study of the encapsulate
S Ghosh, S Dutta, P Kumar Ghosh, P Bhattacharjee, S Das
Journal of Food Process Engineering 40 (4), e12505, 2017
32017
Encapsulation of nutraceutical ingredients in liposomes and their potential for cancer treatment
S Dutta, JA Moses, C Anandharamakrishnan
Nutrition and cancer 70 (8), 1184-1198, 2018
22018
Modern frontiers and applications of spray-freeze-drying in design of food and biological supplements
CA Sayantani Dutta, J. A. Moses
Journal of Food Process Engineering, 2018
22018
Modeling of supercritical carbon dioxide extraction of piperine from Malabar black pepper
S Dutta, P Bhattacharjee
Materials Today: Proceedings 3 (10), 3238-3252, 2016
22016
Coffee oil as a natural surfactant
SM Deotale, S Dutta, JA Moses, C Anandharamakrishnan
Food chemistry 295, 180-188, 2019
2019
Valorisation of grape pomace (cv. Muscat) for development of functional cookies
R Theagarajan, L Malur Narayanaswamy, S Dutta, JA Moses, ...
International Journal of Food Science & Technology 54 (4), 1299-1305, 2019
2019
Alginates for Food Packaging Applications
R Theagarajan, S Dutta, JA Moses, C Anandharamakrishnan
Alginates: Applications in the Biomedical and Food Industries, 205-232, 2019
2019
FT-Raman spectroscopic analysis of enhanced activity of supercritical carbon dioxide treated bacterial alpha-amylase
K Paul, S Dutta, P Bhattacharjee
Enzyme and microbial technology 104, 44-46, 2017
2017
A TREATISE ON THREE INDIAN WOMEN AS SCIENTIST ENTREPRENEURS IN FOOD TECHNOLOGY
S Dutta, S Pal, P Bhattacharjee
EVERYMAN’S SCIENCE, 35, 2016
2016
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Articles 1–14