Anu Bhushani
TitleCited byYear
Electrospinning and electrospraying techniques: Potential food based applications
JA Bhushani, C Anandharamakrishnan
Trends in Food Science & Technology 38 (1), 21-33, 2014
1952014
Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins
JA Bhushani, P Karthik, C Anandharamakrishnan
Food hydrocolloids 56, 372-382, 2016
382016
Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability
JA Bhushani, NK Kurrey, C Anandharamakrishnan
Journal of food engineering 199, 82-92, 2017
232017
Synergistic radical scavenging potency of curcumin-in-β-cyclodextrin-in-nanomagnetoliposomes
W Aadinath, A Bhushani, C Anandharamakrishnan
Materials Science and Engineering: C 64, 293-302, 2016
222016
Engineered small intestinal system as an alternative to in-situ intestinal permeability model
S Parthasarathi, JA Bhushani, C Anandharamakrishnan
Journal of food engineering 222, 110-114, 2018
32018
Food-Grade Nanoemulsions for Protection and Delivery of Nutrients
A Bhushani, C Anandharamakrishnan
Nanoscience in Food and Agriculture 4, 99-139, 2017
12017
Freeze Drying
A Bhushani, C Anandharamakrishnan
Handbook of Drying for Dairy Products, 95, 2017
2017
Techniques for the Preconcentration of Milk
I Roy, A Bhushani, C Anandharamakrishnan
Handbook of Drying for Dairy Products, 23, 2017
2017
Nanoencapsulation of Green Tea Catechins by Emulsification and Electrospraying Techniques for Oral and Transdermal Delivery
A Bhushani, Anandharamakrishnan
http://ir.cftri.com/13749, 2017
2017
Nanodelivery of nutrients for improved bioavailability
A Bhushani, U Harish, C Anandharamakrishnan
Nutrient Delivery 5, 369 - 411, 2016
2016
Body Composition of overweight and Obese Adolescent Girls (15-19 Years)
S Premakumari, S Kowsalya, JA Bhushani
The Indian Journal of Nutrition and Dietetics 49 (1), 1-10, 2012
2012
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Articles 1–11