Follow
Sukumar Debnath
Title
Cited by
Cited by
Year
Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food
S Debnath, KK Bhat, NK Rastogi
LWT-Food Science and Technology 36 (1), 91-98, 2003
1902003
Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food
S Debnath, NK Rastogi, AGG Krishna, BR Lokesh
Food and bioproducts processing 90 (2), 249-256, 2012
1562012
Designing business school courses to promote student motivation: An application of the job characteristics model
SC Debnath, S Tandon, LV Pointer
Journal of management education 31 (6), 812-831, 2007
1122007
Quality characteristics and stability of Moringa oleifera seed oil of Indian origin
BS Ogunsina, TN Indira, AS Bhatnagar, C Radha, S Debnath, ...
Journal of Food Science and Technology 51, 503-510, 2014
1072014
Moisture sorption studies on onion powder
S Debnath, J Hemavathy, KK Bhat
Food chemistry 78 (4), 479-482, 2002
1032002
Colour degradation and rheology of green chilli puree during thermal processing
J Ahmed, US Shivhare, S Debnath
International journal of food science & technology 37 (1), 57-63, 2002
932002
Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study
S Debnath, NK Rastogi, AGG Krishna, BR Lokesh
LWT-Food Science and Technology 42 (6), 1054-1058, 2009
592009
Fifty years and going strong: What makes Behaviorally Anchored Rating Scales so perennial as an appraisal method?
SC Debnath, BB Lee, S Tandon
International Journal of Business and Social Science 6 (2), 2015
542015
College student motivation: An interdisciplinary approach to an integrated learning systems model
SC Debnath
Journal of Behavioral and Applied Management 6 (3), 168-188, 2005
502005
Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures
MM Kumar, K Prasad, TS Chandra, S Debnath
Journal of the Saudi Society of Agricultural Sciences 17 (3), 330-338, 2018
482018
Rehydration characteristics of osmotic pretreated and dried onion
S Debnath, J Hemavathy, KK Bhat, NK Rastogi
Food and Bioproducts Processing 82 (4), 304-310, 2004
412004
Impact of blending of frying oils on viscosity and heat transfer coefficient at elevated temperatures
S Debnath, SK Vidyarthi, RP Singh
Journal of food process engineering 33 (1), 144-161, 2010
292010
Picking the right person for your mentor
SC Bushardt, RN Moore, SC Debnath
Advanced Management Journal 47 (3), 46-51, 1982
241982
Package downsizing: is it ethical?
OK Gupta, S Tandon, S Debnath, AS Rominger
Ai & Society 21, 239-250, 2007
232007
Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity
N Shanker, S Debnath
Journal of Food Science and Technology 52, 6631-6638, 2015
212015
Pulsed infrared roasting of groundnuts and its quality
S Kumar, S Debnath, UH Hebbar
International Journal of Food Engineering 5 (4), 2009
212009
Sales force motivation: A theoretical analysis
SC Bushardt, AR Fowler Jr, S Debnath
Human relations 41 (12), 901-913, 1988
171988
Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stability by thermogravimetric analysis
S Debnath, K Raghavarao, BR Lokesh
Journal of food engineering 105 (4), 671-679, 2011
162011
Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil
S Debnath, R Ravi, BR Lokesh
Food chemistry 129 (4), 1444-1452, 2011
152011
Effect of furfural, acetic acid and 5-hydroxymethylfurfural on yeast growth and xylitol fermentation using Pichia stipitis NCIM 3497
B BK, SN Mudliar, VV Bokade, S Debnath
Biomass Conversion and Biorefinery 14 (4), 4909-4923, 2024
142024
The system can't perform the operation now. Try again later.
Articles 1–20