‪abhinay shashank‬ - ‪Google Scholar‬

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abhinay shashank

abhinay shashank

Research Scholar, Department of Dairy Science and Food Technology, Banaras Hindu University

Verified email at bhu.ac.in

Food Science and Technology


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Artocarpus lakoocha Roxb. and Artocarpus heterophyllus Lam. Flowers: New Sources of Bioactive Compounds AK Gupta, MA Rather, A Kumar Jha, A Shashank, S Singhal, M Sharma, ... Plants 9 (10), 1329, 2020	75	2020
Biogenic amines (BAs) in meat products, regulatory policies, and detection methods A Shashank, AK Gupta, S Singh, R Ranjan Current Nutrition & Food Science 17 (9), 995-1005, 2021	18	2021
Improvement in pasting, thermal properties, and in vitro digestibility of isolated Amaranth starch (Amaranthus cruentus L.) by addition of almond gum and gum ghatti … AK Jha, S Kumari, AK Gupta, A Shashank Journal of Food Processing and Preservation 45 (10), e15829, 2021	12	2021
Conotoxin AK Jha, MA Rather, MS Sikarwar, S Dhua, PR Neog, R Ranjan, S Singhal, ... Handbook of Plant and Animal Toxins in Food, 377-398, 2022		2022
Contrastive Interpretation of Storage Temperatures on Physiological and Microbiological Parameters of Chemically Treated Button Mushroom (Agaricus Bisporus) Stored Under … P PRAKASH, DS Bunkar, A SHASHANK
Importance and value addition of Bael (Aegle marmelos) fruit A Shashank
Fruit juice preservation using UV irradiation: A novel approach for fruit juice industries AK Gupta, P Koch, A Shashank, M Medhi, P Mishra
Contrastive Interpretation of Storage Temperatures on Physiological and Microbiological Parameters of Chemically Treated Button Mushroom (Agaricus Bisporus) Stored Under … P Srivastava, P Prakash, DS Bunkar, A SHASHANK Agaricus Bisporus, 0

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