| Artificial neural network based modeling of biomass gasification in fixed bed downdraft gasifiers D Baruah, DC Baruah, MK Hazarika Biomass and Bioenergy 98, 264-271, 2017 | 144 | 2017 |
| Generalization of drying kinetics during thin layer drying of paddy S Chakraborty, M Sarma, J Bora, S Faisal, MK Hazarika Agricultural Engineering International: CIGR Journal 18 (4), 177-189, 2016 | 27 | 2016 |
| Artificial Neural Network‐Based Image Analysis for Evaluation of Quality Attributes of Agricultural Produce A Rafiq, HA Makroo, MK Hazarika Journal of food processing and preservation 40 (5), 1010-1019, 2016 | 25 | 2016 |
| Maturity detection of tomatoes using transfer learning N Begum, MK Hazarika Measurement: food 7, 100038, 2022 | 24 | 2022 |
| Sensory evaluation of probiotic whey beverages formulated from orange powder and flavor using fuzzy logic S Faisal, S Chakraborty, WE Devi, MK Hazarika, V Puranik International Food Research Journal 24 (2), 703, 2017 | 24 | 2017 |
| Temperature dependence on hydration kinetic model parameters during rehydration of parboiled rice A Rafiq, J Chowdhary, MK Hazarika, HA Makroo Journal of food science and technology 52, 6090-6094, 2015 | 23 | 2015 |
| Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice ED Wahengbam, AJ Das, BD Green, J Shooter, MK Hazarika Food chemistry 292, 39-46, 2019 | 16 | 2019 |
| Fortification of zinc in a parboiled low‐amylose rice: effects of milling and cooking ED Wahengbam, BD Green, MK Hazarika Journal of the Science of Food and Agriculture 99 (7), 3434-3442, 2019 | 15 | 2019 |
| Quality of ready-to-eat komal chawal produced by brown rice parboiling method ED Wahengbam, MK Hazarika Journal of food science and technology 56, 187-199, 2019 | 14 | 2019 |
| Generalization of temperature and thickness effects in kinetic studies of turmeric (Curcuma longa) slices drying BJ Bezbaruah, MK Hazarika International Food Research Journal 21 (4), 1529, 2014 | 14 | 2014 |
| Neural network and computational fluid dynamics modeling for the gelatinization kinetics of instant controlled pressure drop treated parboiled rice S Chakraborty, SP Gautam, T Bordoloi, MK Hazarika Journal of Food Process Engineering 43 (11), e13534, 2020 | 13 | 2020 |
| Instant controlled pressure drop (DIC) treatment for improving process performance and milled rice quality S Chakraborty, SP Gautam, PP Das, MK Hazarika Journal of The Institution of Engineers (India): Series A 100, 683-695, 2019 | 13 | 2019 |
| Adaptive neuro-fuzzy interface system and neural network modeling for the drying kinetics of instant controlled pressure drop treated parboiled rice S Chakraborty, SP Gautam, M Sarma, MK Hazarika Food Science and Technology International 27 (8), 746-763, 2021 | 9 | 2021 |
| Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal) ED Wahengbam, AJ Das, BD Green, MK Hazarika Journal of food science and technology 56, 3399-3407, 2019 | 9 | 2019 |
| Mathematical modeling of drying kinetic of Bhimkol (Musa balbisiana) Pulp by applying master curve technique and general code developed in MATLAB RB WATHARKAR, S Chakraborty, MK Hazarika, B Srivastava Agricultural Engineering International: CIGR Journal 20 (2), 183-189, 2018 | 7 | 2018 |
| Low‐cost healthy extrudates of rice and bhimkol (Musa balbisiana, ABB) formulated through linear programming A Borah, DK Das, MK Hazarika, R Mukhopadhyay, CL Mahanta Journal of food process engineering 42 (6), e13201, 2019 | 6 | 2019 |
| A study on in-bed drying system for the drying of Paddy in Assam S Chakraborty Tezpur University, 2014 | 6 | 2014 |
| Application of flavor network principle of food pairing to Assamese cuisine from north east India LV Makinei, S Rizwana, MK Hazarika International Journal of Gastronomy and Food Science 26, 100426, 2021 | 5 | 2021 |
| Application of near-infrared spectroscopy for rice characterization using machine learning S Rizwana, MK Hazarika Journal of The Institution of Engineers (India): Series A 101 (4), 579-587, 2020 | 5 | 2020 |
| Drying characteristics of ready-to-eat komal chawal rice: processing and modeling ED Wahengbam, T Tongbram, MK Hazarika Journal of food science and technology 57, 1698-1709, 2020 | 4 | 2020 |
Ashis K DattaIIT KharagpurVerified email at agfe.iitkgp.ernet.in
