Chandan Kumar Sahu
Chandan Kumar Sahu
Assistant prof, Dept. OF FOOD TECHNOLOGY, CIIRC, JYOTHI INSTITUTE OF TECHNOLOGY, BENGALURU
Verified email at alumnimail.iitkgp.ac.in
Title
Cited by
Cited by
Year
Soy Isoflavonoids as Nutraceutical for Human Health: An Update
M Meghwal, CK Sahu
Journal of Cell Science & Therapy 2015, 2015
82015
Sensory Evaluation of Kokum Drinks by Fuzzy Logic and a Simple Method
CK SAHU, R KUMAR K
Sensory Evaluation of Kokum Drinks by Fuzzy Logic and a Simple Method, 1-24, 2016
52016
A short review on vacuum frying-a promising technology for healthier and better fried foods
S Banerjee, CK Sahu
Int. J. Nutrit. Health Sci 1, 68-71, 2017
32017
PNEUMATIC SYSTEM AND MACHINE FOR POLISHING OF GRAINS
CKS Prof.Susanta Kumar Das, Someswararao Chodisetti, Kumar Satya prakash
IN Patent 0,000,000, 2015
2*2015
A Case Study and Perspectives of Human Wisdom on Eco-Friendly Food Packaging Materials in India
CK Sahu, U Dave, S Sukrutha, K Bayineni, RK Kadeppagari
BioTechnology: An Indian Journal 12 (6), 2016
12016
Effect of Storage Period and Packaging Materials on Sensory Attributes of Oven Dried Mint and Betel Leaf Powder
SBVB Chandan Kumar Sahu, Ushma Dave , Sukrutha S.
JOURNAL OF FOOD RESEARCH AND TECHNOLOGY 5 (01), 1-6, 2016
2016
The 46kDa dimeric protein from Variovorax paradoxus shows faster methotrexate degrading activity in its nanoform compare to the native enzyme
RKK VK Bayineni, K Venkatesh, CK Sahu
Enzyme and Microbial Technology 85, 38-43, 2016
2016
Journal of Cell Science & Therapy
M Meghwal, CK Sahu
2015
Review on Cosmetic and Medicinal use of Aloe vera
C Sahu
Journal of Advanced Research in Food Science and Nutrition 1 (1), 2015
2015
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Articles 1–9