Dr Shalini Arya, PhD
Dr Shalini Arya, PhD
Assistant Professor, Food Engineering and Technology Department, Institute of Chemical Technology
Verified email at ictmumbai.edu.in - Homepage
Title
Cited by
Cited by
Year
Peanuts as functional food: a review
SS Arya, AR Salve, S Chauhan
Journal of food science and technology 53 (1), 31-41, 2016
2222016
Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—hydrocolloids
KG Shalini, A Laxmi
Food hydrocolloids 21 (1), 110-117, 2007
1582007
Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa
AG Waghmare, MK Salve, JG LeBlanc, SS Arya
Bioresources and Bioprocessing 3 (1), 1-11, 2016
992016
Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread
P Marpalle, SK Sonawane, SS Arya
LWT-Food Science and Technology 58 (2), 614-619, 2014
952014
Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality
SK Ghodke, L Ananthanarayan, L Rodrigues
Food Chemistry 112 (4), 1010-1015, 2009
912009
Staling of chapatti (Indian unleavened flat bread)
IM Shaikh, SK Ghodke, L Ananthanarayan
Food Chemistry 101 (1), 113-119, 2007
532007
Food waste compost as an organic nutrient source for the cultivation of Chlorella vulgaris
KW Chew, SR Chia, PL Show, TC Ling, SS Arya, JS Chang
Bioresource technology 267, 356-362, 2018
452018
Identification of novel regulatory small RNAs in Acinetobacter baumannii
R Sharma, S Arya, SD Patil, A Sharma, PK Jain, NK Navani, R Pathania
PloS one 9 (4), e93833, 2014
402014
Antioxidant activity of jambhul, wood apple, ambadi and ambat chukka: an indigenous lesser known fruits and vegetables of India
S Sonawane, SS Arya
Adv J Food Sci Technol 5 (3), 270-275, 2013
382013
Effect of guar gum on dough stickiness and staling in chapatti-an Indian unleavened flat bread
SK Ghodke
International Journal of Food Engineering 5 (3), 2009
362009
Effect of drying and storage on bioactive components of jambhul and wood apple
SK Sonawane, SS Arya
Journal of food science and technology 52 (5), 2833-2841, 2015
322015
A review on microbial alkaline protease: an essential tool for various industrial approaches
M Sharma, Y Gat, S Arya, V Kumar, A Panghal, A Kumar
Industrial Biotechnology 15 (2), 69-78, 2019
312019
Use of Fruit By‐Products in the Preparation of Hypoglycemic Thepla: Indian Unleavened Vegetable Flat Bread
AG Waghmare, SS Arya
Journal of Food Processing and Preservation 38 (3), 1198-1206, 2014
292014
Nutritional and nutraceutical properties of millets: a review
M Chauhan, SK Sonawane, SS Arya
Clinical Journal of Nutrition and Dietetics 1 (1), 1-10, 2018
282018
Novel, energy efficient and green cloud point extraction: technology and applications in food processing
SS Arya, AM Kaimal, M Chib, SK Sonawane, PL Show
Journal of food science and technology 56 (2), 524-534, 2019
272019
Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed
P Marpalle, SK Sonawane, JG LeBlanc, SS Arya
LWT-Food Science and Technology 61 (2), 510-515, 2015
272015
Convenience foods-emerging scenario
SS Arya
Indian Food Industry 11, 31-31, 1992
271992
Tamarind seeds: chemistry, technology, applications and health benefits: a review.
SKSSSA Mayuri Bagul
Indian food industry magazine 34 (3), 28-35, 2015
26*2015
Tamarind seeds: chemistry, technology, applications and health benefits: A review
M Bagula, SS Arya
Seed 70 (75), 1998
261998
Tamarind seeds: chemistry, technology, applications and health benefits: A review
M Bagula, SS Arya
Seed 70 (75), 1998
261998
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