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Dr Shalini Arya, PhD
Dr Shalini Arya, PhD
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, 31-41, 2016
5762016
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
1882007
Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa
AG Waghmare, MK Salve, JG LeBlanc, SS Arya
Bioresources and Bioprocessing 3, 1-11, 2016
1872016
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
1712014
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
1232019
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
1222018
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
1152018
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
1112009
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, 524-534, 2019
912019
The wastes of coffee bean processing for utilization in food: a review
SS Arya, R Venkatram, PR More, P Vijayan
Journal of Food Science and Technology, 1-16, 2022
882022
Cereal based functional beverages: a review.
CG Fernandes, SK Sonawane, SS Arya
862018
Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milk
AR Salve, K Pegu, SS Arya
Ultrasonics Sonochemistry 59, 104728, 2019
772019
Staling of chapatti (Indian unleavened flat bread)
IM Shaikh, SK Ghodke, L Ananthanarayan
Food Chemistry 101 (1), 113-119, 2007
732007
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization
PR More, AR Jambrak, SS Arya
Trends in Food Science & Technology 128, 296-315, 2022
702022
Intensification of bio-actives extraction from pomegranate peel using pulsed ultrasound: Effect of factors, correlation, optimization and antioxidant bioactivities
PR More, SS Arya
Ultrasonics Sonochemistry 72, 105423, 2021
612021
Effect of banana peel powder on bioactive constituents and microstructural quality of chapatti: unleavened Indian flat bread
A Kurhade, S Patil, SK Sonawane, JS Waghmare, SS Arya
Journal of Food Measurement and Characterization 10, 32-41, 2016
612016
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
602013
Effect of drying and storage on bioactive components of jambhul and wood apple
SK Sonawane, SS Arya
Journal of Food Science and Technology 52, 2833-2841, 2015
592015
A bibliometric analysis of the global research trend in child maltreatment
BX Tran, TV Pham, GH Ha, AT Ngo, LH Nguyen, TTM Vu, HN Do, ...
International journal of environmental research and public health 15 (7), 1456, 2018
562018
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
512009
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