Dr Shalini Arya, PhD
Dr Shalini Arya, PhD
Associate Professor, Food Engineering and Technology Department, Institute of Chemical Technology
Verified email at - Homepage
Cited by
Cited by
Peanuts as functional food: a review
SS Arya, AR Salve, S Chauhan
Journal of food science and technology 53, 31-41, 2016
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
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
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
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
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
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
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
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
Staling of chapatti (Indian unleavened flat bread)
IM Shaikh, SK Ghodke, L Ananthanarayan
Food Chemistry 101 (1), 113-119, 2007
Cereal based functional beverages: A review
CG Fernandesa, SK Sonawaneb, A SS
Journal of Microbiology, Biotechnology and Food Sciences 2021, 914-919, 2021
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
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
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
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
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
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
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
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
A novel, green environment-friendly cloud point extraction of polyphenols from pomegranate peels: A comparative assessment with ultrasound and microwave-assisted extraction
PD Motikar, PR More, SS Arya
Separation Science and Technology 56 (6), 1014-1025, 2021
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