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Dr CHANDRAHAS VISHWASRAO
Dr CHANDRAHAS VISHWASRAO
Galaxy Surfactants Ltd
Verified email at galaxysurfactants.com - Homepage
Title
Cited by
Cited by
Year
n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits
NN Shah, C Vishwasrao, RS Singhal, L Ananthanarayan
Food Hydrocolloids 55, 179-188, 2016
692016
Green synthesis of silver nanoparticles using sapota fruit waste and evaluation of their antimicrobial activity
C Vishwasrao, B Momin, L Ananthanarayan
Waste and Biomass Valorization 10, 2353-2363, 2019
622019
Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings
C Vishwasrao, L Ananthanarayan
Journal of food science and technology 53, 1966-1974, 2016
542016
Nutrients, hypoxia and mass fishkill events in Tapi Estuary, India
A Ram, JRM Jaiswar, MA Rokade, S Bharti, C Vishwasrao, D Majithiya
Estuarine, Coastal and Shelf Science 148, 48-58, 2014
462014
Delayed post‐harvest ripening‐associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating
C Vishwasrao, L Ananthanarayan
Journal of the Science of Food and Agriculture 97 (2), 536-542, 2017
362017
Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota)
C Vishwasrao, S Chakraborty, L Ananthanarayan
Journal of the Science of Food and Agriculture 97 (11), 3568-3575, 2017
292017
Edible Composite Coating of Methyl Cellulose for Post‐Harvest Extension of Shelf‐Life of Finger Hot Indian Pepper (Pusa jwala)
S Chaple, C Vishwasrao, L Ananthanarayan
Journal of Food Processing and Preservation 41 (2), e12807, 2017
202017
Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processing
C Vishwasrao, L Ananthanarayan
Journal of food science and technology 55, 3273-3280, 2018
102018
Partial purification and characterization of the quality deteriorating enzymes from Indian pink guava (Psidium guajava L.), var. Lalit
C Vishwasrao, L Ananthanarayan
Journal of food science and technology 55, 3281-3291, 2018
72018
Effect of Incorporation of Green Leafy Vegetables on Bioactive Components of Papad-an Indian Snack Food
SK Sonawane, CR Vishwasrao, SS Arya
Indian Journal of Nutrition and Dietetics 52, 3, 2015
22015
Ultra-mild, concentrated and self-preserving cleansing compositions for personal care
N Koshti, BJ Sawant, D Nachankar, AS Hodage, B Momin, C Vishwasrao, ...
US Patent App. 18/449,021, 2024
2024
Nutrients, hypoxia and mass fishkill events in Tapi estuary, India (vol 148, pg 48, 2014)
A Ram, JRM Jaiswar, MA Rokade, S Bharti, C Vishwasrao, D Majithiya
ESTUARINE COASTAL AND SHELF SCIENCE 148 (5), 120-120, 2014
2014
Nutrients, hypoxia and mass fishkill events in Tapi Estuary, India.
AR Anirudh Ram, JRM Jaiswar, MA Rokade, S Bharti, C Vishwasrao, ...
2014
Corrigendum to “Nutrients, hypoxia and mass fishkill events in Tapi estuary, India”[Estuar. Coast. Shelf Sci. 148 (2014) 48e58]
A Ram, JRM Jaiswar, MA Rokade, S Bharti, C Vishwasrao, D Majithiya
Estuarine, Coastal and Shelf Science 30, 1, 2014
2014
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