Chakroborty, Purba, Bhattacharya, Bhaswati, Shivhare, US and Basu, Santanu. 2020. Investigation of Heat-Acid Induced Coagulation Behavior of Whole Milk Systems Employing Front-Face Fluorescence Spectroscopy. International Journal of Dairy Technology, Wiley Blackwell.
DOI: https://doi.org/10.1111/1471-0307.12726
Ali, Usman, Basu, Santanu, and Mazumder, Koushik. 2020. Improved postharvest quality of apple (Rich Red) by composite coating based on arabinoxylan and β-glucan stearic acid ester. International Journal of Biological Macromolecules, 151, 618-627, Elsevier.
DOI: https://doi.org/10.1016/j.ijbiomac.2020.02.081
Ali, Usman, Kanwar, Swati, Yadav, Kamalendra, Basu, Santanu, and Mazumder, Koushik. 2019. Effect of arabinoxylan and β-glucan stearic acid ester coatings on postharvest quality of apple (Royal Delicious). Elsevier, Carbohydrate Polymers, 209, 338-349, Elsevier.
DOI: https://doi.org/10.1016/j.carbpol.2019.01.002
Singh, Neetu, Vishwakarma, RK, Shivhare, US, Basu, Santanu and Raghavan, GSV. 2017. Effect of moisture content and orientation on force-deformation behaviour of pigeon pea grains during uniaxial compression. Transaction in ASABE, 60(3), 889-897.
DOI: https://doi.org/ 10.13031/trans.12070
Ali, Usman, Bijalwan, Vandana, Basu, Santanu, Kesarwani, AK and Mazumder, Koushik. 2017. Effect of beta-glucan-fatty acid esters on microstructure and physical properties of wheat straw arabinoxylan films. Carbohydrate Polymers, 161, 90-98, Elsevier.
DOI: https://doi.org/10.1016/j.carbpol.2016.12.036
Basu, S and Shivhare, US. 2013. Rheological, Textural, Microstructural and Sensory Properties of Sorbitol Substituted Mango Jam. Food and Bioprocess Technology, 6, 1401-1413, Springer.
DOI: https://doi.org/10.1007/s11947-012-0795-8
Basu, Santanu and Shivhare, US. 2010. Rheological, textural, microstructural and sensory properties of mango Jam. Journal of Food Engineering, 100, 357-365, Elsevier.
DOI: https://doi.org/10.1016/j.jfoodeng.2010.04.022
Rudra, SG, Singh, H, Basu, S and Shivhare, US 2008 Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. Journal of Food Engineering, 86, 379-387, Elsevier.
DOI: https://doi.org/10.1016/j.jfoodeng.2007.10.020
Gaur, S, Shivhare, US and Basu, S. 2008. Thermal inactivation kinetics of peroxidase in mint leaves. Journal of Food Engineering. 85(1), 147-153, Elsevier.
DOI: https://doi.org/10.1016/j.jfoodeng.2007.07.010
Basu, S, Shivhare, US and Mujumder, AS. 2006. Model for sorption isotherm for food: a review. Drying Technology, 8, 1-15, Taylor and Francis.
DOI: https://doi.org/10.1080/07373930600775979
