1. Characterization and Optimization of Process Parameters for Enzyme Assisted Extraction of Kendu (Diospyros Melanoxylon Roxb.) Fruit Juice. Issue 1 (1st January 2021) Authors: Panda, Girijesh; Vivek, Kambhampati; Mishra, Sabyasachi; Pradhan, Rama Chandra Journal: International journal of fruit science Issue: Volume 21:Issue 1(2021) Page Start: 299 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization of spray dried probiotic Sohiong fruit powder with Lactobacillus plantarum. (January 2020) Authors: Vivek, Kambhampati; Mishra, Sabyasachi; Pradhan, Rama Chandra Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 117(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Clarification of jamun juice by centrifugation and microfiltration: Analysis of quality parameters, operating conditions, and resistance. (21st July 2017) Authors: Ghosh, Payel; Pradhan, Rama Chandra; Mishra, Sabyasachi Journal: Journal of food process engineering Issue: Volume 41:Number 1(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Design, fabrication, and testing of a pulper for Kendu (Diospyros melanoxylon Roxb.). (1st November 2017) Authors: Hmar, Baby Z.; Mishra, Sabyasachi; Pradhan, Rama Chandra Journal: Journal of food process engineering Issue: Volume 41:Number 1(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice. (July 2019) Authors: Vivek, Kambhampati; Mishra, Sabyasachi; Pradhan, Rama Chandra; Jayabalan, R. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 108(2019) Page Start: 55 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology. (28th July 2020) Authors: Abdullah, S.; Pradhan, Rama Chandra; Aflah, Muhammed; Mishra, Sabyasachi Journal: Journal of food process engineering Issue: Volume 43:Number 10(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Engineering the Surface of a Polymeric Photocatalyst for Stable Solar‐to‐Chemical Fuel Conversion from Seawater. Issue 14 (26th June 2019) Authors: Mishra, Biswajit; Mishra, Sabyasachi; Satpati, Biswarup; Chaudhary, Yatendra S. Journal: ChemSusChem Issue: Volume 12:Issue 14(2019) Page Start: 3383 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Fabrication, performance evaluation and optimization of Sal (shorea robusta) seed decorticator. Issue 3 (7th September 2016) Authors: Shashi Kumar, C.; Pradhan, Rama Chandra; Mishra, Sabyasachi Journal: Journal of food process engineering Issue: Volume 40:Issue 3(2017:Jun.) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Image analysis to quantify the browning in fresh cut tender jackfruit slices. (25th April 2019) Authors: Rana, Sandeep Singh; Pradhan, Rama Chandra; Mishra, Sabyasachi Journal: Food chemistry Issue: Volume 278(2019) Page Start: 185 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Low‐Temperature Extraction of Jamun Juice (Indian Black Berry) and Optimization of Enzymatic Clarification Using Box‐Behnken Design. Issue 2 (16th May 2016) Authors: Ghosh, Payel; Pradhan, Rama Chandra; Mishra, Sabyasachi Journal: Journal of food process engineering Issue: Volume 40:Issue 2(2017:Apr.) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗