1. An assessment of the antioxidant potential of coriander extracts in ghee when stored at high temperature and during deep fat frying. (27th December 2012) Authors: Patel, Shriyesh; Shende, Sneha; Arora, Sumit; Singh, Ashish K Journal: International journal of dairy technology Issue: Volume 66:Number 2(2013:May) Page Start: 207 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antioxidant potential of herbs and spices during deep frying of ghee. (18th April 2014) Authors: Patel, Shriyesh; Shende, Sneha; Arora, Sumit; Singh, Ram Ran Bijoy; Rastogi, Subha; Singh Rawat, Ajay Kumar Journal: International journal of dairy technology Issue: Volume 67:Number 3(2014:Aug.) Page Start: 365 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evaluation of antioxidant potential of nonconventional plant sources for the enhancement of shelf life of ghee. Issue 1 (16th November 2020) Authors: Patel, Shriyesh; Balakrishnan, Smitha Journal: Journal of food processing and preservation Issue: Volume 45:Issue 1(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗