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Year 2022

  1. Samyor, D., Calderwood, D., Carey, M., Das, A. B., Green, B. D., & Deka, S. C. (2022). Dipeptidyl peptidase-4 (DPP-4) inhibitory activity and glucagon-like peptide (GLP-1) secretion in arsenically safe pigmented red rice (Oryza sativa L.) and its product. Journal of Food Science and Technology, 1-9.

  2. Devi, L. S., Das, A. J., & Das, A. B. (2022). Characterization of high amylose starch-microcrystalline cellulose based floatable gel for enhanced gastrointestinal retention and drug delivery. Carbohydrate Polymer Technologies and Applications, 100185.

  3. Kumari, T., Das, A. B., & Deka, S. C. (2022). Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis. Journal of Food Processing and Preservation, 46(4), e16476.

  4. Thakur, R., Gupta, V., Dhar, P., Deka, S. C., & Das, A. B. (2022). Ultrasound‐assisted extraction of anthocyanin from black rice bran using natural deep eutectic solvents: Optimization, diffusivity, and stability. Journal of Food Processing and Preservation, 46(3), e16309.

Year 2021

  1. Roy, J., Bhattacharya, S., Sahu, P. P., & Das, A. B. (2021). Physical, mechanical, and electrical properties of rice starch-based films plasticised by ionic liquid. Indian Chemical Engineer, 1-12.

  2. Gupta, V., Thakur, R., & Das, A. B. (2021). Effect of natural deep eutectic solvents on thermal stability, syneresis, and viscoelastic properties of high amylose starch. International Journal of Biological Macromolecules, 187, 575-583.

  3. Barman, M., Das, A. B., & Badwaik, L. S. (2021). Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather. Journal of Food Processing and Preservation, 45(5), e15478.

  4. Das, A. B., Goud, V. V., & Das, C. (2021). Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin. Food science and biotechnology, 30(1), 65-76.

  5. Samyor, D., Deka, S. C., & Das, A. B. (2021). Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp. Journal of Food Science and Technology, 58(2), 787-796.

  6. Das, A. B., Goud, V. V., Das, C., & Sahu, P. P. (2021). Development of Colorimetric pH Indicator Paper Using Anthocyanin for Rapid Quality Monitoring of Liquid Food. Journal of Packaging Technology and Research, 5(1), 41-49.

Year 2020

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  1. Samyor, D., Deka, S. C., & Das, A. B. (2020). Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp. Journal of Food Science and Technology, 1-10.

  2. Basumatary, B., Bhattacharya, S., & Das, A. B. (2020). Olive (Elaeagnus latifolia) pulp and leather: Characterization after thermal treatment and interrelations among quality attributes. Journal of Food Engineering, 278, 109948.

  3. Devi, L. S., & Das, A. B. (2020). Effect of ionic liquid on sol-gel phase transition, kinetics and rheological properties of high amylose starch. International Journal of Biological Macromolecules, 162, 685-692.

  4. Ramchiary, M., & Das, A. B. (2020). Vacuum‐assisted extrusion of red rice (bao‐dhan) flour: Physical and phytochemical comparison with conventional extrusion. Journal of Food Processing and Preservation, e14570.

  5. Das, A. B., Goud, V. V., & Das, C. (2020). Degradation kinetics of anthocyanins from purple rice bran and effect of hydrocolloids on its stability. Journal of Food Process Engineering, 43(4), e13360.

  6. Das, A. B., Goud, V. V., & Das, C. (2020) Extrusion cooking of microencapsulated anthocyanin incorporated rice flour and its sorption isotherm behavior. Journal of Food Science and Biotecnology, 10.1007/s10068-020-00841-4

  7. Das, A. B., Goud, V. V., & Das, C. Sahu.P.P (2020)Anthocyanin based colorimetric pH indicator paper for rapid quality monitoring of liquid food DOI: 10.1007/s41783-020-00104-x ​

Year 2019

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  1. Das, A. B., Goud, V. V., & Das, C. (2019). Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology. International Journal of Biological Macromolecules.

  2. Amit Baran Das, Suvendu Bhattacharya (2019) Characterization of the batter and gluten-free cake from extruded red rice flour. LWT- food science and technology

Year 2018

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  1. A B Das, V. V. Goud & Chandan Das (2017) Extraction and characterization of phenolic content from purple and black rice (Oryza sativa L) bran and its antioxidant activity. Journal of Food Measurement and Characterization (accepted).

  2. Thangsei Nengneilhing Baite, A B Das (2017) Extraction of glycyrrhizin from licorice using single screw extruder: process kinetics and stimulus response modeling. Separation Science and Technology (accepted).

  3. Das, A. B., Goud, V. V., & Das, C. (2018). Adsorption/desorption, diffusion, and thermodynamic properties of anthocyanin from purple rice bran extract on various adsorbents. Journal of Food Process Engineering, 41(6), e12834.

  4. Samyor, D., Deka, S. C., & Das, A. B. (2018) Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates. Journal of Food Science and Technology, 1-11.

  5. Chatterjee, G., Das, S., Das, R. S., & Das, A. B. (2018). Development of green tea infused chocolate yoghurt and evaluation of its nutritive value and storage stability. Progress in Nutrition, 20(1-S), 237-245.​

Year 2017

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  1. Sarmah, K., Pandit, G., Das, A. B., Sarma, B., & Pratihar, S. (2016). Steric Environment Triggered Self-Healing CuII/HgII Bimetallic Gel with Old CuII–Schiff Base Complex as a New Metalloligand. Crystal Growth & Design.

  2. A B Das, VV.Goud, V. V., Chandan Das, (2017). Extraction of phenolic compounds and anthocyanin from black and purple rice bran (Oryza sativa L.) using ultrasound: A comparative analysis and phytochemical profiling. Industrial Crops and Products DOI: 10.1016/j.indcrop.2016.10.041.

  3. Laishram Basantarani, A B Das (2017) Effect of thermal pre-treatments on physical, phytochemical and antioxidant properties of black rice pasta, Journal of Food Process Engineering (accept).

  4. Samyor, D., Das, A. B., & Deka, S. C. (2017). Pigmented rice a potential source of bioactive compounds: a review. International journal of food science & technology, 52(5), 1073-1081.

Year 2016

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  1. Duyi S, Deka C. S. and Das B. A. (2015) “Phytochemical and antioxidant profile of pigmented and non-pigmented rice cultivars of Arunachal Pradesh, International Journal of Food Properties http://dx.doi.org/10.1080/10942912.2015.1055761.

  2. Duyi S, Deka C. S. and Das B. A. (2015) Evaluation of physical, thermal, pasting and mineral characteristics of pigmented and non-pigmented rice cultivars Journal of Food Processing and Preservation (DOI: 10.1111/jfpp.12594).

  3. A B Das, P.P.Srivastav (2015) Fuzzy logic approach for process optimization of Gluten free pasta. Journal of Food Processing and Preservation (DOI: 10.1111/jfpp.12662).

  4. Parul, Montu Ramchiary, Duyi Samyor, A B Das (2016) Study on the phytochemical properties of Pineapple Fruit Leather processed by Extrusion cooking. LWT- food science and technology (accepted).

  5. Sangeeta Gope, Duyi Samyor, Atanu Kumar Paul, A B Das (2016), Effect of alcohol-acid modification on physicochemical, rheological and morphological properties of glutinous rice starch, International Journal of Biological Macromolecules, http://dx.doi.org/10.1016/j.ijbiomac.2016.09.057

Others​

  1. A B Das, G. Singh, S. Singh, Charanjit. S. Riar (2010). Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch, Journal of Carbohydrate Polymers available 80 (3),725-732. 

  2. A B Das, P.P.Srivastav (2011). Acylamide in Snack foods, Toxicology mechanism and method 22(3), 163–169.

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