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Santosh Dhakal
Santosh Dhakal
Food Technology & Quality Control Division Office, Kathmandu, Nepal
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Effect of high pressure processing on the immunoreactivity of almond milk
S Dhakal, C Liu, Y Zhang, KH Roux, SK Sathe, VM Balasubramaniam
Food Research International 62, 215-222, 2014
1362014
Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment
S Dhakal, VM Balasubramaniam, H Ayvaz, LE Rodriguez-Saona
Journal of food engineering 224, 62-70, 2018
502018
Effect of high pressure processing on dispersive and aggregative properties of almond milk
S Dhakal, MM Giusti, VM Balasubramaniam
Journal of the Science of Food and Agriculture 96 (11), 3821-3830, 2016
372016
Pesticide application and food safety issue in Nepal
AS Koirala, P., Dhakal, S., & Tamrakar
Journal of Agriculture and Environment 10, 128-132., 2009
31*2009
Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices
S Dhakal, VM Balasubramaniam, JC Cocuron, AP Alonso, E Agcam, ...
Food and bioprocess technology 10, 1959-1969, 2017
132017
Compression Heating of Selected Polymers During High‐Pressure Processing
KE Casulli, S Dhakal, KP Sandeep, VM Balasubramaniam
Journal of Food Process Engineering 40 (2), e12417, 2017
72017
Application of thermal kinetic models in liquid foods and beverages with reference to ascorbic acid, anthocyanin and furan–a review
S Dhakal, DR Heldman
Journal of Food Science and Technology Nepal 11, 1-13, 2019
32019
Thermal and high‐pressure treatment stability of egg‐white avidin in aqueous solution
S Dhakal, H Shafaat, VM Balasubramaniam
Journal of Food Process Engineering 43 (9), e13481, 2020
12020
Evaluation of Synergistic, Additive and Antagonistic Effects During Combined Pressure-thermal Treatment on Selected Liquid Food Constituents by Reaction Kinetic Approach
S Dhakal
The Ohio State University, 2016
2016
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Artikler 1–9