Mukta Roy

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation

Stability and preservation of phenolic compounds and related antioxidant capacity from agro-food matrix: Effect of pH and atmosphere

Effect of boiling and roasting on physicochemical and antioxidant properties of dark red kidney bean (Phaseolus vulgaris)

Dark red kidney bean (Phaseolus vulgaris L.) protein hydrolysates inhibit the growth of oxidizing substances in plain yogurt