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Items where Author is "Alok, K. Srivastava"
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Amrita, Ray and Ashwin, Kumar and Matche, R. S. and Alok, K. Srivastava and Suresh, D. Sakhare (2023) Effect of heat treatments on quinoa germ quality and its storage study. Journal of Food Science and Technology, 60 (7). pp. 2023-2030. ISSN 0022-1155
Amrita, Ray and Suresh, D. Sakhare and Alok, K. Srivastava (2023) Novel nutrient dense quinoa fractions: physical, functional, thermal and rheological characterisation for potential industry application. International Journal of Food Science and Technology, 58. pp. 6530-6540.
Amrita, Ray and Alok, K. Srivastava and Suresh, D. Sakhare (2023) Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties. Journal of Food Science. pp. 1-11.
Amrita, Ray and Aashitosh, A. Inamdar and Suresh, D. Sakhare and Alok, K. Srivastava (2021) Development of physical process for quinoa fractionation and targeted separation of germ with physical, chemical and SEM studies. LWT - Food Science and Technology, 141. p. 110957. ISSN 0023-6438
Jaisheela Marry, Stephen Robert and Muthukumar, S. P. and Alok, K. Srivastava (2021) Effect of Silymarin and Quercetin in a Miniaturized Scaffold in Wistar Rats against Non-alcoholic Fatty Liver Disease. ACS Omega, 6 (32). pp. 20735-20745.
Sourav, Kumar and Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2009) Studies on gluten proteins and farinograph characteristics of wheat flour mill streams. Journal of Food Science and Technology, 46 (1). pp. 21-25.
Alok, K. Srivastava and Sudha, M. L. and Baskaran, V. and Leelavathi, K. (2007) Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. European Food Research and Technology, 224. pp. 365-372.
Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2003) Studies on protein and its high-molecularweight subunit composition in relation to chapati-making quality of Indian wheat cultivars. Journal of the Science of Food and Agriculture, 83. pp. 225-231.