Achinta Bordoloi

Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes

Achinta Bordoloi, Lovedeep Kaur, Jaspreet Singh · Food Chemistry · 2011 · 118 citations

Parenchyma Cell Microstructure, Food Microstructure, Textural Characteristics

In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics

Achinta Bordoloi, Jaspreet Singh, Lovedeep Kaur · Food Chemistry · 2012 · 102 citations

Food Chemistry, Cooked Potatoes, Guar Gum +4

A greener alternative using subcritical water extraction to valorize the brown macroalgae Ecklonia maxima for bioactive compounds

Achinta Bordoloi, Neill J. Goosen · Journal of Applied Phycology · 2020 · 49 citations

Solvent Extraction, Subcritical Water Extraction, Environmental Engineering +5

Degradation and inactivation of chromosomal and plasmid encoded resistance genes/ARBs and the impact of different matrices on UV and UV/H2O2 based advanced oxidation process

Dabojani Das, Achinta Bordoloi, Mohan P. Achary et al. · The Science of The Total Environment · 2022 · 34 citations

Advanced Oxidation Process, Chemical Engineering, Engineering +13

An overview of the occurrence, impact of process parameters, and the fate of antibiotic resistance genes during anaerobic digestion processes

Kasra Pourrostami Niavol, Achinta Bordoloi, Rominder Suri · Environmental Science and Pollution Research · 2024 · 21 citations · Full text