Mridusmita Chaliha

Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

Aijun Yang, Heather E. Smyth, Mridusmita Chaliha et al. · Food Science & Nutrition · 2015 · 75 citations · Full text

Food Chemistry, Nutrition, Sensory Science (Food Sensory Science) +13

Profiling ellagic acid content: The importance of form and ascorbic acid levels

David J. Williams, Sharon Pun, Mridusmita Chaliha et al. · Food Research International · 2014 · 69 citations · Full text

Food Chemistry, Ascorbic Acid Levels, Biochemistry +11

Differing mechanisms of simple nitrile formation on glucosinolate degradation in Lepidium sativum and Nasturtium officinale seeds

Christa Critchley, Sharon Pun, Mridusmita Chaliha et al. · Phytochemistry · 2009 · 67 citations · Full text

Biology, Biosynthesis, Glucosinolate Degradation +10

Organic acids in Kakadu plum ( Terminalia ferdinandiana ): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic)

David J. Williams, Sharon Pun, Mridusmita Chaliha et al. · Food Research International · 2016 · 59 citations · Full text

Food Chemistry, Biology, Botany +8

An unusual combination in papaya (Carica papaya): The good (glucosinolates) and the bad (cyanogenic glycosides)

Sharon Pun, Mridusmita Chaliha, Pieter Scheelings et al. · Journal of Food Composition and Analysis · 2012 · 52 citations

Biosynthesis, Botany, Glycobiology +6