Kaushik Khamrui - Concepedia

Author

Kaushik Khamrui

National Dairy Research Institute ORCID

Also Known As

K. Khamrui, KAUSHIK KHAMRUI, Kaushik Khamrui, Kaushik Khamrui .

Publications

574

Citations

H-Index

Concepts

All Affiliations

National Dairy Research Institute

About

Kaushik Khamrui is an author at National Dairy Research Institute specializing in food chemistry, health sciences, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	11	280
2	Engineering	3	3	35
3	Medicine	3	3	64
4	Chemical Engineering	2	2	22
5	Biochemistry	1	1	28

Kaushik Khamrui

Publications

451

Citations

H-Index

Page 1

	Year	Citations
Green solvents, potential alternatives for petroleum based products in food processing industries Writdhama Prasad, Aakash Dadarao Wani, Kaushik Khamrui, Cleaner Chemical Engineering	2022	80
Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life of curd S Sandhya, Kaushik Khamrui, Writdhama Prasad, LWT Food ChemistryFunctional PropertiesFood AnalysisFood EngineeringFood Processing	2018	68
Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation Sunil Kumar Meena, Writdhama Prasad, Kaushik Khamrui, Food Bioscience Food ChemistrySpray-dried Curcumin MicrocapsulesWhey ProteinIn-vitro Digestibility EvaluationBiotechnology	2021	56
Enhancement of survival of alginate‐encapsulated <i>Lactobacillus casei</i><scp>NCDC</scp> 298 Surajit Mandal, Subrota Hati, Anil Kumar Puniya, Journal of the Science of Food and Agriculture	2013	41
Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham Ritika Puri, Kaushik Khamrui, Yogesh Khetra, Journal of Food Science and Technology Food AuthenticationFood CompositionFood AnalysisSensory CharacterizationQuantitative Descriptive Analysis	2015	36
The effects of alcoholic extract of Arjuna (Terminalia arjuna Wight Arn.) bark on stability of clarified butterfat Parmar Pankaj, Kaushik Khamrui, H. C. Devaraja, Journal of Medicinal Plants Research NutritionShelf LifeFood AnalysisPolyphenolicsOxidative Stress	2013	28
Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA) Writdhama Prasad, Kaushik Khamrui, Surajit Mandal, Journal of Food Science and Technology Food ChemistrySensory AttributesMedicinePhytochemicalSynthetic Anti-oxidant	2017	24
Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design Jui Lodh, Kaushik Khamrui, Writdhama Prasad Journal of Food Science and Technology Food ChemistryBuffalo CreamFood AnalysisFood EngineeringFood Processing	2018	18
Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and <scp>BHA</scp> Writdhama Prasad, Kaushik Khamrui, Surajit Mandal, International Journal of Dairy Technology Food ChemistryNutritionEssential Oil IncorporationPolyphenolicsSensorial Attributes	2018	15
Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert Writdhama Prasad, Kaushik Khamrui, Sandhya Sheshgiri Journal of Packaging Technology and Research Dairy DessertShelf LifeStorage StabilityFood PackagingEdible Packaging	2017	14

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