Amit Baran Das

Extraction of phenolic compounds and anthocyanin from black and purple rice bran (Oryza sativa L.) using ultrasound: A comparative analysis and phytochemical profiling

Amit Baran Das, Vaibhav V. Goud, Chandan Das · Industrial Crops and Products · 2016 · 119 citations

Phenolic Compounds, Engineering, Medicine +9

Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch

Amit Baran Das, Gagandeep Singh, Sukhcharan Singh et al. · Carbohydrate Polymers · 2009 · 102 citations

Food Chemistry, Sweet Potato, Food Analysis +6

Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology

Amit Baran Das, Vaibhav V. Goud, Chandan Das · International Journal of Biological Macromolecules · 2018 · 64 citations

Biomanufacturing, Edible Film, Edible Packaging +7

Characterization of the batter and gluten-free cake from extruded red rice flour

Amit Baran Das, Suvendu Bhattacharya · LWT · 2018 · 63 citations

Red Rice Flour, Gluten-free Cake

Effect of anthocyanin-natural deep eutectic solvent (lactic acid/fructose) on mechanical, thermal, barrier, and pH-sensitive properties of polyvinyl alcohol based edible films

Rahul Thakur, Vivek Gupta, Tabli Ghosh et al. · Food Packaging and Shelf Life · 2022 · 55 citations

Food Chemistry, Polyvinyl Alcohol, Chemical Engineering +12