Balunkeswar Nayak - Concepedia

Author

Balunkeswar Nayak

University of Maine ORCID

Also Known As

BALUNKESWAR NAYAK, Balunkeswar (Balu) Nayak, Balunkeswar Nayak

Publications

2.7K

Citations

H-Index

Concepts

All Affiliations

University of Maine Washington State University University of Béjaïa University of Bouira Agricultural Research Service

About

Balunkeswar Nayak is an author at University of Maine specializing in health sciences, chemical engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	520
2	Engineering	6	6	519
3	Medicine	4	4	241
4	Natural Sciences	2	2	104
5	Public Health	1	1	61

Balunkeswar Nayak

Publications

2.1K

Citations

H-Index

Page 1

	Year	Citations
Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves Farid Dahmoune, Balunkeswar Nayak, Kamal Moussi, Food Chemistry Solvent ExtractionPolyphenolicsBotanyMyrtus Communis L.Microwave-assisted Extraction	2014	507
Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels Balunkeswar Nayak, Farid Dahmoune, Kamal Moussi, Food Chemistry Solvent ExtractionChemical EngineeringPolyphenolicsEngineeringSeparation Science	2015	321
Impact of food processing on the glycemic index (GI) of potato products Balunkeswar Nayak, José De J. Berrios, Juming Tang Food Research International NutritionFood AnalysisDiabetesAgricultural EconomicsFood Processing	2013	163
Surface modification of cellulose nanofiber film with fatty acids for developing renewable hydrophobic food packaging SuriyaPrakaash LakshmiBalasubramaniam, Avinash Singh Patel, Balunkeswar Nayak Food Packaging and Shelf Life Materials ScienceChemical EngineeringEdible FilmFood PackagingEngineering	2020	112
Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity Balunkeswar Nayak, José De J. Berrios, Joseph R. Powers, Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryChemical EngineeringPolyphenolicsBiochemistry	2011	99
Ultrasound assisted extraction of phenolic compounds from P. lentiscus L. leaves: Comparative study of artificial neural network (ANN) versus degree of experiment for prediction ability of phenolic compounds recovery Farid Dahmoune, Hocine Remini, Sofiane Dairi, Industrial Crops and Products Phenolic CompoundsArtificial Neural NetworkPhytochemistryPhytochemicalPhenolic Compounds Recovery	2015	95
Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes Balunkeswar Nayak, José De J. Berrios, Joseph R. Powers, Journal of Food Science	2011	91
COLORED POTATOES (SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT-RICH VALUE-ADDED FOODS Balunkeswar Nayak, José De J. Berrios, Joseph R. Powers, Journal of Food Processing and Preservation Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundColored Potato	2011	84
Combined effects of seasonal variation and drying methods on the physicochemical properties and antioxidant activity of sugar kelp (Saccharina latissima) Praveen Kumar Sappati, Balunkeswar Nayak, G. Peter VanWalsum, Journal of Applied Phycology Agricultural ChemistrySaccharina LatissimaFood AnalysisSugar KelpFood Quality	2018	75
Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen Adeseye Lasekan, Balunkeswar Nayak Food Chemistry Food ChemistryBuffer AdditivesBiochemistryNatural SciencesAquaculture	2016	67

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