Concepedia

Mukta Roy

MR

11

Publications

359

Citations

11

H-Index

2019

Active since

Affiliations

Shahjalal University of Science and Technology(Current)

University of Illinois Urbana-Champaign

Mukta Roy is an author at Shahjalal University of Science and Technology specializing in food chemistry, oxidative stress, and health sciences.

Top concepts

Food ChemistryOxidative StressHealthFood QualityMedicineNutritionEngineeringBiochemistryBiotechnologyFood Preservatives

Publications per year

2019–2023

11

Publications

11

Impact of blanching pretreatment on physicochemical properties, and drying characteristics of cabbage (Brassica oleracea)

Animesh Sarkar, Shahina Rahman, Mukta Roy et al. · Food Research · 2021 · 53 citations · Full text

Nutrition, Botany, Food Analysis +18

Microwave and ultrasound-assisted extraction of bioactive compounds from Papaya: A sustainable green process

Rahul Biswas, Animesh Sarkar, Mahabub Alam et al. · Ultrasonics Sonochemistry · 2023 · 51 citations · Full text

Evaluation of antioxidant and antimicrobial properties of dark red kidney bean (Phaseolus vulgaris) protein hydrolysates

Mukta Roy, Ayesha Sarker, Abul Kalam Azad et al. · Journal of Food Measurement & Characterization · 2019 · 50 citations

Food Chemistry, Protein Hydrolysates, Food Bioactive Compound +8

Study on the drying kinetics and quality parameters of osmotic pre-treated dried Satkara (Citrus macroptera) fruits

Mukta Roy, Md. Atikul Islam Bulbul, Mohammad Afzal Hossain et al. · Journal of Food Measurement & Characterization · 2021 · 42 citations

Food Chemistry, Drying Kinetics, Citrus Macroptera +8

Dark red kidney bean (Phaseolus vulgaris L.) protein hydrolysates inhibit the growth of oxidizing substances in plain yogurt

Ayesha Sarker, Sajan Chakraborty, Mukta Roy · Journal of Agriculture and Food Research · 2020 · 31 citations · Full text

Engineering, Phaseolus Vulgaris L., Polyphenolics +16

Rows per page

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