Shrilekha Das

Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea

Tanmoy Samanta, Vijayakumar Cheeni, Shrilekha Das et al. · Journal of Food Science and Technology · 2013 · 105 citations · Full text

Biomanufacturing, Food Fermentation, Fermentation Time +11

Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food

Debjani Chakraborty, Shrilekha Das, H. Das · Journal of Food Science and Technology · 2011 · 60 citations · Full text

Fuzzy Logic, Sensory Data, Sensory Quality Evaluation +11

Filtration resistances in non-thermal sterilization of green coconut water

K.V. Reddy, Madhusweta Das, Shrilekha Das · Journal of Food Engineering · 2004 · 50 citations

Filtration, Engineering, Green Coconut Water +5

Quality improvement of orthodox and CTC tea and performance enhancement by hybrid hot air–radio frequency (RF) dryer

Anudnya Shinde, Shrilekha Das, Ashis Datta · Journal of Food Engineering · 2012 · 36 citations

Performance Enhancement, Quality Improvement, Ctc Tea

Analysis and modeling of major polyphenols during oxidation in production of black tea

Shrilekha Das, Tanmoy Samanta, Ashis Datta · Journal of Food Processing and Preservation · 2019 · 11 citations

Food Chemistry, Advanced Oxidation Process, Chemical Engineering +14