Parimal Chattopadhyay

Preparation of idli batter, its properties and nutritional improvement during fermentation

Debasree Ghosh, Parimal Chattopadhyay · Journal of Food Science and Technology · 2010 · 84 citations · Full text

Food Chemistry, Nutritional Improvement, Food Fermentation +6

Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products

Debasree Ghosh, Parimal Chattopadhyay · Journal of Food Science and Technology · 2011 · 67 citations · Full text

Nutrition, Food Authentication, Food Analysis +12

Development of cholesterol biosensor based on immobilized cholesterol esterase and cholesterol oxidase on oxygen electrode for the determination of total cholesterol in food samples

Anjan Kumar Basu, Parimal Chattopadhyay, Utpal Roychoudhuri et al. · Bioelectrochemistry · 2006 · 66 citations

Food Chemistry, Cholesterol Oxidase, Lipid Analysis +10

Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability

Debasree Ghosh, Dipti K. Chattoraj, Parimal Chattopadhyay · Journal of Food Science and Technology · 2011 · 56 citations · Full text

Biomanufacturing, Food Fermentation, Lactic Cultures +10

A biosensor based on co-immobilized l-glutamate oxidase and l-glutamate dehydrogenase for analysis of monosodium glutamate in food

Anjan Kumar Basu, Parimal Chattopadhyay, Utpal Roychudhuri et al. · Biosensors and Bioelectronics · 2005 · 54 citations

Food Chemistry, Engineering, Biosensing Systems +11