Publikationen | Forschungsgruppe Makromolekulare Therapeutika Prof. Dr. Lutz Nuhn

Publikationen von Sreejani Barua

Zeitschriftenartikel (6)

1.
Zeitschriftenartikel
Vishwakarma, S.; Panigrahi, C.; Barua, S.; Sahoo, M.; Mandliya, S.: Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic. LWT - Food Science and Technology 158, 113154 (2022)
2.
Zeitschriftenartikel
Kumar, P.; Mahato, D. K.; Gupta, A.; Pandhi, S.; Mishra, S.; Barua, S.; Tyagi, V.; Kumar, A.; Kumar, M.; Kamle, M.: Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf-life enhancement and food preservation. International journal of food science & technology (2022)
3.
Zeitschriftenartikel
Kamle, M.; Mahato, D. K.; Gupta, A.; Pandhi, S.; Sharma, N.; Sharma, B.; Mishra, S.; Arora, S.; Selvakumar, R.; Saurabh, V. et al.; Dhakane-Lad, J.; Kumar, M.; Barua, S.; Kumar, A.; Gamlath, S.; Kumar, P.: Citrinin Mycotoxin Contamination in Food and Feed: Impact on Agriculture, Human Health, and Detection and Management Strategies. Toxins 14 (2), 85 (2022)
4.
Zeitschriftenartikel
Barua, S.; Hanewald, A.; Bächle, M.; Mezger, M.; Srivastav, P. P.; Vilgis, T. A.: Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocolloids 129, 107672 (2022)
5.
Zeitschriftenartikel
Barua, S.; Khuntia, A.; Srivastav, P. P.; Vilgis, T. A.: Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. LWT - Food Science and Technology 150, 111958 (2021)
6.
Zeitschriftenartikel
Barua, S.; Tudu, K.; Rakshit, M.; Srivastav, P. P.: Characterization and digestogram modeling of modified elephant foot yam (Amorphophallus paeoniifolius) starch using ultrasonic pretreated autoclaving. Journal of food process engineering, e13841 (2021)
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