Search Results - Das, Shrilekha

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  1. 1
    Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea

    Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea by Samanta, Tanmoy, Cheeni, Vijayakumar, Das, Shrilekha, Roy, Amrita Basu, Ghosh, Bijoy Chandra, Mitra, Adinpunya

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  2. 2
    Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food

    Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food by Debjani, Chakraborty, Das, Shrilekha, Das, H.

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  3. 3
    Improving black tea quality through optimization of withering conditions using artificial neural network and genetic algorithm

    Improving black tea quality through optimization of withering conditions using artificial neural network and genetic algorithm by Das, Shrilekha, Samanta, Tanmoy, Datta, Ashis K.

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  4. 4
    Analysis and modeling of major polyphenols during oxidation in production of black tea

    Analysis and modeling of major polyphenols during oxidation in production of black tea by Das, Shrilekha, Samanta, Tanmoy, Datta, A. K.

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  5. 5
    Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food

    Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food by Debjani, Chakraborty, Das, Shrilekha, Das, H.

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  6. 6
    Quality improvement of orthodox and CTC tea and performance enhancement by hybrid hot air–radio frequency (RF) dryer

    Quality improvement of orthodox and CTC tea and performance enhancement by hybrid hot air–radio frequency (RF) dryer by Shinde, Anudnya, Das, Shrilekha, Datta, A.K.

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  7. 7
    Effect of curing methods on quality and drying characteristics of turmeric: Effect of curing methods on quality of turmeric

    Effect of curing methods on quality and drying characteristics of turmeric: Effect of curing methods on quality of turmeric by Lepcha, Tshering Ongchu, Das, Shrilekha, Dutta, Babli, Medda, P S

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  8. 8
    Quality improvement of orthodox and CTC tea and performance enhancement by hybrid hot airaradio frequency (RF) dryer

    Quality improvement of orthodox and CTC tea and performance enhancement by hybrid hot airaradio frequency (RF) dryer by Shinde, Anudnya, Das, Shrilekha, Datta, A K

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  9. 9
    Performance of an impact type device for continuous production of paneer

    Performance of an impact type device for continuous production of paneer by Das, Shrilekha, Das, H.

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  10. 10
    Mass transfer coefficient and mass diffusivity of O 2 and CO 2 during oxidation of macerated CTC and rolled orthodox leaves in black tea manufacturing

    Mass transfer coefficient and mass diffusivity of O 2 and CO 2 during oxidation of macerated CTC and rolled orthodox leaves in black tea manufacturing by Das, Shrilekha, Datta, A.K.

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  11. 11
    Mass transfer coefficient and mass diffusivity of O2 and CO2 during oxidation of macerated CTC and rolled orthodox leaves in black tea manufacturing

    Mass transfer coefficient and mass diffusivity of O2 and CO2 during oxidation of macerated CTC and rolled orthodox leaves in black tea manufacturing by Das, Shrilekha, Datta, A.K.

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  12. 12
    Borneol protects against cerulein‐induced oxidative stress and inflammation in acute pancreatitis mice model

    Borneol protects against cerulein‐induced oxidative stress and inflammation in acute pancreatitis mice model by Bansod, Sapana, Chilvery, Shrilekha, Saifi, Mohd Aslam, Das, Tridip Jyoti, Tag, Hui, Godugu, Chandraiah

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