Kanchan Suri

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Publications (5)

• Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil
  Journal of Food Science and Technology 2021 DOI: 10.1007/s13197-021-05023-6
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• Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil
  Food Chemistry 2020 DOI: 10.1016/j.foodchem.2020.126974
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• Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil
  Food Chemistry 2019 DOI: 10.1016/j.foodchem.2019.05.140
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• Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils
  Journal of Food Science and Technology 2019 DOI: 10.1007/s13197-019-03719-4
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• Enzymatic browning of fruit and vegetables: A review
  Enzymes in Food Technology: Improvements and Innovations 2018 DOI: 10.1007/978-981-13-1933-4_4
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