日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Unveiling the nutritional and antioxidant properties of brown algae resources (Dictyota J.V. Lamouroux) from the Bay of Bengal and Arabian Sea, Indian coast

揭示来自孟加拉湾和阿拉伯海、印度海岸的褐藻资源（Dictyota JV Lamouroux）的营养和抗氧化特性

期刊:Heliyon
影响因子:3.6
doi:10.1016/j.heliyon.2024.e40693
Chellamanimegalai, P; Deshmukhe, Geetanjali; Balange, Amjad K; Layana, P
发表日期：2025
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Biochemical, Antioxidant, and Antimicrobial Profiling of Essential Oils of Indian Origin for Culinary Applications

印度产精油在烹饪应用中的生化、抗氧化和抗菌特性分析

期刊:International Journal of Food Science
影响因子:3.1
doi:10.1155/ijfo/9326683
Sathish Kumar, K; Visnuvinayagam, S; Teena, G; Elavarasan, K; Bindu, J; Balange, Amjad K; Sivaranjani, R; Narasimhamurthy, L
发表日期：2024
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Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability

以芸豆分离蛋白和κ-卡拉胶为壁材超声或高压微射流制备虾油微胶囊：特性及氧化稳定性

期刊:Foods
影响因子:4.7
doi:10.3390/foods11101431
Saqib Gulzar, Amjad K Balange, Ravishankar Chandragiri Nagarajarao, Qiancheng Zhao, Soottawat Benjakul
发表日期：2022
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Comparative analysis of unwashed and single washed mince gel from Indian major carps

印度主要鲤鱼未清洗和单次清洗肉糜凝胶的比较分析

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-021-05024-5
Gore, Sandeep Bhaskar; Balange, Amjad Khansaheb; Nayak, Binaya Bhusan; Kumar, H Sanath; Tandale, Ajay T; Xavier, K A Martin
发表日期：2022
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Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi

大蒜提取物对泰国巴沙鱼（Pangasianodon hypophthalmus）鱼糜重组产品冷藏过程中物理、氧化和微生物变化的影响

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-015-1952-7
Majumdar, Ranendra K; Saha, Apurba; Dhar, Bahni; Maurya, Pradip K; Roy, Deepayan; Shitole, Snehal; Balange, Amjad K
微生物学
发表日期：2015
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