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Palamthodi, Shanooba
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1

A Study on Nutritional Composition and Functional Propertie..:

Tungare, Kanchanlata ; Shimpi, Shriram ; Palamthodi, Shanooba
Food Science and Applied Biotechnology.  4 (2021)  1 - p. 63 , 2021
Link: https://doi.org/10.30721..
 
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2

Complexation of curcumin with Lepidium sativum protein hydr..:

Kadam, Deepak ; Palamthodi, Shanooba ; Lele, S.S.
Food Chemistry.  298 (2019)  - p. 125091 , 2019
Link: https://doi.org/10.1016/..
 
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3

Physicochemical and functional properties of chitosan-based..:

Kadam, Deepak ; Momin, Bilal ; Palamthodi, Shanooba.
Carbohydrate Polymers.  211 (2019)  - p. 124-132 , 2019
Link: https://doi.org/10.1016/..
 
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4

LC–ESI-Q-TOF–MS/MS profiling and antioxidant activity of ph..:

Kadam, Deepak ; Palamthodi, Shanooba ; Lele, S. S.
Journal of Food Science and Technology.  55 (2018)  3 - p. 1154-1163 , 2018
Link: https://doi.org/10.1007/..
 
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5

An investigation on the effect of polyphenolic extracts of ..:

Kadam, Deepak ; Shah, Nirali ; Palamthodi, Shanooba.
Carbohydrate Polymers.  192 (2018)  - p. 347-355 , 2018
Link: https://doi.org/10.1016/..
 
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6

Physicochemical and functional properties of ash gourd/bott..:

Palamthodi, Shanooba ; Kadam, Deepak ; Lele, S. S.
Journal of Food Science and Technology.  56 (2018)  1 - p. 473-482 , 2018
Link: https://doi.org/10.1007/..
 
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7

Extraction and characterization of natural enzymes from bot..:

Palamthodi, Shanooba ; Kadam, Deepak ; Lele, Smita
Journal of Food Measurement and Characterization.  12 (2018)  3 - p. 2103-2109 , 2018
Link: https://doi.org/10.1007/..
 
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8

Optimization and evaluation of reactive dye adsorption on b..:

Palamthodi, Shanooba ; Lele, S.S.
Journal of Environmental Chemical Engineering.  4 (2016)  4 - p. 4299-4309 , 2016
Link: https://doi.org/10.1016/..
 
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