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Year | Number of Results |
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2022 | 1 |
2023 | 4 |
2024 | 0 |
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Page 1
Nanochitin: An update review on advances in preparation methods and food applications.
Carbohydr Polym. 2022 Sep 1;291:119627. doi: 10.1016/j.carbpol.2022.119627. Epub 2022 May 17.
Carbohydr Polym. 2022.
PMID: 35698419
Review.
Optimized high-yield synthesis of chitin nanocrystals from shrimp shell chitin by steam explosion.
Ngasotter S, Xavier KAM, Porayil L, Balange A, Nayak BB, Eapen S, Adarsh KJ, Sreekala MS, Sharma R, Ninan G.
Ngasotter S, et al.
Carbohydr Polym. 2023 Sep 15;316:121040. doi: 10.1016/j.carbpol.2023.121040. Epub 2023 May 29.
Carbohydr Polym. 2023.
PMID: 37321734
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Extraction, optimization, and functional quality evaluation of carotenoproteins from shrimp processing side streams through enzymatic process.
Dayakar B, Xavier M, Ngasotter S, Dhanabalan V, Porayil L, Balange AK, Nayak BB.
Dayakar B, et al. Among authors: ngasotter s.
Environ Sci Pollut Res Int. 2023 Oct 13. doi: 10.1007/s11356-023-30232-1. Online ahead of print.
Environ Sci Pollut Res Int. 2023.
PMID: 37831258
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Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeusvannamei).
Das R, Mehta NK, Ngasotter S, Balange AK, Nayak BB, Murthy LN, Xavier KAM.
Das R, et al. Among authors: ngasotter s.
Heliyon. 2023 May 23;9(6):e16438. doi: 10.1016/j.heliyon.2023.e16438. eCollection 2023 Jun.
Heliyon. 2023.
PMID: 37274698
Free PMC article.
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Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages.
Chattopadhyay K, Xavier KAM, Ngasotter S, Karmakar S, Balange A, Nayak BB.
Chattopadhyay K, et al. Among authors: ngasotter s.
ACS Omega. 2023 Feb 16;8(8):7829-7837. doi: 10.1021/acsomega.2c07538. eCollection 2023 Feb 28.
ACS Omega. 2023.
PMID: 36873013
Free PMC article.
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