Quality evaluation of Idli prepared from betel leaves essential oil nanoemulsion treated stored batter by Sangeetha Karunanithi, Proshanta Guha, Prem Prakash Srivastav

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Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysis by Sangeetha Karunanithi, Proshanta Guha, Prem Prakash Srivastav

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Valorization of betel leaves byproducts: A novel ingredient for sustainable cookie development by Sangeetha Karunanithi, Proshanta Guha, Prem Prakash Srivastav

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Investigating the toxicological effects of nanomaterials in food packaging associated with human health and the environment by Rakesh Kumar Gupta, Proshanta Guha, Prem Prakash Srivastav

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Physical action of nonthermal cold plasma technology for starch modification by Rakesh Kumar Gupta, Proshanta Guha, Prem Prakash Srivastav

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