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Scopus Author ID: 14051486400

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Employment (3)

Swedish University of Agricultural Sciences: Uppsala, SE

2023-04 to present | Associate Professor (Docent)
Employment
Source: Self-asserted source
Santanu Basu

Swedish University of Agricultural Sciences: Uppsala, SE

2019-10 to present | Researcher
Employment
Source: Self-asserted source
Santanu Basu

Panjab University: Chandigarh, Punjab, IN

2002-10 to 2019-10 | Associate Professor
Employment
Source: Self-asserted source
Santanu Basu

Works (45)

Effect of pre-treatment on physicochemical, microstructural and pasting properties of pearl millet and cowpea

LWT
2024-04 | Journal article
DOI: 10.1016/j.lwt.2024.115951
Part of ISSN: 0023-6438
Contributors: Sunera Nurmomade; Santanu Basu; Irene de Carvalho; Maria Eduardo; Roger Andersson
Source: Self-asserted source
Santanu Basu

Refractance window drying of food and biological materials: Status on mechanisms, diffusion modelling and hybrid drying approach

Critical Reviews in Food Science and Nutrition
2024-04-25 | Journal article
DOI: 10.1080/10408398.2022.2132210
Contributors: Manibhushan Kumar; Mitali Madhumita; Pramod K. Prabhakar; Santanu Basu
Source: check_circle
Crossref

Advances in Food Rheology and Its Applications

2023 | Edited book
DOI: 10.1016/c2020-0-01201-6
ISBN: 9780128239834
Source: Self-asserted source
Santanu Basu

Predictive microbial growth modelling for an effective shelf-life extension strategy of Chhana (Indian cottage cheese)

Food Control
2023-07 | Journal article
DOI: 10.1016/j.foodcont.2023.109697
Part of ISSN: 0956-7135
Contributors: Kartikey Chaturvedi; Santanu Basu; Siddhartha Singha; Kalyan Das
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search

Indian apple quality characteristics as affected by controlled atmosphere storage

The Journal of Applied Horticulture
2023-03-10 | Journal article
DOI: 10.37855/jah.2022.v24i03.48
Part of ISSN: 0972-1045
Contributors: Usman Ali; Rohit Maurya; Santanu Basu; Koushik Mazumder
Source: Self-asserted source
Santanu Basu

Anti‐nutritional compounds in pulses: Implications and alleviation methods

Legume Science
2022-06 | Journal article
DOI: 10.1002/leg3.111
Contributors: Yogesh Kumar; Santanu Basu; Deepika Goswami; Mridula Devi; Uma Shanker Shivhare; Rajesh Kumar Vishwakarma
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (Chhana)

NFS Journal
2021 | Journal article
DOI: 10.1016/j.nfs.2021.02.002
EID:

2-s2.0-85102126286

Part of ISSN: 23523646
Contributors: Chakraborty, P.; Shivhare, U.S.; Basu, S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Heat resistant chocolate development for subtropical and tropical climates: a review

Critical Reviews in Food Science and Nutrition
2021 | Journal article
DOI: 10.1080/10408398.2021.1888690
EID:

2-s2.0-85101739328

Part of ISSN: 15497852 10408398
Contributors: Suri, T.; Basu, S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Application and toxicity studies of arabinoxylan and β-d-glucan stearic acid ester composite coatings in extending postharvest storage of peach

Scientific Reports
2021-12 | Journal article
DOI: 10.1038/s41598-021-03163-5
Part of ISSN: 2045-2322
Source: Self-asserted source
Santanu Basu
grade
Preferred source (of 2)‎

Improved postharvest quality of apple (Rich Red) by composite coating based on arabinoxylan and β-glucan stearic acid ester

International Journal of Biological Macromolecules
2020 | Journal article
DOI: 10.1016/j.ijbiomac.2020.02.081
EID:

2-s2.0-85079836363
Contributors: Ali, U.; Basu, S.; Mazumder, K.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Manufacturing of mayonnaise with pea pod powder as a functional ingredient

Journal of Food Measurement and Characterization
2020 | Journal article
DOI: 10.1007/s11694-020-00487-0
EID:

2-s2.0-85085389868

Part of ISBN:

21934134 21934126
Contributors: Rudra, S.G.; Hanan, E.; Sagar, V.R.; Bhardwaj, R.; Basu, S.; Sharma, V.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Understanding the Effect of Milk Composition and Milking Season on Quality Characteristics of Chhana

Journal of Texture Studies
2020-09-09 | Journal article
DOI: 10.1111/jtxs.12558
Part of ISSN: 0022-4901
Part of ISSN: 1745-4603
Source: Self-asserted source
Santanu Basu
grade
Preferred source (of 3)‎

Investigation of heat‐acid induced coagulation behaviour of whole milk systems employing front‐face fluorescence spectroscopy

International Journal of Dairy Technology
2020-07-26 | Journal article
DOI: 10.1111/1471-0307.12726
Part of ISSN: 1364-727X
Part of ISSN: 1471-0307
Source: Self-asserted source
Santanu Basu
grade
Preferred source (of 3)‎

Choice modelling for participation in milk marketing channels: Evidence from Punjab, India

Indian Journal of Dairy Science
2020-07-12 | Journal article
DOI: 10.33785/ijds.2020.v73i03.012
Part of ISSN: 0019-5146
Part of ISSN: 2454-2172
Source: Self-asserted source
Santanu Basu

Effect of arabinoxylan and β-glucan stearic acid ester coatings on post-harvest quality of apple (Royal Delicious)

Carbohydrate Polymers
2019 | Journal article
DOI: 10.1016/j.carbpol.2019.01.002
EID:

2-s2.0-85060082221
Contributors: Ali, U.; Kanwar, S.; Yadav, K.; Basu, S.; Mazumder, K.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Effect of ?-glucan-fatty acid esters on microstructure and physical properties of wheat straw arabinoxylan films

Carbohydrate Polymers
2017 | Journal article
DOI: 10.1016/j.carbpol.2016.12.036
EID:

2-s2.0-85008466063
Contributors: Ali, U.; Bijalwan, V.; Basu, S.; Kesarwani, A.K.; Mazumder, K.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Effect of moisture content and orientation on force-deformation behavior of pigeon pea grains during uniaxial compression

Transactions of the ASABE
2017 | Journal article
DOI: 10.13031/trans.12070
EID:

2-s2.0-85022333393
Contributors: Singh, N.; Vishwakarma, R.K.; Shivhare, U.S.; Basu, S.; Raghavan, G.S.V.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Fluorescent nanosensors: rapid tool for detection of food contaminants

Nanobiosensors
2017 | Other
DOI: 10.1016/b978-0-12-804301-1.00020-5
Part of ISBN: 9780128043011
Contributors: Bhaswati Bhattacharya; Siddhartha Singha; Santanu Basu
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search

Food Rheology: Scientific Development and Importance to Food Industry

Advances in Food Rheology and Its Applications
2017 | Other
DOI: 10.1016/b978-0-08-100431-9.00001-2
Contributors: J. Ahmed; P. Ptaszek; S. Basu
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search

Food Rheology: Scientific Development and Importance to Food Industry

Advances in Food Rheology and Its Applications
2017 | Book
Part of DOI: 10.1016/B978-0-08-100431-9.00001-2
EID:

2-s2.0-85009895108
Contributors: Ahmed, J.; Ptaszek, P.; Basu, S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Influence of Sugar Substitute in Rheology of Fruit Gel

Advances in Food Rheology and Its Applications
2017 | Book
Part of DOI: 10.1016/B978-0-08-100431-9.00014-0
EID:

2-s2.0-85009865440
Contributors: Basu, S.; Shivhare, U.S.; Chakraborty, P.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Crystallization Kinetics and Applications to Food and Biopolymers

Glass Transition and Phase Transitions in Food and Biological Materials
2017-02 | Other
DOI: 10.1002/9781118935682.ch7
Part of ISBN: 9781118935682
Contributors: Jasim Ahmed; Santanu Basu
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search
grade
Preferred source (of 2)‎

Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications
2016 | Book
EID:

2-s2.0-85009910045
Contributors: Ahmed, J.; Ptaszek, P.; Basu, S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Biscuits, Cookies, and Crackers: Chemistry and Manufacture

Encyclopedia of Food and Health
2016 | Other
DOI: 10.1016/b978-0-12-384947-2.00076-3
Contributors: R.S. Chavan; K. Sandeep; S. Basu; S. Bhatt
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search

Process technology of nanoemulsions in food processing

Encapsulations
2016 | Other
DOI: 10.1016/b978-0-12-804307-3.00020-x
Contributors: Siddhartha Singha; Bhaswati Bhattacharya; Santanu Basu
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search

Rheological, Storage Stability and Sensory Profiling of Low-Fat Yoghurt Fortified with Red Capsicum Carotenoids and Inulin

Journal of Food Processing and Preservation
2016-07-08 | Journal article
DOI: 10.1111/jfpp.13067
Part of ISSN: 0145-8892
Contributors: Shalini Gaur Rudra; Prerna Nath; Charanjit Kaur; Santanu Basu
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search
grade
Preferred source (of 2)‎

Textural and Rheological Properties of Fruit and Vegetables

Methods in Food Analysis
2014-06 | Other
DOI: 10.1201/b16964-2
Contributors: R Vishwakarma; Rupesh Chavan; U Shivhare; Santanu Basu
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search

Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam

Journal of Food Engineering
2013 | Journal article
DOI: 10.1016/j.jfoodeng.2012.08.035
EID:

2-s2.0-84869504843
Contributors: Basu, S.; Shivhare, U.S.; Singh, T.V.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Moisture adsorption isotherms and glass transition temperature of pectin

Journal of Food Science and Technology
2013 | Journal article
DOI: 10.1007/s13197-011-0327-y
EID:

2-s2.0-84878507429
Contributors: Basu, S.; Shivhare, U.S.; Muley, S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Rheological, Textural, Microstructural, and Sensory Properties of Sorbitol-Substituted Mango Jam

Food and Bioprocess Technology
2013 | Journal article
DOI: 10.1007/s11947-012-0795-8
EID:

2-s2.0-84876908393
Contributors: Basu, S.; Shivhare, U.S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Steady state and time dependent rheological behaviour of mayonnaise (egg and eggless)

International Food Research Journal
2013 | Journal article
EID:

2-s2.0-84884690780
Contributors: Singla, N.; Verma, P.; Ghoshal, G.; Basu, S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Thermodynamics in Food Process Design

Handbook of Food Process Design
2012 | Book
Part of DOI: 10.1002/9781444398274.ch5
EID:

2-s2.0-84886210078
Contributors: Basu, S.; Bhattacharya, P.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Solid State Fermentation in Food Processing

International Journal of Food Engineering
2012-01 | Journal article
DOI: 10.1515/1556-3758.1246
Part of ISSN: 1556-3758
Contributors: Gargi Ghoshal; Santanu Basu; US Shivhare
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search
grade
Preferred source (of 2)‎

Rheological, textural and spectral characteristics of sorbitol substituted mango jam

Journal of Food Engineering
2011 | Journal article
DOI: 10.1016/j.jfoodeng.2011.03.014
EID:

2-s2.0-79955472513
Contributors: Basu, S.; Shivhare, U.S.; Singh, T.V.; Beniwal, V.S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Rheological, textural, micro-structural and sensory properties of mango jam

Journal of Food Engineering
2010-09 | Journal article
DOI: 10.1016/j.jfoodeng.2010.04.022
Part of ISSN: 0260-8774
Contributors: Santanu Basu; U.S. Shivhare
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search
grade
Preferred source (of 2)‎

Effect of hydrocolloids on rheological, physico-chemical and sensory properties of carrot-tomato blended sauce

Journal of Food Science and Technology
2009 | Journal article
EID:

2-s2.0-67650478765
Contributors: Ghoshal, G.; Basu, S.; Shivhare, U.S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Optimization of blanching process for carrots

Journal of Food Process Engineering
2009 | Journal article
DOI: 10.1111/j.1745-4530.2007.00234.x
EID:

2-s2.0-68749121139
Contributors: Shivhare, U.S.; Gupta, M.; Basu, S.; Raghavan, G.S.V.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree

Journal of Food Engineering
2008 | Journal article
DOI: 10.1016/j.jfoodeng.2007.10.020
EID:

2-s2.0-37449009470
Contributors: Rudra, S.G.; Singh, H.; Basu, S.; Shivhare, U.S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Rheological properties of coriander and mint leaf puree

Journal of Food Process Engineering
2008 | Journal article
DOI: 10.1111/j.1745-4530.2007.00153.x
EID:

2-s2.0-38349013168
Contributors: Rudra, S.G.; Sarkar, B.C.; Shivhare, U.S.; Basu, S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Thermal inactivation kinetics of peroxidase in coriander leaves

Food and Bioprocess Technology
2008 | Journal article
DOI: 10.1007/s11947-007-0013-2
EID:

2-s2.0-57649159178
Contributors: Rudra, S.G.; Shivhare, U.S.; Basu, S.; Sarkar, B.C.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Thermal inactivation kinetics of peroxidase in mint leaves

Journal of Food Engineering
2008 | Journal article
DOI: 10.1016/j.jfoodeng.2007.07.010
EID:

2-s2.0-34648828896
Contributors: Rudra Shalini, G.; Shivhare, U.S.; Basu, S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Moisture Adsorption Isotherms and Glass Transition Temperature of Xanthan Gum

Drying Technology
2007-09-05 | Journal article
DOI: 10.1080/07373930701539795
Part of ISSN: 0737-3937
Contributors: Santanu Basu; U. S. Shivhare; A. S. Mujumdar
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search
grade
Preferred source (of 2)‎

Time Dependent Rheological Characteristics of Pineapple Jam

International Journal of Food Engineering
2007-01 | Journal article
DOI: 10.2202/1556-3758.1229
Part of ISSN: 1556-3758
Contributors: Santanu Basu; US Shivhare; GSV Raghavan
Source: Self-asserted source
Santanu Basu via Crossref Metadata Search
grade
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Erratum: Models for sorption isotherms for foods: A review (Drying Technology (2006) vol. 24 (917-930))

Drying Technology
2006 | Journal article
DOI: 10.1080/07373930601031711
EID:

2-s2.0-33845407006
Contributors: Basu, S.; Shivhare, U.S.; Mujumdar, A.S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Models for sorption isotherms for foods: A review

Drying Technology
2006 | Journal article
DOI: 10.1080/07373930600775979
EID:

2-s2.0-33746524936
Contributors: Basu, S.; Shivhare, U.S.; Mujumdar, A.S.
Source: Self-asserted source
Santanu Basu via Scopus - Elsevier

Peer review (1 review for 1 publication/grant)

Review activity for Journal of Food Science and Technology. (1)
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