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Publications by R. BHAT

Comparison Between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

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Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine

Organic Chemistry

Molecular Medicine

Analytical Chemistry

Theoretical Chemistry

Pharmaceutical Science

English

Effects of Cocoa Bean (Theobroma Cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell

Pakistan Journal of Nutrition

Occupational Health

English

The Change of Catechin Antioxidant During Vacuum Roasting of Cocoa Powder

Journal of Nutrition & Food Sciences

English

ASSESSMENT OF ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT FROM GREEN COFFEE Robusta Sp. BEANS

Malaysian Journal of Analytical Sciences

Analytical Chemistry

English

Extraction and Antioxidant Activity of Phenolic Compounds From Wheat Bran Treated by Steam Explosion

Tropical Journal of Pharmaceutical Research

Pharmaceutical Science

English

Antioxidant Activity and Cytotoxicity Effect of Cocoa Beans Subjected to Different Processing Conditions in Human Lung Carcinoma Cells

Oxidative Medicine and Cellular Longevity

English

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-Ols During the Roasting Process of Criollo Cocoa

Clinical Biochemistry

Molecular Biology

English

Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

The Specific Heat of Superheated Steam

Journal of the American Society for Naval Engineers

English