Preparation of idli batter, its properties and nutritional improvement during fermentation

Por Ghosh, Debasree, Chattopadhyay, Parimal
Publicado em 2010

Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products

Por Ghosh, Debasree, Chattopadhyay, Parimal
Publicado em 2011

Comparison of fatty acid contents of the neutral and phospholipids of the trematode Paramphistomum cervi and liver of its host, Capra hircus

Por Ghosh, Debasree, Misra, K. K.
Publicado em 2013

Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability

Por Ghosh, Debasree, Chattoraj, Dipti K., Chattopadhyay, Parimal
Publicado em 2011

Vesicular (liposomal and nanoparticulated) delivery of curcumin: a comparative study on carbon tetrachloride–mediated oxidative hepatocellular damage in rat model

Por Choudhury, Somsubhra Thakur, Das, Nirmalendu, Ghosh, Swarupa, Ghosh, Debasree, Chakraborty, Somsuta, Ali, Nahid
Publicado no Int J Nanomedicine (2016)