A. Priyadarshini, K. Rayaguru, W. Routray, A. K. Biswal, and P. K. Misra, "Ascertaining optimal ohmic-heating characteristics for preserving mango (Mangifera indica l.) pulp through analysis of physicochemical properties and hurdles effect", Food Chemistry Advances, Elsevier 2023,
10.1016/j.focha.2023.100458
Article
A. Alzaydi, R. I. Barbhuiya, W. Routray, A. Elsayed, and A. Singh, "Bioactive peptides: Synthesis, applications, and associated challenges", Food Bioengineering, Wiley 2023,
10.1002/fbe2.12057
Article
A. Mitra, A. Mazumder, and W. Routray, "Biodiesel: An emerging fuel derived from used cooking oil", Frying Technology Recent Development, Challenges, and Prospects, ch.14, pp.373-392, CRC press 2023
Inbook
S. Padhi, A. Singh, and W. Routray, "Nanocellulose from agro-waste: a comprehensive review of extraction methods and applications", Reviews in Environmental Science and Bio/Technology, Springer Nature 2023,
10.1007/s11157-023-09643-6
Article
R. I. Barbhuiya, N. N. Tinoco, S. Ramalingam, A. Elsayed, J. Subramanian, W. Routray, and A. Singh, "A review of nanoparticle synthesis and application in the suppression of diseases in fruits and vegetables", Critical Reviews in Food Science and Nutrition, Taylor & Francis, November 2022,
10.1080/10408398.2022.2142511
Article
W. Routray, B. Jena, and V. Orsat, "Recent Advances in Extraction, Isolation, Characterization, and Applications of Phenolic Compounds", Studies in Natural Products Chemistry, ch.2, vol.72, pp.28, Elsevier, March 2022
Inbook
S. Chakraborty, W. Routray, and Kk. Dash, "Numerical study of baking", Advanced Computational Techniques for Heat and Mass Transfer in Food Processing, ch.12, vol.1, pp.248, CRC Press, January 2022
Inbook
R. I. Barbhuiya, S. Ramalingam, H. K. Kalra, A. Elsayed, W. Routray, M. Annamalai, and A. Singh, "Application of Non-Destructive Testing Techniques (NDTT) to Characterize Nanocarriers Used for Drug Delivery: A Mini Review", Biophysica, vol.2, no.3, pp.154-167, MDPI 2022,
10.3390/biophysica2030016
Article
M. Deb, W. Routray, and K. Dash, "Assessment of quality change with frying temperature and sensory analysis using Fuzzy logic of hydrocolloids fortified flour-based multilayered snack", Journal of Food Processing and Preservation, Wiley 2022,
10.1111/jfpp.16412
Article
A. Mitra and W. Routray, "Bioactive compounds in cumin", Spice Bioactive Compounds Properties, Applications, and Health Benefit, ch.9, pp.480, CRC Press 2022,
10.1201/9781003215387
Inbook
B., W. Routray, and R. Chetry, "Drying of food industry and agricultural waste: Current scenario and future perspectives", Drying Technology, Taylor & Francis 2022,
10.1080/07373937.2022.2118767
Article
R. A. Kumar and W. Routray, "Role of Microbial Fermentation in Gluten-Free Products", Challenges and Potential Solutions in Gluten Free Product Development, ch.4, pp.47-71, Springer 2022,
10.1007/978-3-030-88697-4_4
Inbook
W. Routray, "Crystallization: Fundamentals, Current Research, and Role in Product Development", Food Processing Advances in Thermal Technologies, ch.7, pp.29, CRC Press, June 2021,
10.1201/9780429321481
Inbook
V. Arumugam, M. H. Ismail, and W. Routray, "Biofertilizers from Food and Agricultural By-Products and Wastes", Biomolecular Engineering Solutions for Renewable Specialty Chemicals: Microorganisms, Products, and Processes, ch.13, pp.480, John Wiley & Sons 2021
Inbook
M. H. Ismail, Hii. C. Lik, W. Routray, and M. W. Woo, "Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring", Processes, vol.9, no.8, MDPI 2021,
10.3390/pr9081309
Article
P. Kaur, G. J. Kaur, W. Routray, J. Rahimi, G. Raveendran, and A. Singh, "Recent advances in utilization of municipal solid waste for production of bioproducts: A bibliometric analysis", Case Studies in Chemical and Environmental Engineering, vol.4, Elsevier 2021,
10.1016/j.cscee.2021.100164
Article
P. Nayak, K. Rayaguru, S. Brahma, W. Routray, and S. K. Dash, "Standardization of process protocol for isolation of starch from mango kernel and its characterization", Journal of the Science of Food and Agriculture, Wiley 2021,
10.1002/jsfa.11622
Article
E. V. Ramakrishnan, D. Dave, Yi. Liu, W. Routray, and W. Murphy, "Statistical Optimization of Biodiesel Production from Salmon Oil via Enzymatic Transesterification: Investigation of the Effects of Various Operational Parameters", Processes, vol.9, no.4, pp.700, Multidisciplinary Digital Publishing Institute 2021,
10.3390/pr9040700
Article
K. Vivek, K. Subbarao, W. Routray, N. Kamini, and K. Dash, "Application of fuzzy logic in sensory evaluation of food products: a comprehensive study", Food and Bioprocess Technology, vol.13, pp.1–29, Springer Nature 2020,
10.1007/s11947-019-02337-4
Article
W. Routray, "Food Industry Byproducts: Resource for Nutraceuticals and Biomedical Applications", Food Bioactives: Functionality and Applications in Human Health, ch.14, pp.1-39, Apple Academic Press 2020
Inbook
D. Dave, J. Pohling, and W. Routray, "Marine Oils as Biodiesel", Bailey's Industrial Oil and Fat Products, ch.5, pp.21, John Wiley & Sons 2020,
10.1002/047167849X.bio097
Inbook
N. A. Ali, K. Dash, and W. Routray, "Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment", Food Chemistry, vol.319, Elsevier 2020,
10.1016/j.foodchem.2020.126513
Article
M. Ilamaran, S. S. Raghavan, S. Karthik, S. N. Ketaki, S. Samvedna, W. Routray, N. Kamini, P. Saravanan, and N. Ayyadurai, "A facile method for high level dual expression of recombinant and congener protein in a single expression system", Protein Expression and Purification, vol.156, pp.1-7, Elsevier 2019,
10.1016/j.pep.2018.12.003
Article
V. Orsat and W. Routray, "Agricultural and food industry by-products: source of bioactive components for functional beverages", Nutrients in Beverages, ch.15, vol.12, pp.543-589, Elsevier 2019,
10.1016/B978-0-12-816842-4.00015-0
Inbook
W. Routray, D. Dave, S. Cheema, V. Ramakrishnan, and J. Pohling, "Biorefinery approach and environment-friendly extraction for sustainable production of astaxanthin from marine wastes", Critical Reviews in Biotechnology, vol.39, no.4, pp.469-488, Taylor & Francis 2019,
abs/10.1080/07388551.2019.1573798
Article
. Deepikadave and W. Routray, "Fishery byproducts: recovery of high value nutritional components", Reference Module in Food Science, ch.in press, pp.2-8, Elsevier 2019,
10.1016/B978-0-08-100596-5.22588-2
Inbook
W. Routray and V. Orsat, "Microwave assisted extraction of flavonoids: A comprehensive overview", Reference Module in Food Science, ch.in press, pp.1-44, Elsevier 2019,
10.1016/B978-0-08-100596-5.21108-6
Inbook
W. Routray and K. Rayaguru, "2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products", Food Reviews International, vol.34, no.6, pp.539-565, Taylor & Francis 2018,
10.1080/87559129.2017.1347672
Article
D. Dave and W. Routray, "Current scenario of Canadian fishery and corresponding underutilized species and fishery byproducts: A potential source of omega-3 fatty acids", Journal of Cleaner Production, vol.180, pp.617-641, Elsevier 2018,
10.1016/j.jclepro.2018.01.091
Article
S. Varghese, D. Seth, W. Routray, and H. N. Mishra, "Dahi (Curd) Powder and Dahi Powder based Energy and Health Drink Mixes", Food Product and Process Innovations, ch.7, pp.179-214, New India Publishing Agency, India 2018
Inbook
D. Dave and W. Routray, "Effect of moisture reduction and harvest times on quality of Salmon processing by-products", Advances in Food Processing and Technology, Gavin Publishers 2018,
10.29011/AFPT-119. 100019
Article
W. Routray, "Effect of postharvest LED application on phenolic and antioxidant components of blueberry leaves", ChemEngineering, vol.2, no.4, pp.56, MDPI 2018,
10.3390/chemengineering2040056
Article
W. Murphy, W. Routray, D. Dave, and V. Ramakrishnan, "Production of High Quality Fish Oil by Enzymatic Protein Hydrolysis from Cultured Atlantic Salmon By-Products: Investigation on Effect of Various Extraction Parameters Using Central Composite Rotatable Design", Waste and Biomass Valorization, vol.9, pp.2003–2014, Springer Nature 2018,
10.1007/s12649-017-9998-6
Article
W. Routray and V. Orsat, "Recent advances in dielectric properties–measurements and importance", Current Opinion in Food Science, vol.23, pp.120-126, Elsevier 2018,
10.1016/j.cofs.2018.10.001
Article
V. Ramakrishnan, W. Routray, and D. Dave, "An Overview of Bioprocessing and Biorefinery Approach for Sustainable Fisheries", Developing Technologies in Food Science Status, Applications, and Challenges, ch.9, pp.235-320, CRC Press 2017,
10.1201/9781315365978
Inbook
V. Orsat and W. Routray, "Microwave-Assisted Extraction of Flavonoids", Water Extraction of Bioactive Compounds From Plants to Drug Development, ch.microwave-assisted extraction of flavonoids, pp.221-244, Elsevier 2017,
10.1016/B978-0-12-809380-1.00008-5
Inbook
W. Routray and V. Orsat, "Plant By-Products and Food Industry Waste: A Source of Nutraceuticals and Biopolymers", Food Bioconversion Handbook of Food Bioengineering, ch.8, pp.279-315, Elsevier 2017,
10.1016/B978-0-12-811413-1.00008-5
Inbook
W. Murphy, W. Routray, D. Dave, and V. Ramakrishnan, "Study of drying kinetics of salmon processing by-products at different temperatures and the quality of extracted fish oil", Drying Technology An International Journal, vol.35, no.16, pp.1981-1993, Taylor & Francis Group 2017,
10.1080/07373937.2017.1293684
Article
W. Routray, V. Orsat, and Y. Gariepy, "Effect of Different Drying Methods on the Microwave Extraction of Phenolic Components and Antioxidant Activity of Highbush Blueberry Leaves", Drying Technology An International Journal, vol.32, no.16, pp.1888-1904, Taylor & Francis Group 2014,
10.1080/07373937.2014.919002
Article
W. Routray and V. Orsat, "MAE of phenolic compounds from blueberry leaves and comparison with other extraction methods", Industrial Crops and Products, vol.58, pp.36-45, Elsevier 2014,
10.1016/j.indcrop.2014.03.038
Article
W. Routray and V. Orsat, "Variation of dielectric properties of aqueous solutions of ethanol and acids at various temperatures with low acid concentration levels", Physics and Chemistry of Liquids An International Journal, vol.52, no.2, pp.209-232, Taylor & Francis Group 2014,
10.1080/00319104.2013.812022
Article
W. Routray and V. Orsat, "Variation of phenolic profile and antioxidant activity of North American highbush blueberry leaves with variation of time of harvest and cultivar", Industrial Crops and Products, vol.62, pp.147-155, Elsevier 2014,
10.1016/j.indcrop.2014.08.020
Article
W. Routray and V. Orsat, "Dielectric Properties of Concentration-Dependent Ethanol + Acids Solutions at Different Temperatures", Journal of Chemical & Engineering Data, vol.58, no.6, pp.1650-1661, ACS Publications 2013,
10.1021/je400014e
Article
W. Routray and V. Orsat, "Preparative Extraction and Separation of Phenolic Compounds", Natural Products Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes, ch.1, pp.2013-2045, Springer Nature 2013,
10.1007/978-3-642-22144-6_55
Inbook
W. Routray and K. Rayaguru, "Mathematical modeling of thin layer drying kinetics of stone apple slices", International Food Research Journal, vol.19, no.4, pp.1503-1510, UPM 2012
Article
W. Routray and V. Orsat, "Microwave-Assisted Extraction of Flavonoids: A Review", Food and Bioprocess Technology, vol.5, pp.409–424, Springer Nature 2012,
10.1007/s11947-011-0573-z
Article
W. Routray and H. Mishra, "SENSORY EVALUATION OF DIFFERENT DRINKS FORMULATED FROM DAHI (INDIAN YOGURT) POWDER USING FUZZY LOGIC", Journal of Food Processing and Preservation, vol.36, no.1, pp.1-10, Wiley 2012,
10.1111/j.1745-4549.2011.00545.x
Article
W. Routray and V. Orsat, "Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties", Comprehensive Reviews in Food Science and Food Safety, vol.10, no.6, pp.303-320, Wiley 2011,
10.1111/j.1541-4337.2011.00164.x
Article
K. Rayaguru and W. Routray, "Microwave drying kinetics and quality characteristics of aromatic Pandanus amaryllifolius leaves", International Food Research Journal, vol.18, no.3, pp.1035-1042, UPM 2011
Article
K. Rayaguru, J. Pandey, and W. Routray, "Optimization of process variables for accelerated aging of basmati rice", Journal of Food Quality, vol.34, no.1, pp.56-63, Wiley 2011,
10.1111/j.1745-4557.2010.00366.x
Article
W. Routray and H. Mishra, "Scientific and technical aspects of yogurt aroma and taste: a review", Comprehensive Reviews in Food Science and Food Safety, vol.10, no.4, pp.208-220, Wiley 2011,
10.1111/j.1541-4337.2011.00151.x
Article
W. Routray, H. Mishra, and Y., "Study of the variation in viscosity during addition of stabilizers to obtain an optimised reconstituted Indian yoghurt (dahi) powder based drink", International Food Research Journal, vol.18, no.4, pp.1269-1273, UPM 2011
Article
W. Routray and K. Rayaguru, "Chemical Constituents and Post-Harvest Prospects of Pandanus amaryllifolius Leaves: A Review", FOOD REVIEWS INTERNATIONAL, vol.26, no.3, pp.230-245, Taylor & Francis Group 2010,
10.1080/87559129.2010.484114
Article
K. Rayaguru and W. Routray, "Effect of drying conditions on drying kinetics and quality of aromatic Pandanus amaryllifolius leaves", Journal of food science and technology, vol.47, no.6, pp.668-673, Springer Nature 2010,
10.1007/s13197-010-0114-1
Article
K. Rayaguru, W. Routray, and S. Mohanty, "MATHEMATICAL MODELING AND QUALITY PARAMETERS OF AIR-DRIED BETEL LEAF (PIPER BETLE L.)", Journal of Food Processing and Preservation, vol.35, no.4, pp.394-401, Wiley 2010,
10.1111/j.1745-4549.2010.00480.x
Article