1. Meher, J. and R. Meher, 2022. Degradation kinetics of color, antioxidant activity, total phenolic content, and physicochemical investigation of blanched amaranthus leaves puree by FTIR. Ann. Univ. Dunarea Jos Galati Food Technol., 45: 33-47.
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2. Joshi, N., A. Keshav, A.K. Poonia and J. Meher, 2021. Reactive separation of gallic acid using phosphoric and aminic extractants in non-toxic natural diluents. Chem. Methodologies, 5: 544-554.
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3. Jagamohan, M. and G. Kalusuraman, 2021. Study of drying characteristics of lemongrass (Cymbopogoncitratus) in a tray dryer. Crop Res., 56: 237-240.
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4. Meher, J. and R. Meher, 2020. Investigation of chemical, rheological and sensory properties of curry-spices blend. J. Agric. Food Res., Vol. 2. 10.1016/j.jafr.2020.100093.
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5. Meher, J.M., B. Mazumdar and A. Keshav, 2019. Rheological and functional properties of Roselle (Hibiscus sabdariffa) leaves puree. Potravinarstvo Slovak J. Food Sci., 13: 46-57.
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6. Meher, J., A. Keshav and B. Mazumdar, 2019. Density, steady and dynamic state shear rheological properties of gongura (Hibiscus sabdariffa) leave puree as a function of temperature & TSS. Carpathian J. Food Sci. Technol., 11: 81-95.
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7. Meher, J., A. Keshav, B. Mazumdar and S. Keshav, 2018. Effect of blanching and thermal preservation on rheology of curry leaf puree. J. Food Meas. Charact., 12: 105-117.
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