Chagam Koteswara Reddy

GITAM University · IN

Food & chemistry

aroid papers
11
first to last
2014–2026
aroid h-index
8
influence (0–100)
3.0
species described
0

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Aroid papers per year

20142026

Genera · 1

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Aroid papers · 11 newest first

  1. 2026 Elephant Foot Yam ( Amorphophallus paeoniifolius ) Starch as a Sustainable Biopolymer: Multiscale Structural Characteristics, Modification Techniques, and Cross‐Sector Applications—A ReviewStarch - StärkeDOIopen access
  2. 2026 Fabrication and Characterization of a pH‐Responsive Intelligent Packaging Film From Amorphophallus paeoniifolius Starch and Clitoria ternatea Extract for Real‐Time Chicken Freshness MonitoringJournal of Food ScienceDOIopen access
  3. 2026 Production and Characterization of Porous Starch From Underutilized Elephant Foot Yam ( Amorphophallus paeoniifolius ) Using Ultrasonic‐Assisted Enzymatic HydrolysisStarch - StärkeDOI
  4. 2022 Influence of blanching treatment and drying methods on the nutritional composition, functional, and antioxidant properties of elephant foot yam ( Amorphophallus paeoniifolius ) flourJournal of Food Processing and PreservationDOIopen access
  5. 2018 Health-promoting effects of konjac glucomannan and its practical applications: A critical reviewInternational Journal of Biological MacromoleculesDOI
  6. 2018 Influence of debranching and retrogradation time on behavior changes of Amorphophallus paeoniifolius nanostarchInternational Journal of Biological MacromoleculesDOI
  7. 2017 Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flourJournal of Food Science and TechnologyDOIopen access
  8. 2017 Impact of γ-irradiation on physicochemical properties of freeze dried Amorphophallus paeoniifolius flourFood ChemistryDOI
  9. 2015 Effect of γ-irradiation on structure and physico-chemical properties of Amorphophallus paeoniifolius starchInternational Journal of Biological MacromoleculesDOI
  10. 2015 Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam (Amorphophallus paeoniifolius) flourLWTDOI
  11. 2014 Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starchFood ChemistryDOI