Aqueous extraction kinetics of phenolic compounds from jamun (Syzygium cumini L.) seeds U Balyan, B Sarkar International journal of food properties 20 (2), 372-389, 2017 | 59 | 2017 |
Integrated membrane process for purification and concentration of aqueous Syzygium cumini (L.) seed extract U Balyan, B Sarkar Food and Bioproducts Processing 98, 29-43, 2016 | 34 | 2016 |
Phenolic compounds from Syzygium cumini (L.) Skeels leaves: Extraction and membrane purification U Balyan, SP Verma, B Sarkar Journal of applied research on medicinal and aromatic plants 12, 43-58, 2019 | 25 | 2019 |
Analysis of flux decline using sequential fouling mechanisms during concentration of Syzygium cumini (L.) leaf extract U Balyan, B Sarkar Chemical Engineering Research and Design 130, 167-183, 2018 | 8 | 2018 |
Development of a fluid dynamic gauging method for the characterization of fouling behavior during cross-flow filtration of a wood extraction liquor K Arandia, U Balyan, T Mattsson Food and Bioproducts Processing 128, 30-40, 2021 | 5 | 2021 |
Modeling of permeate flux decline during ultrafiltration of polyvinyl alcohol in a batch cell U Balyan, B Sarkar Desalination and Water Treatment 52 (40-42), 7495-7506, 2014 | 4 | 2014 |
Ultrafiltration of Syzygium cumini (L.) seeds extract: Analysis of flux decline and extract stability U Balyan, B Sarkar Asia‐Pacific Journal of Chemical Engineering 13 (2), e2166, 2018 | 2 | 2018 |
Enhanced Separation of Polyethylene Glycol from Bovine Serum Albumin Using Electro-Ultrafiltration U Balyan, B Sarkar Separation Science and Technology 50 (12), 1846-1859, 2015 | 1 | 2015 |
Ultrasound‐Assisted Extraction, Optimization, Phytochemical Screening and Analysis of Phenolics from Cycas Zeylanica and Antioxidant Activity Evaluation Mansi, U Balyan, C Bhutani, L Khanna, S Rao, R Singh, P Khanna Chemistry & Biodiversity, e202301436, 2024 | | 2024 |
Phenolic compounds from syzygium cumini L Jamun seeds and leaves extraction and integrated membrane process for purification and concentration U Balyan Delhi, 0 | | |