DD
Deepti Dabas
Researcher
The Pennsylvania State University
Avocado (Persea americana) seed as a source of bioactive phytochemicals
Current pharmaceutical design 19 (34), 6133-6140, 2013
A colored avocado seed extract as a potential natural colorant
Journal of food science 76 (9), C1335-C1341, 2011
In vitro antioxidant and cancer inhibitory activity of a colored avocado seed extract
International Journal of Food Science 2019, 2019
Polyphenols as Colorants
Advances in food technology and nutritional sciences 2, S1-S6, 2016
Anti-Inflammatory Properties of a Colored Avocado Seed Extract
Adv. Food Technol. Nutr. Sci. Open J 5, 8-12, 2019
Red natural colors for high pH applications
Advanced in Food Technology and Nutritional Sciences-Open Journal 1 (1), 10-16, 2014
Bamboo shoot processing in India
Adv Food Technol Nutr Sci Open J 4 (1), 1-3, 2018
A novel processing method for bamboo shoots in India–“cluster level bamboo shoots processing.”
Int J Food Sci Nutr Eng 8 (3), 53-59, 2018
Processing of barley and chickpea for making sattu
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 42 (1), 60-67, 2005
Compounds, compositions and methods for coloring edible materials
US Patent 11,001,601, 2021
Colorants: Their Interaction with Flavor in Product Development
Advances in Food Technology and Nutritional Sciences : OJ 4 (1), 17-22, 2018
A colored avocado seed extract with antioxidant, anti-carcinogenic and anti-inflammatory effects
The Pennsylvania State University, 2012
Light stable natural yellow colorant systems in pickled and fermented vegetable applications
US Patent App. 18/050,549, 2023
Light stable natural yellow colorant systems in pickled and fermented vegetable applications
US Patent 11,510,426, 2022
Compounds, compositions and method for coloring edible materials
US Patent App. 17/301,711, 2021
Plant-based meat alternative compositions
US Patent App. 16/825,090, 2020
Improving the performance of natural colorants to replace synthetics
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 257, 2019
Roasting of Chickpea for blending with Sattu
CCS Haryana Agricultural University, Hisar, 2001
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