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Bommanahalli Shivegowda Roopa

Observed names: B. S. Roopa, B.S. ROOPA, B.S. Roopa, Roopa BS
ORCID: 0000-0001-6701-9820
Observed ORCID: 0000-0001-6701-9820
OpenAlex ID: A5080584236
Textural attributes of a model snack food at different moisture contents
2006 · Pritam Mazumder, B.S. Roopa, et al. · Journal of Food Engineering · 93
Alginate gels: I. Characterization of textural attributes
2007 · B.S. Roopa, Suvendu Bhattacharya · Journal of Food Engineering · 80
Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour
2016 · M. Vijaykrishnaraj, B.S. Roopa, et al. · Food Chemistry · 63
Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water
2019 · Kulal Rajashri, Bommanahalli Shivegowda Roopa, et al. · Journal of Food Processing and Preservation · 56
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Texture Evaluation by Uniaxial Compression of Some Snack Foods
2007 · R. RAVI, B.S. ROOPA, et al. · Journal of Texture Studies · 40
A concise review on oil extraction methods, nutritional and therapeutic role of coconut products
2022 · P. M. Divya, B. S. Roopa, et al. · Journal of Food Science and Technology · 33
Viscoelasticity of a Simulated Polymer and Comparison With Chickpea Flour Doughs
2006 · NIDHI YADAV, B.S. ROOPA, et al. · Journal of Food Process Engineering · 31
Characterisation and modelling of time‐independent and time‐dependent flow behaviour of sodium alginate dispersions
2009 · Bommanahalli Shivegowda Roopa, Suvendu Bhattacharya · International Journal of Food Science & Technology · 28
Alginate Gels: Ii. Stability at Different Processing Conditions
2009 · B.S. ROOPA, SUVENDU BHATTACHARYA · Journal of Food Process Engineering · 22
Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties
2010 · B.S. Roopa, Suvendu Bhattacharya · LWT · 17
Optimization of a novel coconut milk supplemented dahi - a fermented milk product of Indian subcontinent
2015 · Shana, R. Sridhar, et al. · Journal of Food Science and Technology · 15
Alginate gels: Rupture characteristics as a function of the conditions of gel formation
2008 · B.S. Roopa, Suvendu Bhattacharya · Journal of Food Engineering · 15
Mango gels: Characterization by small-deformation stress relaxation method
2014 · B.S. Roopa, Suvendu Bhattacharya · Journal of Food Engineering · 14
Fracture Behavior and Mechanism of Puffed Cereal During Compression
2009 · B.S. ROOPA, PRITAM MAZUMDER, et al. · Journal of Texture Studies · 10
Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates
2021 · Sharanappa T. Talawar, R. Chetana, et al. · LWT · 7
Characterisation of seaweed (Ulva lactuca) powder and its incorporation for the development of vegetable patty enriched with dietary fibre, protein and antioxidants
2024 · E. Harsha Mohan, S. Madhusudan, et al. · Journal of Food Science and Technology · 4
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Cryoconcentration: an integrated agro food processing technique for concentration
2025 · C. Manusha, B. S. Roopa · Journal of Food Science and Technology · 3
Mango-alginate gels: Characterization by objective and subjective attributes
2025 · B.S. Roopa · Food and Humanity · 1
Effect of frying media and packaging materials on shelflife of tengolalu-a deep fat fried snack
2013 · Babu Anil, N. S. Vijayalakshmi, et al. · 1
Effect of amaranth bran incorporation on quality characteristics of pasta
2026 · Rajashri Kulal, Bommanahalli Shivegowda Roopa, et al. · Journal of Food Science and Technology
Mango-Alginate Gels: Characterization by Objective and Subjective Attributes
2024 · Roopa BS · SSRN Electronic Journal
Role of alginate in gel formation : characterization and applications for developing textured products
2011 · B.S. Roopa · CFTRI Institutional Repository
Works count: 22
Citation count: 533
H-index: 13
I10-index: 14
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