Amit Baran Das
VIDWAN ID: 568442

Dr Amit Baran Das

Male Doctor of Philosophy
Associate Professor | Department of Computer Science and Engineering
GHANI KHAN CHOUDHURY INSTITUTE OF ENGINEERING & TECHNOLOGY, KOTWALI, MALDA
West Bengal
Expertise: Computer Science Software Engineering
57 Publications
2 Projects
1546 Scopus Citations
1322 CrossRef
13 Years 9 Months Total Experience
Publications
57 Total
Articles
53
Chapters
4
Activity

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Scopus Scopus
1,546 Citations
23 h-index
CrossRef CrossRef
1,322 Citations
22 h-index
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Professional Recognition

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Community & Membership

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AFSTI
Life member
Jan 2013
Indian Science Congress
Life member
Jan 2015

Personal Details

Doctor of Philosophy
2020
N/A
Associate Professor
Nov 2023 – Present
GHANI KHAN CHOUDHURY INSTITUTE OF ENGINEERING & TECHNOLOGY, KOTWALI, MALDA | Department of Computer Science and Engineering
Assistant Professor (Grade-II)
Dec 2012 – Nov 2023
Tezpur University
Engineering and Technology
Computer Science Software Engineering

Related Profiles

Scholarly Work

Design and Development of Extrusion-based Pilot scale continuous process technology for jaggery making
Other
Agency: Department of Science and Technology Role: Principal Investigator
Develeopemnt of breakfast cerals from underutilised crop
Completed
Role: Principal Investigator

Modification of pea peel dietary fibre and its application in food system

University Tezpur University
Year 2022
Downloads 0
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Scholarly Publications

Interaction of gum acacia and natural deep eutectic solvents: Effect on conductivity, thermal stability, compression, and stress relaxation properties

Open Access
Journal Article
Food Physics. Year: 2025. Volume: 2 .
Authors: Rebika Salam; Prostuti Chakravorty; Amit Baran Das

Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin

Journal Article
Food Science and Biotechnology. Year: 2021. Volume: 30 , Issue: 1 , Pages: 65-76 .
Authors: Amit Baran Das; Vaibhav V. Goud; Chandan Das

Degradation kinetics of anthocyanins from purple rice bran and effect of hydrocolloids on its stability

Journal Article
JOURNAL OF FOOD PROCESS ENGINEERING. Year: 2020. Volume: 43 , Issue: 4 .
Authors: Amit B. Das; Vaibhav V. Goud; Chandan Das

Phenolic Compounds as Functional Ingredients in Beverages

Book Chapter
Year: 2019. Pages: 285-323 .
Authors: Amit Baran Das; V.V. Goud; Chandan Das

Fuzzy Logic Approach for Process Optimization of Gluten-Free Pasta

Journal Article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2016. Volume: 40 , Issue: 5 , Pages: 840-849 .
Authors: Nilesh Sakre; Amit B. Das; Prem P. Srivastav

Evaluation of Physical, Thermal, Pasting Characteristics and Mineral Profile of Pigmented and Nonpigmented Rice Cultivars

Journal Article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2015. Volume: 40 , Issue: 2 , Pages: 174-182 .
Authors: Samyor, D.; Deka, S.C.; Das, A.B.

Effect of gelatin and acacia gum on anthocyanin coacervated microcapsules using double emulsion and its characterization

Journal Article
Authors: Lourembam Monika Devi; Amit Baran Das; Laxmikant S. Badwaik

Ozone for Fresh Produce Quality and Safety

Book Chapter
Year: 2026. Pages: 131-172 .
Authors: Laxmi Kant Rawat; Amit Baran Das
Showing 1 to 8 of 57 publications