Journal Publications | Dr. Siddharth Vishwakarma

Original Research Papers

Peer-reviewed original research publications arranged by year.

Review Papers

Review-oriented peer-reviewed publications listed in the CV.

2022

Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Shubham Mandliya, and Hari Niwas Mishra. (2022). Investigation of natural food fortificants for improving various properties of fortified foods: A review. Food Research International, 156, 111186.

Siddharth Vishwakarma, Chirasmita Panigrahi, Sreejani Barua, Monalisa Sahoo, and Shubham Mandliya. (2022). Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic. LWT, 158, 113154.

Monalisa Sahoo, Chirasmita Panigrahi, Siddharth Vishwakarma, and Jayant Kumar. (2022). A Review on Nanotechnology: Applications in Food Industry, Future Opportunities, Challenges and Potential Risks. Journal of Nanotechnology and Nanomaterials, 3(1), 28–33.

2021

Arvind Patidar, Siddharth Vishwakarma, and Deepoo Meena. (2021). Traditional and recent development of pretreatment and drying process of grapes during raisin production: a review of novel pretreatment and drying methods of grapes. Food Frontiers, 2(1), 46–61.

2020

Monalisa Sahoo, Siddharth Vishwakarma, Chirasmita Panigrahi, and Jayant Kumar. (2020). Nanotechnology: Current applications and future scope in food. Food Frontiers, 2(1), 3–22.

Other Publication

Additional publication listed separately in the CV.

2021

Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, and Hari Niwas Mishra. (2021). Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study. Biology and Life Sciences Forum.

Scholar-Indexed Additional Works

Selected preprint, book chapter, and conference/proceedings items visible in scholar/public profiles.

2025

Siddharth Vishwakarma, Helen Bunker, Dennis R. Heldman, and Farnaz Maleky. (2025). Modelling the Effect of Freezing Conditions on Texture and Rheology of Low-Moisture Part-Skim Mozzarella Cheese. SSRN preprint.

2024

Shubham Mandliya, Siddharth Vishwakarma, Mahima Bora, Subrata Kumar Bag, Chandrakant Genu Dalbhagat, and Hari Niwas Mishra. (2024). Ready-to-Eat Foods Development through Composite Extrusion Technological Development. In Recent Advances in Ready-to-Eat Food Technology, 35–51.

Rakesh Mohan Shukla, Chandrakant Genu Dalbhagat, Siddharth Vishwakarma, Shubham Mandliya, and Hari Niwas Mishra. (2024). Sustainable cum Innovative Packaging and Labeling Approach in Ready-to-Eat Food: A Global Perspective. In Recent Advances in Ready-to-Eat Food Technology, 223–244.

2022

Chirasmita Panigrahi, Monalisa Sahoo, Vaishali Wankhade, and Siddharth Vishwakarma. (2022). Radiofrequency Heating. In Thermal Food Engineering Operations.

Working Photographs

Scholar-Indexed Works

18+ journal, chapter, and scholarly items

Google Scholar Citations

786 Total citations

Research Metrics

Total citations: 786
Google Scholar h-index: 11
Google Scholar i10-index: 11
Profile view: Sorted by publication date

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Journals & Scholarly Sources

Sustainable Food Technology
Food Physics
Journal of Food Process Engineering
Journal of Food Measurement and Characterization
Carbohydrate Polymers
Journal of Food Science and Technology
NFS Journal
Foods
Food Research International
LWT
Food Frontiers
Journal of Food Processing and Preservation
Journal of Nanotechnology and Nanomaterials
SSRN
Recent Advances in Ready-to-Eat Food Technology
Thermal Food Engineering Operations

Peer-reviewed journal papers in smart food processing.

Original Research Papers

2026

2025

2024

2023

2022

2020

Review Papers

2022

2021

2020

Other Publication

2021

Scholar-Indexed Additional Works

2025

2024

2022

Working Photographs