Paper Publications
Research Paper
- Nithya, A., Vishwakarma, S., Dalbhagat, C. G., & Mishra, H. N. (2024). Apparent amylose content positively influences the quality of extruded fortified rice kernels. Carbohydrate Polymers, 122213
- Dalbhagat, C. G., Nithya, A., Mandliya, S., Vishwakarma, S., & Mishra, H. N. (2023). Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels. Journal of Food Science and Technology, 1-11.
- Vishwakarma, S., Mandliya, S., Dalbhagat, C. G., & Mishra, H. N. (2023). Investigation of Optimum Formulation for Rice Noodles Fortified from Marjoram, Basil, Spearmint, and Skim Milk Powder. NFS Journal, 33, 100158.
- Vishwakarma, S., Mandliya, S., Dalbhagat, C. G., Singh, P. K., & Mishra, H. N. (2023). Rheological Modelling of Marjoram Fortified Rice Dough: Empirical and Machine Learning Approach. Journal of Food Process Engineering e14387.
- Vishwakarma, S., Mandliya, S., Dalbhagat, C.G., Majumdar, J., Mishra, H.N. (2023) Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles. Foods, 12(5), 1099.
- Vishwakarma, S., Dalbhagat, C. G., & Mishra, H. N. (2022). Preparation of skim milk powder tablet and finite element analysis of its pressing die. Journal of Food Process Engineering, e14016.
- Vishwakarma, S., Dalbhagat, C. G., & Mishra, H. N. (2021, October). Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study. In Biology and Life Sciences Forum, MDPI, 6 (1), 15.
- Panigrahi, C., Vishwakarma, S., Mishra, H. N., & De, S. (2021). Kinetic modeling for inactivation of polyphenoloxidase and peroxidase enzymes during ozonation of sugarcane juice. Journal of Food Processing and Preservation, 45(1), e15094.
2024
2023
2022
2021
Review Paper
- Vishwakarma, S., Dalbhagat, C. G., Mandliya, S., & Mishra, H. N. (2022). Investigation of natural food fortificants for improving various properties of fortified foods: A review. Food Research International, 111186.
- Vishwakarma, S., Panigrahi, C., Barua, S., Sahoo, M., & Mandliya, S. (2022). Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic. LWT, 113154.
- Sahoo, M., Panigrahi, C., Vishwakarma, S., & Kumar, J. (2022). A Review on Nanotechnology: Applications in Food Industry, Future Opportunities, Challenges and Potential Risks
- Sahoo, M., Vishwakarma, S., Panigrahi, C., & Kumar, J. (2021). Nanotechnology: Current applications and future scope in food. Food Frontiers, 2(1), 3-22.
- Patidar, A., Vishwakarma, S., & Meena, D. (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.
2022
2021
Working Photographs
1st & corresponding authored papers
7
Co-authored papers
6
