| Nanotechnology: Current applications and future scope in food M Sahoo, S Vishwakarma, C Panigrahi, J Kumar Food Frontiers 2 (1), 3-22, 2021 | 213 | 2021 |
| Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic S Vishwakarma, C Panigrahi, S Barua, M Sahoo, S Mandliya Lwt 158, 113154, 2022 | 56 | 2022 |
| Investigation of natural food fortificants for improving various properties of fortified foods: A review S Vishwakarma, CG Dalbhagat, S Mandliya, HN Mishra Food Research International 156, 111186, 2022 | 40 | 2022 |
| Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes A Patidar, S Vishwakarma, D Meena Food Frontiers 2 (1), 46-61, 2021 | 37 | 2021 |
| Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural … S Mandliya, A Pratap-Singh, S Vishwakarma, CG Dalbhagat, HN Mishra Foods 11 (16), 2476, 2022 | 28 | 2022 |
| A review on nanotechnology: applications in food industry, future opportunities, challenges and potential risks M Sahoo, C Panigrahi, S Vishwakarma, J Kumar Journal of Nanotechnology and Nanomaterials 3 (1), 28-33, 2022 | 27 | 2022 |
| Modeling of vacuum drying of pressed mycelium (Pleurotus eryngii) and its microstructure and physicochemical properties S Mandliya, S Vishwakarma, HN Mishra Journal of Food Process Engineering 45 (10), e14124, 2022 | 14 | 2022 |
| Kinetic modeling for inactivation of polyphenoloxidase and peroxidase enzymes during ozonation of sugarcane juice C Panigrahi, S Vishwakarma, HN Mishra, S De Journal of Food Processing and Preservation 45 (1), e15094, 2021 | 12 | 2021 |
| Effect of marjoram leaf powder addition on nutritional, rheological, textural, structural, and sensorial properties of extruded rice noodles S Vishwakarma, S Mandliya, CG Dalbhagat, J Majumdar, HN Mishra Foods 12 (5), 1099, 2023 | 5 | 2023 |
| Apparent amylose content positively influences the quality of extruded fortified rice kernels A Nithya, S Vishwakarma, CG Dalbhagat, HN Mishra Carbohydrate Polymers 338, 122213, 2024 | 4 | 2024 |
| Radiofrequency heating C Panigrahi, M Sahoo, V Wankhade, S Vishwakarma Thermal Food Engineering Operations, 375-413, 2022 | 4 | 2022 |
| Food-to-Food Fortification of Rice Flour (Swarna Cv.) using Basil, Marjoram and Spearmint Dried Leaves Powder: A Physicochemical and Nutritional Study S Vishwakarma, CG Dalbhagat, HN Mishra The 2nd International Electronic Conference on Foods - "Future Foods and …, 2021 | 4* | 2021 |
| Preparation of skim milk powder tablet and finite element analysis of its pressing die S Vishwakarma, CG Dalbhagat, HN Mishra Journal of Food Process Engineering 45 (5), e14016, 2022 | 3 | 2022 |
| Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels CG Dalbhagat, A Nithya, S Mandliya, S Vishwakarma, HN Mishra Journal of Food Science and Technology 61 (4), 706-716, 2024 | 2 | 2024 |
| Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder S Vishwakarma, S Mandliya, CG Dalbhagat, HN Mishra NFS Journal 33, 100158, 2023 | 2 | 2023 |
| Flavor constituents of fried foods: a chemistry perspective C Panigrahi, S Misra, S Vishwakarma Frying technology, 145-181, 2023 | 1 | 2023 |
| Impacts of Time‐to‐Freeze on Quality Attributes of Low‐Moisture Part‐Skim Mozzarella Cheese H Bunker, M Chandran, S Vishwakarma, DR Heldman, F Maleky Journal of Food Process Engineering 48 (1), e70045, 2025 | | 2025 |
| pH modulation on properties of mycelium protein isolates G Singh, S Mandliya, S Vishwakarma, HN Mishra Journal of Food Measurement and Characterization 18 (10), 8457-8471, 2024 | | 2024 |
| Cooking Methods and Their Implications in the Preservation of Food Nutrients and Health Benefits S Vishwakarma, R Kulshrestha, S Tiwari Traditional Foods: The Reinvented Superfoods, 245-263, 2024 | | 2024 |
| Fortified Rice Noodles: Formulation and Manufacturing Technology S Vishwakarma IIT Kharagpur, 2024 | | 2024 |
Professor H N MishraIndian Institute of Technology KharagpurZweryfikowany adres z agfe.iitkgp.ac.in
