SS
SACHIN SHARMA
Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Shoolini University, Himachal Pradesh University
Research areas: Environmental Science · Water Science and Technology · Adsorption and biosorption for pollutant removal · Phytochemicals and Antioxidant Activities · Gut microbiota and health
0000-0001-9866-5956
Employment
Employment history is unavailable.
Education
-
Dr. Yashwant Singh Parmar University of Horticulture and Forestry PhD Food Science and Technology2023 - Present
-
Shoolini University of Biotechnology and Management Sciences M.Sc. Food Technology2020 - 2022
-
Himachal Pradesh University B.Sc. Chemistry2017 - 2020
Projects & Funding
Projects & funding information is unavailable.
Publications (14)
- Recent Advances in Microalgae‐Based Functional Coatings and Films for Food Packaging Applications: Opportunities and Challenges Save
- Pine needles as a sustainable bioresource for agro-food industry Save
- Multifaceted applications of garlic waste as a source of nutrition, absorbent, nanoparticle generation and utilization in biorefinery Save
- Millet‐Based Fermented Food Products Save
- Applications of clean-labeled starch in edible packaging industry Save
- Applications of clean-labeled starch in edible packaging industry Save
- Bioactive compounds and socio-demographics factors in functional foods and nutraceuticals Save
- Enzymes and Probiotics Encapsulation by Microfluidization Save
- Enzymes and Probiotics Encapsulation by Microfluidization Save
- Hesperidin as an Emerging Nutraceutical in Modern Health and Preventive Medicine: A Narrative Review Save
- Millet-Based Fermented Food Products: Nutritional and Health Benefits Save
- Sulforaphane and Gut-Brain Axis: An Overview of Its Impact on Intestinal Inflammation, Microbiota Composition, and Neurodegeneration Save
- Licorice: A review on phytochemical insights and therapeutic potential Save
- Fungi as a Bioresource for Antiviral, Antiprotozoal, and Antituberculosis Compounds Save