Dr. Jyoti Nishad

Employment

• University of Delhi Assistant Professor
  2019 - Present
• JIVO Wellness Pvt. Ltd. Manager Quality and Research & Development
  2019 - 2019
• IARI SRF
  2013 - 2014

Education

• Indian Agricultural Research Institute Ph.D.
  2014 - 2019
• Pondicherry University MSc.
  2011 - 2013
• BCAS, University of Delhi B.Sc.
  2008 - 2011

Projects & Funding

Projects & funding information is unavailable.

Publications (14)

• Ultrasound-assisted development of stable grapefruit peel polyphenolic nano-emulsion: Optimization and application in improving oxidative stability of mustard oil
  Food Chemistry 2021 DOI: 10.1016/j.foodchem.2020.127561
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• Effect of high-pressure microfluidization on nutritional quality of carrot (Daucus carota L.) juice
  Journal of Food Science and Technology 2020 DOI: 10.1007/s13197-020-04251-6
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• Optimization of Spray Drying Technology for Sugarcane Juice Using Natural and Synthetic Encapsulating Agents
  Sugar Tech 2019 DOI: 10.1007/s12355-018-0696-x
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• Enzyme‐ and ultrasound‐assisted extractions of polyphenols from Citrus sinensis (cv. Malta) peel: A comparative study
  Journal of Food Processing and Preservation 2019 DOI: 10.1111/jfpp.14046
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• Antioxidant Potential of Indian Eggplant: Comparison Among White, Purple and Green Genotypes Using Chemometrics
  Agricultural Research 2019 DOI: 10.1007/s40003-018-0347-1
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• Optimization and comparison of non-conventional extraction technologies for Citrus paradisi L. peels: a valorization approach
  Journal of Food Science and Technology 2019 DOI: 10.1007/s13197-019-03585-0
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• Synergistic effects of nutmeg and citrus peel extracts in imparting oxidative stability in meat balls
  Food Research International 2018 DOI: 10.1016/j.foodres.2018.01.075
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• Bioactive compounds and antioxidant activity of selected Indian pummelo (Citrus grandis L. Osbeck) germplasm
  Scientia Horticulturae 2018 DOI: 10.1016/j.scienta.2018.01.024
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• Anti-browning agents in the valorization of sugarcane juice
  New Food Magazine 2018
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• Supercritical Impregnation of Active Components into Polymers for Food Packaging Applications
  Food and Bioprocess Technology 2017 DOI: 10.1007/s11947-017-1937-9
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