DEEPENDRA RAJORIYA

Employment

• Rajiv Gandhi University Assistant Professor
  2021 - Present

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (13)

• Enzymes Inactivation Kinetics and Phytochemical Retention in Green Tea Leaves: A Comparative Study of Microwave, Thermosonic, and Conventional Treatments
  Food and Bioprocess Technology 2026 DOI: 10.1007/s11947-025-04203-y
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• Arabinoxylan from pearl millet bran: Optimized extraction, structural characterization, and its bioactivities
  International Journal of Biological Macromolecules 2024 DOI: 10.1016/j.ijbiomac.2024.135247
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• Combined refractance window and far infrared radiation drying of Spirulina platensis biomass: Drying behavior, moisture and thermal diffusivity, and biochemical characterization
  Drying Technology 2024 DOI: 10.1080/07373937.2024.2346602
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• Effect of Microwave-Based Dry Blanching on Drying of Potato Slices: A Comparative Study
  ACS Omega 2024 DOI: 10.1021/acsomega.3c09465
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• Production of Antioxidant, Angiotensin-Converting Enzyme Inhibitory and Osteogenic Gelatin Hydrolysate from Labeo rohita Swim Bladder
  Marine Biotechnology 2024 DOI: 10.1007/s10126-024-10305-z
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• Far infrared assisted refractance window drying: Influence on drying characteristics and quality of banana leather
  Drying Technology 2023 DOI: 10.1080/07373937.2023.2220777
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• Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree
  LWT 2021 DOI: 10.1016/j.lwt.2021.111330
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• Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices
  Food and Bioprocess Technology 2021 DOI: 10.1007/s11947-021-02581-7
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• Application of radiofrequency heating and low humidity air for sequential drying of apple slices: Process intensification and quality improvement
  LWT 2021 DOI: 10.1016/j.lwt.2020.109904
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• Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics
  Innovative Food Science & Emerging Technologies 2020 DOI: 10.1016/j.ifset.2020.102530
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