SATYA NARAYAN NAIK

Employment

• Indian Institute of Technology Delhi PROFESSOR
  1996 - 2019

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (125)

• Efficacy of Waste Biomass Based Tablet Formulation for Cockroach Control
  Waste and Biomass Valorization 2019 DOI: 10.1007/s12649-017-0111-y
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• Neem oil water dispersible tablet as effective larvicide, ovicide and oviposition deterrent against Anopheles culicifacies
  South African Journal of Botany 2019 DOI: 10.1016/j.sajb.2019.03.033
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• Supercritical CO <inf>2</inf> extraction and online fractionation of dry ginger for production of high-quality volatile oil and gingerols enriched oleoresin
  Industrial Crops and Products 2019 DOI: 10.1016/j.indcrop.2019.01.005
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• Valorization of waste Indigofera tinctoria L. biomass generated from indigo dye extraction process—potential towards biofuels and compost
  Biomass Conversion and Biorefinery 2019 DOI: 10.1007/s13399-018-0354-2
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• Adding value to the oil cake as a waste from oil processing industry: Production of lipase in solid state fermentation
  Biocatalysis and Agricultural Biotechnology 2018 DOI: 10.1016/j.bcab.2018.06.010
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• Contribution of Agricultural Produce Spice Zingiber Officinale to a Sustainable Food System: Green Extraction and Stability Study of Antioxidant Compounds
  Open Agriculture 2018 DOI: 10.1515/opag-2018-0036
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• Extraction and rapid quantification of pure bixin from bixa orellena L.
  Indian Journal of Natural Products and Resources 2018
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• Impact of drying techniques on physical quality of bamboo shoots: Implications on tribal’s livelihoods
  Indian Journal of Traditional Knowledge 2018
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• Novel process for isolation of major bio-polymers from Mentha arvensis distilled biomass and saccharification of the isolated cellulose to glucose
  Industrial Crops and Products 2018 DOI: 10.1016/j.indcrop.2018.03.063
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• Utilization of defatted sesame cake in enhancing the nutritional and functional characteristics of biscuits
  Journal of Food Processing and Preservation 2018 DOI: 10.1111/jfpp.13751
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