PAVANKUMAR MORE

Employment

• Institute of Chemical Technology Junior Research Fellow
  2018 - Present
• North Maharashtra University Assistant professor
  2017 - 2018
• LGMCFT,Lodga Assistant professor
  2016 - 2017

Education

• University institute of chemical technology food and fermentation technology
  2014 - 2016

Projects & Funding

Projects & funding information is unavailable.

Publications (22)

• From tradition to innovation: Advances in bioactive extraction, characterization, and utilization of wood apple
  Food and Humanity 2026 DOI: 10.1016/j.foohum.2026.101196
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• Extraction of bioactives from pomegranate peels using aqueous biphasic separation (ABPS): An optimization and bioactive profiling
  Biomass Conversion and Biorefinery 2025 DOI: 10.1007/s13399-024-05819-4
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• Lecithin-based micellar extraction of bioactive from pomegranate peel and its application in Indian flat bread (chapati) as a bioactive emulsifier
  Food and Humanity 2024 DOI: 10.1016/j.foohum.2024.100346
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• Intensification of bio-actives extraction from pomegranate peel via microwave irradiation: Effect of factors, optimization, kinetics, and bioactive profiling
  Chemical Engineering and Processing - Process Intensification 2024 DOI: 10.1016/j.cep.2024.109839
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• Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties
  Journal of Agriculture and Food Research 2023 DOI: 10.1016/j.jafr.2023.100781
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• Application of different orifices for hydrodynamic cavitational effects on deactivation of Escherichia coli and Staphylococcus aureus in milk
  Food and Bioproducts Processing 2023 DOI: 10.1016/j.fbp.2023.07.003
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• Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review
  Ultrasonics Sonochemistry 2023 DOI: 10.1016/j.ultsonch.2023.106504
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• Transaminase-mediated chiral selective synthesis of (1R)-(3-methylphenyl)ethan-1-amine from 1-(3-methylphenyl)ethan-1-one: process minutiae, optimization, characterization and ‘What If studies’
  Bioprocess and Biosystems Engineering 2023 DOI: 10.1007/s00449-022-02824-7
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• Effect of pressure and time on bioactive content, PPO inactivation, physicochemical and sensory properties of aonla (Emblica officinalis) juice during hydrodynamic cavitation processing
  Food Science and Biotechnology 2022 DOI: 10.1007/s10068-022-01164-2
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• Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension
  Current Research in Food Science 2022 DOI: 10.1016/j.crfs.2022.01.025
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