Dr. Vishal Kumar

About

I have 14+ Years research experience in diverse filed of Life Science such as Biofertilizers, Plant-Microbe Interaction, Bioprocess Development, Enzyme Technology, Molecular Biology, Food safety and Food Mycotoxins. My core are of research is investigation of food mycotoxins and mycotoxin mitigation in food without affecting natural food properties. I have Published 32+ research articles in various journal of repute such as Journal of Cleaner Production, Bioresource Technology, Critical Reviews in Food Science and Nutrition, Food Research International and Food Chemistry. I have awarded with various National Eligibility Certificates and Fellowships such as CSIR-UGC-JRF,GATE, ICAR-NET etc. I have secured Best Thesis Award during my Doctoral Research. Currently, I am working as Assistant Professor at Yeungnam University, Republic of Korea.

Employment

• Yeungnam University Assistant Professor
  2021 - Present
• Yeungnam University Postdoctoral Research Associate
  2019 - 2021
• National Research Centre on Equines Research Fellow
  2018 - 2019
• Maharishi Dayanand University Research Fellow
  2013 - 2014
• Chaudhary Charan Singh Haryana Agricultural University Research Fellow
  2012 - 2013

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (26)

• Molecular insights into binding of bioactive compounds from essential oil of Trachyspermum ammi with human programmed cell death protein 1
  Journal of Biomolecular Structure and Dynamics 2024 DOI: 10.1080/07391102.2023.2236709
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• Effects of high-pressure processing, sonication, and heat treatments on prevention of pack burst spoilage in traditional Korean gochujang products
  Food Bioscience 2024 DOI: 10.1016/j.fbio.2024.104775
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• Safety Analysis of Korean Cottage Industries’ Doenjang, a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines
  Foods 2023 DOI: 10.3390/foods12224084
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• Degradation mechanism of aflatoxin B1 and aflatoxin G1 by salt tolerant Bacillus albus YUN5 isolated from ‘doenjang’, a traditional Korean food
  Food Research International 2023 DOI: 10.1016/j.foodres.2023.112479
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• Zingiber officinale mediated aflatoxins cleanup in aqueous medium: Kinetics, toxicity and cytoprotective effect
  Journal of Cleaner Production 2022 DOI: 10.1016/j.jclepro.2022.135155
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• Simultaneous detection and quantification of different biogenic amines
  Bangladesh Journal of Pharmacology 2022 DOI: 10.3329/bjp.v17i3.60650
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• Recent technological advances in mechanism, toxicity, and food perspectives of enzyme-mediated aflatoxin degradation
  Critical Reviews in Food Science and Nutrition 2022 DOI: 10.1080/10408398.2021.2010647
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• Cellular antioxidant potential and inhibition of foodborne pathogens by a sesquiterpene ilimaquinone in cold storaged ground chicken and under temperature-abuse condition
  Food Chemistry 2022 DOI: 10.1016/j.foodchem.2021.131392
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• Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in Doenjang during a One-Year Fermentation
  Journal of Fungi 2022 DOI: 10.3390/jof8020190
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• Developing a sustainable bioprocess for the cleaner production of xylooligosaccharides: An approach towards lignocellulosic waste management
  Journal of Cleaner Production 2021 DOI: 10.1016/j.jclepro.2021.128332
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