Sahil Chaudhary

Employment

• I. K. Gujral Punjab Technical University Assistant Professor

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (17)

• Incorporation of grapefruit albedo and flavedo into millet-based muffins: Effects on antioxidant activity and quality attributes
  Food Science and Technology International 2026 DOI: 10.1177/10820132261455088
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• Functionality of Semolina Pasta Supplemented with Grapefruit Flavedo Byproduct: Effect on Phytochemical, Functional, Textural, Cooking, and Sensorial Quality
  Recent Advances in Food, Nutrition & Agriculture 2026 DOI: 10.2174/012772574X330847240911092022
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• Mosambi (Citrus limetta) peel upcycling: valorization strategies for food and non-food applications in the circular bioeconomy
  Saudi Journal of Food Security and Environmental Sustainability 2026 DOI: 10.1007/s44522-026-00004-5
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• Grapefruit peel waste: unlocking the potential for industrial applications in the circular economy
  Food Science and Biotechnology 2025 DOI: 10.1007/s10068-024-01773-z
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• Sustainable chitosan nanoemulsion coatings/films with agri-food byproducts: advances, composition, production methods and applications in food preservation
  Journal of Food Measurement and Characterization 2024 DOI: 10.1007/s11694-023-02293-w
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• Food Contact Surfaces, Risk of Contamination, and Solution
  Microbial Biotechnology in the Food Industry 2024 DOI: 10.1007/978-3-031-51417-3_16
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• Irradiation: A tool for the sustainability of fruit and vegetable supply chain-Advancements and future trends
  Radiation Physics and Chemistry 2024 DOI: 10.1016/j.radphyschem.2024.111511
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• Pineapple by-products utilization: Progress towards the circular economy
  Food and Humanity 2024 DOI: 10.1016/j.foohum.2024.100243
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• From Bin to Benefit: Sustainable Valorization of Grapefruit (Citrus paradisi) Byproducts Towards the Circular Economy
  Current Food Science and Technology Reports 2024 DOI: 10.1007/s43555-024-00033-9
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• Grapefruit albedo-incorporated pasta: effect on the phytochemical, functional, textural, cooking and sensorial properties of semolina pasta
  Journal of Food Measurement and Characterization 2024 DOI: 10.1007/s11694-024-02821-2
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