SK
Satish Kumar
Dr. Y. S. Parmar University of Horticulture and Forestry, Dr Yashwant Singh Parmar University of Horticulture and Forestry
0000-0003-2264-9006
Employment
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Dr. Y. S. Parmar University of Horticulture and Forestry Assistant Professor (Food Science & Technology)2021 - Present
Education
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Dr Yashwant Singh Parmar University of Horticulture and Forestry PhD (Food Technology)2013 - 2018
Projects & Funding
Projects & funding information is unavailable.
Publications (110)
- Strategic packaging mechanization with sensor technologies for non-destructive in-situ quality and safety assessment of ready-to-eat fresh-cut fruits and vegetables Save
- Fabrication and characterisation of nanoemulsified corn starch-based active films as sustainable packaging for shelf-life management of RTE fresh-cut apples (Malus × domestica Borkh) Save
- Multifaceted applications of garlic waste as a source of nutrition, absorbent, nanoparticle generation and utilization in biorefinery Save
- 1-Methylcyclopropene for Quality Preservation of Apple (Malus domestica): A Complete Paradigm on Application Stage, Physiological Effects, and Induction of Ripening In Integration with Other Approaches Save
- Nutritional characterization, sensorial acceptance and storage stability of low-calorie eggless muffins functionally fortified with Aloe vera Save
- Phytochemical improvement of sand pear cubes through impregnation of spices and tea extract: characterization using in vitro bioactivity, FTIR, ICP-AES, and SEM Save
- Valorisation of rosehip waste for functional enhancement of ash gourd candy: physicochemical, bioactive, molecular and structural characterization Save
- Regenerative Fruit Waste Upcycling: Transformational Approaches Upcycling Waste to Wealth for Socio-Economic and Environmental Sustainability Save
- Fabrication and characterization of nanoemulsified chitosan-based active films for quality retention and shelf-life management of white button mushroom (Agaricus bisporus Imbach) Save
- Effect of different pre-treatments and drying technologies on garlic powder: changes in bioactive, physicochemical, antimicrobial and techno-functional properties Save