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International Publications

2016 Onwards

  1. Tripathy, S., & Srivastav, P. P. (2023). Effect of dielectric barrier discharge (DBD) cold plasma-activated water pre-treatment on the drying properties, kinetic parameters, and physicochemical and functional properties of Centella asiatica leaves. Chemosphere, 138901.

  2. Kapri, M., Singh, U., Srivastav, P. P., & Sharma, S. (2023). Enhancement of bioactives, functional and nutraceutical attributes of banana peels and de-oiled groundnut cake through submerged fermentation employing Calocybe indica. Food Bioscience, 53, 102530.

  3. Shahane, K., Kshirsagar, M., Tambe, S., Jain, D., Rout, S., Ferreira, M. K. M., ... & Lima, R. R. (2023). An Updated Review on the Multifaceted Therapeutic Potential of Calendula officinalis L. Pharmaceuticals, 16(4), 611.

  4. Pipliya, S., Kumar, S., Babar, N., & Srivastav, P. P. (2023). Recent Trends in Non-Thermal Plasma and Plasma Activated Water: Effect on Quality Attributes, Mechanism of Interaction and Potential Application in Food & Agriculture. Food Chemistry Advances, 100249.

  5. Kumar, S., Pipliya, S., & Srivastav, P. P. (2023). Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice. Journal of Food Science.

  6. Tripathy, S., & Srivastav, P. P. (2023). Encapsulation of Centella asiatica leaf extract in liposome: Study on structural stability, degradation kinetics and fate of bioactive compounds during storage. Food Chemistry Advances, 2, 100202.

  7. Karunanithi, S., Guha, P., & Srivastav, P. P. (2023). Cold plasma-assisted microwave pretreatment on essential oil extraction from betel leaves: Process optimization and its quality. Food and Bioprocess Technology, 16(3), 603-626.

  8. Kumar, V. A., Pravitha, M., Yadav, A., Pandiselvam, R., & Srivastav, P. P. (2023). Influence of ultrasonic application on soybean aqueous extract based composite edible film: Characterization and their food application. Food Hydrocolloids, 135, 108210.

  9. Kumar, S., Pipliya, S., & Srivastav, P. P. (2023). Effect of cold plasma on different polyphenol compounds: A review. Journal of Food Process Engineering, 46(1), e14203.

  10. Rakshit, M., Muduli, S., Srivastav, P. P., & Mishra, S. (2022). Pomegranate peel polyphenols prophylaxis against SARS-CoV-2 main protease by in-silico docking and molecular dynamics study. Journal of Biomolecular Structure and Dynamics, 40(23), 12917-12931.

  11. Varghese, C., Srivastav, P. P., & Roopesh, M. S. (2022). High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life. Future Foods, 6, 100154.

  12. Rakshit, M., & Srivastav, P. P. (2022). Encapsulation of hydrolysable tannin from pomegranate peel in W/O/W double emulsion: In-vitro digestion, release kinetics, storage and physical stabilities. Food Hydrocolloids for Health, 2, 100067.

  13. Rout, S., Tambe, S., Deshmukh, R. K., Mali, S., Cruz, J., Srivastav, P. P., ... & de Oliveira, M. S. (2022). Recent trends in the application of essential oils: The next generation of food preservation and food packaging. Trends in Food Science & Technology.

  14. Gupta, R. K., Guha, P., & Srivastav, P. P. (2022). Natural polymers in bio-degradable/edible film: A review on environmental concerns, cold plasma technology and nanotechnology application on food packaging-A recent trends. Food Chemistry Advances, 1, 100135.

  15. Gupta, R. K., Guha, P., & Srivastav, P. P. (2022). Phytochemical and biological studies of betel leaf (Piper betle L.): Review on paradigm and its potential benefits in human health. Acta Ecologica Sinica.

  16. Verma, D. K., & Srivastav, P. P. (2022). Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Critical Reviews in Food Science and Nutrition, 62(24), 6577-6604.

  17. Pipliya, S., Kumar, S., & Srivastav, P. P. (2022). Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology. Innovative Food Science & Emerging Technologies, 80, 103081.

  18. Barua, S., Hanewald, A., Bächle, M., Mezger, M., Srivastav, P. P., & Vilgis, T. A. (2022). Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocolloids, 129, 107672.

  19. Tripathy, S., Verma, D. K., Thakur, M., Chakravorty, N., Singh, S., & Srivastav, P. P. (2022). Recent trends in extraction, identification and quantification methods of Centella asiatica phytochemicals with potential applications in food industry and therapeutic relevance: A review. Food Bioscience, 101864.

  20. Gnana Moorthy Eswaran, U., Karunanithi, S., Gupta, R. K., Rout, S., & Srivastav, P. P. (2022). Edible insects as emerging food products–processing and product development perspective. Journal of Food Science and Technology, 1-16.

  21. Kumar, A., Hasan, M., Mangaraj, S., Pravitha, M., Verma, D. K., & Srivastav, P. P. (2022). Trends in edible packaging films and its prospective future in food: a review. Applied Food Research, 100118.

  22. Verma, D. K., Thakur, M., Singh, S., Tripathy, S., Gupta, A. K., Baranwal, D., ... & Srivastav, P. P. (2022). Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application. Food Bioscience, 46, 101594.

  23. Kapri, M., Srivastav, P. P., & Sharma, S. (2022). Mushroom as a Source of Fungal Based Functional Foods. Functional Foods, 331-389.

  24. Rakshit, M., & Srivastav, P. P. (2022). Double Emulsion for Controlled Delivery of Functional Food Ingredients. Functional Foods, 443-475.

  25. Kumar, A., Srivastav, P. P., Pravitha, M., Hasan, M., Mangaraj, S., Prithviraj, V., & Verma, D. K. (2022). Comparative study on the optimization and characterization of soybean aqueous extract based composite film using response surface methodology (RSM) and artificial neural network (ANN). Food Packaging and Shelf Life, 31, 100778.

  26. Verma, D. K., & Srivastav, P. P. (2022). Extraction, identification and quantification methods of rice aroma compounds with emphasis on 2-acetyl-1-pyrroline (2-AP) and its relationship with rice quality: A comprehensive review. Food Reviews International, 38(2), 111-162.

  27. Rakshit, M., & Srivastav, P. P. (2022). Sensory evaluation and storage stability of fat reduced shortdough biscuit using hydrolysable tannin encapsulated double emulsion as fat replacer. LWT, 154, 112816.

  28. Varghese, C., & Srivastav, P. P. (2022). Formulation and sensory characterization of low-cost, high-energy, nutritious cookies for undernourished adolescents: An approach using linear programming and fuzzy logic. Innovative Food Science & Emerging Technologies, 75, 102904.

  29. Pyne, S., Paria, K., Mandal, S. M., Srivastav, P. P., Bhattacharjee, P., & Barik, T. K. (2022). Green microalgae derived organic nanodots used as food preservative. Current Research in Green and Sustainable Chemistry, 5, 100276.

  30. Singh, S., Verma, D. K., Thakur, M., Tripathy, S., Patel, A. R., Shah, N., ... & Aguilar, C. N. (2021). Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health. Food Research International, 150, 110746.

  31. Barua, S., Tudu, K., Rakshit, M., & Srivastav, P. P. (2021). Characterization and digestogram modeling of modified elephant foot yam (Amorphophallus paeoniifolius) starch using ultrasonic pretreated autoclaving. Journal of Food Process Engineering, 44(11), e13841.

  32. Prabhakar, P. K., Srivastav, P. P., Pathak, S. S., & Das, K. (2021). Mathematical modeling of total volatile basic nitrogen and microbial biomass in stored rohu (Labeo rohita) fish. Frontiers in Sustainable Food Systems, 5, 669473.

  33. Kaur, B., Maity, H. S., Rakshit, M., Srivastav, P. P., & Nag, A. (2021). Cryo-Ground Mango Kernel Powder: Characterization, LC-MS/MS Profiling, Purification of Antioxidant-Rich Gallic Acid, and Molecular Docking Study of Its Major Polyphenols as Potential Inhibitors against SARS-CoV-2 Mpro. ACS Food Science & Technology, 1(10), 1776-1786.

  34. AK, V., Srivastav, P. P., Mangaraj, S., & Hasan, M. (2021). Development of soy-based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator. Journal of Texture Studies, 53(6), 809-819.

  35. Barua, S., Khuntia, A., Srivastav, P. P., & Vilgis, T. A. (2021). Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. LWT, 150, 111958.

  36. Tripathy, S., Verma, D. K., Thakur, M., Patel, A. R., Srivastav, P. P., Singh, S., ... & Utama, G. L. (2021). Curcumin extraction, isolation, quantification and its application in functional foods: A review with a focus on immune enhancement activities and COVID-19. Frontiers in Nutrition, 8, 747956.

  37. Watharkar, R. B., Chakraborty, S., Srivastav, P. P., & Srivastava, B. (2021). Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp. Journal of Food Process Engineering, 44(8), e13726.

  38. Watharkar, R. B., Chakraborty, S., Srivastav, P. P., & Srivastava, B. (2021). Physicochemical and mechanical properties during storage-cum maturity stages of raw harvested wild banana (Musa balbisiana, BB). Journal of Food Measurement and Characterization, 15, 3336-3349.

  39. Barua, S., Rakshit, M., & Srivastav, P. P. (2021). Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments. LWT, 145, 111283.

  40. Verma, D. K., Patel, A. R., Thakur, M., Singh, S., Tripathy, S., Srivastav, P. P., ... & Aguilar, C. N. (2021). A review of the composition and toxicology of fructans, and their applications in foods and health. Journal of Food Composition and Analysis, 99, 103884.

  41. Mahanti, N. K., Chakraborty, S. K., Sudhakar, A., Verma, D. K., Shankar, S., Thakur, M., ... & Srivastav, P. P. (2021). Refractance WindowTM-Drying vs. other drying methods and effect of different process parameters on quality of foods: A comprehensive review of trends and technological developments. Future Foods, 3, 100024.

  42. Tripathy, S., Verma, D. K., Thakur, M., Patel, A. R., Srivastav, P. P., Singh, S., ... & Aguilar, C. N. (2021). Encapsulated food products as a strategy to strengthen immunity against COVID-19. Frontiers in Nutrition, 8, 673174.

  43. Martinez-Medina, G. A., Chávez-González, M. L., Verma, D. K., Prado-Barragán, L. A., Martínez-Hernández, J. L., Flores-Gallegos, A. C., ... & Aguilar, C. N. (2021). Bio-funcional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends. Journal of Functional Foods, 77, 104326.

  44. Rakshit, M., & Srivastav, P. P. (2021). Optimization of pulsed ultrasonic‐assisted extraction of punicalagin from pomegranate (Punica granatum) peel: A comparison between response surface methodology and artificial neural network‐multiobjective genetic algorithm. Journal of Food Processing and Preservation, 45(1), e15078.

  45. Verma, D. K., & Srivastav, P. P. (2020). A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review. Food Research International, 130, 108924.

  46. Prabhakar, P. K., Vatsa, S., Srivastav, P. P., & Pathak, S. S. (2020). A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Research International, 133, 109157.

  47. Varghese, C., Wolodko, J., Chen, L., Doschak, M., Srivastav, P. P., & Roopesh, M. S. (2020). Influence of selected product and process parameters on microstructure, rheological, and textural properties of 3D printed cookies. Foods, 9(7), 907.

  48. Watharkar, R. B., Pu, Y., Ismail, B. B., Srivastava, B., Srivastav, P. P., & Liu, D. (2020). Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening. Journal of Food Measurement and Characterization, 14, 2040-2050.

  49. Verma, D. K., Thakur, M., & Srivastav, P. P. (2020). Biochemistry and molecular aspects of 2-acetyl-1-pyrroline biosynthesis in rice (Oryza sativa L.): A review. Israel Journal of Plant Sciences, 67(3-4), 129-143.

  50. Rakshit, M., Srivastav, P. P., & Bhunia, K. (2020). Kinetic modeling of ultrasonic‐assisted extraction of punicalagin from pomegranate peel. Journal of Food Process Engineering, 43(11), e13533.

  51. Kapri, M., Singh, U., Behera, S. M., Srivastav, P. P., & Sharma, S. (2020). Nutraceutical augmentation of agro-industrial waste through submerged fermentation using Calocybe indica. LWT, 134, 110156.

  52. Verma, D. K., & Srivastav, P. P. (2020). Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health. Trends in Food Science & Technology, 97, 355-365.

  53. Swarnakar, A. K., Srivastav, P. P., & Das, S. K. (2020). Optimization of pressure parboiling conditions and pre-conditioned moisture content of brown rice (unpolished rice) for microwave puffing and its comparison with hot sand bed puffing. International Journal of Food Studies, 9.

  54. Verma, D. K., & Srivastav, P. P. (2020). Exploring the physicochemical and cooking properties of some Indian aromatic and non-aromatic rice (Oryza sativa L.) cultivars. ORYZA-An International Journal on Rice, 57(2), 146-161.

  55. Prabhakar, P. K., Srivastav, P. P., & Pathak, S. S. (2019). Kinetics of total volatile basic nitrogen and trimethylamine formation in stored rohu (Labeo rohita) fish. Journal of Aquatic Food Product Technology, 28(5), 452-464.

  56. Swarnakar, A. K., Srivastav, P. P., & Das, S. K. (2019). Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing. Journal of Food Process Engineering, 42(3), e13007.

  57. Kaur, B., & Srivastav, P. P. (2018). Effect of cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indica L.) peel powder. Journal of Food Processing and Preservation, 42(4), e13583.

  58. Verma, D. K., & Srivastav, P. P. (2017). Proximate composition, mineral content and fatty acids analyses of aromatic and non-aromatic Indian rice. Rice Science, 24(1), 21-31.

  59. Barua, S., & Srivastav, P. P. (2017). Effect of heat-moisture treatment on resistant starch functional and thermal properties of mung bean (Vigna radiate) starch. Journal of Nutritional Health & Food Engineering, 7(4), 358-363.

  60. Chauhan, L., Prakash, K. S., Srivastav, P. P., & Bashir, K. (2017). Physicochemical and Thermal Properties of Candy Crystals Prepared from Palmyra‐Palm Jaggery. Journal of Food Process Engineering, 40(1), e12337.

  61. Raigar, R. K., Prabhakar, P. K., & Srivastav, P. P. (2017). Effect of different thermal treatments on grinding characteristics, granular morphology and yield of ready‐to‐eat wheat grits. Journal of Food Process Engineering, 40(2), e12363.

  62. Sakre, N., Das, A. B., & Srivastav, P. P. (2016). Fuzzy logic approach for process optimization of gluten‐free pasta. Journal of Food Processing and Preservation, 40(5), 840-849.

2015

  1. Jha, R. K., Prabhakar, P. K., Srivastav, P. P., & Rao, V. V. (2015). Influence of temperature on vacuum drying characteristics, functional properties and micro structure of Aloe vera (Aloe barbadensis Miller) gel. Research in Agricultural Engineering, 61(4), 141-149.

  2. Bhattacharya, M., Srivastav, P. P., & Mishra, H. N. (2015). Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus). Journal of food science and technology, 52, 2013-2022.

  3. Prabhakar, P. K., Srivastav, P. P., & Murari, K. (2015). Energy consumption during manufacturing of different dairy products in a commercial dairy plant: A case study. Asian Journal of Dairy and Food Research, 34(2), 98-103.

  4. Hansdah, R., Prabhakar, P. K., Srivastav, P. P., & Mishra, H. N. (2015). Physico-chemical characterization of lesser known Palo (Curcuma leucorrhiza) starch. International Food Research Journal, 22(4).

  5. Verma, D. K., Mohan, M., Prabhakar, P. K., & Srivastav, P. P. (2015). Physico-chemical and cooking characteristics of Azad basmati. International Food Research Journal, 22(4), 1380.

  6. Jaybhaye, R. V., & Srivastav, P. P. (2015). Development of barnyard millet snack food: Part I. Food Science Research Journal, 6(2), 238-245.

  7. Jaybhaye, R. V., & Srivastav, P. P. (2015). Development of barnyard millet ready-to-eat snack food: Part II. Food Science Research Journal, 6(2), 285-291.

  8. Jaybhaye, R. V., & Srivastav, P. P. (2015). Design of LPG burner for hot air puffing machine. International Journal of Agricultural Engineering, 8(2), 190-197.

2014

  1. Bhattacharya, M., Srivastav, P. P., & Mishra, H. N. (2014). Optimization of process variables for supercritical fluid extraction of ergothioneine and polyphenols from Pleurotus ostreatus and correlation to free-radical scavenging activity. The Journal of Supercritical Fluids, 95, 51-59.

2013

  1. Rice, B. (2013). Non-expanded rice based snack: effect of processing variables on characteristics and optimization of extrusion process using genetic algorithm (Ga). Asian Journal of Science and Technology, 4(07), 071-079.

  2. Someswararao, C., Srivastav, P. P., & Das, H. (2013). Quality of black teas in Indian market. African Journal of Agricultural Research, 8(5), 491-494.

2012

  1. Acrylamide in snack foods, Toxicology Mechanisms and Methods (USA), 1 – 7, DOI : 10.3109/15376516.2011.623329 by Das, A. B.; Srivastav, P. P.

  2. Optimization of environmental factors using RSM for Spirulina platensis cultivation, Nutrition and Food Science (UK), 41(3):175 – 182 by Prabuthas, P.; Srivastav, P. P.; Mishra, H. N.

  3. FT-NIR spectroscopy:  a rapid method for estimation of moisture content in bael pulp, British Food Journal, 113(4):494 – 504 by Bag, S. K.; Srivastav, P. P.; Mishra, H. N.

  4. Optimization of process parameters for foaming of bael (Aegle marmelos) fruit pulp, Food Bioprocess Technology, 4:1450 – 1458 (DOI 10.1007/s11947-009-0243-6) by Bag, S. K.; Srivastav P. P.; Mishra, H. N.

2011

  1. Acrylamide in snack foods, Toxicology Mechanisms and Methods (USA), 1 – 7, DOI : 10.3109/15376516.2011.623329 by Das, A. B.; Srivastav, P. P.

  2. Optimization of environmental factors using RSM for Spirulina platensis cultivation, Nutrition and Food Science (UK), 41(3):175 – 182 by Prabuthas, P.; Srivastav, P. P.; Mishra, H. N.

  3. FT-NIR spectroscopy:  a rapid method for estimation of moisture content in bael pulp, British Food Journal, 113(4):494 – 504 by Bag, S. K.; Srivastav, P. P.; Mishra, H. N.

  4. Optimization of process parameters for foaming of bael (Aegle marmelos) fruit pulp, Food Bioprocess Technology, 4:1450 – 1458 (DOI 10.1007/s11947-009-0243-6) by Bag, S. K.; Srivastav P. P.; Mishra, H. N.

Earlier Publications

  1. Desorption and adsorption characteristics of bael (Aegle marmelos) pulp and powder, International Food Research Journal, 16: 561-569 by Bag, S. K.; Srivastav, P. P.; Mishra, H. N. (2009)

  2. A review on utilization of the single cell protein – Spirulina, International Journal of Food Science Technology and Nutrition, 2(9):135-164 by Prabuthas, P.; Tripathi, S.; Srivastav, P. P.; Mishra, H. N. (2008) 

  3. Drying characteristics of green chilli in a recirculatory tray dryer. Journal of Food Science and Technology, 43(2): 137 – 139 by Srivastav, P. P.; Jain, R. K.; Suresh Prasad. (2006)

  4. Parboiling of dehusked rice. Journal of Food Engineering (Ireland), 39: 17-22 by Kar, N.; Jain, R.K.; Srivastav, P. P. (1999)

  5. Effect of Roasting Process Variables on Hardness of Bengalgram, Maize and Soybean. Journal of Food Science and Technology, (India), 31(1): 62‑65 by Srivastav, P. P.; Das, H.; Prasad, S. (1994)

  6. Process Modelling on a Novel Grain Roaster. Journal of Food Engineering, (UK), 19:341‑351 by Das, H.; Srivastav, P. P. (1993)

  7. Sensory Optimization of Process Variables for Preparing Roasted Grain Powders. Journal of Sensory Studies, (USA), 7(1): 49‑56 by Srivastav, P. P.; Das, H.; Prasad, S. (1992)

  8. Effect of Roasting Process Variables on In‑vitro Protein Digestibility of Bengalgram, Maize and Soybean. Food Chemistry, (UK), 35(1): 31‑37 by Srivastav, P. P.; Das, H.; Prasad, S. (1990)

  9. Effect of Phosphate and Citrate on Quick‑cooking of Rice. Journal of Food Science and Technology, (India), 26(5): 286‑287 by Bhaskar, G.; Srivastav, P. P.; Das, H. (1989)

  10. Surface Heat Transfer Coefficient of Rice Puffed with Sand. Journal of Food Science and Technology, (India), 26(1): 26‑28 by Das, H.; Srivastav, P. P. (1989)

  11. Development of a Process for Drying Fresh and Brined Cauliflower. Journal of Food Science and Technology (India), 22(5): 334‑339 by Srivastav, P. P.; Nath, N. (1985)

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