Pramod K Prabhakar

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 7

Top Topics

Reduced Graphene Oxide

Computed Tomography

Top Venues

Critical reviews in food science and nutrition

International journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Murlidhar Meghwal, Chitra Lekhwar, Yogesh Kumar, Vivek Kumar, Rajat Suhag, Pramod K Prabhakar
Modulation of Physical and Thermal Properties in Wild Banana ( Musa balbisiana Colla) Seed Powder by Moisture Variations. International journal of food science 2024 (2024)
Murlidhar Meghwal, Chitra Lekhwar, Yogesh Kumar, Vivek Kumar, Rajat Suhag, Pramod K Prabhakar
Modulation of Physical and Thermal Properties in Wild Banana ( Musa balbisiana Colla) Seed Powder by Moisture Variations. International journal of food science 2024 (2024)
Manibhushan Kumar, Mitali Madhumita, Pramod K Prabhakar, Santanu Basu
Refractance window drying of food and biological materials: Status on mechanisms, diffusion modelling and hybrid drying approach. Critical reviews in food science and nutrition (2022)
Rajat Suhag, Rohit Kumar, Atul Dhiman, Arun Sharma, Pramod K Prabhakar, Krishna Gopalakrishnan, Ritesh Kumar, Anurag Singh
Fruit peel bioactives, valorisation into nanoparticles and potential applications: A review. Critical reviews in food science and nutrition (2022)
Sahil, Mitali Madhumita, Pramod K Prabhakar, Nitin Kumar
Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization. Critical reviews in food science and nutrition (2022)
Gaurav Kumar, Nitin Kumar, Pramod K Prabhakar, Anand Kishore
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach. Critical reviews in food science and nutrition (2022)
Atul Dhiman, Rajat Suhag, Arashdeep Singh, Pramod K Prabhakar
Mechanistic understanding and potential application of electrospraying in food processing: a review. Critical reviews in food science and nutrition (2021)