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VIDWAN ID: 143907

Dr U C Lohani

Male Doctor of Philosophy

Assistant Professor | Department of Post Harvest Process and Food Engineering

G.B. Pant Universtiy of Agriculture and Technology, Pantnagar

Expertise: Food Science and Technology

36140749700

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57 Publications

0 Projects

793 Scopus Citations

694 CrossRef

20 Years 8 Months Total Experience

Publications

57 Total

Articles

Chapters

Proceedings

Activity

Scopus

793 Citations

16 h-index

CrossRef

694 Citations

14 h-index

Google Scholar

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Professional Recognition

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Community & Membership

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Personal Details

Doctor of Philosophy

N/A

Assistant Professor

Jan 2006 – Present

G.B. Pant Universtiy of Agriculture and Technology, Pantnagar | Department of Post Harvest Process and Food Engineering

Agricultural Sciences

Food Science and Technology

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Mr Anand Kumar Mandal Assistant Professor

Mr Suchit Gupta Assistant Professor

Mr Sukhwinder Singh Assistant Professor

Mr Rishi Nigam Assistant Professor

Dr Mayur Agarwal Assistant Professor

Mrs Vidushi Gupta Assistant Professor

Mr Deepak Kumar Assistant Professor

Dr Arun Kumar Professor

Mr Sandeep Gupta Assistant Professor

Co-Authors (19)

Dr Navneet Kumar N/A

Dr Ravi Saxena G.B. Pant Universtiy of Agriculture and Technology, Pantnagar

Dr Anupama Singh G.B. Pant Universtiy of Agriculture and Technology, Pantnagar

Dr Rajat Singh Dr. Y.S. Parmar University of Horticulture and Forestry, Solan

Dr N C Shahi G.B. Pant Universtiy of Agriculture and Technology, Pantnagar

Dr Ashok Kumar Verma G.B. Pant Universtiy of Agriculture and Technology, Pantnagar

Dr Archana Kushwaha G.B. Pant Universtiy of Agriculture and Technology, Pantnagar

Dr Ashutosh Dubey G.B. Pant Universtiy of Agriculture and Technology, Pantnagar

Mr Prateek Gururani N/A

Dr Waseem Ahmad Graphic Era University, Dehradun

Dr Vinod Kumar Graphic Era University, Dehradun

Dr Naveen C Joshi UTTARANCHAL UNIVERSITY, DEHRADUN

Dr Sanjay Kumar Graphic Era University, Dehradun

Dr Shivashankar Sanganamoni Directorote of Oil Palm Research

Dr Anupama Singh NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT

Dr Rishi Richa Sher-e-Kashmir University of Agricultural Science & Technology of Kashmir, Srinagar

Prof (Dr) Khan Chand Nagaland University

Dr Suresh Kancherla Shri Chimanbhai Patel Institute of Management and Research (SFI)-Ahmedabad 768

Dr Ranjna Sirohi SKN AGRICULTURE UNIVERSITY, JOBNER

Scholarly Work

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Scholarly Publications

Cracking force analysis for apricot pit decortication based on mathematical model of hertzs theory

Open Access

Journal Article

International Journal of Food Properties. Year: 2015. Volume: 18 , Issue: 11 , Pages: 2528-2538 .

Authors: A. E. Kate; A. Sarkar; N. C. Shahi; U. C. Lohani

10.1080/10942912.2014.986578

Crossref: 6

Scopus: 12

Application of the pulsed electric field to release bound phenolics in sorghum flour and apple pomace

Journal Article

Innovative Food Science & Emerging Technologies. Year: 2016. Volume: 35 , Pages: 29-35 .

Authors: Umesh C. Lohani; K. Muthukumarappan

10.1016/j.ifset.2016.03.012

Crossref: 104

Scopus: 110

Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates

Journal Article

International Journal of Food Science and Technology. Year: 2016. Volume: 51 , Issue: 8 , Pages: 1811-1819 .

Authors: Umesh C. Lohani; Kasiviswanathan Muthukumarappan

10.1111/ijfs.13152

Crossref: 16

Scopus: 16

Application of hydrodynamic cavitation to improve antioxidant activity in sorghum flour and apple pomace

Journal Article

Food and Bioproducts Processing. Year: 2016. Volume: 100 , Pages: 335-343 .

Authors: Umesh C. Lohani; K. Muthukumarappan; Gopinathan H. Meletharayil

10.1016/j.fbp.2016.08.005

Crossref: 43

Scopus: 38

Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network

Journal Article

International Journal of Food Engineering. Year: 2017. Volume: 13 , Issue: 4 .

Authors: Umesh C. Lohani; K. Muthukumarappan

10.1515/ijfe-2016-0086

Crossref: 5

Scopus: 6

Effect of Extrusion Processing Parameters on Antioxidant, Textural and Functional Properties of Hydrodynamic Cavitated Corn Flour, Sorghum Flour and Apple Pomace-Based Extrudates

Journal Article

JOURNAL OF FOOD PROCESS ENGINEERING. Year: 2017. Volume: 40 , Issue: 3 .

Authors: Umesh C. Lohani; K. Muthukumarappan

10.1111/jfpe.12424

Crossref: 36

Scopus: 41

Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion

Journal Article

LWT - Food Science and Technology. Year: 2017. Volume: 86 , Pages: 544-554 .

Authors: Umesh C. Lohani; K. Muthukumarappan

10.1016/j.lwt.2017.08.034

Crossref: 36

Scopus: 33

Development and testing of apricot (Prunus armeniaca. L) pit decorticator

Open Access

Journal Article

JOURNAL OF FOOD PROCESS ENGINEERING. Year: 2018. Volume: 41 , Issue: 5 .

Authors: A. E. Kate; U. C. Lohani; N. C. Shahi

10.1111/jfpe.12690

Crossref: 7

Scopus: 7

Showing 17 to 24 of 57 publications