Ministry of Education
Writdhama G Prasad
VIDWAN ID: 247452

Dr Writdhama G Prasad

Male Doctor of Philosophy
Scientist | Dairy Technology Division
National Dairy Research Institute, Karnal
Haryana
Expertise: Dairy and Animal Science
Scopus 57195741093
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30 Publications
0 Projects
440 Scopus Citations
379 CrossRef
11 Years 5 Months Total Experience
Publications
30 Total
Articles
30
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Scopus Scopus
440 Citations
12 h-index
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379 Citations
12 h-index
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Personal Details

Doctor of Philosophy
N/A
Scientist
Apr 2015 – Present
National Dairy Research Institute, Karnal | Dairy Technology Division
Agricultural Sciences
Dairy and Animal Science

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Scholarly Publications

Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA)

Journal Article
Journal of Food Science and Technology. Year: 2017. Volume: 54 , Issue: 12 , Pages: 3802-3809 .
Authors: Writdhama Prasad; Kaushik Khamrui; Surajit Mandal; Richa Badola
DOI 10.1007/s13197-017-2778-2 Crossref Crossref: 14 Scopus Scopus: 13

Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design

Journal Article
Journal of Food Science and Technology. Year: 2018. Volume: 55 , Issue: 5 , Pages: 1832-1839 .
Authors: Jui Lodh; Kaushik Khamrui; Writdhama G. Prasad
DOI 10.1007/s13197-018-3098-x Crossref Crossref: 15 Scopus Scopus: 19

Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection

Open Access
Journal Article
Journal of Food Science and Technology. Year: 2018. Volume: 55 , Issue: 12 , Pages: 4802-4810 .
Authors: Richa Badola; Narender Raju Panjagari; Ram Ran Bijoy Singh; Ashish Kumar Singh; Writdhama G. Prasad
DOI 10.1007/s13197-018-3413-6 Crossref Crossref: 18 Scopus Scopus: 19

Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life of curd

Journal Article
LWT - Food Science and Technology. Year: 2018. Volume: 92 , Pages: 416-421 .
Authors: S. Sandhya; Kaushik Khamrui; Writdhama Prasad; M.C.T. Kumar
DOI 10.1016/j.lwt.2018.02.057 Crossref Crossref: 62 Scopus Scopus: 71

Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA

Journal Article
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. Year: 2018. Volume: 71 , Issue: 3 , Pages: 810-819 .
Authors: Writdhama Prasad; Kaushik Khamrui; Surajit Mandal; Richa Badola
DOI 10.1111/1471-0307.12512 Crossref Crossref: 15 Scopus Scopus: 14

Influence of oat flour on pasting properties of flour blends, cooking quality and sensory attributes of vermicelli

Open Access
Journal Article
Year: 2020. Volume: 44 , Issue: 2 , Pages: 70-84 .
Authors: Akanksha Pahwa; Kaushik Khamrui; Writdhama Prasad
DOI 10.35219/FOODTECHNOLOGY.2020.2.05 Crossref Crossref: 2 Scopus Scopus: 4

Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat

Review
Journal of Food Science and Technology. Year: 2023. Volume: 60 , Issue: 1 , Pages: 11-23 .
Authors: Shubham Kumbhare; Writdhama Prasad; Kaushik Khamrui; Aakash Dadarao Wani; Jatindra Sahu
DOI 10.1007/s13197-021-05335-7 Crossref Crossref: 18 Scopus Scopus: 27

Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic

Journal Article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2021. Volume: 45 , Issue: 5 .
Authors: Sunil Meena; Shubham Gote; Writdhama Prasad; Kaushik Khamrui
DOI 10.1111/jfpp.15472 Crossref Crossref: 12 Scopus Scopus: 12
Showing 1 to 8 of 30 publications