Vinod Modi

Amity University, India
Amity Institute of Food Technology

Scopus profile: link
Researcher ID: A-8792-2010

Selected Publications:

  1. Rustagi, S., Khan, S., Jain, T., Singh, R., Modi, V. K. (2024). Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder. Nutrition & Food Science, 54 (1), 71–85. https://doi.org/10.1108/nfs-04-2023-0085 
  2. Thakur, M., Modi, V. K. (2024). Biocolorants in food: Sources, extraction, applications and future prospects. Critical Reviews in Food Science and Nutrition, 64 (14), 4674–4713. https://doi.org/10.1080/10408398.2022.2144997 
  3. Yadav, S., Chopra, S., Mani, I., Modi, V., Kumar, R. (2023). Study on the pretreatment methods for extraction of essential oil from lemongrass (Cymbopogon citratus), Basil (Ocimum basilicum) and coriander (Coriandrum sativum) leaves. Indian Journal of Agricultural Biochemistry, 36 (1), 104–108. https://doi.org/10.5958/0974-4479.2023.00016.3 
  4. Kaur, M., Modi, V. K., Sharma, H. K. (2022). Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-022-05535-9
  5. Kaur, M., Modi, V. K., Sharma, H. K. (2022). Effect of carbonation and ultrasonication assisted hybrid drying techniques on physical properties, sorption isotherms and glass transition temperature of banana (Musa) peel powder. Powder Technology, 396, 519–534. https://doi.org/10.1016/j.powtec.2021.11.006
  6. Kumar, M., Guleria, S., Chawla, P., Khan, A., Modi, V. K., Kumar, N., Kaushik, R. (2020). Anti-obesity efficacy of the selected high altitude Himalayan herbs: in vitro studies. Journal of Food Science and Technology, 57(8), 3081–3090. https://doi.org/10.1007/s13197-020-04341-5
  7. Kamani, M. H., Meera, M. S., Bhaskar, N., Modi, V. K. (2019). Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. Journal of Food Science and Technology, 56 (5), 2660–2669. http://doi.org/10.1007/s13197-019-03754-1