Vinod Modi

Amity University, India
Amity Institute of Food Technology

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

Selected Publications:

  1. 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. doi: https://doi.org/10.5958/0974-4479.2023.00016.3 

  2. 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. doi: https://doi.org/10.1007/s13197-022-05535-9

  3. 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. doi: https://doi.org/10.1016/j.powtec.2021.11.006

  4. 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. doi: https://doi.org/10.1007/s13197-020-04341-5

  5. 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. doi: http://doi.org/10.1007/s13197-019-03754-1 

  6. Ramya, N. S., Prabhasankar, P., Gowda, L. R., Modi, V. K., Bhaskar, N. (2014). Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of IndianT. durumWheat. Journal of Aquatic Food Product Technology, 24 (6), 582–596. doi: https://doi.org/10.1080/10498850.2013.796581 

  7. Das, R., Pawar, D. P., Modi, V. K. (2011). Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of Food Science and Technology, 50 (2), 284–292. doi: https://doi.org/10.1007/s13197-011-0350-z 

  8. Pawar, D. P., Boomathi, S., Hathwar, S. C., Rai, A. K., Modi, V. K. (2011). Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil. Journal of Food Science and Technology, 50 (2), 381–386. doi: https://doi.org/10.1007/s13197-011-0331-2 

  9. Hathwar, S. C., Rai, A. K., Modi, V. K., Narayan, B. (2011). Characteristics and consumer acceptance of healthier meat and meat product formulations – a review. Journal of Food Science and Technology, 49 (6), 653–664. doi: https://doi.org/10.1007/s13197-011-0476-z 

  10. Pawar, D. P., Das, R. M., Modi, V. K. (2011). Quality characteristics of dehydrated egg yolk paneer and changes during storage. Journal of Food Science and Technology, 49 (4), 475–781. doi: https://doi.org/10.1007/s13197-011-0292-5 

  11. Prasad, B., Rashmi, M. D., Yashoda, K. P., Modi, V. K. (2010). Effect of casein and oat flour on physicochemical and oxidative processes of cooked chicken kofta. Journal of Food Processing and Preservation, 35 (3), 359–368. doi: https://doi.org/10.1111/j.1745-4549.2009.00475.x 

  12. Modi, V. K., Yashoda, K. P., Bhaskar, N., Mahendrakar, N. S. (2009). Effect of carrageenan and oat flour on storage characteristics of fried mutton kofta. Journal of Food Processing and Preservation, 33 (6), 763–776. doi: https://doi.org/10.1111/j.1745-4549.2008.00309.x