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Dr Sarvesh Rustagi |  Food Texture |  Excellence in Innovation

Associate Professor at  Uttaranchal University, India

Dr. Sarvesh Rustagi, a distinguished academic and researcher in the field of Food Technology, holds a Ph.D. from Guru Nanak Dev University, Amritsar, Punjab, supported by a UGC Major Research Project Grant. He has been recognized with numerous awards, including the Young Scientist Award from UCOST and selection for the prestigious Inspire Fellowship by the Government of India.

Publication Profile:🌟👨‍🎓

🎓 Education:

Ph.D. in Food Technology from Guru Nanak Dev University, Amritsar, Punjab (CGPA: 10/10). M.Tech in Food Technology from Gautam Buddha University, Greater Noida, U.P. (CGPA: 8.79/10, University Topper). B.E. in Biotechnology from Maharishi Dayanand University, Rohtak, Haryana

Current Designation and Experience:

Associate Professor at Uttaranchal University, Dehradun. Director of Admission & Marketing at Uttaranchal University. Coordinator at School of Life and Applied Sciences, Uttaranchal University

Academic Achievements:

  • Young Scientist Award 2013 by UCOST
  • Inspire Fellowship recipient from Govt. of India
  • NET (Food Technology) qualifier
  • GATE (Biotechnology) qualifier

🔬 Research Focus: Food Texture

Dr. Rustagi’s research primarily revolves around Food Texture. His Ph.D. work specifically investigates the application of Electromyography (EMG) for texture evaluation in various Indian food products. This focus underscores his commitment to enhancing sensory experiences and quality in food.

Citation:

  • Total Citations: 352
  • Total Documents: 126
  • h-index: 10

The h-index is a measure of both the productivity and citation impact of a researcher. It means that Dr. Rustagi has published at least 10 papers that have each been cited at least 10 times. This indicates a moderate level of impact and influence in the field of Food Technology, particularly in the area of Food Texture research.

 

Publications Top Notes:

  1. Association between homocysteine and coronary artery disease—trend over time and across the regions: a systematic review and meta-analysis
    • Authors: Unadkat, S.V., Padhi, B.K., Bhongir, A.V., Sah, R., Serhan, H.A.
    • Journal: Egyptian Heart Journal
    • Year: 2024
    • Abstract: This article explores the association between homocysteine levels and coronary artery disease, analyzing trends over time and across different regions.
  2. State-of-the-art non-destructive approaches for maturity index determination in fruits and vegetables: principles, applications, and future directions
    • Authors: Anjali, Jena, A., Bamola, A., Preet, M.S., Akhtar, S.
    • Journal: Food Production, Processing and Nutrition
    • Year: 2024
    • Abstract: This review discusses advanced non-destructive methods for determining the maturity index in fruits and vegetables, along with their principles, applications, and future prospects.
  3. Reaction kinetics involved in esterification between the fatty acids in castor oil and furfuryl alcohol
    • Authors: Mukherjee, S., Sarkar, D., Bhattacharya, T., Ulaganathan, V., Rustagi, S.
    • Journal: Industrial Crops and Products
    • Year: 2024
    • Abstract: This article investigates the reaction kinetics involved in the esterification process between the fatty acids in castor oil and furfuryl alcohol.
  4. Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review
    • Authors: Jeevarathinam, G., Ramniwas, S., Singh, P., Mohammed Basheeruddin Asdaq, S., Pandiselvam, R.
    • Journal: Food Chemistry
    • Year: 2024
    • Abstract: This review explores various macromolecular, thermal, and nonthermal technologies aimed at reducing the glycemic index in food products.
  5. Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits
    • Authors: Sodhi, N.S., Dhillon, B., Pandey, V.K., Sandhu, R.S., Singh, A.
    • Journal: Journal of Agriculture and Food Research
    • Year: 2024
    • Abstract: This article assesses the potential of electromyography (EMG) as a method for evaluating the texture of various types of biscuits.

 

Sarvesh Rustagi | Food Texture | Excellence in Innovation

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