Nafisa Sadaf

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University of Arkansas

3 h-index 3 pubs 30 cited

Research Areas

Biomedical Subjects

OverviewAI-generated summary

Nafisa Sadaf investigates the impact of food processing techniques on protein properties and their subsequent effects on gut health and inflammation. Her work includes examining how novel drying methods, such as supercritical carbon dioxide, alter the physicochemical characteristics of proteins derived from sources like sorghum. Sadaf also studies the modification of pea protein isolates through ultrasound and high-pressure homogenization, exploring how these processes influence gut microbiota composition and contribute to anti-inflammatory activity. Her research has also extended to postharvest quality enhancement of fruits using edible coatings. Sadaf has authored three publications and has accumulated 30 citations, with an h-index of 3. She collaborates with researchers at the University of Arkansas at Fayetteville, including Ali Ubeyitogullari, Navam Hettiarachchy, and Safoura Ahmadzadeh.

Metrics

h-index: 3
Publications: 3
Citations: 30

Selected Publications

Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying (2025)

ACS Food Science & Technology 8 citations DOI OpenAlex
Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins (2024)

RSC Advances 23 citations DOI OpenAlex