Biography and Research Information
OverviewAI-generated summary
Nafisa Sadaf's research investigates methods to enhance the quality and digestibility of food proteins, particularly those derived from sorghum. Her work has explored the application of supercritical carbon dioxide drying as a novel technique to modify the physicochemical properties of sorghum proteins, aiming to improve their in vitro digestibility and alter their volatile profiles. She has also examined postharvest quality enhancement strategies for fruits, such as Indian jujube, utilizing edible coatings based on natural ingredients like aloe vera gel and ascorbic acid.
Sadaf collaborates with researchers at the University of Arkansas at Fayetteville, including Ali Ubeyitogullari, Navam Hettiarachchy, and Safoura Ahmadzadeh. Her scholarly output includes three publications, with a total of 30 citations and an h-index of 3. Her recent activity indicates ongoing research engagement.
Metrics
- h-index: 3
- Publications: 3
- Citations: 30
Selected Publications
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Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying (2025)
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Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins (2024)
Collaboration Network
Top Collaborators
- Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins
- Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying
- Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins
- Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying
- Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins
- Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying
- Enhancing the Postharvest Quality of Indian Jujube (Ziziphus mauritiana) Using Aloe Vera Gel and Ascorbic Acid-Based Edible Coatings
- Enhancing the Postharvest Quality of Indian Jujube (Ziziphus mauritiana) Using Aloe Vera Gel and Ascorbic Acid-Based Edible Coatings
- Enhancing the Postharvest Quality of Indian Jujube (Ziziphus mauritiana) Using Aloe Vera Gel and Ascorbic Acid-Based Edible Coatings
- Enhancing the Postharvest Quality of Indian Jujube (Ziziphus mauritiana) Using Aloe Vera Gel and Ascorbic Acid-Based Edible Coatings
- Enhancing the Postharvest Quality of Indian Jujube (Ziziphus mauritiana) Using Aloe Vera Gel and Ascorbic Acid-Based Edible Coatings
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