R
Rahul Sen Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Postdoctoral Research Fellow
postdoc
Food Science
7 h-index
17 pubs
107 cited
Research Areas
Links
Biography and Research Information
OverviewAI-generated summary
Rahul Sen's research focuses on the chemical composition and functional properties of various food and agricultural products. His work includes investigating methods to improve the yield and sensory characteristics of rice bran protein through extraction and precipitation techniques. Sen has also explored the potential of non-traditional yeasts for flavor innovation in non-alcoholic beer and examined the incorporation of milled rice to enhance its sensory quality. His research extends to evaluating the chemical composition and sensory attributes of different sake varieties and analyzing the malt quality of barley genotypes. He has contributed to studies on the phenolic profile and pigment stability of fruits and conducted a comprehensive review on proanthocyanidins, linking their structural chemistry to therapeutic functionality. Sen's scholarship metrics include an h-index of 7, with 16 total publications and 101 total citations.
Metrics
- h-index: 7
- Publications: 17
- Citations: 107
Selected Publications
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High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer (2026)
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Sensory and Chemical Characterization of Upcycled Pomace- and Whey-Based Piquette Beverages (2025)
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Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality (2025)
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Evaluating the Chemical Composition and Sensory Attributes of Japanese and U.S. Sake (2025)
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Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains (2025)
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Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars (2025)
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Micronutrient applications to enhance olive fruit growth and extra virgin olive oil chemical and sensory attributes (2025)
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Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer (2025)
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Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods (2024)
Collaboration Network
Top Collaborators
Scott Lafontaine
University of Arkansas at Fayetteville
9 shared publications
In database
- Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods
- Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer
- Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality
- Evaluating the Chemical Composition and Sensory Attributes of Japanese and U.S. Sake
- Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars
Showing 5 of 9 shared publications
Ananta Madhab Baruah
Assam Agricultural University (IN)
3 shared publications
- Phenolic profile and pigment stability of Hylocereus species grown in North-East India
- Evaluating the dynamics of physical, proximate, mineral and antioxidant compositions during dragon fruit development
- Unveiling the nutritional composition of dragon fruit during developmental stages using UHPLC and GC–MS/MS analysis
Christian Schubert
Versuchs- und Lehranstalt für Brauerei in Berlin
3 shared publications
In database
- Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer
Heena Rani
Punjab Agricultural University (IN)
2 shared publications
- Comprehensive and comparative profiling of sugars and organic acids in green and kilned malts of barley cultivars using GC-MS/MS and UHPLC
- Deciphering the potential of diverse barley genotypes for improving the malt quality
Rachana D. Bhardwaj
Punjab Agricultural University (IN)
2 shared publications
- Comprehensive and comparative profiling of sugars and organic acids in green and kilned malts of barley cultivars using GC-MS/MS and UHPLC
- Deciphering the potential of diverse barley genotypes for improving the malt quality
Satvir Kaur Grewal
Punjab Agricultural University (IN)
2 shared publications
- Comprehensive and comparative profiling of sugars and organic acids in green and kilned malts of barley cultivars using GC-MS/MS and UHPLC
- Deciphering the potential of diverse barley genotypes for improving the malt quality
Simarjit Kaur
Punjab Agricultural University (IN)
2 shared publications
- Comprehensive and comparative profiling of sugars and organic acids in green and kilned malts of barley cultivars using GC-MS/MS and UHPLC
- Deciphering the potential of diverse barley genotypes for improving the malt quality
Andrew Maust
University of Arkansas at Fayetteville
2 shared publications
In database
- Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
Piyush Verma
Institute of Nuclear Medicine & Allied Sciences (IN)
1 shared publication
- Structural chemistry to therapeutic functionality: A comprehensive review on proanthocyanidins
Abhishek Bamanna
1 shared publication
- Structural chemistry to therapeutic functionality: A comprehensive review on proanthocyanidins
Marwa El-Hindawy
Purdue University West Lafayette (US)
1 shared publication
- Structural chemistry to therapeutic functionality: A comprehensive review on proanthocyanidins
Kalpana Nagpal
1 shared publication
- Structural chemistry to therapeutic functionality: A comprehensive review on proanthocyanidins
Veda Krishnan
Indian Agricultural Research Institute (IN)
1 shared publication
- Structural chemistry to therapeutic functionality: A comprehensive review on proanthocyanidins
Dinesh Kumar
Indian Institute of Wheat and Barley Research (IN)
1 shared publication
- Deciphering the potential of diverse barley genotypes for improving the malt quality
Pankaj Bhardwaj
Central University of Punjab (IN)
1 shared publication
- Deciphering the potential of diverse barley genotypes for improving the malt quality
Similar Researchers
Based on overlapping research topics
Ruslan Mehedi Galib
University of Arkansas at Fayetteville
Food composition and properties
Phytochemicals and Antioxidant Activities
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Zelalem Adam
University of Arkansas at Pine Bluff
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Josiah Ojeniran
Arkansas Agricultural Experiment Station
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Rice Cultivation and Yield Improvement
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Kaushik Luthra
University of Arkansas at Fayetteville
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Annegret Jannasch
University of Arkansas at Fayetteville
Food composition and properties
Phytochemicals and Antioxidant Activities
Agronomic Practices and Intercropping Systems
Pauline Morin
University of Arkansas at Fayetteville
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Plant Physiology and Cultivation Studies