S
Surabhi Wason Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
faculty
Food Science
6 h-index
19 pubs
173 cited
Research Areas
Links
Biography and Research Information
OverviewAI-generated summary
Surabhi Wason's research focuses on food microbiology and the thermal inactivation kinetics of foodborne pathogens. She investigates the effectiveness of various processing technologies, such as radiofrequency heating and gaseous chlorine dioxide, for reducing microbial loads in low-moisture foods like black pepper, basil leaves, and chia seeds. Her work also examines the impact of processing methods, such as frying, on the physicochemical properties of oils. Wason has published on the validation of process technologies for enhancing food safety and reviewed the comparative properties of dairy and plant-based milk alternatives. Her scholarship metrics include an h-index of 6 with 173 total citations across 19 publications. She has collaborated with researchers including Jeyamkondan Subbiah and Jennifer C. Acuff on multiple shared publications.
Metrics
- h-index: 6
- Publications: 19
- Citations: 173
Selected Publications
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Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk) (2024)
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Is phosphine an ideal candidate for fruit fly disinfestation in Java apple, Syzygium samarangense? (2023)
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Radiofrequency Pasteurization of Black Peppercorns Using In-Package Steaming (2023)
Collaboration Network
Top Collaborators
Jeyamkondan Subbiah
University of Nebraska–Lincoln
12 shared publications
In database
- Validation of process technologies for enhancing the safety of low‐moisture foods: A review
- Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black pepper
- In-package pasteurization of dried basil leaves using radiofrequency heating
- Gaseous chlorine dioxide for inactivating Salmonella enterica and Enterococcus faecium NRRL B-2354 on chia seeds
- Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses
Showing 5 of 12 shared publications
Rossana Villa‐Rojas
University of Nebraska–Lincoln (US)
4 shared publications
- Radiofrequency Inactivation of Salmonella in Black Pepper and Dried Basil Leaves Using In-package Steaming
- Inactivation of Salmonella enterica in black peppercorn by fluidization with hydrogen peroxide vapor
- Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of <i>Salmonella</i> spp. and <i>Enterococcus faecium</i><scp>NRRL</scp> B‐2354
- Radiofrequency Pasteurization of Black Peppercorns Using In-Package Steaming
Arshpreet Kaur Khattra
University of Arkansas System
4 shared publications
In database
- Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
- Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale
- Impacts of gaseous ozone and mild heating treatments on the inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 and on the quality of low-moisture food products
Tushar Verma
3 shared publications
- Validation of process technologies for enhancing the safety of low‐moisture foods: A review
- Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black pepper
- In-package pasteurization of dried basil leaves using radiofrequency heating
Rebecca M. Bruce
3 shared publications
- Optimizing Radiofrequency Exposure Parameters for One-Pass Drying of High-Moisture Paddy Rice
- Radiofrequency (RF) Drying of Paddy Rice and Its Effects on Fissure Formation and Milling Quality
- Development of a Radio-Frequency Technology for the Decontamination of <i>Salmonella</i> from Timothy Hay
Griffiths G. Atungulu
3 shared publications
In database
- Optimizing Radiofrequency Exposure Parameters for One-Pass Drying of High-Moisture Paddy Rice
- Radiofrequency (RF) Drying of Paddy Rice and Its Effects on Fissure Formation and Milling Quality
- Development of a Radio-Frequency Technology for the Decontamination of <i>Salmonella</i> from Timothy Hay
Jennifer C. Acuff
University of Arkansas System
3 shared publications
In database
- Mild heating and ambient storage following gaseous chlorine dioxide treatment of chia seeds enhanced inactivation of Salmonella spp.
- Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale
- Impacts of gaseous ozone and mild heating treatments on the inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 and on the quality of low-moisture food products
Andy Mauromoustakos
University of Arkansas System
2 shared publications
In database
- Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black pepper
- Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale
Sibel Irmak
Pennsylvania State University (US)
2 shared publications
- In-package pasteurization of dried basil leaves using radiofrequency heating
- Effect of temperature and relative humidity on ethylene oxide inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on chia seeds and its influence on the quality of seeds
Deandrae Smith
2 shared publications
- Radiofrequency (RF) Drying of Paddy Rice and Its Effects on Fissure Formation and Milling Quality
- Development of a Radio-Frequency Technology for the Decontamination of <i>Salmonella</i> from Timothy Hay
Pranav Vashisht
2 shared publications
- Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
Akash Sharma
Tennessee State University (US)
2 shared publications
- Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
Nancy Awasti
2 shared publications
- Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
Lovepreet Singh
2 shared publications
- Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
Sonali Sharma
University of Idaho (US)
2 shared publications
- Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
Similar Researchers
Based on overlapping research topics
Jeyamkondan Subbiah
University of Arkansas at Fayetteville
Food Microbiology
Plant Physiology and Cultivation Studies
Meta-analysis and systematic reviews
Kavitha Lakshmipathy
University of Arkansas at Fayetteville
Food Microbiology
Plant Physiology and Cultivation Studies
Meta-analysis and systematic reviews
Juliany Rivera Calo
University of Arkansas at Fayetteville
Food Microbiology
Plant Physiology and Cultivation Studies
Jennifer C. Acuff
University of Arkansas at Fayetteville
Food Microbiology
Food Safety
Lindsey Rodhouse
University of Arkansas at Fayetteville
Food Microbiology
Plant Physiology and Cultivation Studies
Ruslan Mehedi Galib
University of Arkansas at Fayetteville
Plant Physiology and Cultivation Studies
Meta-analysis and systematic reviews