Surabhi Wason
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
Formerly Arkansas Affiliated with University of Arkansas through 2024; recent publications list University of Arkansas System.
Faculty Researcher
Food Science
Research Areas
Biomedical Subjects
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
- Radiofrequency Pasteurization of Black Peppercorns Using In-Package Steaming
- Radiofrequency Pasteurization of Black Peppercorns Using In-Package Steaming
- Is phosphine an ideal candidate for fruit fly disinfestation in Java apple, Syzygium samarangense?
- 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)
- 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)
- 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)
- 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)
- 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)
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