Surabhi Wason
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Also affiliated: University of Delhi (2021); Central Food Technological Research Institute (2023); University of Arkansas System (2021–2026)
Food Science
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Surabhi Wason's research investigates food safety, focusing on microbial inactivation in low-moisture foods and spices. Her work includes studying the thermal inactivation kinetics of bacterial pathogens like *Salmonella enterica* and *Enterococcus faecium* as a function of temperature and water activity in ingredients such as black pepper. Wason also explores the efficacy of alternative processing methods, including radiofrequency heating for in-package pasteurization of dried basil leaves and the use of gaseous chlorine dioxide for decontaminating chia seeds.
Her research extends to evaluating the impact of food processing on physicochemical properties, such as the effect of frying on oil blends. Wason collaborates with researchers at the University of Arkansas at Fayetteville, including Jeyamkondan Subbiah, with whom she has co-authored 12 publications. Her scholarship metrics include an h-index of 6 and 173 total citations across 19 publications.
Metrics
- h-index: 7
- Publications: 21
- Citations: 238
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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