https://doi.org/10.1080/07373937.2020.1818254
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Sriram K. Vidyarthi
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Sriram K. Vidyarthi is an academic researcher from University of California, Davis. The author has contributed to research in topics: Postharvest Quality and Shelf Life Management & Phytochemicals and Antioxidant Activities & Food Drying and Modeling. The author has an h-index of 24, co-authored 51 publications.
ORCID: 0000-0002-8318-1331Papers by this author
worksEffects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato ( <i>Solanum tuberosum</i> L.) cubes
2020 · Drying Technology · 97 citations
Effect of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality properties of garlic slices
2021 · Drying Technology · 30 citations
https://doi.org/10.1080/07373937.2020.1861620
Classification of first quality fancy cashew kernels using four deep convolutional neural network models
2020 · Journal of Food Process Engineering · 26 citations
https://doi.org/10.1111/jfpe.13552
Pathogens in animal carcasses and the efficacy of rendering for pathogen inactivation in rendered products: A review
2020 · Future Foods · 20 citations
https://doi.org/10.1016/j.fufo.2020.100010
Characteristics of fatty acids in the Chinese jujube fruits (ZiZiphus jujuba mill.)
2021 · Journal of Agriculture and Food Research · 9 citations
https://doi.org/10.1016/j.jafr.2021.100129
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