Deepak Kumar Verma

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Prem Prakash SrivastavProfessor of Food Technology, Indian Institute of Technology, Kharagpur, IndiaVerified email at agfe.iitkgp.ac.in
Cristóbal N. AguilarBioprocesses and Bioproducts Research Group, FCQ-UAdeC. Universidad Autónoma de Coahuila.Verified email at uadec.edu.mx
Ami R Patel (Ph. D., Dairy Microbiology)Assistant ProfessorVerified email at midft.com
Dr. Mamta ThakurCollege of Dairy and Food Technology (CDFT), Bassi, Jaipur (RAJUVAS, Jaipur)Verified email at sliet.ac.in
Mónica L. Chávez-GonzálezBioprocesses & Bioproducts Group. DIA-UAdeCVerified email at uadec.edu.mx
Gemilang Lara UtamaResearcher of Food Technology and Environmental Sciences, Universitas PadjadjaranVerified email at unpad.ac.id
Alaa Kareem NiamahProfessor of Dairy microbiology, University of Basrah, College of AgricultureVerified email at uobasrah.edu.iq
Nihir ShahAssistant ProfessorVerified email at midft.com
Bavita AsthirDepartment of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab INDIAVerified email at pau.edu
Balaram MohapatraAsst. Prof. in Environmental Biotechnology, Gujarat Biotechnology University, GandhinagarVerified email at gbu.edu.in
Kawaljit Singh SandhuProfessor & HOD, Maharaja Ranjit Singh Punjab Technical University (MRSPTU), BathindaVerified email at mrsptu.ac.in
Asaad R.S. Al-HilphyAgriculture college, University of BasrahVerified email at uobasrah.edu.iq
Leonardo SepúlvedaUniversidad Autónoma de CoahuilaVerified email at uadec.edu.mx
Hafiz Ansar Rasul SuleriaDepartment of Agriculture and Food Systems, The University of Melbourne, AustraliaVerified email at unimelb.edu.au
Mehdi VaridiFerdowsi University of MashhadVerified email at um.ac.ir
Bipin Bihari PandaPrincipal Scientist, ICAR - National Rice Research Institute, Cuttack - 753006Verified email at icar.org.in
T.K. AdhyaEx-Director, South Asia Nitrogen Centre, Professor, School of Biotechnology, KIIT UniversityVerified email at kiitbiotech.ac.in

Deepak Kumar Verma

Agri-Food & BioScience Expert. Former Researcher, Agril and Food Engg Dept., IIT Kharagpur

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Food Science and Technology. 2. Basic Bioch


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Proximate composition, mineral content and fatty acids analyses of aromatic and non-aromatic Indian rice DK Verma, PP Srivastav Rice Science 24 (1), 21-31, 2017	262	2017
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review M Nooshkam, M Varidi, DK Verma Food Research International 131, 109003, 2020	190	2020
Bioactive Compounds of Rice (Oryza sativa L.): Review on Paradigm and Its Potential Benefit in Human Health DKVPP Srivastav Trends in Food Science & Technology, 2020	155	2020
Conventional and emerging extraction processes of flavonoids ML Chávez-González, L Sepúlveda, DK Verma, HA Luna-García, ... Processes 8 (4), 434, 2020	131	2020
Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends K Banwo, AO Olojede, AT Adesulu-Dahunsi, DK Verma, M Thakur, ... Food Bioscience 43, 101320, 2021	106	2021
A Paradigm of Volatile Aroma Compounds in Rice and Their Product with Extraction and Identification Methods: A Comprehensive Review DK Verma, PP Srivastav Food Research International, 108924, 2020	97	2020
Physico-chemical and cooking characteristics of Azad basmati DK Verma, M Mohan, PK Prabhakar, PP Srivastav International Food Research Journal 22 (4), 1380, 2015	92	2015
Potential of Cheese Whey Bioactive Proteins and Peptides in the Development of Antimicrobial Edible Film Composite: A Review of Recent Trends AP Isfari Dinika, Deepak Kumar Verma, Roostita Balia, Gemilang Lara Utama Trends in Food Science & Technology, 2020	91	2020
Bio-funcional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends GA Martinez-Medina, ML Chávez-González, DK Verma, ... Journal of Functional Foods 77, 104326, 2021	85	2021
Trends and technological advancements in the possible food applications of Spirulina and their health benefits: A Review NKZ AlFadhly, N Alhelfi, AB Altemimi, DK Verma, F Cacciola, ... Molecules 27 (17), 5584, 2022	82	2022
Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health DK Verma, AK Niamah, AR Patel, M Thakur, KS Sandhu, ... Food Research International 133, 109136, 2020	81	2020
Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application DK Verma, M Thakur, S Singh, S Tripathy, AK Gupta, D Baranwal, ... Food Bioscience 46, 101594, 2022	66	2022
Trends in edible packaging films and its prospective future in food: a review A Kumar, M Hasan, S Mangaraj, M Pravitha, DK Verma, PP Srivastav Applied Food Research 2 (1), 100118, 2022	63	2022
Physicochemical and cooking characteristics of some promising basmati genotypes MMB Deepak Kumar Verma Asian Journal of Food & Agro-Industry 6 (2), 94-99, 2013	49*	2013
Inquisition of some physico-chemical characteristics of newly evolved basmati rice. DK Verma, MM Mukesh Mohan, VK Yadav, BA Bavita Asthir, SK Soni	46	2012
Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health S Singh, DK Verma, M Thakur, S Tripathy, AR Patel, N Shah, GL Utama, ... Food Research International 150, 110746, 2021	41	2021
Curcumin extraction, isolation, quantification and its application in functional foods: a review with a focus on immune enhancement activities and COVID-19 S Tripathy, DK Verma, M Thakur, AR Patel, PP Srivastav, S Singh, ... Frontiers in Nutrition 8, 747956, 2021	40	2021
Mexican Oregano (Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review I Bautista-Hernández, CN Aguilar, GCG Martínez-Ávila, C Torres-León, ... Molecules 26 (17), 5156, 2021	40	2021
Extraction, Identification and Quantification Methods of Rice Aroma Compounds with Emphasis on 2-Acetyl-1-Pyrroline (2-AP) and Its Relationship with Rice Quality: A … PP Verma, D. K. and Srivastav Food Reviews International, 2022	39	2022
Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food DK Verma, STG Al-Sahlany, AK Niamah, M Thakur, N Shah, S Singh, ... Saudi Journal of Biological Sciences 29 (3), 1565-1576, 2022	37	2022

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