Radha Kushwaha
Centre of Food Technology
About
Education
University of Allahabad
D.Phill, center of food technology
Experience
University of Allahabad Faculty of Science
departmental fellow / July, 2015 — Present
Publications
Assessment of antioxidant activity, minerals and chemical constituents of edible mahua (Madhuca longifolia) flower and fruit of using principal component analysis
Nutrition & Food Science / Jul 10, 2020
Singh, V., Singh, J., Kushwaha, R., Singh, M., Kumar, S., & Rai, A. K. (2020). Assessment of antioxidant activity, minerals and chemical constituents of edible mahua (Madhuca longifolia) flower and fruit of using principal component analysis. Nutrition & Food Science, 51(2), 387–411. https://doi.org/10.1108/nfs-04-2020-0129
Effect of cultivar and maturity on functional properties, low molecular weight carbohydrate, and antioxidant activity of Jackfruit seed flour
Journal of Food Processing and Preservation / Dec 20, 2020
Kushwaha, R., Fatima, N. T., Singh, M., Singh, V., Kaur, S., Puranik, V., Kumar, R., & Kaur, D. (2020). Effect of cultivar and maturity on functional properties, low molecular weight carbohydrate, and antioxidant activity of Jackfruit seed flour. Journal of Food Processing and Preservation, 45(2). Portico. https://doi.org/10.1111/jfpp.15146
PHARMACOGNOSY OF RICE BRAN OIL - A REVIEW
INTERNATIONAL JOURNAL OF GREEN PHARMACY / Oct 01, 2018
Kushwaha, R. (2018). PHARMACOGNOSY OF RICE BRAN OIL - A REVIEW. INTERNATIONAL JOURNAL OF GREEN PHARMACY, 12(04). https://doi.org/10.22377/ijgp.v12i04.2255
Molecular, functional and nutritional properties of chickpea (Cicer arietinum L.) protein isolates prepared by modified solubilization methods
Journal of Food Measurement and Characterization / Feb 02, 2021
Ramani, A., Kushwaha, R., Malaviya, R., Kumar, R., & Yadav, N. (2021). Molecular, functional and nutritional properties of chickpea (Cicer arietinum L.) protein isolates prepared by modified solubilization methods. Journal of Food Measurement and Characterization, 15(3), 2352–2368. https://doi.org/10.1007/s11694-020-00778-6
Characterization and Comparative Analysis of Starches from Seeds of Five Jackfruit Cultivars
Starch - Stärke / Feb 23, 2023
Kushwaha, R., Singh, V., Kaur, S., & Kaur, D. (2023). Characterization and Comparative Analysis of Starches from Seeds of Five Jackfruit Cultivars. Starch - Stärke, 2200208. Portico. https://doi.org/10.1002/star.202200208
Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality
Journal of Food Science / Sep 01, 1985
LERICI, C. R., PINNAVAIA, G., ROSA, M. D., & BARTOLUCCI, L. (1985). Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality. Journal of Food Science, 50(5), 1217–1219. https://doi.org/10.1111/j.1365-2621.1985.tb10445.x
"Optimization study of sweeteners for preparation of syrup for sugar free Traditional sweet: Gulab jamun"
International Journal of Current Research and Review / Jan 01, 2017
“Optimization study of sweeteners for preparation of syrup for sugar free Traditional sweet: Gulab jamun.” (2017). International Journal of Current Research and Review. https://doi.org/10.7324/ijcrr.2017.9217
Synbiotics for Improved Human Health: Recent Developments, Challenges, and Opportunities
Annual Review of Food Science and Technology / Mar 25, 2018
Krumbeck, J. A., Walter, J., & Hutkins, R. W. (2018). Synbiotics for Improved Human Health: Recent Developments, Challenges, and Opportunities. Annual Review of Food Science and Technology, 9(1), 451–479. https://doi.org/10.1146/annurev-food-030117-012757
Quantification of bioactive compounds in guava at different ripening stages
Food Research / May 16, 2021
Shukla, S., Kushwaha, R., Singh, M., Saroj, R., Puranik, V., Agarwal, R., & Kaur, D. (2021). Quantification of bioactive compounds in guava at different ripening stages. Food Research, 5(3), 183–189. https://doi.org/10.26656/fr.2017.5(3).554
Pomegranate Peel: Nutritional Values and Its Emerging Potential for Use in Food Systems
Innovations in Food Technology / Jan 01, 2020
Saroj, R., Kushwaha, R., Puranik, V., & Kaur, D. (2020). Pomegranate Peel: Nutritional Values and Its Emerging Potential for Use in Food Systems. Innovations in Food Technology, 231–241. https://doi.org/10.1007/978-981-15-6121-4_16
Nutraceuticals and Functional Foods
Handbook of Nutraceuticals and Functional Foods / Nov 19, 2019
Wildman, R. E. C. (2019). Nutraceuticals and Functional Foods. Handbook of Nutraceuticals and Functional Foods, 3–22. https://doi.org/10.1201/9780429195594-1
Screening of the antioxidant, nutritional, physical, and functional properties of bran obtained from six Indian wheat cultivars
Journal of Food Processing and Preservation / Sep 06, 2021
Saroj, R., Singh, V., Kushwaha, R., Singh, M., & Kaur, D. (2021). Screening of the antioxidant, nutritional, physical, and functional properties of bran obtained from six Indian wheat cultivars. Journal of Food Processing and Preservation, 46(6). Portico. https://doi.org/10.1111/jfpp.15921
New protein Sources: Novel Foods
Encyclopedia of Food Security and Sustainability / Jan 01, 2019
Luigia, D. S. (2019). New protein Sources: Novel Foods. Encyclopedia of Food Security and Sustainability, 276–279. https://doi.org/10.1016/b978-0-08-100596-5.22129-x
Bioactive Components from Agrofood Waste: Methods of Delivery in Food Products
Nutrition and Human Health / Jan 01, 2022
Kushwaha, R., Singh, V., Saroj, R., Singh, M., & Kaur, D. (2022). Bioactive Components from Agrofood Waste: Methods of Delivery in Food Products. Nutrition and Human Health, 13–28. https://doi.org/10.1007/978-3-030-93971-7_2
Author response for "Polyphenols in fig: a review on their characterisation, biochemistry during ripening, antioxidant activity and health benefits"
Mar 15, 2022
Singh, Jatinder Pal, Singh, Balwinder, & Kaur, Amritpal. (2022). Author response for “Polyphenols in fig: a review on their characterisation, biochemistry during ripening, antioxidant activity and health benefits.” https://doi.org/10.1111/ijfs.15740/v2/response1
Author response for "Polyphenols in fig: a review on their characterisation, biochemistry during ripening, antioxidant activity and health benefits"
Mar 15, 2022
Singh, Jatinder Pal, Singh, Balwinder, & Kaur, Amritpal. (2022). Author response for “Polyphenols in fig: a review on their characterisation, biochemistry during ripening, antioxidant activity and health benefits.” https://doi.org/10.1111/ijfs.15740/v2/response1
Application of Biosensors in Food Safety
Biosensors in Food Safety and Quality / Feb 24, 2022
Kushwaha, R., Puranik, V., Agarwal, R., & Kaur, D. (2022). Application of Biosensors in Food Safety. Biosensors in Food Safety and Quality, 227–241. https://doi.org/10.1201/9780429259890-14
Biosorption of Cadmium and Lead through Lactobacillus reuteri and Lactobacillus plantarum and its Exopolysaccharides: A Comparative Study
International Journal of Current Research and Review / Jan 01, 2021
A, S., P, S., U, S., & R, K. (2021). Biosorption of Cadmium and Lead through Lactobacillus reuteri and Lactobacillus plantarum and its Exopolysaccharides: A Comparative Study. International Journal of Current Research and Review, 13(15), 30–35. https://doi.org/10.31782/ijcrr.2021.131507
DEGRADATION KINETICS OF ANTIOXIDANTS IN DEHYDRATED MATRIX OF INDIAN GOOSEBERRY AND GUAVA POWDER
PLANT ARCHIVES / Dec 31, 2020
Verma, M., Kushwaha, R., Rai, G., & Kaur, D. (2020). DEGRADATION KINETICS OF ANTIOXIDANTS IN DEHYDRATED MATRIX OF INDIAN GOOSEBERRY AND GUAVA POWDER. PLANT ARCHIVES, 21(supplement 1). https://doi.org/10.51470/plantarchives.2021.v21.s1.404
EFFECT OF MATURITY STAGES AND SOLVENT POLARITY ON PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GUAVA CULTIVARS
PLANT ARCHIVES / Apr 19, 2021
Shukla, S., Kushwaha, R., Singh, M., Singh, J., Puranik, V., & Kaur, D. (2021). EFFECT OF MATURITY STAGES AND SOLVENT POLARITY ON PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GUAVA CULTIVARS. PLANT ARCHIVES, 21(no 1). https://doi.org/10.51470/plantarchives.2021.v21.no1.035
A Survey Paper on WiMAX Technology
International Journal of Computer Sciences and Engineering / May 31, 2019
Singh, M., Kaur, D., & Singh, R. (2019). A Survey Paper on WiMAX Technology. International Journal of Computer Sciences and Engineering, 7(5), 897–900. https://doi.org/10.26438/ijcse/v7i5.897900
Valorization of Tomato Waste for Energy Production
Tomato Chemistry, Industrial Processing and Product Development / Jan 09, 2019
Valenzuela, M. E. M., & Restović, F. (2019). Valorization of Tomato Waste for Energy Production. Tomato Chemistry, Industrial Processing and Product Development, 245–258. https://doi.org/10.1039/9781788016247-00245
Algal Biosorption of Heavy Metals from Wastes
Marine Bioenergy / May 21, 2015
Algal Biosorption of Heavy Metals from Wastes. (2015). Marine Bioenergy, 616–645. https://doi.org/10.1201/b18494-32
Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack
Journal of Ethnic Foods / Mar 01, 2018
Ananthanarayan, L., Gat, Y., Kumar, V., Panghal, A., & Kaur, N. (2018). Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack. Journal of Ethnic Foods, 5(1), 54–59. https://doi.org/10.1016/j.jef.2017.10.001
Poonoosamy, Radha
African American Studies Center / Dec 08, 2011
Rich, J. (2011). Poonoosamy, Radha. African American Studies Center. https://doi.org/10.1093/acref/9780195301731.013.49775
Edible Coating For Improvement Of Horticulture Crops
Packaging and Storage of Fruits and Vegetables / Oct 19, 2021
Garg, M., Kaur, P., & Sadhu, S. D. (2021). Edible Coating For Improvement Of Horticulture Crops. Packaging and Storage of Fruits and Vegetables, 89–107. https://doi.org/10.1201/9781003161165-5
Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology
Heliyon / Feb 01, 2023
Kushwaha, R., Gupta, A., Singh, V., Kaur, S., Puranik, V., & Kaur, D. (2023). Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology. Heliyon, 9(2), e13140. https://doi.org/10.1016/j.heliyon.2023.e13140
Potential of Jackfruit (Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review
Food Reviews International / Aug 20, 2021
Kushwaha, R., Kaur, S., & Kaur, D. (2021). Potential of Jackfruit (Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review. Food Reviews International, 1–20. https://doi.org/10.1080/87559129.2021.1963979
Research Interests
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