Area of Interest:

Food Science and Technology

100%

Food Proteins

62%

Food Chemistry

90%

Food Analysis

75%

Food Engineering

55%

Research Publications in Numbers

Books
1

Chapters
15

Articles
52

Abstracts
0

Selected Publications

Wani, A.A., I. Ahmed and D.S. Sogi, 2008. Extraction optimization of watermelon seed protein using response surface methodology. LWT- Food Sci. Technol., 41: 1514-1520.
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Singh, G., A.A. Wani, D. Kaur and D.S. Sogi, 2008. Characterisation and functional properties of proteins of some Indian chickpea (Cicer arietinum) cultivars. J. Sci. Food Agric., 88: 778-786.
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Kaur, D., A.A. Wani, D.P.S. Oberoi and D.S. Sogi, 2008. Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology. Food Chem., 108: 711-718.
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Wani, A.A., D.S. Sogi, U.S. Shivhare, I. Ahmed and D. Kaur, 2006. Moisture adsorption isotherms of watermelon seed and kernels. Drying Technol., 24: 99-104.
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Wani, A.A., D.S. Sogi, L. Grover and D.C. Saxena, 2006. Effect of temperature, alkali concentration, mixing time and meal/solvent ratio on the extraction of watermelon seed proteins- a response surface approach. BioSyst. Eng., 94: 67-73.
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Kaur, D., R. Sharma, A.A. Wani, B.S. Gill and D.S. Sogi, 2006. Physicochemical changes in seven tomato (Lycopersicon esculentum) cultivars during ripening. Int. J. Food Properties, 9: 747-757.
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Kaur, D., D.S. Sogi, A.A. Wani and U.S. Shivhare, 2006. Drying kinetics and moisture adsorption of tomato peel isolated from tomato processing waste. Drying Technol., 24: 1515-1520.
Kaur, D., D.S. Sogi and A.A. Wani, 2006. Degradation kinetics of lycopene and visual color in tomato peel isolated from pomace. Int. J. Food Properties, 9: 781-789.
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