भा.कृ.अ.प. - भारतीय कृषि अनुसंधान संस्थान | ICAR-Indian Agricultural Research Institute

Dr Shalini Gaur Rudra


Field of Specialisation : Food processing, Kinetics, Rheology

Dr Shalini Gaur Rudra

Sr. Scientist

M.Sc. : Guru Nanak Dev University, Amritsar

Ph.D : Sant Longowal Instt of Engg and Tech, Punjab Technical University

Google Scholar

PG School, Faculty Disciplines : Post harvest technology

No. of Students Guided : -    M.Sc :   6

   Ph.D :   1

Top 10 Publications having NAAS rating 6 and above with first or corresponding author only

  1. RUDRA, S.G. GUNDEWADI, G., KAUR, C. AND SINGH G. (2019). Exploring varietal differences in nutritional and antioxidant potential of mango kernel and its use for enrichment of pasta. Fruits 74(5), 227�235.
  2. RUDRA, S.G., NISHANI, S., & SINGH, B.P. (2018). On‐line rheology of pearl millet flours during extrusion: Effect of native amylose. Journal of Food Process Engineering, 41(8), e12924.
  3. GUNDEWADI, G., SARKAR, D. J., RUDRA, S.G., & SINGH, D. (2018). Preparation of basil oil nanoemulsion using Sapindus mukorossi pericarp extract: Physico-chemical properties and antifungal activity against food spoilage pathogens. Industrial Crops and Products, 125, 95-104.
  4. RUDRA, S.G., NATH, P. KAUR, C. AND BASU, S. (2016). Rheological, Storage stability and Sensory profiling of Low fat Yoghurt fortified with Red capsicum Carotenoids and Inulin. Journal of Food Processing and Preservation doi:10.1111/jfpp.13067
  5. RUDRA, S.G., SINGH, V., JYOTI S.D. AND SHIVHARE, U.S. (2013). Mechanical properties and antimicrobial efficacy of active wrapping paper for primary packaging of fruits. Food BioScience, 3:49-58.
  6. RUDRA S.G., CHHIBBER, S. & SHIVHARE, U.S. (2010). Thermal death kinetics of B. stearothermophilus in coriander leaf puree. Biosystems Engineering, 106(4): 544-550.
  7. RUDRA, S.G., SHIVHARE, U.S. AND BASU, S. (2008). Thermal inactivation kinetics of peroxidase in mint leaves. Journal of Food Engineering 85(1): 147-153.
  8. RUDRA, S.G., SINGH, H., BASU, S. AND SHIVHARE, U.S. (2008). Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. Journal of Food Engineering, 86(3): 379-387.
  9. RUDRA, S.G., SARKAR, B.C., SHIVHARE, U.S. AND AHMED, J. (2007). Thermal degradation kinetics of chlorophyll in pureed coriander leaves. Food and Bioprocess Technology 1(1): 91-99.
  10. RUDRA, S.G., SARKAR, B.C., SHIVHARE, U.S. AND AHMED, J. (2007). Thermal inactivation Kinetics of Peroxidase in Coriander Leaves. Food and Bioprocess Technology, 1(2): 187-195.

Patent / Technologies / Methodologies / System etc. (Upto Five) :

  1. Low calorie protein rich crackers
  1. Extruded pseudocereal snacks
  1. Mung-moringa noodles
  1. Gluten free pasta and snacks

Awards / Recognitions / Fellowship (Upto Five) :

  1. Fellow, Society of Plant Research