View Profile

Dr. R SASIKUMAR

Associate Professor-Food Technology · North-Eastern Hill University, Tura Campus

https://researchid.co/sashibiofood
@nehu.ac.in
749Google Scholar Citations
19Google Scholar h-index
26Google Scholar i10-index

Research Interests

I am a professional Food Technologist, completed my post-graduation and doctoral degree in Food Technology. I am interested in fabrication of nanomaterials loaded with natural dyes and studying their properties and applications in next generation smart packagi...

Biography

1. Sasikumar R, Kambhampati Vivek, Sahu JK, Paras Sharma, Govindasamy Kadirvel, Amit K. Jaiswal (2025). Nutritional, phytochemical, and toxicological profiles of Blood fruit (Haematocarpus validus). Journal of Agriculture and Food Research, 17(2025), 101731-101739, https://doi.org/10.1016/j.jafr.2025.101731 2. Pallabika Gogoi, Paras Sharma, Giridhar Goudar, Anwesha Mahajan, Himjyoti Dutta, Sasikumar R, R. Ananthan, Mohar Singh, M. Nagaraju, T. Longvah (2025). Nutritional profile and mineral bio-accessibility of pigmented rice landraces. Journal of Food Measurement and Characterization, 19(1), 1-18, https://doi.org/10.1007/s11694-024-03094-5 3. Sasikumar, R, Selvakumar T (2024). Blood fruit: An underutilized fruit from northeast India for food processing and economic sustainability. Food Science and Nutrition Technology, 9(3), 1-3, https://doi.org/10.23880/fsnt-16000351 4. Tej Bhan Singh, Ravinder Kaushik, Sasikumar R, Kambhampati Vivek, Poonam Singha, Sushil Kumar Singh (2024). Develop

Education

Ph.D in Food Engineering and Technology

Recent Google Scholar Publications

  1. Extraction, encapsulation, and bioaccessibility of polyphenols from fruit and vegetable by-products and their health effects: a decade overview
    Critical Reviews in Food Science and Nutrition, 1-28 , 2026, 2026
  2. Ultrasound-Assisted Extraction and Functional Application of Pithecellobium dulce Seed Protein Isolate in Compound Coating Formulations
    LWT, 119315 , 2026, 2026
  3. Optimization of probiotic beverage made from Sohiong fruit using response surface methodology and artificial neural network–genetic algorithm hybrid model
    Sustainable Food Technology , 2026, 2026
  4. Optimisation of laminar jet flow microencapsulation variables to enhance the anthocyanin retention and antioxidant function of sohiong
    Sustainable Food Technology , 2026, 2026
  5. Nanotechnology-enabled smart and intelligent food packaging systems
    Smart and Intelligent Food Packaging, 81-107 , 2026, 2026 | Citations: 2.0

Links