Dr.Subhajit Ray

@cit.ac.in

Associate Professor and Food Engineering &Technology
Department of Food Engineering&Technology; Central Institute of Technology Kokrajhar; Kokrajhar;Assam

Dr.Subhajit Ray


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I was completed my secondary and higher secondary education from Nimta High School,Kolkata,W.B;India and then my higher qualification followed by B.. in Chemistry) from Calcutta University;W.B.India and then B.Tech;M.Tech and from department of Food Technology&Biochemical Engineering;Jadavpur University;W.B.;India. My service experience are as follows
1. One year in an Industry(1991-1992)
2.Seven Years in Institute of Science & Technolgy;CCT Dharan;Nepal as Lecturer(1992-1999)
3.Four Years in Falakata (W.B;India)Polytechnic as Lecturer ( 2003-2007)
4.Ten Years in Guru Nanak Institute of Technology;sodepur;Kolkata-7001114;W.B;India as Associate Professor (2007-2017)
5. Continuing in CITK since from 23rd May 2017 to till date as Associate Professor in the Department of Food Engineering&Technology

EDUCATION

B. in Chemistry;Calcutta University;1987);B.Tech(Food Technology&Biochemical Engineering;Jadavpur University;1991);M.Tech (Food Technology&Biochemical Engineering;Jadavpur University;2001); . Jadavpur University;2006)

RESEARCH INTERESTS

Food Biotechnology, Food waste Management, Microbial Technology,Food Enzyme Characteristics
29

Scopus Publications

1106

Scholar Citations

18

Scholar h-index

27

Scholar i10-index

Scopus Publications

RECENT SCHOLAR PUBLICATIONS

  • Comparative Assessment of Thermal and Non-Thermal Processing of Green Leafy Vegetables: A Comprehensive Review
    K Narzary, R Brahma, B Boruah, M Rajbongshi, S Ray
    Food Reviews International, 1-27 , 2026
    2026
  • Systematic Utilization of Plant Derived Cellulose and its Derivatives: A Step Towards Sustainable 3D Bioprinting Techniques
    R Brahma, B Boruah, L Khatun, S Ray
    Biopolymers from Plant Origin for Environmental Sustainability, 207-228 , 2026
    2026
  • A Sustainable Approach to Extraction, Purification and Applications of Hemicellulose and its Derivatives from Plant Resources
    B Boruah, R Brahma, K Narzary, S Ray
    Biopolymers from Plant Origin for Environmental Sustainability, 333-367 , 2026
    2026
  • Towards Sustainable 3D Bioprinting Techniques
    R Brahma, B Boruah, L Khatun, S Ray
    Biopolymers from Plant Origin for Environmental Sustainability, 207 , 2026
    2026
  • Development of a fermented rice product (Pachoi): Evaluation of vitamin and mineral composition, microbiological investigation and shelf-life stability
    L Khatun, S Ray, R Brahma, DC Boruah
    Food and Humanity 5, 100707 , 2025
    2025
  • Valorization of jackfruit peel as nanocellulose hydrogels: Synthesis and characterization
    R Brahma, S Ray
    Food and Humanity 5, 100662 , 2025
    2025
    Citations: 1
  • Emerging Techniques for Valorization of Fruit Processing Waste and Sustainable Utilization: A Review
    B Boruah, S Ray
    Food and Humanity, 100920 , 2025
    2025
    Citations: 1
  • Optimization of fermentation conditions of fermented rice production through response surface methodology: Effect on nutritional and bio-functional properties
    L Khatun, S Ray, R Brahma, DC Boruah
    Journal of Applied Biology & Biotechnology 13 (6), 88-95 , 2025
    2025
    Citations: 1
  • Development and quality evaluation of value-added candy based on endemic Garcinia morella: A novel food of bodoland territorial regions of Assam, India
    J Brahma, R Brahma, S Ray, A Islary
    Biocatalysis and Agricultural Biotechnology 68, 103664 , 2025
    2025
    Citations: 1
  • Ethnobotanical survey of genus Garcinia L.(Clusiaceae) in Bodoland Territorial Region, Assam, India
    J Brahma, S Ray, A Islary
    Ethnobotany Research and Applications 30, 1-14 , 2025
    2025
  • Effect of Oven-Drying and Lyophilization on Proximate Composition, Ascorbic Acid Content and Screening of Phytochemical Components in Garcinia xanthochymus Hook.f …
    J Brahma, S Ray, A Islary
    Journal of Scientific Research 17 (2), 587-597 , 2025
    2025
    Citations: 1
  • RECENT PROGRESS IN THE VALORIZATION OF PINEAPPLE WASTE INTO VALUE-ADDED BIOACTIVE COMPONENTS: A SYSTEMATIC APPROACH.
    H Deka, PK Baishya, S Ray
    Carpathian Journal of Food Science & Technology 17 (2) , 2025
    2025
  • Sustainable valorization of endemic Garcinia species namely Garcinia pedunculata, Garcinia morella and Garcinia xanthochymus of Bodoland Territorial Regions of Assam, India …
    J Brahma, S Ray, A Islary, B Saikia
    Food Science and Applied Biotechnology 8 (1), 75-88 , 2025
    2025
    Citations: 3
  • Sustainable Valorization of Jackfruit Peel Waste: Bio‐Functional and Structural Characterization
    R Brahma, S Ray, PK Nayak, K Shridhar
    Food Bioengineering 4 (1), 88-100 , 2025
    2025
    Citations: 10
  • Traditional Fermented Beverages: Origin, Processing, and Qualitative Valorisation
    L Khatun, S Ray
    Traditional Foods: The Reinvented Superfoods, 265-298 , 2024
    2024
    Citations: 1
  • CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    PK Baishya, H Deka, S Ray
    2024
  • Current progress in the valorization of food industrial by-products for the development of functional food products
    B Boruah, S Ray
    Food Science and Applied Biotechnology 7 (2), 289-317 , 2024
    2024
    Citations: 13
  • CURRENT DEVELOPMENTS IN THE VALORIZATION OF APPLE PROCESSING WASTE IN TO VALUE ADDED FUNCTIONAL BIOACTIVE COMPOUNDS: A COMPREHENSIVE OVERVIEW.
    PK Baishya, H Deka, S Ray
    Carpathian Journal of Food Science & Technology 16 (4) , 2024
    2024
  • Valorization of Jackfruit Waste into Bioactive Peptides and Nutraceuticals
    R Brahma, S Ray
    Agro-waste to Microbe Assisted Value Added Product: Challenges and Future … , 2024
    2024
    Citations: 1
  • Nutritional evaluation and GC–MS analysis of bioactive compounds present in methanol extracts of dried fruit pericarp of Garcinia pedunculata Roxb
    A Islary
    Journal of food technology research , 2024
    2024
    Citations: 5

MOST CITED SCHOLAR PUBLICATIONS

  • Chicken eggshell powder as dietary calcium source in chocolate cakes
    S Ray, AK Barman, PK Roy, BK Singh
    The Pharma Innovation 6 (9, Part A), 1 , 2017
    2017
    Citations: 115
  • Formulation and evaluation of floating drug delivery system containing clarithromycin for Helicobacter pylori
    SS Patel, S Ray, RS Thakur
    Acta Pol Pharm 63 (1), 53-61 , 2006
    2006
    Citations: 96
  • Recent advances in therapeutic and biological activities of Aloe vera
    AM Santosh Kumar, Sweety Kalita , Indra Bhusan Basumatary , Shrawan Kumar ...
    Biocatalysis and Agricultural Biotechnology 57, 1-13 , 2024
    2024
    Citations: 67
  • Outlook on agricultural change and its drivers
    DP Van Vuren, WO Ochola, S Riha, M Giampietro, H Ginzo, T Henrichs, ...
    2009
    Citations: 67
  • Techniques to measure food safety and quality
    MS Khan, MS Rahman
    Springer International Publishing , 2021
    2021
    Citations: 63
  • Artificial intelligence in the healthcare industry in India
    Y Paul, E Hickok, A Sinha, U Tiwari, S Mohandas, S Ray, PM Bidare
    The Centre for Internet and Society, 1-45 , 2018
    2018
    Citations: 54
  • Sensory properties of foods and their measurement methods
    S Ray
    Techniques to measure food safety and quality: microbial, chemical, and … , 2021
    2021
    Citations: 49
  • In-depth analysis on potential applications of jackfruit peel waste: A systematic approach
    R Brahma, S Ray
    Food Chemistry Advances 1, 100119 , 2022
    2022
    Citations: 46
  • Evaluation of protective effects of water extract of Spirulina platensis (blue green algae) on cisplatin-induced lipid peroxidation.
    S Ray, K Roy, C Sengupta
    Indian Journal of Pharmaceutical Sciences 69 (3) , 2007
    2007
    Citations: 45
  • Finding out various potentials and possibilities of jackfruit seed and its usage in the industry: a review
    R Brahma, S Ray
    Food Production, Processing and Nutrition 5 (1), 55 , 2023
    2023
    Citations: 39
  • The impact of refractance window drying on the physicochemical properties and bioactive compounds of malbhog banana slice and pulp
    H Dadhaneeya, PK Nayak, D Saikia, R Kondareddy, S Ray, ...
    Applied Food Research 3 (1), 100279 , 2023
    2023
    Citations: 33
  • Development of a process for the extraction of pectin from citrus fruit wastes viz. lime peel, spent guava extract, apple pomace etc
    A Chakraborty, S Ray
    International Journal of Food Safety 13, 391-397 , 2011
    2011
    Citations: 33
  • RSM: a statistical tool for process optimization
    S Ray
    Ind Tex J 117, 24-30 , 2006
    2006
    Citations: 28
  • Optimization of extraction conditions for cellulose from jackfruit peel using RSM, its characterization and comparative studies to commercial cellulose
    R Brahma, S Ray
    Measurement: Food 13, 100130 , 2024
    2024
    Citations: 26
  • Comprehensive study of different extraction methods of extracting bioactive compounds from pineapple waste: a review
    RR Salve, S Ray
    The Pharma Innovation Journal 9 (6), 327-340 , 2020
    2020
    Citations: 25
  • AI in Banking and Finance
    S Goudarzi, E Hickok, A Sinha, S Mohandas, PM Bidare, S Ray, A Rathi
    The Center for Internet and Society , 2018
    2018
    Citations: 22
  • Evaluation of microbiological quality of Ice-cream available in Kolkata and its Suburbs
    AK Barman, PK Roy, S Ray, R Kumar, B Rani, BK Singh
    The Pharma Innovation 6 (8, Part F), 377 , 2017
    2017
    Citations: 21
  • Control of a series resonant converter by pulse density modulation
    S Dalapati, S Ray, S Chaudhuri, C Chakraborty
    Proceedings of the IEEE INDICON 2004. First India Annual Conference, 2004 … , 2004
    2004
    Citations: 21
  • Development of papaya peel flour based cookies and evaluation of its quality
    K Bokaria, S Ray
    Development 3 (12), 6393-6396 , 2016
    2016
    Citations: 17
  • Applications of extracellular microbial lipases–a review
    S Ray
    Int J Res Biotechnol Biochem 5 (1), 6-12 , 2015
    2015
    Citations: 17