Sriram K. Vidyarthi - Concepedia

Author

Sriram K. Vidyarthi

University of California, Davis ORCID

Also Known As

S. Vidyarthi, SRIRAM KUMAR VIDYARTHI, Saumya Vidyarthi, Sriram K Vidyarthi, Sriram K. Vidyarthi, Sriram Vidyarthi

Publications

Citations

H-Index

Concepts

All Affiliations

University of California, Davis China Agricultural University Star Technology and Research (United States)CNH Industrial (United States)Northwest A&F University

About

Sriram K. Vidyarthi is an author at University of California, Davis specializing in health sciences, engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	18	588
2	Engineering	14	16	450
3	Medicine	2	2	157
4	Public Health	2	2	64
5	Natural Sciences	1	1	28

Sriram K. Vidyarthi

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from Ziziphus jujuba cv. Hamidazao: A comparison Yanmin Yang, Zhichang Qiu, Sriram K. Vidyarthi, Carbohydrate Polymers BiochemistryAcid PolysaccharidesGlycobiologyAntioxidant ActivitiesPolysaccharide	2021	163
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration Yuhao Zhou, Sriram K. Vidyarthi, Chongshan Zhong, LWT Food ChemistryBiomanufacturingMedicineFood TechnologyFood Preservation	2020	131
Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato ( <i>Solanum tuberosum</i> L.) cubes Hui Wang, Ziliang Liu, Sriram K. Vidyarthi, Drying Technology	2020	96
Machine learnt image processing to predict weight and size of rice kernels Samrendra Singh, Sriram K. Vidyarthi, Rakhee Tiwari Journal of Food Engineering Precision AgricultureEngineeringSustainable AgricultureAgricultural EconomicsRice Kernels	2019	59
Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of kiwifruit (Actinidia deliciosa) Hui Wang, Xingyi Li, Jun Wang, Food Control Environmental EngineeringWater StatusVolatile ProfilesRipeningPost-harvest Physiology	2022	53
Pulsed vacuum drying of kiwifruit slices and drying process optimization based on artificial neural network Ziliang Liu, Ziyu Wei, Sriram K. Vidyarthi, Drying Technology NutritionEngineeringFood AnalysisFood PreservationThermal Processing	2020	49
Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state Hui Wang, Azharul Karim, Sriram K. Vidyarthi, Innovative Food Science & Emerging Technologies Food ChemistryBiomanufacturingHealth SciencesFood TechnologyFood Processing	2021	47
Effect of high-humidity hot air impingement blanching and pulsed vacuum drying on phytochemicals content, antioxidant capacity, rehydration kinetics and ultrastructure of Thompson seedless grape Jun Wang, Hong‐Wei Xiao, Xiao-Ming Fang, Drying Technology	2020	46
Tomato peeling performance under pilot scale catalytic infrared heating Sriram K. Vidyarthi, Hamed M. El‐Mashad, Ragab Khir, Journal of Food Engineering Chemical EngineeringEngineeringFood EngineeringFood ProcessingHeat Transfer	2018	45
Evaluation of selected electric infrared emitters for tomato peeling Sriram K. Vidyarthi, Hamed M. El‐Mashad, Ragab Khir, Biosystems Engineering Food EngineeringElectric Infrared EmittersFood ProcessingThermal ProcessingVegetable Production	2019	41

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