Dr. Pranita Jaiswal
Dr. Pranita Jaiswal
Principal Scientist, ICAR-IARI, NEW DELHI
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Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—A review
SN Jha, K Narsaiah, AL Basediya, R Sharma, P Jaiswal, R Kumar, ...
Journal of food science and technology 48, 387-411, 2011
Cyanobacterial diversity in the rhizosphere of rice and its ecological significance
R Prasanna, P Jaiswal, S Nayak, A Sood, BD Kaushik
Indian Journal of Microbiology 49, 89-97, 2009
Rediscovering cyanobacteria as valuable sources of bioactive compounds
R Prasanna, A Sood, P Jaiswal, S Nayak, V Gupta, V Chaudhary, M Joshi, ...
Applied Biochemistry and Microbiology 46, 119-134, 2010
Detection and quantification of soymilk in cow–buffalo milk using Attenuated Total Reflectance Fourier Transform Infrared spectroscopy (ATR–FTIR)
P Jaiswal, SN Jha, A Borah, A Gautam, MK Grewal, G Jindal
Food chemistry 168, 41-47, 2015
Physiological characterization and electron microscopic investigation of cyanobacteria associated with wheat rhizosphere
N Karthikeyan, R Prasanna, A Sood, P Jaiswal, S Nayak, BD Kaushik
Folia Microbiologica 54, 43-51, 2009
Non-destructive prediction of sweetness of intact mango using near infrared spectroscopy
SN Jha, P Jaiswal, K Narsaiah, M Gupta, R Bhardwaj, AK Singh
Scientia Horticulturae 138, 171-175, 2012
Cyanobacterial bioactive molecules—an overview of their toxic properties
P Jaiswal, PK Singh, R Prasanna
Canadian Journal of Microbiology 54 (9), 701-717, 2008
Nondestructive prediction of maturity of mango using near infrared spectroscopy
SN Jha, K Narsaiah, P Jaiswal, R Bhardwaj, M Gupta, R Kumar, ...
Journal of Food Engineering 124, 152-157, 2014
Non-destructive prediction of quality of intact banana using spectroscopy
P Jaiswal, SN Jha, R Bharadwaj
Scientia Horticulturae 135, 14-22, 2012
Detection and quantification of urea in milk using attenuated total reflectance-Fourier transform infrared spectroscopy
SN Jha, P Jaiswal, A Borah, AK Gautam, N Srivastava
Food and bioprocess technology 8, 926-933, 2015
Antibacterial activity of aqueous extract of pomegranate peel against Pseudomonas stutzeri isolated from poultry meat
KNV SK Devatkal, P Jaiswal, SN Jha, R Bharadwaj
Journal of food science and technology 50 (3), 555-560, 2013
Detection of adulterants and contaminants in liquid foods—a review
SN Jha, P Jaiswal, MK Grewal, M Gupta, R Bhardwaj
Critical reviews in food science and nutrition 56 (10), 1662-1684, 2016
Cyanobacteria as potential options for environmental sustainability—promises and challenges
R Prasanna, P Jaiswal, BD Kaushik
Indian journal of microbiology 48, 89-94, 2008
Influence of biofertilizers and organic amendments on nitrogenase activity and phototrophic biomass of soil under wheat
R Prasanna, P Jaiswal, Y Singh, P Singh
Acta Agronomica Hungarica 56 (2), 149-159, 2008
Non-destructive quality evaluation of intact tomato using VIS-NIR spectroscopy
AG Saad, P Jaiswal, SN Jha
International Journal of Advanced Research 2 (12), 632-639, 2014
Biochemical, microbiological and physiological changes in Jamun (Syzyium cumini L.) kept for long term storage under modified atmosphere packaging
DR Rai, S Chadha, MP Kaur, P Jaiswal, RT Patil
Journal of food science and technology 48, 357-365, 2011
Prediction of textural attributes using color values of banana (Musa sapientum) during ripening
P Jaiswal, SN Jha, PP Kaur, R Bhardwaj, AK Singh, V Wadhawan
Journal of food science and technology 51, 1179-1184, 2014
Loop‐mediated isothermal amplification (LAMP): A rapid and sensitive tool for quality assessment of meat products
Y Kumar, S Bansal, P Jaiswal
Comprehensive Reviews in Food Science and Food Safety 16 (6), 1359-1378, 2017
Detection of aflatoxin M1 in milk using spectroscopy and multivariate analyses
P Jaiswal, SN Jha, J Kaur, A Borah, HG Ramya
Food Chemistry 238, 209-214, 2018
Textural properties of mango cultivars during ripening
SN Jha, P Jaiswal, K Narsaiah, PP Kaur, AK Singh, R Kumar
Journal of food science and technology 50, 1047-1057, 2013
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