Dr. Vandana Mishra
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Dr. Vandana Mishra

Lecturer
University of Allahabad, India

Highest Degree
Ph.D. in Food Science and Technology from University of Allahabad, India

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Area of Interest:

Food Science and Technology
100%
Food Science
62%
Food Toxicology
90%
Food Nutrition
75%
Food Biochemistry
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Singh, J., V. Mishra, V. Puranik, M. Verma and G.K. Rai, 2011. Development and evaluation of vitamin C rich amla toffee. Food Beverage World, 38: 46-47.
  2. Puranik, V., V. Mishra, S. Fatima and G.K. Rai, 2011. Development and optimization of protein rich bengal gram pickle using response surface methodology. J. Food Sci. Eng., 1: 191-200.
  3. Puranik, V., V. Mishra, N. Singh and G.K. Rai, 2011. Studies on development of protein rich germinated green gram pickle and its preservation by using class one preservatives. Am. J. Food Technol., 6: 742-752.
    CrossRef  |  
  4. Mishra, P., M. Verma, V. Mishra, S. Mishra and G.K. Rai, 2011. Studies on development of ready to eat amla (Emblica officinalis) chutney and its preservation by using class one preservatives. Am. J. Food Technol., 6: 244-252.
    CrossRef  |  Direct Link  |  
  5. Mishra, V., P. Mishra and G.K. Rai, 2010. Process and product standardization for the development of amla bar. Beverage Food World, 37: 58-60.