Dr. Kaiser Younis

Assistant Professor
Department of Bioengineering, Integral University, Lucknow, India

Highest Degree
Ph.D. in Post Harvest Engineering and Technology from Integral University, Lucknow, India

My URL
https://livedna.org/91.38306

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Area of Interest:

Food Science and Technology
Food Chemistry
Food Analysis
Food Processing
Food Nutrition

Selected Publications

  1. Osama, K., K. Younis, O.S. Qadri, S. Parveen and M.H. Siddiqui, 2022. Development of under-utilized kadam (Neolamarkia cadamba) powder using foam mat drying. LWT, Vol. 154. 10.1016/j.lwt.2021.112782.
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  2. Osama, K., A. Mujtaba, M.H. Siddiqui, O.S. Qadri and K. Younis, 2022. Optimization of vacuum drying and determination of functional properties of kadam (Neolamarckia cadamba) fruit powder. J. Food Process. Preserv., Vol. 46. 10.1111/jfpp.16751.
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  3. Jahan, K., A. Ashfaq, R.U. Islam, K. Younis and O. Yousuf, 2022. Optimization of ultrasound‐assisted protein extraction from defatted mustard meal and determination of its physical, structural, and functional properties. J. Food Process. Preserv., Vol. 46. 10.1111/jfpp.16764.
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  4. Ahmad, A., P. Dubey, K. Younis and O. Yousuf, 2022. Mosambi (Citrus limetta) peel and Sago based biodegradable film: Development and characterization of physical, water barrier and biodegradation properties. Bioresour. Technol. Rep., Vol. 18. 10.1016/j.biteb.2022.101016.
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  5. Younis, K., S. Ahmad and M.A. Malik, 2021. Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability. Appl. Food Res., Vol. 1. 10.1016/j.afres.2021.100015.
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  6. Jan, A., M. Sood, K. Younis and R.U. Islam, 2020. Brown rice based weaning food treated with gamma irradiation evaluated during storage. Radiat. Phys. Chem., Vol. 177. 10.1016/j.radphyschem.2020.109158.
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  7. Younis, K., S. Ahmad, K. Osama and M.A. Malik, 2019. Optimization of de-bittering process of mosambi (Citrus limetta) peel: Artificial neural network, Gaussian process regression and support vector machine modeling approach. J. Food Process. Eng., Vol. 42. 10.1111/jfpe.13185.
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  8. Chaurasia, P., K. Younis, O.S. Qadri, G. Srivastava and K. Osama, 2019. Comparison of Gaussian process regression, artificial neural network, and response surface methodology modeling approaches for predicting drying time of mosambi (Citrus limetta) peel. J. Food Process. Eng., Vol. 42. 10.1111/jfpe.12966.
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  9. Ahmad, S.S., M. Khalid and K. Younis, 2019. Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-silico study. Food Sci. Technol., Vol. 119. 10.1016/j.lwt.2019.108889.
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  10. Younis, K., R. Islam, K. Jahan, M. Kundu and A. Ray, 2016. Investigating the effect of mosambi (Citrus limetta) peel powder on physicochemical and sensory properties of cookies. Qual. Assur. Saf. Crops Foods, 8: 393-398.
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Member since June, 2022