Rajesh V Wagh
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Explore the profile of Rajesh V Wagh including associated specialties, affiliations and a list of published articles.
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7
Citations
27
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Recent Articles
1.
Wagh R, Priyadarshi R, Khan A, Riahi Z, Packialakshmi J, Kumar P, et al.
Microorganisms
. 2025 Feb;
13(2).
PMID: 40005767
The increasing demand for food safety and the need to combat emerging foodborne pathogens have driven the development of innovative packaging solutions. Active packaging, particularly those incorporating antimicrobial agents, has...
2.
Wagh R, Riahi Z, Kim J, Rhim J
Int J Biol Macromol
. 2024 Jun;
272(Pt 1):132817.
PMID: 38834126
Multifunctional smart biopolymeric films were fabricated using rose petal anthocyanin (RPA) and carrageenan (CAR) doped with rose petal-derived carbon dots (RP-CDs). Response surface-optimized RPA showed the highest total anthocyanins and...
3.
Wagh R, Khan A, Priyadarshi R, Ezati P, Rhim J
Int J Biol Macromol
. 2023 Feb;
233:123567.
PMID: 36754263
A new generation of carbon dot-based active and intelligent packaging films with UV blocking, antibacterial, and real-time sensing potentials was fabricated using Brassica oleracea (BO) extract. The cellulose nanofiber (CNF)...
4.
Kaur R, Kaur K, Wagh R, Kaur A, Aggarwal P
J Food Sci
. 2020 Jul;
85(8):2340-2349.
PMID: 32645217
The aim of this study was to optimize the drying conditions (pretreatments and drying temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum bioactive retention...
5.
Jagtap N, Wagh R, Chatli M, Kumar P, Malav O, Mehta N
J Food Sci Technol
. 2019 Feb;
56(1):71-82.
PMID: 30728548
The present study optimized the extraction protocol conditions to obtain the antioxidant-rich bioactive extracts from L. (Papaya) leaves. A Box and Behnken Design (BBD) consisting of three different extracting variables...
6.
Wagh R, Chatli M
J Food Sci Technol
. 2017 Jun;
54(6):1565-1576.
PMID: 28559616
In the present study, processing parameters for the extraction of phenolic rich sea buckthorn seed (SBTE) extract were optimised using response surface method and subjected for in vitro efficacy viz....
7.
Kumar V, Chatli M, Wagh R, Mehta N, Kumar P
J Food Sci Technol
. 2015 Sep;
52(10):6230-41.
PMID: 26396369
The effect of combination of phyto-extracts (sea buckthorn extract (SBTE), grape seed extract (GSE)) on different physico-chemical, oxidative stability, instrumental colour and texture, sensory and microbiological properties of pork patties...
8.
Wagh R, Chatli M, Ruusunen M, Puolanne E, Ertbjerg P
Asian-Australas J Anim Sci
. 2015 Jun;
28(8):1178-86.
PMID: 26104527
Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek seed (FSE)...