Surabhi Wason Source Confirmed

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

Researcher

University of Arkansas at Fayetteville

faculty

6 h-index 19 pubs 172 cited

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Biography and Research Information

OverviewAI-generated summary

Surabhi Wason, a faculty member at the University of Arkansas at Fayetteville, investigates methods to enhance food safety and quality. Her research examines the thermal inactivation kinetics of foodborne pathogens like Salmonella enterica and Enterococcus faecium in various food matrices, including black pepper, basil leaves, and chia seeds. Wason has explored the efficacy of different inactivation technologies, such as radiofrequency heating and gaseous chlorine dioxide, for reducing microbial loads in low-moisture foods and dried herbs. She also analyzes the impact of processing methods, like frying, on the physicochemical properties of food products. Her work contributes to understanding and validating process technologies aimed at improving the safety of food products. Wason has collaborated with researchers including Jeyamkondan Subbiah, Arshpreet Kaur Khattra, Griffiths G. Atungulu, and Andy Mauromoustakos on these and related food science topics.

Metrics

  • h-index: 6
  • Publications: 19
  • Citations: 172

Selected Publications

  • Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk) (2024) DOI
  • Is phosphine an ideal candidate for fruit fly disinfestation in Java apple, Syzygium samarangense? (2023) DOI
  • Radiofrequency Pasteurization of Black Peppercorns Using In-Package Steaming (2023) DOI

Collaborators

Researchers in the database who share publications