Scinovex
Subscribe
A

A. ; https://orcid.org/0000-0002-2669-355X Kumar

h-index
0
Publications
19
Citations
0
i10-index
0
Impact (2-yr)
—
Citations per year
Research Areas
Food Science and Nutritional Studiesearthquake and tectonic studiesHigh-pressure geophysics and materialsPostharvest Quality and Shelf Life ManagementGeological and Geochemical Analysis
Affiliations
GFZ Helmholtz Centre for Geosciences
DE · 2025–2025

Top Publications

Pre-harvest management of water, nutrients along with mulch: Implications for mango post-harvest quality
International Journal of Research in Agronomy20260 citations
Optimizing papaya-guava pulp blends for superior fruit bar quality: A focus on nutritional, sensory and microbial stability
International Journal of Research in Agronomy20250 citationsFirst authorCorresponding
Effect of ethylene on ripening behaviour and quality attributes of banana (Musa AAA) Cv. Grand Naine
International Journal of Research in Agronomy20250 citations
Influence of papaya-guava pulp proportions on nutritional quality and consumer acceptability of fruit leather
International Journal of Advanced Biochemistry Research20250 citationsFirst authorCorresponding
Biochemical characterization of popular mango (Mangifera indica L.) cultivars grown in Telangana state
International Journal of Advanced Biochemistry Research20260 citations
Influence of postharvest ethylene application on spoilage and respiratory activity during ripening of banana
International Journal of Advanced Biochemistry Research20250 citations
Nutritional enhancement and sensory quality of fortified papaya-guava fruit bars using defatted soy flour and skimmed milk powder
International Journal of Advanced Biochemistry Research20250 citationsFirst authorCorresponding
Influence of papaya-guava pulp proportions on nutritional quality and consumer acceptability of fruit leather
International Journal of Advanced Biochemistry Research20250 citationsFirst authorCorresponding
Nutritional enhancement and sensory quality of fortified papaya-guava fruit bars using defatted soy flour and skimmed milk powder
International Journal of Advanced Biochemistry Research20250 citationsFirst authorCorresponding