RAJEEV BHAT

@valortecherachair.com

Professor, ERA-Chair in VALORTECH
Estonian University of Life Sciences



           

https://researchid.co/rajeevbhat

Rajeev Bhat, PhD, is a Professor (ERA Chair in Valortech) at the Estonian University of Life Sciences, Tartu, Estonia, EU. He holds an extensive ‘Research and Teaching’ experience of more than 2 decades in the field of agri-food technology, with his research expertise focusing on various issues pertaining to ‘Sustainable Food Production’ and ‘Food He holds International work experiences in South-Korea, Malaysia, India, Germany, and in Fiji Islands. Till date, he has more than 200 research articles published in ISI based journals, as refereed book chapters, etc. He has edited 10 books and authored 1 book, is in the editorial board of leading international journals, and has been the scientific committee member & invited speaker in various international conferences. He is also a recipient of several prestigious international awards and recognitions.

EDUCATION

PhD (Biosciences)

RESEARCH INTERESTS

Food Security, Sustainable food production

19730

Scholar Citations

67

Scholar h-index

170

Scholar i10-index

RECENT SCHOLAR PUBLICATIONS

  • Systematic characterization of extracellular vesicles from potato (Solanum tuberosum cv. Laura) roots and peels: biophysical properties and proteomic profiling
    G Ekanayake, J Piibor, G Midekessa, K Godakumara, K Dissanayake, ...
    Frontiers in Plant Science 15, 1477614 2024

  • Detection and quantification of free amino compounds in selected agricultural by-products with derivatization followed by liquid chromatography-tandem mass spectrometry analysis
    LS Maciel, D Malenica, K Herodes, M Kass, R Bhat
    Food Chemistry Advances 4, 100629 2024

  • Unlocking the potential of olive residues for functional purposes: update on human intervention trials with health and cosmetic products
    EP Laveriano‐Santos, A Vallverd‐Queralt, R Bhat, A Tresserra‐Rimbau, ...
    Journal of the Science of Food and Agriculture 104 (7), 3816-3822 2024

  • Optimization of Ultrasonic-Assisted Extraction of Antioxidants in Apple Pomace (var. Belorusskoje malinovoje) Using Response Surface Methodology: Scope and
    D Malenica, LS Maciel, K Herodes, M Kass, R Bhat
    Sustainability 16 (7), 2765 2024

  • Bitter yet beneficial: The dual role of dietary alkaloids in managing diabetes and enhancing cognitive function
    M Alkanad, U Hani, AH V, M Ghazwani, N Haider, RAM Osmani, P MD, ...
    BioFactors 2024

  • Extraction of lipophilic components from rowanberry (Sorbus aucuparia L.) pomace with supercritical CO2 and their fractionation at subcritical conditions at low temperatures
    V Sarv, PR Venskutonis, L Tamkutė, R Baranauskienė, D Urbonavičienė, ...
    Available at SSRN 4404726 2024

  • Untargeted metabolomics and conventional quality characterization of rowanberry pomace ingredients in meatballs
    V Sarv, K Kerner, PR Venskutonis, G Rocchetti, PP Becchi, L Lucini, ...
    Food Chemistry: X 19, 100761 2023

  • Wild Edible Mushroom Trade in Europe
    S Sudheer, A Raal, A Jrgenson, R Bhat
    Wild Mushrooms and Health: Diversity, Phytochemistry, Medicinal Benefits 2023

  • Kaempferol and its derivatives: Biological activities and therapeutic potential
    S Parveen, IUH Bhat, R Bhat
    Asian Pacific Journal of Tropical Biomedicine 13 (10), 411-420 2023

  • Wild Edible Mushroom Trade in Europe: Special Focus on Estonia
    S Sudheer, A Raal, A Jrgenson, R Bhat
    Wild Mushrooms and Health, 194-209 2023

  • Sustainable polysaccharide and protein hydrogel-based packaging materials for food products: A review
    S Sudheer, S Bandyopadhyay, R Bhat
    International Journal of Biological Macromolecules, 125845 2023

  • Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic
    A Hassoun, HJP Marvin, Y Bouzembrak, FJ Barba, JM Castagnini, ...
    Frontiers in Sustainable Food Systems 7, 1217813 2023

  • Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies
    R Accorsi, R Bhat
    Academic Press 2023

  • Challenges and Prospects of Tackling Food Loss and Wastes in the Circular Economy Context
    R Bhat, M Sharma, R Rtsep, D Malenica, K Jgi
    Sustainable Food Value Chain Development: Perspectives from Developing and 2023

  • Valorization of Biomass to Bioproducts: Organic Acids and Biofuels
    VK Gupta, M Tuohy, QD Nguyen, R Bhat, PW Ramteke
    Elsevier 2023

  • Natural pigments (anthocyanins and chlorophyll) and antioxidants profiling of European red and green gooseberry (Ribes uva-crispa L.) extracted using green techniques (UAE
    S Hussain, M Sharma, T Jarg, R Aav, R Bhat
    Current Research in Food Science 7, 100629 2023

  • Extraction of lipophilic components from rowanberry pomace with supercritical CO2 and their fractionation at subcritical conditions at low temperatures
    V Sarv, PR Venskutonis, L Jūrienė, R Baranauskienė, D Urbonavičienė, ...
    Research Square 2023

  • Biopolymers as sustainable alternatives in the food packaging industry
    AR Ganesan, SM Sudheer, R Bhat
    Sustainable Development and Pathways for Food Ecosystems, 227-258 2023

  • Lactic acid
    PK Dikkala, BS Toor, P Roberts, B Sagar, K Narsaiah, S Dhanavath, ...
    Valorization of Biomass to Bioproducts, 79-100 2023

  • Sustainable management and valorization of agri-food industrial wastes and by-products as animal feed: for ruminants, non-ruminants and as poultry feed
    D Malenica, M Kass, R Bhat
    Sustainability 15 (1), 117 2022

MOST CITED SCHOLAR PUBLICATIONS

  • Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
    AA Karim, R Bhat
    Food hydrocolloids 23 (3), 563-576 2009
    Citations: 1694

  • Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents
    M Alothman, R Bhat, AA Karim
    Food chemistry 115 (3), 785-788 2009
    Citations: 1251

  • Mycotoxins in food and feed: present status and future concerns
    R Bhat, RV Rai, AA Karim
    Comprehensive reviews in food science and food safety 9 (1), 57-81 2010
    Citations: 965

  • Progress in starch modification in the last decade
    B Kaur, F Ariffin, R Bhat, AA Karim
    Food hydrocolloids 26 (2), 398-404 2012
    Citations: 660

  • Nonmeat protein alternatives as meat extenders and meat analogs
    MA Asgar, A Fazilah, N Huda, R Bhat, AA Karim
    Comprehensive reviews in food science and food safety 9 (5), 513-529 2010
    Citations: 615

  • Gelatin alternatives for the food industry: recent developments, challenges and prospects
    AA Karim, R Bhat
    Trends in food science & technology 19 (12), 644-656 2008
    Citations: 545

  • Sonication improves kasturi lime (Citrus microcarpa) juice quality
    R Bhat, NSBC Kamaruddin, L Min-Tze, AA Karim
    Ultrasonics sonochemistry 18 (6), 1295-1300 2011
    Citations: 439

  • Bioactives from agri-food wastes: Present insights and future challenges
    S Ben-Othman, I Judu, R Bhat
    Molecules 25 (3), 510 2020
    Citations: 394

  • Effects of radiation processing on phytochemicals and antioxidants in plant produce
    M Alothman, R Bhat, AA Karim
    Trends in food science & technology 20 (5), 201-212 2009
    Citations: 387

  • Tongkat Ali (Eurycoma longifolia Jack): a review on its ethnobotany and pharmacological importance
    R Bhat, AA Karim
    Fitoterapia 81 (7), 669-679 2010
    Citations: 372

  • Ionic liquid based pretreatment of lignocellulosic biomass for enhanced bioconversion
    Z Usmani, M Sharma, P Gupta, Y Karpichev, N Gathergood, R Bhat, ...
    Bioresource Technology 304, 123003 2020
    Citations: 328

  • UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits
    M Alothman, R Bhat, AA Karim
    Innovative food science & emerging Technologies 10 (4), 512-516 2009
    Citations: 297

  • Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds
    R Bhat, KR Sridhar
    Food Chemistry 107 (1), 174-184 2008
    Citations: 294

  • Exploring the nutritional potential of wild and underutilized legumes
    R Bhat, AA Karim
    Comprehensive Reviews in Food Science and Food Safety 8 (4), 305-331 2009
    Citations: 270

  • Fermentation of black tea broth (Kombucha): I. Effects of sucrose concentration and fermentation time on the yield of microbial cellulose.
    WN Goh, A Rosma, B Kaur, A Fazilah, AA Karim, R Bhat
    International Food Research Journal 19 (1) 2012
    Citations: 255

  • Effect of extraction solvents on the phenolic compounds and antioxidant activities of bunga kantan (Etlingera elatior Jack.) inflorescence
    MMJO Wijekoon, R Bhat, AA Karim
    Journal of food composition and analysis 24 (4-5), 615-619 2011
    Citations: 254

  • Antioxidant and antibacterial activities of hibiscus (Hibiscus rosa-sinensis L.) and Cassia (Senna bicapsularis L.) flower extracts
    YW Mak, LO Chuah, R Ahmad, R Bhat
    Journal of King Saud University-Science 25 (4), 275-282 2013
    Citations: 244

  • Lotus-A potential nutraceutical source
    KR Sridhar, R Bhat
    Journal of Agricultural Technology 3 (1), 143-155 2007
    Citations: 240

  • Valorization of fruits and vegetable wastes and by-products to produce natural pigments
    M Sharma, Z Usmani, VK Gupta, R Bhat
    Critical Reviews in Biotechnology 41 (4), 535-563 2021
    Citations: 231

  • Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits
    M Alothman, B Kaur, A Fazilah, R Bhat, AA Karim
    Innovative Food Science & Emerging Technologies 11 (4), 666-671 2010
    Citations: 231