RAJEEV BHAT

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

RECENT SCHOLAR PUBLICATIONS

Supercritical Fluid Extraction of Lipids from Rowanberry Pomace with Pure CO₂ and Its Mixtures with Ethanol Followed by the On-Line Separation of Fractions
V Sarv, R Bhat, L Jūrienė, R Baranauskienė, D Urbonavičienė, P Viškelis, ...
Molecules 30 (4), 964 2025



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



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 50 (4), 634-673 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



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



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
S Sudheer, A Raal, A Jrgenson, R Bhat
Wild Mushrooms and Health: Diversity, Phytochemistry, Medicinal Benefits 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 248, 125845 2023



RETRACTED: 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, ...
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



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



Dairy Sector: Opportunities and Sustainability Challenges
R Bhat
MDPI-Multidisciplinary Digital Publishing Institute 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: 1719



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: 1239



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: 968



Progress in starch modification in the last decade
B Kaur, F Ariffin, R Bhat, AA Karim
Food hydrocolloids 26 (2), 398-404 2012
Citations: 669



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: 640



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: 551



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: 437



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: 386



Tongkat Ali (Eurycoma longifolia Jack): a review on its ethnobotany and pharmacological importance
R Bhat, AA Karim
Fitoterapia 81 (7), 669-679 2010
Citations: 377



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: 339



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: 300



Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds
R Bhat, KR Sridhar
Food Chemistry 107 (1), 174-184 2008
Citations: 299



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: 272



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: 261



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: 258



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: 251



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: 245



Lotus-A potential nutraceutical source
KR Sridhar, R Bhat
Journal of Agricultural Technology 3 (1), 143-155 2007
Citations: 245



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: 234