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Goswami Tridib Kumar

Goswami Tridib Kumar

Goswami Tridib Kumar

PhD IIT KHARAGPUR, Department of Agricultural and Food Engineering India

BIOGRAPHY 3 PUBLICATIONS 100 ACCOMPLISHMENTS 5

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Goswami Tridib Kumar is currently the Professor at Department of Agricultural and Food Engineering, Indian Institute of Technology (IIT), Kharagpur, India. He has completed his Doctorate from IIT Kharagpur in 1987. He has around more than 20 years of teaching and research experience. He has published 86 articles in renowned international journals and 14 national journals and 53 papers in proceeding contributed as author/co-author. Dr. T.K. Goswami has made significant contributions in the area of application of Cryogenics to Grinding of Spices and preservation of Cells, Tissues, Enzymes, etc. 

Goswami Tridib Kumar has developed quick freezing technology for prawn, and controlled and modified atmosphere storage of fruits and vegetables. He has made application of Computational Fluid Dynamics (CFD) to estimate the transient refrigeration load in cold storage systems. Dr. Tridib received honors includes received 3rd Technology Achievement Award for Excellence in Research presented by Research Branding Company, New Delhi, Distinguished Scientist award presented by Venus International Foundation, Chennai, best paper award in the International Conference on Advances in Chemical, Biological, & Environmental Engineering, and N.N. Mohan Memorial Award for 2009 for best research paper conferred by All India Food Processors Association. 

Goswami Tridib Kumar has completed 6 funded research projects as principal investigator or co-investigator. He is member of editorial board in Journal of Applied Sciences Research, and Food Processing Technology. He is professional member of American Society of Agricultural and Biological Engineers, life member of Indian Institute of Chemical Engineers, Indian Cryogenic Council (ICC), and Association of Food Scientists and Technologists, AFST. He also supervised 10 PhD and 73 masters, and 52 B.Tech level students’ projects.

  • Mahajan P. V., and Goswami, T. K. (2004). Extended Storage Life of Litchi Fruit using ControlledAtmosphere and Low Temperature, Journal of Food Processing and Preservation, 28: 388 - 403. (IF: 1.288, Cited by 68).
  • Chourasia, M. K., Goswami T. K., Maji, P., and Baskey, A. (2005). Estimation of Moisture Loss from the Cooling Data of Potatoes, Journal of Food Process Engineering, 28: 397 -416. (IF: 1.448, Cited by 22).
  • Chourasia, M. K., and Goswami, T. K. (2006). Simulation of Transport Phenomena During Natural Convection Cooling of Bagged Potatoes in Cold Store. Part-I: Fluid Flow and Heat Transfer, Biosystems Engineering, 94 (1): 33 - 45. (IF: 2.983, Cited by 29).
  • Chourasia, M. K., and Goswami, T. K. (2006). Simulation of Transport Phenomena During Natural Convection Cooling of Bagged Potatoes in Cold Store, Part-II: Mass Transfer, Biosystems Engineering, 94 (2): 207 - 219. (IF: 2.983, Cited by 22).
  • Chourasia, M. K., Maji, P., Goswami, T. K., and Baskey, A. (2006). Cool-Down Characteristics of Potatoes in Commercial Cold Store. Journal of Food Science and Technology, 43 (4): 366 - 369. (IF: 1.85, Cited by 0).
  • Chourasia, M. K., and Goswami, T. K. (2006). Model to Predict the Cool-down Characteristics ofVariable air Temperature Potato Cold Store using Computational Fluid Dynamics, Journal Food Process Engineering, 29: 633 - 650. (IF: 1.448, Cited by 0).
  • Ghodake, H. M., Goswami, T. K., and Chakraverty, A. (2006). Mathematical Modeling of Withering Characteristics of Tea Leaves, Drying Technology, 24: 159 - 164. (IF: 2.307, Cited by 66).
  • Singh, A. K., Goswami, T. K. (2006). Controlled Atmosphere Storage of Fruits and Vegetables: A Review, Journal of Food Science and Technology, 43 (1): 1 - 7. (IF: 1.85, Cited by 35).
  • Singh, D. K., and Goswami, T. K., Chourasia, M. K. (2006). Physical Properties of Two Popular Indian Potato Varieties, Journal Food Process Engineering, 29: 337 - 348. (IF: 1.448, Cited by 10).
  • Chourasia, M. K., and Goswami, T. K. (2007). CFD Simulation of Effects of Operating Parameters and Product Heat Transfer and Moisture Loss in the Stack of Bagged Potatoes, Journal Food Engineering, 80: 947 - 960. (IF: 3.625, Cited by 63).
  • Ghodake, H. M., Goswami, T. K., and Chakraverty, A. (2007). Moisture Sorption Isotherms, Heat of Sorption and Vaporization of Withered Leaves, Black and Green Tea, Journal of Food Engineering, 78: 827 - 835. (IF: 3.625, Cited by 92).
  • Rao, P. S., Bal, S., and Goswami, T. K. (2007). Modelling and Optimization of Drying Variables in Thin Layer Drying of Paddy.Journal of Food Engineering, 78: 480 - 487. (IF: 3.625, Cited by 45).
  • Chourasia, M. K., and Goswami, T. K. (2007). Simulation of Effect of Stack Dimensions and Stacking Arrangement on Cool-down Characteristics of Potato in a Cold Store by Computational Fluid Dynamics, Biosystems Engineering, 96 (4): 503 - 515. (IF: 2.983, Cited by 53).
  • Chourasia, M. K., and Goswami, T. K. (2007). Steady State CFD Modeling of Airflow, Heat Transferand Moisture Loss in a Commercial Potato Cold Store, International Journal of Refrigeration, 30: 672 - 689. (IF: 3.177, Cited by 74).
  • Chourasia, M. K., and Goswami, T. K. (2007). Three-dimensional Modeling on Airflow, Heat Transfer and Moisture Loss in a Partially Impermeable Enclosure Containing Agricultural Produce during the Natural Convective Cooling, Energy Conversion and Management, 48: 2136 - 2149. (IF: 7.181, Cited by 35).
  • Ravindra, M. R., and Goswami, T. K. (2007). Post-Harvest Handling and Storage of Mangoes-an Over View, Journal Food Science and Technology, 44 (5): 449 - 458. (IF: 1.85, Cited by 18).
  • Mahajan, P. V., and Goswami, T. K. (2007). Use of Liquid Nitrogen in CA Storage: Theoretical Analysis and Experimental Validation, Journal Food Engineering, 82: 77 - 83. (IF: 3.625., Cited by 9).
  • Ravindra, M. R., and Goswami, T. K. (2008). Comparative Performance of Precooling Methods for the Storage of Mangoes (mangiferaindica L. Cv. Amrapali), Journal of Food Process Engineering, 31 (3): 354 - 371. (IF: 1.448., Cited by 25).
  • Ravindra, M. R., and Goswami, T. K. (2008). Modelling of Respiration Rate of Green Mature Mango Under Aerobic Conditions, Biosystems Engineering, 99 (2): 239 - 248. (IF: 2.983., Cited by 59).
  • Chourasia, M. K., and Goswami, T. K. (2008). Product Cooling Load and Moisture Loss under different Loading Pattern and Cooling Rates of Potato in Cold Storage. Journal Food Process Engineering, 31 (3): 339 - 353. (IF: 1.448., Cited by 3).
  • Goswami, T. K., and Gupta, S. K. (2008). Detection of Dilution in Milk with the help of Glass Transition Temperature by Differential Scanning Calorimetry, African Journal of Food Science, 2: 007 - 010. (IF: NA., Cited by 14).
  • Bhande, S. D., Ravindra, M. R., and Goswami, T. K. (2008). Respiration Rate of Banana Fruit under Aerobic Conditions at different Storage Temperatures, Journal of Food Engineering, 87 (1):.116 - 123. (IF: 3.625., Cited by 122).
  • Mangaraj, S., and Goswami, T. K. (2008). Respiration Rate Modeling of Royal Delicious Apple at Different Temperature, Fresh Produce, G.S.B., U.K, 2 (2): 72 - 80.   (IF: NA, Cited by 10).
  • Dash, K. K., Ravindra, M. R., and Goswami, T. K. (2009). Modeling of Respiration Rate of Sapota Fruit under Aerobic Conditions, Journal of Food Process Engineering, 32 (4): 528 -543. (IF: 1.448, Cited by 12).
  • Mangaraj, S., and Goswami, T. K. (2009). Modified Atmosphere Packaging–an Ideal Food Preservation Technique. Journal of Food Science and Technology, 46 (5): 399 - 410. (IF: 1.85, Cited by 43).
  • Mangaraj, S., and Goswami, T. K. (2009). Modified Atmosphere Packaging of Fruits and Vegetables for Extending Shelf Life: A Review, A Special issue of Quality Management in Post Harvest Chain, Fresh Produce, G.S.B., 3 (1): 1 - 31. (IF: NA, Cited by 0).
  • Mangaraj, S., and Goswami, T. K. (2009). Enzyme Kinetics Based Modeling of Respiration Rate of Guava for CA/MA Storage, Journal of Food Science and Technology, 46 (6): 525 -531. (IF: 1.85, Cited by 5).
  • Chourasia, M. K., and Goswami, T. K. (2009). Efficient Design, Operation, Maintenance and Management of Cold Storage, Journal of Biological Sciences, 1 (1): 70 - 93. (IF: NA, Cited by 0).
  • Mangaraj, S., Goswami, T. K., and Mahajan, P. V. (2009). Application of Plastic Films in Modified Atmosphere Packaging of Fruits and Vegetables-A Review. Food Engineering Reviews, Springer, 1: 133 - 158. (IF: 4.217, Cited by 223).
  • Rao, P. S., Bal, S., and Goswami, T. K. (2009). Effect of Mixing, Tempering and Multistep Thin Layer Drying on Milling Quality of Parboiled Paddy, International Journal Postharvest Technology and Innovation, 1 (4): 386 - 398. (IF: NA, Cited by 1).
  • Goswami, T. K. (2010). Role of Cryogenics in Food Processing and Preservation, International Journal of Food Engineering, 6 (1): 2. (IF: 0.923, Cited by 19).
  • Meghwal, M., and Goswami, T. K. (2010). Cryogenic Grinding of Spices is a Novel Approach whereas Ambient Grinding Needs Improvement, Continental Journal of Food Science and Technology, 4: 24 - 37. (IF: 1.88, Cited by 22).
  • Mangaraj, S. and Goswami, T. K. (2011). Modeling of Respiration Rates of Litchi Fruit under AerobicCondition, Food and Bioprocess Technology-An international Journal, Springer, New York, 4 (2): 272 - 281. (IF: 1.398, Cited by 47).
  • Mangaraj S., and Goswami T. K. (2011). Measurement and Modeling of Respiration Rate of Guava (cv. Baruipur) for Modified Atmosphere Packaging, International Journal of Food Properties, 14 (3): 609-628. (IF: 1.398, Cited by 38).
  • Meghwal, M., and Goswami, T. K. (2011). Thermal Properties of Black Pepper Powder and its Volatile Oil, International Journal of Advanced Biotechnology and Research, 2 (3): 334 -344. (IF: NA, Cited by 20).
  • Pandey, S. K., and Goswami, T. K. (2011). Modeling of Respiration Rate of Capsicum at Various Temperatures. International Journal of Food Engineering, 7 (5): Art 4. (IF: 0.923, Cited by 4).
  • Mangaraj, S., Goswami, T. K., Giri, S. K., and Joshy, C. G. (2012). Design and Development ofModified Atmosphere Packaging System for Guava (cv. Baruipur).Journal of Food Science and Technology, DOI 10.1007/s13197-012-0860-3. (IF: 1.85, Cited by 27).
  • Meghwal, M., and Goswami T. K. (2012). Effect of Moisture Content on the Physical and Textural Properties of Fenugreek Seed. Food, G.S.B., 6 (1): 14 - 21. (IF: NA, Cited by 1).
  • Meghwal, M., Goswami, T. K. (2012). A Review on the Functional Properties, Nutritional Content, Medicinal Utilization and Potential Application of Fenugreek, Journal Food Process Technology, 3: 181. (IF: NA, Cited by 117).
  • Pandey, S. K., and Goswami, T. K. (2012). Modeling Perforated Mediated Modified Atmospheric Packaging of Capsicum, International Journal of Food Science and Technology, 47 (3): 556 – 563, doi: 10.1111/j.1365-2621.2011.02877. (IF: 2.281, Cited by 1).
  • Mangaraj, S., Goswami, T. K., Giri, S. K., Tripathi, M. K. (2012). Permselective MA Packaging of Litchi (cv. Shahi) for Preserving Quality and Extension of Shelf-Life, Postharvest Biology and Technology, 71: 1 - 12. (IF: 3.927, Cited by 37).
  • Meghwal M., and Goswami, T. K. (2012). Nutritional Constituent of Black Pepper as Medicinal Molecules: A Review. Open Access Scientific Reports, OMICS, 1: 129. (IF: NA, Cited by 0).
  • Dash, K. K., Goswami, T. K., and Deka, S. C. (2012). Modeling for the Modified Atmosphere Packaging of Sapota fruit, Agricultural Engineering International, 14 (2): 102 - 109. (IF: NA, Cited by 12).
  • Pandey, S. K., and Goswami T. K. (2012). An Engineering Approach to Design Perforated and Non Perforated Modified Atmospheric Packaging unit for Capsicum, Journal Food Processing and Technology, 3: 187. (IF: NA, Cited by 6).
  • Meghwal, M., and Goswami, T.K. (2012). Chemical Composition, Nutritional, Medicinal And Functional Properties of Black Pepper: A Review. Open Access Scientific Reports, 1: 172. doi:10.4172/scientificreports.172. (IF: NA, Cited by 55).
  • Meghwal, M., and Goswami, T. K. (2013). Evaluation of Size Reduction and Power Requirement in Ambient and Cryogenically Ground Fenugreek Powder, Advanced Powder Technology, 24: 427 - 435. (IF: 3.250, Cited by 14).
  • Meghwal, M., and Goswami, T. K. (2013). Ambient and Cryogenic Grinding of Fenugreek and Flow Characterization of its Powder, Journal of Food Process Engineering, 36 (4): 548-557. (IF: 1.448, Cited by 7).
  • Meghwal, M., and Goswami, T. K. (2013). Piper nigrum and piperine: an update. Phyto therapy Reseach, 27: 1121 - 1130. (IF: 3.766, Cited by 175).
  • Mangaraj, S., Goswami, T. K., Giri, S. K., Chandra, P., and Pajnoo, R. K. (2013). Development and Evaluation of MA Packages Employing Lamination Technique for Royal Delicious Apple. Emirates Journal of Food and Agriculture, 25 (5): 358 - 375. (IF: 0.921, Cited by 9).
  • Mukhopadhyay, S., Majumdar, G. C., Goswami, T. K., and Mishra, H. N. (2013). Fuzzy Logic (Similarity Analysis) Approach for Sensory Evaluation of Chhana Podo. LWT-Food Science and Technology, 53: 204 - 210. (IF: 3.714, Cited by 45).
  • Mangaraj, S., Goswami, T. K., Tripathi, M. K., Giri, S. K., and Pajnoo, R. K. (2013), Neural Network Modeling of Respiration Rate of Litchi. Octa, Journal of Biosciences, 1 (1), 32 - 43. (IF: NA, Cited by 4).
  • Meghwal, M., and Goswami, T. K. (2013). Thermal Behavior of Fenugreek Seed Powder: Thermal Properties of Fengreek Powder. Journal of Agricultural Engineering and Biotechnology, 1 (1): 23 - 29. (IF: NA, Cited by 0).
  • Ravindra, M. R., and Goswami, T. K. (2013). Mango Fruit Precooling Techniques, International Journal of Research in Applied Natural and Social Sciences, 1 (2): 31 - 42. (IF: NA, Cited by 3).
  • Goswami, T. K., and Ravindra, M. R. (2013). Determination of Aroma Volatiles in Mango Fruit Cv. Amrapali as Affected During Storage Under Rapid Control atmosphere Conditions using Liquid Nitrogen. International Journal of Agriculture, Environment and Biotechnology, 6 (3): 471 - 478. (IF: NA, Cited by 2).
  • Chourasia, M.K., and Goswami, T.K. (2013). Steady state simulation of natural convection in heat generating porous medium under different boundary conditions. Journal of Scientific Research and Reviews, 2 (2): 012 - 018. (IF: NA, Cited by 0).
  • Mangaraj, S., Goswami, T. K., Giri, S. K., and Joshy, C. G. (2012). Design and development of modified atmosphere packaging system for guava (cv. Baruipur). Journal of Food Science and Technology, DOI 10.1007/s13197-012-0860-3. (IF: 1.85, Cited by 27).
  • Meghwal, M., and Goswami, T. K. (2014). Comparative Study on Ambient and Cryogenic Grinding of Fenugreek and Black Pepper Seeds using Rotor, Ball, Hammer and Pin Mill. Powder Technology, 267: 245 – 255. (IF: 3.413, Cited by 23).
  • Meghwal, M., and Goswami, T. K. (2014). Effect of grinding methods and packaging materials onfenugreek and black pepper powder quality and quantity under normal storage conditions. International Journal of Agricultural and Biological Engineering. 7 (4): 106 – 113. (IF: NA, Cited by 3).
  • Mangaraj, S., Goswami, T. K., and Mahajan, P. V. (2014). Development and validation of a comprehensive model for map of fruits based on enzyme kinetics theory and Arrhenius relation. Journal of Food Science and Technology, DOI 10.1007/s13197-014-1364-0. (IF: 1.85, Cited by 16).
  • Sharanagat, V.S. and Goswami, T.K. (2014). Effect of moisture content on physio- mechanical properties of coriander seeds (Coriandrumsativum). Agricultural Engineering International: CIGR journal. 16 (3): 166 – 172. (IF: NA, Cited by 13).
  • Mangaraj, S., Goswami, T. K. and Mahajan, P. V. (2014). Modeling of gas transmission properties of polymeric films usedfor MA packaging of fruits. Journal of Food Science and Technology,Published online: 19 December, 2014, DOI 10.1007/s13197-014-1682-2. (IF: 1.85, Cited by 10).
  • Srikanth, A.D. Tangirala, Charithkumar, K. and Goswami, T.K. (2014). Modeling of size reduction, particle size analysis and flow characterization of spice powders ground in hammer and pin mills. International Journal of Research in Engineering and Technology (IJRET), 3 (12), 296 – 309. (IF: NA, Cited by 1).
  • Goswami, T.K., and Meghawal, M. (2015). Quick parboiling, drying and milling of paddy. Research and Reviews: Journal of Food and Dairy Technology, 4 (2), 1 – 7. (IF: NA, Cited by NA).
  • Ghodki Bhupendra M., and Goswami, T.K. (2015). Optimization of cryogenic grinding process for cassia (cinnamomumloureiriinees l.). Journal of Food Process Engineering, Wiley Periodicals, Inc,.doi:10.1111/jfpe.12258. (IF: 1.448, Cited by 18).
  • Ghodki, B. M., and Goswami, T. K. (2016). Thermal and Mechanical Properties of Black Pepper    at    Different     Temperatures. Journal     of     Food     Process     Engineering. doi: 10.1111/jfpe.12342. (IF: 1.448, Cited by 17).
  • Ghodki, B. M., and Goswami, T. K. (2016). Effect of moisture on physical and mechanical properties of cassia.Cogent Food and Agriculture, 2: 1192975. (IF: NA, Cited by 8).
  • Ghodki, B. M., and Goswami, T. K. (2016). Effect of grinding temperatures on particle and physicochemical characteristics of black pepper powder. Powder Technology, 299, 168-177. (IF: 3.413, Cited by 29).
  • Ghodki, B. M., and Goswami, T. K. (2016). Physico-thermal and flavoring characteristics of essential oil of cassia. Journal of Essential Oil Bearing Plants, 19 (4), 854-862. (IF: 0.688, Cited by 6).
  • Goswami, T.K., and Pandey, S.K. (2016). Perforated Modified Atmosphere Packaging of Capsicum: Its Physicochemical changes. Annual Technical Volume of Interdisciplinary Coordination Committee, The Institution of Engineers, 1: 73 – 91. (IF: NA, Cited by 1).
  • Ghodki, B. M., Tangirala, A. S., and Goswami, T. K. (2016). Moisture dependent thermal properties of cassia. Cogent Food and Agriculture, 2 (1): 1227110. (IF: NA, Cited by 5).
  • Tangirala, A. S., Charithkumar, K., and Goswami, T. K (2016). Modeling of size reduction, particle size analysis and flow characterization of spice powders ground in hammer and pin mills. IJRET: International Journal of Research in Engineering and Technology, 3 (12), 296 –309. (IF: NA, Cited by 0).
  • Sharanagat, V. S., and Goswami, T.K. (2016). CFD simulation of cooling of coriander seed under different moisture content. Scientific Journal Agricultural Engineering, 3, 77 – 84. (IF: NA, Cited by 0).
  • Pandey, S. and Goswami, T.K. (2016). Perforated Modified Atmosphere Packaging of Capsicum: Changes in Physico-chemical Properties. Journal of Agricultural Engineering, 53 (4): 8 – 18. (IF: NA, Cited by 1).
  • Ghodki, B. M., and Goswami, T. K. (2017). DEM simulation of flow of black pepper seeds in cryogenic grinding. Journal of Food Engineering, 196, 36 – 51. (IF: 3.625, Cited by 15).
  • Ghodki, B. M., and Goswami, T. K. (2017). Thermal and Mechanical Properties of Black Pepper at Different Temperatures. Journal of   Food   Process   Engineering.   40   (1) DOI: 10.1111/jfpe.12342. (IF: 1.448, Cited by 17).
  • Meghwal, M., and Goswami, T.K. (2017). Flow characterization of ambiently and cryogenically ground black pepper (piper nigrum) powder as a function of varying moisture content. Journal of Food Process Engineering. 40: 1-13, doi:10.1111/jfpe.12304. (IF: 1.448, Cited by 3).
  • Shrivastav, A. and Goswami, T.K. (2017). Low Temperature Extrusion of Ice Cream: A Review. Journal of Food, Nutrition and Population Health, .1 (2:11): 1 – 4. (IF: NA, Cited by 1).
  • Gurveer, K. and Goswami, T.K. (2017). Rasgulla: A Review. Dairy and Veterinary Science Journal. 2(3): 555589. (IF: NA, Cited by 1).
  • Nagwanshi, S., Shrivastava, S.L., and Goswami, T.K. (2017). Study of Changes in Shrinkage and Density as a Function of Moisture Content during Microwave Vacuum Drying under Various Operating Conditions.1 (2:13): 1 – 6. (IF: NA, Cited by 0).
  • Goswami, T.K. (2017). Recent Trends of Application of Cryogenics in Food Processing and Preservation. Journal of Food, Nutrition and Population Health, 1 (3:27): 1 – 4. (IF: NA, Cited by 0).
  • Ghodki B.M., Charith Kumar, K., and Goswami, T.K. (2018). Modeling breakage and motion of black pepper seeds in cryogenic mill. Advanced Powder Technology. 29: 1055 – 1071.
  • Singh, S. S., Ghodki, B. M. and Goswami, T. K. (2018). Effect of grinding methods on powder quality of king chilli. Journal of Food Measurement and Characterization, DOI 10.1007/s11694-018-9784-6. (IF: 1.415, Cited by 7).
  • Kaur, G., and Goswami, T.K. (2018). Effect of defatted soy flour and concentration of stevia on physico-chemical and sensory characteristics of rasgulla. Asian Journal of Dairy and Food Research, 37(3): 187-191. (IF: NA, Cited by 1).
  • Shrivastav, A., and Goswami, T.K. (2018). Conventional industrial ice cream freezers and its thermal design: a review. Journal of Food Science and Nutrition, 1 (1), IF: 1.747, Cited by 0).
  • Ghodki, B. M, , Singh, S. S., Chakraborty, S., Janad, S., Ghodki, D. M., and Goswami, T. K. (2019). Influence of cryogenic treatment on micro-structural characteristics of some Indian spices: X-ray micro-tomography investigation. Journal of Food Engineering, 243, 39–48. (IF: 3.625, Cited by 3).
  • Raj Vivek, Goswami, and T.K. (2018). Use of phase change material (PCM) for the improvement of thermal performance of cold storage. MOJ Current Research and Reviews, 1 (2), 49 - 61. DOI: 10.15406/mojcrr.2018.01.00010 (IF: NA, Cited by 1).
  • Arepally, D., and Goswami, T.K. (2019). Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying. LWT - Food Science and Technology, 99: 583–593. https://doi.org/10.1016/j.lwt.2018.10.022 (IF: 3.714, Cited by 13).
  • Ghodki B.M., Charith Kumar, K., and Goswami, T.K. (2019). Modeling of granular heat transfer in cryogenicgrinding system: Black pepper seeds. Chemical Engineering Research and Design 141: 302–316. (IF: 3.073, Cited by 4).
  • Charithkumar, K. and Goswami, T.K. (2019). Determination of properties of black pepper to use in discrete element modeling. Journal of Food Engineering 246: 111–118. https://doi.org/10.1016/j.jfoodeng.2018.11.005 (IF: 3.625, Cited by 5).
  • De Baishakhi, Bhandari Koushik, Katakam Prakash, Saha Gargi, Goswami Tridib Kumar. (2019). Turmeric black tea as a multimodal theronostic dietary adjuvant aiding neuroprotection and ameliorating hypertension. MOJ Current Research and Review, 2 (2): 58?67. DOI: 10.15406/mojcrr.2019.02.00057. (IF: NA, Cited by 0).
  • De Baishakhi, Koushik Bhandari, Tridib Kumar Goswami. (2019). Tea Diversification Products and Value Addition. Global Journal of Pharmaceutical Science, 7 (3): 1-3. (IF: NA, Cited by 0).
  • Bhandari, K., De, B. and Gowwami, T. K. (2019). Chemometrics assisted validated hplc method detecting seasonal variances of secondary metabolites of Camellia sinensis considering the abiotic stresses. World Journal of Biology and Biotechnology, 4 (2): 9-15. DOI: https:/doi.org/10.33865/wjb.004.02.0212 (IF: NA, Cited by 0).
  • De Baishakhi, Bhandari Koushik, Goswami Tridib Kumar. Innovative Technologies in Tailoring Designer Food and Personalized Nutrition. (2019). Novel Techniques in nutrition and food science, 4 (2). NTNF.000582. DOI: 10.31031/NTNF.2019.04.000582. (IF: 3.164, Cited by 0).
  • Bhandari Koushik, De Baishakhi, Saha Gargi, Goswami Tridib Kumar. (2018). Black tea - A possible multitherapeutic combinatorics aiding neuroprotection in Alzheimer’s disease. International Journal of Tea Science, 14 (1), https://doi.org/10.20425/ijts1419, (IF: NA, Cited by 0).
  • De Baishakhi, Bhandari Koushik, Goswami Tridib Kumar. (2019). Tea Diversification Products and Value Addition. Global Journal of Pharmacy & Pharmaceutical Sciences, 7(3): GJPPS.MS.ID.555714, DOI: 10.19080/GJPPS.2019.07.555714.
  • Koushik Bhandari, Baishakhi De, Prakash Katakam, Gargi Saha, Tridib Kumar Goswami. Value Additive Hypoglycemic and Hypolipidemic Potentialities of Chemometrics Optimized Cinnamon Black Tea. Herbs, spices and medicinal plants (Accepted). (IF: 0.63, Cited by 0).
  • Kotra Venkata Subba Rao, Laishram Satyabanta, and Tridib Kumar Goswami. (2019). A critical review of analytical methods for determination of curcuminoids in turmeric. Journal of Food Science and Technology, 56 (12) : 5153–5166.
  • De Baishakhi, Bhandari Koushik, Goswami Tridib Kumar. Evidence based seasonal variances in catechin and caffeine content of Tea. (2019). SN Applied Sciences. 1:1740, https://doi.org/10.1007/s42452-019-1766-8 (IF: NA, Cited by 0).
  • De Baishakhi, Bhandari Koushik, Goswami Tridib Kumar. Development of a standardized combined plant extract containing nutraceutical formulation ameliorating metabolic1:1484.
  • Kaur, G., and Goswami, T.K. (2019). Effect of stevia level on chemical, microbiological, and sensory properties of dairy dessert (rasgulla) at different storage periods and temperatures. Journal of Food Processing and Preservation. 2020;44:e14293. DOI: 10.1111/jfpp.14293. (IF: 1.288, Cited by 1).

Patents Granted

  • Goswami, T.K., Seth, N.K., and Kwality Frozen Foods Pvt. Ltd., Bombay. A device for maintaining heat labile frozen article in frozen condition. Indian Patent No. 169246, 3,8,1989.
  • Goswami, T.K., Seth, N.K., and Kwality Frozen Foods Pvt. Ltd., Bombay. A device for self pressurising and discharging a refrigerant. Indian Patent No. 171572, 9.5. 1989.
  • Goswami, T.K., Seth, N.K., and Kwality Frozen Foods Pvt. Ltd., Bombay. A device for pre-cooling and freezing or hardening of food materials. Indian Patent No. 169249, 3.8.1989.
  • Goswami, T.K., Director, IIT, Kharagpur. A device for cryogenic grinding of spices, vegetables, food grains, plastic, and polymers. Indian Patent No. 192437, 12.10, 1998.
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