Selected Publications

Journal Publications

• Sikin, A. M., Zoellner, C., & Rizvi, S. S. (2013). Current Intervention Strategies for the Microbial Safety of Sprouts.. Journal of Food Protection. 76:2099-2123.
• Paraman, I., Wagner, M. E., & Rizvi, S. S. (2012). Micronutrient and protein-fortified whole grain puffed rice made by supercritical fluid extrusion. Journal of Agricultural and Food Chemistry. 60:11188−11194.
• Manoi, K., & Rizvi, S. S. (2010). Physicochemical characteristics of phosphorylated cross-linked starch produced by reactive supercritical fluid extrusion. Carbohydrate Polymers. 81:687-694.

Book

• Rizvi, S. S. (2010). Separation, extraction and concentration processes in the food, beverage and nutraceutical industries.. p. 665 Syed S.H. Rizvi (ed.), Woodhead Publishing, Oxford, U.K.

Presentations and Activities

• Food Processing: A powerful tool for economic empowerment and nutritional adequacy. December 2012. Allahabad University. Allahabad, India.
• High pressure extrusion processing with supercritical fluid. October 2012. American Association of Cereal Chemists International. Hollywood, FL.