Syed S. H. Rizvi

Cornell University — United States

Engineering · Physical Sciences

51h-index10.2kcitations274works1.62yr avg
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Research Topics

Phase Equilibria and Thermodynamics(69), Proteins in Food Systems(49), Food composition and properties(47), Polymer Foaming and Composites(43), Microencapsulation and Drying Processes(24)

Publications273 total

Eco-friendly biosynthesis of Co and Mg-doped ferrite nanoparticles: A simple and sustainable approach
Materials Science and Engineering B·2025
Engineering Processes for Plant‐Based Meat Analogs: Current Status and Future Outlook
Comprehensive Reviews in Food Science and Food Safety·2025· 2 citedOpen Access
EVALUATING THE EFFECTIVENESS OF PROBIOTIC SUPPLEMENTATION IN IMPROVING GUT MICROBIOTA COMPOSITION AND DIGESTIVE HEALTH AMONG ADULTS
Insights-Journal of Life and Social Sciences·2025Open Access
Flash freezing of ice cream with dense phase carbon dioxide: System performance and product quality
Journal of Food Engineering·2025
Evaluating Forensic Log Readiness in Simulated 6G Networks
2025
Supercritical Fluid Extrusion to Improve the Flavor Profile and Functional Properties of Fava Bean Protein Concentrate
Food and Bioprocess Technology·2025
Advancing malware imagery classification with explainable deep learning: A state-of-the-art approach using SHAP, LIME and Grad-CAM
PLoS ONE·2025· 8 citedOpen Access
Spectroscopic Investigation and Synthesis of N-Ethyl-5-Tolyloxymethyl Triazole Derivatives
Indus journal of bioscience research.·2025Open Access
Examining the Development of Personalized Medicine Strategies Through the Application of Computational Chemistry and Pharmacogenomics
Journal of Health Wellness and Community Research·2025Open Access
Clinical Activity of P-BCMA-ALLO1, an Allogeneic BCMA Targeting CAR-T, in Patients with Relapsed Refractory Multiple Myeloma (RRMM) and Extramedullary Disease
Transplantation and Cellular Therapy·2025
Technoeconomic Feasibility and Environmental Impact of Producing Milk Protein‐Rich Orally Self‐Disintegrating Puffs Using Supercritical <scp>CO<sub>2</sub></scp> Extrusion
Journal of Food Process Engineering·2025Open Access
Correction to: Food Engineering Principles and Practices
2025· 1 citedOpen Access
Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on off‐flavor removal and sensory improvement
Journal of Food Science·2025· 3 citedOpen Access
Effect of in-barrel CO2 saturation level on the morphology and structure development of milk protein extrudates
International Journal of Food Science & Technology·2025· 1 citedOpen Access
Optimization of Microbial Fuel Cells: Enhancing Electrical Output Through Gradient-Based Optimization
2024· 1 cited
Variable Contact Area‐Based Compressive Properties of Orally Self‐Disintegrating Puffs
Journal of Food Process Engineering·2024· 1 citedOpen Access
Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on functional and structural attributes
Journal of Food Science·2024· 3 citedOpen Access
Pushing Network Forensic Readiness to the Edge: A Resource Constrained Artificial Intelligence Based Methodology
2024· 1 cited
Deep learning-derived optimal aviation strategies to control pandemics
Scientific Reports·2024· 3 citedOpen Access
Orally self-disintegrating milk protein puffs enriched with food by-products for the elderly
Food Chemistry·2024· 6 cited
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Frequent Co-authors

John A. Zollweg(5), A. L. BENADO(5), Khanitta Manoi(3), Sathya Kalambur(3), Zer‐Ran Yu(3), Sajid Alavi(3), Ashton K. Yoon(2), Muhammad Mushtaq(2), Bushra Sultana(2), Farooq Anwar(2), Ahmad Adnan(2), J.A. Daniels(2), Ilankovan Paraman(2), H.C. Kim(1), M.A. Rao(1), Ashim K. Datta(1), Jasimuddin Ahmed(1), James A. Daniels(1), Rajagopalan Krishnamurthi(1), Anil Kumar Pabby(1)