Deepti Salvi

Ghevariya, D., & Salvi, D. (2025). Assessing plasma-activated water as an acidic and sanitizer solution in clean-in-place (CIP) and comparing efficacy with other traditional CIP chemicals. JOURNAL OF FOOD SCIENCE, 90(1). https://doi.org/10.1111/1750-3841.17632

Ghevariya, D., & Salvi, D. (2024). A novel cleaning Clean-In-Place (CIP) solution for the removal of thermally processed dairy and plant protein-based fouling deposit. Institute for Thermal Processing Specialists. Presented at the Institute for Thermal Processing Specialists, Nashville, Tennessee.

Salvi, D., & Shah, U. (2024). Application of various non-thermal technologies for egg surface sanitization. International Union of Food Science and Technology. Presented at the International Union of Food Science and Technology, Rimini, Italy.

Salvi, D. (2024). Cold plasma and plasma activated water for sanitizing food and food contact surfaces. 16th Conference of Food Engineering. Presented at the 16th Conference of Food Engineering, Seattle, Washington, USA.

Shah, U., Gilleland, J., & Salvi, D. (2024). Effects of cold plasma and ultraviolet (UV) on microbial inactivation and quality characteristics on shell eggs. Institute of Food Technologists FIRST Annual Event and Expo. Presented at the Institute of Food Technologists FIRST Annual Event and Expo, Chicago, IL.

Rivera, J., Wang, Q., Doddabematti Prakash, S., Salvi, D., & Siliveru, K. (2024). Effects of plasma‐activated water and mild heating on <i>Escherichia coli</i> inactivation during wheat tempering and flour quality. Cereal Chemistry, 101(6), 1208–1223. https://doi.org/10.1002/cche.10815

Shah, U., & Salvi, D. (2024). Efficacy of Plasma-Activated Water in Cell Membrane Damage and Salmonella Inactivation in Egg Washing. International Association for Food Protection Annual Meeting. Poster presented at the International Association for Food Protection Annual Meeting, Long Beach, CA USA.

Ghevariya, D., & Salvi, D. (2024). Evaluation and comparison of plasma-activated water (PAW) as a sanitizer in cleaning-in-place (CIP) with other traditional cleaning solutions. International Association for Food Protection. Presented at the International Association for Food Protection, Long Beach, California.

Shah, U., Rivero, W. C., Wang, Q., Zheng, H., & Salvi, D. (2024). Exploration of plasma‐activated water (<scp>PAW</scp>) as a cleaning‐in‐place (<scp>CIP</scp>) solution for fouling removal and microbial reduction. Journal of Food Process Engineering, 47(7). https://doi.org/10.1111/jfpe.14669

Gonzalez-Miranda, M., Weyrich, A., & Salvi, D. (2024). Far-UVC Inactivation Efficacy Against the Low-Moisture Food Pathogen Surrogate, Enterococcus faecium. North Carolina State University Undergraduate Research and Creativity Symposium. Presented at the North Carolina State University Undergraduate Research and Creativity Symposium, Raleigh, NC.

Salvi, D. (2024). Harnessing Cold Plasma Technology for Decontamination of Food and Food Contact Surfaces. Food Safety Magazine. Retrieved from https://digitaledition.food-safety.com/august-september-2024/feature-sanitation/

Weyrich, A., Gonzalez Miranda, M., & Salvi, D. (2024). Inactivation of Cronobacter sakazakii Surrogate after Irradiation with 222-nm and 254-nm Ultraviolet-C Light. International Association for Food Protection Annual Meeting. Presented at the International Association for Food Protection Annual Meeting, Long Beach, CA.

Chavan, P., Tammineni, D. K., & Salvi, D. (2024). Measurement of Far-UVC (222 nm) intensity using chemical actinometry and quantification fluence required for microbial inactivation. 16th Conference of Food Engineering. Presented at the 16th Conference of Food Engineering, Seattle, Washington, USA.

Gilleland, J., Shah, U., & Salvi, D. (2024). Microbial Inactivation by Atmospheric Pressure Plasma and Quality Effects on Shell Eggs. Undergraduate Research Symposium. Poster presented at the Undergraduate Research Symposium, Raleigh, NC, USA.

Medagam, S., & Salvi, D. (2024). Prevention of Salmonella penetration in eggs with UV-C treated gallic acidchitosan edible coating. Institute of Food Technologists FIRST Annual Event and Expo. Presented at the Institute of Food Technologists FIRST Annual Event and Expo, Chicago, IL.

Patel, P., Mishra, P., Yam, B., Trosan, D., Tammineni, D. K., Kumar, S., … Mazzeo, A. (2024). Progress in the Design and Characterization of Cold Atmospheric Plasmabased Devices for Surface Treatments and Sanitization. International Mechanical Engineering Congress. Presented at the International Mechanical Engineering Congress, Portland, OR.

Weyrich, A., & Salvi, D. (2024). Ultraviolet-C Inactivation of Cronobacter sakazakii Surrogate in Infant Formula and Wheat Flour. Institute of Food Technologists First Annual Event and Expo. Presented at the Institute of Food Technologists First Annual Event and Expo, Chicago, IL.

Medagam, S., Wang, Q., & Salvi, D. (2023). A novel edible coating based on UV-C treated gallic acid and chitosan: antimicrobial efficacy against Salmonella cocktail. 023 IFT-EFFoST International Nonthermal Processing Workshop & Short Course. Presented at the 023 IFT-EFFoST International Nonthermal Processing Workshop & Short Course, Minneapolis, MN, USA.

Trosan, D., Walther, P., McLaughlin, S., Salvi, D., Mazzeo, A., & Stapelmann, K. (2023). Analysis of the effects of complex electrode geometries on the energy deposition and temporally and spatially. Plasma Processes and Polymers, 21(2). https://doi.org/10.1002/ppap.202300133

Campbell, V. M., Hall, S., & Salvi, D. (2023). Antimicrobial Effects of Plasma-Activated Simulated Seawater (PASW) on Total Coliform and Escherichia coli in Live Oysters during Static Depuration. Fishes, 8(8), 396. https://doi.org/10.3390/fishes8080396

Wang, Q., Lavoine, N., & Salvi, D. (2023). Cold atmospheric pressure plasma for the sanitation of conveyor belt materials: Decontamination efficacy against adherent bacteria and biofilms of Escherichia coli and effect on surface properties. Innovative Food Science & Emerging Technologies, 84, 103260. https://doi.org/10.1016/j.ifset.2022.103260

Salvi, D., & Matthews, K. R. (2023). Conclusions and recommendations. https://doi.org/10.1016/b978-0-12-819524-6.00010-0

Cui, H., Wang, Q., Rai, R., Salvi, D., & Nitin, N. (2023). DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing. Journal of Food Engineering, 339, 111267. https://doi.org/10.1016/j.jfoodeng.2022.111267

Ma, L., Wang, Q., Salvi, D., & Nitin, N. (2023). Development of an enzyme-based surrogate to assess the antimicrobial effectiveness of fresh produce washing. International Association for Food Protection (IAFP) Annual Meeting. Presented at the International Association for Food Protection (IAFP) Annual Meeting, Toronto, Canada.

Navare, S. S., Karwe, M. V., & Salvi, D. (2023). Effect of high pressure processing on selected physicochemical and functional properties of yellow lentil protein concentrate. Food Chemistry Advances, 3, 100546. https://doi.org/10.1016/j.focha.2023.100546

Hemker, A. K., Nguyen, L. T., & Salvi, D. (2023). Effect of high-pressure technologies on enzyme activity and stability. https://doi.org/10.1016/b978-0-323-98386-0.00008-7

Narasimhan, S. L., Salvi, D., Schaffner, D. W., Karwe, M. V., & Tan, J. (2023). Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing. Poultry Science, 102(10), 102893. https://doi.org/10.1016/j.psj.2023.102893

Ghevariya, D., & Salvi, D. (2023). Efficacy of plasma-activated water in inactivating mixed-species biofilms on fouling deposits in a continuous cleaning-in-place (CIP) system. 17th Dubai International Food Safety Conference. Presented at the 17th Dubai International Food Safety Conference, Dubai, UAE.

Salvi, D., Stapelmann, K., Mazzeo, A., Trosan, D., Mc Laughlin, S., Wang, Q., & Tammineni, D. K. (2023). Enhancing Produce Safety with Novel In-Package Surface Dielectric Barrier Discharge Cold Plasma Technology. 2023 IFT-EFFoST International Nonthermal Processing Workshop & Short Course. Presented at the 2023 IFT-EFFoST International Nonthermal Processing Workshop & Short Course, Minneapolis, MN, USA.

Shah, U., Gilleland, J., & Salvi, D. (2023). Evaluating the effectiveness of atmospheric pressure plasma treatment on microbial inactivation and quality effects on shell eggs. 17th Dubai International Food Safety Conference. Presented at the 17th Dubai International Food Safety Conference, Dubai, UAE.

Lee, Y., Bornhorst, G., Chen, J., Salvi, D., Tikekar, R., & White, J. (2023). Evaluation of Student Perspectives on Food Engineering. Institute of Food Technologists (IFT) FIRST. Presented at the Institute of Food Technologists (IFT) FIRST, Chicago, IL, USA.

Patil, J., Kota, S., & Salvi, D. (2023). Extending the Shelf Life of Strawberries using Far UVC Light. 17th Dubai International Food Safety Conference. Presented at the 17th Dubai International Food Safety Conference, Dubai, UAE.

Date, M. B., Rivero, W. C., Tan, J., Specca, D., Simon, J. E., Salvi, D. A., & Karwe, M. V. (2023). Growth of Hydroponic Sweet Basil (O. basilicum L.) Using Plasma-Activated Nutrient Solution (PANS). Agriculture, 13(2), 443. https://doi.org/10.3390/agriculture13020443

Rivero, W., Wang, Q., Zheng, H., & Salvi, D. (2023). Microbiological Validation of a Novel Cleaning Solution, Plasma-activated Water (PAW), for Cleaning-In-Place (CIP) of Biofilms on Proteinaceous Fouling. Institute of Food Technologists (IFT) FIRST. Presented at the Institute of Food Technologists (IFT) FIRST.

Shah, U., Wang, Q., Kathariou, S., & Salvi, D. (2023). Optimization of Plasma-activated Water and Validation of a Potential Surrogate for Salmonella for Future Egg Washing Processes. Journal of Food Protection, 86(1), 100029. https://doi.org/10.1016/j.jfp.2022.100029

Medagam, S. R., Wang, Q., & Salvi, D. (2023). Optimization of novel edible coating based on UV-C treated gallic acid and chitosan: antimicrobial efficacy against Salmonella Typhimurium. Institute of Food Technologists (IFT) FIRST. Presented at the Institute of Food Technologists (IFT) FIRST.

Wang, Q., Kathariou, S., & Salvi, D. (2023). Plasma-activated water for inactivation of Salmonella Typhimurium avirulent surrogate: Applications in produce and shell egg and understanding the modes of action. LWT, 187, 115331. https://doi.org/10.1016/j.lwt.2023.115331

Wang, Q., & Salvi, D. (2023). Postharvest sanitation of produce with conventional and novel technologies. https://doi.org/10.1016/b978-0-12-819524-6.00007-0

Matthews, K. R., & Salvi, D. (2023). Scope of the produce contamination problem. https://doi.org/10.1016/B978-0-12-819524-6.00009-4

Tammineni, D. K., Wang, Q., Trosan, D., McLaughlin, S., Mazzeo, A., Stapelmann, K., & Salvi, D. (2023). Surface Dielectric Barrier Discharge Plasma for in-Package Inactivation of E. coli O157:H7 Biofilms on Baby Spinach Leaves. International Association for Food Protection (IAFP) Annual Meeting. Presented at the International Association for Food Protection (IAFP) Annual Meeting, Toronto, Canada.

Patil, J., Kota, S., & Salvi, D. (2023). Sustainability Spoon by Spoon. 17th Dubai International Food Safety Conference. Presented at the 17th Dubai International Food Safety Conference, Dubai, UAE.

Salvi, D. (2023). Sustainable Cold Plasma Technology to Ensure Microbial Safety of Food and Food Contact Surfaces. 17th Dubai International Food Safety Conference. Presented at the 17th Dubai International Food Safety Conference, Dubai, UAE.

Wang, Q., Rivera, J. L., Siliveru, K., & Salvi, D. (2023). Synergistic effect of PAW and mild heat for E. coli inactivation during wheat tempering and its impact on wheat flour quality. Institute of Food Technologists (IFT) FIRST. Presented at the Institute of Food Technologists (IFT) FIRST.

Matthews, K., & Salvi, D. (Eds.). (2023). The Produce Contamination Problem: Causes and Solutions (3rd ed.). Elsevier.

Weyrich, A., & Salvi, D. (2023). Ultraviolet Inactivation of Cronobacter sakazakii Surrogate in Infant Formula and Wheat Flour. 17th Dubai International Food Safety Conference. Presented at the 17th Dubai International Food Safety Conference, Dubai, UAE.

Rivero, W. C., & Salvi, D. (2023). Vertical farming. https://doi.org/10.1016/B978-0-12-819524-6.00016-1

Shah, U., & Salvi, D. (2023). Waterless Plasma Treatment for the Safety of Shell Eggs. 023 IFT-EFFoST International Nonthermal Processing Workshop & Short Course. Presented at the 023 IFT-EFFoST International Nonthermal Processing Workshop & Short Course, Minneapolis, MN, USA.

Medagam, S. R., Wang, Q., Lavoine, N., & Salvi, D. (2022). A novel edible coating based on UV-C treated gallic acid and chitosan: antimicrobial efficacy against Salmonella Typhimurium. International Ultraviolet Association (IUVA). Presented at the International Ultraviolet Association (IUVA), Cincinnati, OH, USA.

Karwe, M. V., Salvi, D., & Rabinovich, A. (2022). A1363: An Integrated Approach for Improving Growth and Quality of Sweet Basil Using Cold Plasma Activated Water and Mist. 15th Conference of Food Engineering. Presented at the 15th Conference of Food Engineering, Raleigh, North Carolina, USA.

Salvi, D. (2022). Applications of Cold Atmospheric Pressure Plasma in Food and Agriculture Research Promotion. Institute of Food Technologists (IFT) FIRST. Presented at the Institute of Food Technologists (IFT) FIRST.

Wang, Q., Pal, R. K., Yen, H.-W., Naik, S. P., Orzeszko, M. K., Mazzeo, A., & Salvi, D. (2022). Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes. Food Control, 137, 108915. https://doi.org/10.1016/j.foodcont.2022.108915

Rivero, W., Wang, Q., & Salvi, D. (2022). Comparison of cold atmospheric pressure plasma (CAPP) and plasmaactivated mist (PAM) as novel produce sanitizers: Identification of antimicrobial compounds and antimicrobial efficacy on produce surfaces. 15th Conference of Food Engineering. Presented at the 15th Conference of Food Engineering, Raleigh, North Carolina, USA.

Stoforos, G. N., Salvi, D., Palazoglu, T. K., Yavuz, N., Coronel, P. M., & Simunovic, J. (2022). Computational and Numerical Models and Simulations for Aseptic Processing. https://doi.org/10.1201/9781003158653-21

Wang, Q., Trosan, D., McLaughlin, S., Pal, R., Mazzeo, A., Stapelmann, K., & Salvi, D. (2022). Conformable Surface Dielectric Barrier Discharge Plasma Electrodes for Fresh Produce Sanitation. 15th Conference of Food Engineering. Presented at the 15th Conference of Food Engineering, Raleigh, North Carolina, USA.

Shah, U., Wang, Q., Kathariou, S., & Salvi, D. (2022). Determination of disinfection efficacy of enhanced volumes of plasma-activated water for future scale-up. Institute of Food Technologists (IFT). Presented at the Institute of Food Technologists (IFT).

McLaughlin, S., Trosan, D., Wang, Q., Pal, R., Salvi, D., Stapelmann, K., & Mazzeo, A. (2022). Dielectric Comparison for Paper-Like Surface Dielectric Barrier Discharge Devices. International Mechanical Engineering Congress and Exposition (IMECE2022). Presented at the International Mechanical Engineering Congress and Exposition (IMECE2022), New Orleans, LA, USA.

Wang, Q., Pal, R., Trosan, D., McLaughlin, S., Mazzeo, A., Stapelmann, K., & Salvi, D. (2022). Flexible cold plasma electrodes for in-package sanitation: Evaluation of sanitation efficacy and quality changes in mushrooms. Institute of Food Technologists (IFT) FIRST. Presented at the Institute of Food Technologists (IFT) FIRST.

Rivero, W. C., Wang, Q., & Salvi, D. (2022). Impact of plasma-activated water washing on the microbial inactivation, color, and electrolyte leakage of alfalfa sprouts, broccoli sprouts, and clover sprouts. Innovative Food Science & Emerging Technologies, 81, 103123. https://doi.org/10.1016/j.ifset.2022.103123

Arserim, E. A., Salvi, D., Schaffner, D. W., & Karwe, M. V. (2022). Interaction Between Klebsiella michiganensis B199A and Atmospheric Pressure Plasma Jet: Numerical and Experimental Studies. 15th Conference of Food Engineering. Presented at the 15th Conference of Food Engineering, Raleigh, North Carolina, USA.

Campbell, V. M., Wang, Q., Hall, S. G., & Salvi, D. (2022). Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater on <i>Escherichia coli. JSFA Reports, 2(5), 228–235. https://doi.org/10.1002/jsf2.46

Rivero, W., Wang, Q., & Salvi, D. (2022). Plasma-activated water (PAW) as a cleaning-in Place (CIP) solution for fouling removal. Institute of Food Technologists (IFT) FIRST. Presented at the Institute of Food Technologists (IFT) FIRST.

Wang, Q., Ahuja, M., & Salvi, D. (2022). Plasma-activated water as a novel sanitizer for biofilm inactivation: evaluation on sanitation efficacy and reusability. 15th Conference of Food Engineering. Presented at the 15th Conference of Food Engineering, Raleigh, North Carolina, USA.

Wang, Q., & Salvi, D. (2021). Cold atmospheric pressure plasma (CAPP) treatment for the inactivation of bacteria and bacterial biofilm on conveyor belt surfaces. Institute of Food Technologist Annual Meeting and Food Expo 2021. Presented at the Institute of Food Technologist Annual Meeting and Food Expo 2021.

Rivero, W., Wang, Q., & Salvi, D. (2021). Comparison of cold atmospheric pressure plasma (CAPP) and plasma-activated mist (PAM) for inactivation of E.  coli DH5α, Listeria innocua, and Salmonella Typhimurium. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo.

Ahuja, M., Wang, Q., & Salvi, D. (2021). Comparison of inactivation efficacy of plasma-activated water against biofilms on two types of lettuce. International Association for Food Protection Annual Meeting. Presented at the International Association for Food Protection Annual Meeting.

Rivero, W., Wang, Q., & Salvi, D. (2021). Development of plasma-based decontamination treatment for hydroponic nutrient solution. International Association for Food Protection Annual Meeting. Presented at the International Association for Food Protection Annual Meeting.

Wang, Q., & Salvi, D. (2021). Evaluation of plasma-activated water (PAW) as a novel disinfectant: Effectiveness on Escherichia coli and Listeria innocua, physicochemical properties, and storage stability. LWT, 149, 111847. https://doi.org/10.1016/j.lwt.2021.111847

Trosan, D., Wang, Q., Pal, R., Mazzeo, A., Salvi, D., & Stapelmann, K. (2021). High-Quality Manufacturing of Packaged Fresh Produce with Conformable In-Package Cold Atmospheric Plasma. 74th Annual Gaseous Electronics Conference. Presented at the 74th Annual Gaseous Electronics Conference.

Ahuja, M., Wang, Q., & Salvi, D. (2021). Inactivation efficacy of plasma-activated water (PAW) against mixed-species biofilms on biotic and abiotic surfaces. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo.

Karthikeyan, J. S., Salvi, D., & Karwe, M. V. (2021). Modeling of fluid flow, carbohydrate digestion, and glucose absorption in human small intestine. Journal of Food Engineering, 292, 110339. https://doi.org/10.1016/j.jfoodeng.2020.110339

Shah, U., Wang, Q., Kathariou, S., & Salvi, D. (2021). Optimization of nonthermal plasma-activated water processing conditions for inactivation of Salmonella Typhimurium. International Association for Food Protection Annual Meeting. Presented at the International Association for Food Protection Annual Meeting.

Pal, R., Wang, Q., Salvi, D., & Mazzeo, A. (2021). Paper-based Cold Plasma-generating Electrodes for the Inactivation of Food-pathogens. European Materials Research Society. Presented at the European Materials Research Society.

Wang, Q., & Salvi, D. (2021). Recent progress in the application of plasma-activated water (PAW) for food decontamination. Current Opinion in Food Science, 42, 51–60. https://doi.org/10.1016/j.cofs.2021.04.012

Salvi, D., & Karwe, M. V. (2021). Sustainable and safer indoor farming of produce using new technologies: challenges and opportunities. The International Union of Food Science and Technology (IUFoST), Scientific Information Bulletin (SIB). Retrieved from https://iufost.org/sites/default/files/IUFoST%20SIB.%20Urban%20Food%20Production.pdf

Rivero, W., Shin, E., Wang, Q., & Salvi, D. (2020). Effect of Plasma-activated Nutrient Solution on the Growth and Quality of Hydroponic Sweet Basil. 7th Latin American Research Symposium. Presented at the 7th Latin American Research Symposium.

Campbell, V., Hall, S., Wang, Q., & Salvi, D. (2020). Effects of plasma-activated salt water (PASW) on bacterial inactivation. North Carolina Ag and Life Sciences Research Foundation (NCALS) meeting. Presented at the North Carolina Ag and Life Sciences Research Foundation (NCALS) meeting.

Hemker, A. K., Nguyen, L. T., Karwe, M., & Salvi, D. (2020). Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates. LWT, 122, 109003. https://doi.org/10.1016/j.lwt.2019.109003

Wang, Q., & Salvi, D. (2020). Evaluation of Plasma-Activated Water as A Novel Disinfectant: Microbial Inactivation Efficacy, Physicochemical Properties, and Activity During Storage. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Chicago, Il.

Wang, Q., & Salvi, D. (2020). Evaluation of physicochemical properties and microbial inactivation efficacy of plasma-activated water under storage. 3rd Food Innovation and Engineering (FOODIE) Conference. Presented at the 3rd Food Innovation and Engineering (FOODIE) Conference.

Arserim, E. H., Salvi, D., Fridman, G., Schaffner, D. W., & Karwe, M. V. (2020). Microbial Inactivation by Non-equilibrium Short-Pulsed Atmospheric Pressure Dielectric Barrier Discharge (Cold Plasma): Numerical and Experimental Studies. Food Engineering Reviews, 13(1), 136–147. https://doi.org/10.1007/s12393-020-09256-7

Wang, Q., Kathariou, S., & Salvi, D. (2020). Plasma-activated Water as a Novel Disinfectant: Effectiveness against Selected Bacteria and Application to Produce and Egg Washing. International Association for Food Protection Annual Meeting. Presented at the International Association for Food Protection Annual Meeting, Cleveland, OH.

Huang, K., Tian, Y., Tan, J., Salvi, D., Karwe, M., & Nitin, N. (2020). Role of contaminated organic particles in cross-contamination of fresh produce during washing and sanitation. Postharvest Biology and Technology, 168, 111283. https://doi.org/10.1016/j.postharvbio.2020.111283

Wang, Q., Pal, R., Mazzeo, A., & Salvi, D. (2019). Conformable Surface Dielectric Barrier Discharge Plasma Treatment of Fresh Produce: Evaluation of Microbial Inactivation Efficacy and Quality Attributes. 2nd Food Innovation and Engineering (FOODIE) Conference. Presented at the 2nd Food Innovation and Engineering (FOODIE) Conference, Philadelphia, PA.

Rivero, W., Wang, Q., & Salvi, D. (2019). Effect of Plasma-Activated Water (PAW) on Microbiological and Quality Characteristics of Broccoli and Alfalfa Sprouts. 2nd Food Innovation and Engineering (FOODIE) Conference. Presented at the 2nd Food Innovation and Engineering (FOODIE) Conference, Philadelphia, PA.

Karthikeyan, J. S., Salvi, D., Corradini, M. G., Ludescher, R. D., & Karwe, M. V. (2019). Effect of bolus viscosity on carbohydrate digestion and glucose absorption processes: An <i>in vitro</i> study. Physics of Fluids, 31(11). https://doi.org/10.1063/1.5126277

Gosavi, N. S., Salvi, D., & Karwe, M. V. (2019). High Pressure-Assisted Infusion of Calcium into Baby Carrots Part II: Influence of Process Variables on β-carotene Extraction and Color of the Baby Carrots. Food and Bioprocess Technology, 12(4), 613–624. https://doi.org/10.1007/s11947-019-2236-4

Joshi, I., Salvi, D., Schaffner, D. W., & Karwe, M. V. (2018). Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer. Journal of Food Protection, 81(9), 1472–1480. https://doi.org/10.4315/0362-028X.JFP-17-487

Navare, S. S., Salvi, D., & Karwe, M. V. (2018). Effect of High Pressure Processing on the Physiochemical and Functional Properties of Yellow Lentil Protein. Conference on Food Engineering (COFE 18). Presented at the Conference on Food Engineering (COFE 18), Minneapolis, MN.

Gosavi, N. S., Salvi, D., & Karwe, M. V. (2018). High Pressure-Assisted Infusion of Calcium into Baby Carrots Part I: Influence of Process Variables on Calcium Infusion and Hardness of the Baby Carrots. Food and Bioprocess Technology, 12(2), 255–266. https://doi.org/10.1007/s11947-018-2203-5

Gosavi, N. S., Karwe, M. V., & Salvi, D. (2018). High pressure assisted infusion of calcium in fruits and vegetables: influence of processing parameters and food microstructure. IUFoST- World Congress of Food Science and Technology. Presented at the IUFoST- World Congress of Food Science and Technology, Mumbai, India.

Arserim, E. H., Salvi, D., & Karwe, M. V. (2018). Numerical Simulation and Experimental Investigation of Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Chicago, IL.

Hemker, A. K., Nguyen, L. T., Karwe, M. V., & Salvi, D. (2018). Pressure assisted enzymatic hydrolysis of fish waste protein and functionalities of the hydrolysates. IUFoST- World Congress of Food Science and Technology. Abstract presented at the IUFoST- World Congress of Food Science and Technology, Mumbai, India.

Bhide, S., Salvi, D., Schaffner, D. W., & Karwe, M. V. (2017). Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma. Journal of Food Protection, 80(8), 1337–1346. https://doi.org/10.4315/0362-028X.JFP-17-064

Shruthi, L. N., Salvi, D., Schaffner, D. W., & Karwe, M. V. (2017). Efficacy of Cold Plasma Generated Novel Sanitizers in Egg Washing. International Association for Food Protection Annual Meeting. Presented at the International Association for Food Protection Annual Meeting, Tampa, Florida.

Huang, K., Tian, Y., Salvi, D., Karwe, M., & Nitin, N. (2017). Influence of Exposure Time, Shear Stress, and Surfactants on Detachment of Escherichia coli O157:H7 from Fresh Lettuce Leaf Surfaces During Washing Process. Food and Bioprocess Technology, 11(3), 621–633. https://doi.org/10.1007/s11947-017-2038-5

Salvi, D., Arserim, E., & Karwe, M. (2017). Innovative Processing Technologies for Mango Products. In Handbook of Mango Fruit (pp. 169–193). https://doi.org/10.1002/9781119014362.ch9

Joshi, I. G., Salvi, D., Schaffner, D. W., & Karwe, M. V. (2017). Microbial inactivation using plasma activated water and plasma activated buffer in model and fruit systems. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Las Vegas, NV.

Salvi, D., Khurana, M., & Karwe, M. V. (2017). Prediction of temperature distribution in a horizontal high pressure food processing vessel and its impact on process uniformity. Journal of Food Process Engineering, 40(5). https://doi.org/10.1111/jfpe.12547

Salvi, D. (2017, May). Understand Produce Contamination. CEP Magazine- An AICHE Publication, 33–39.

Tian, T., Salvi, D., Kang, H., Nitin, N., & Karwe, M. V. (2017). Understanding effect of shear stress on microbial attachment and detachment – A numerical Study. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Las Vegas, NM.

Chandran, C., Salvi, D., & Karwe, M. V. (2016). Developing Quinoa-Cassava Extrudates Fortified with Cranberry Concentrate and Studying the Effect of Extrusion on Their Physicochemical Properties. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Chicago, IL.

Joshi, I. G., Schaffner, D. W., Salvi, D., & Karwe, M. V. (2016). Effect of Surface Roughness in Fruit Systems on Microbial Inactivation Plasma Activated Water (PAW). Conference on Food Engineering (COFE). Presented at the Conference on Food Engineering (COFE), Columbus, Ohio.

Joshi, I. G., Bhide, S., Schaffner, D. W., Salvi, D., & Karwe, M. V. (2016). Effect of Surface Roughness on Microbial Inactivation Using Cold Atmospheric Pressure Plasma (CAPP) and Plasma Activated Water (PAW). 1st International Workshop on Plasma Agriculture, Drexel Plasma Institute. Presented at the 1st International Workshop on Plasma Agriculture, Drexel Plasma Institute, Camden, NJ.

Karthikeyan, J. S., Salvi, D., & Karwe, M. V. (2016). Effect of Viscosity of Food on Glycemic Index: a Human In Vitro Digestive Study. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Chicago, IL.

Ji, L., Di, R., Salvi, D., & Karwe, M. V. (2016). Effects of Different Fruit Drying and Drink Processing Methods on Vitamin C, Total Phenolics, Cellular Antioxidant Activity, and Mogroside V of Luo Han Guo (Siraitia Grosvenorii) Drink. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Chicago, IL.

Gosavi, N. S., Salvi, D., & Karwe, M. V. (2016). High Pressure Assisted Infusion of Calcium in Baby Carrots pretreated with pectin methylesterase. Conference on Food Engineering (COFE). Presented at the Conference on Food Engineering (COFE), Columbus, Ohio.

Gosavi, N. S., Salvi, D., & Karwe, M. V. (2016). High Pressure Assisted Infusion of Calcium in PME Treated Baby Carrots. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Chicago, IL.

Salvi, D., Gosavi, N. S., & Karwe, M. V. (2016). High Pressure Cold Pasteurization. https://doi.org/10.1016/B978-0-08-100596-5.21075-5

Karwe, M. V., Salvi, D., & Gosavi, N. S. (2016). High Pressure–Assisted Infusion in Foods. https://doi.org/10.1016/B978-0-08-100596-5.21042-1

Manivannan, M., Schaffner, D. W., Salvi, D., & Karwe, M. V. (2016). Sequential Treatment of Mild Heat Followed by Ultraviolet Radiation to Inactivate Alicyclobacillus Acidoterrestris Spores in Apple Juice. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Chicago, IL.

Salvi, D., & Karwe, M. V. (2016). Understanding microbial attachment and detachment to produce surface during washing. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Chicago, IL.

Oliveira, C., Marczak, L., Gurak, P., Salvi, D., & Karwe, M. V. (2015). Application of High Pressure Process to Enhance Extraction of Pectin from Passion Fruit Peel. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Chicago, IL.

Bhide, S., Schaffner, D. W., Salvi, D., & Karwe, M. V. (2015). Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Chicago, IL.

Karthikeyan, J. S., Desai, K. M., Salvi, D., Bruins, R., Schaffner, D., & Karwe, M. V. (2015). Effect of temperature abuse on freeze-thaw characteristics and microbial quality of frozen army rations: a numerical study. International Conference on Predictive Modelling in Food (ICPMF 9). Presented at the International Conference on Predictive Modelling in Food (ICPMF 9), Rio de Janeiro, Brazil.

Karthikeyan, J. S., Desai, K. M., Salvi, D., Bruins, R., Schaffner, D. W., & Karwe, M. V. (2015). Effect of temperature abuse on frozen army rations. Food Research International, 76, 587–594. https://doi.org/10.1016/j.foodres.2015.07.012

Karthikeyan, J. S., Desai, K. M., Salvi, D., Bruins, R., & Karwe, M. V. (2015). Effect of temperature abuse on frozen army rations. Part 1: Developing a heat transfer numerical model based on thermo-physical properties of food. Food Research International, 76, 595–604. https://doi.org/10.1016/j.foodres.2015.07.007

Mahadevan, S., Salvi, D., & Karwe, M. V. (2015). High Pressure‐Enhanced Infusion in Fresh and Frozen‐Thawed Cranberries: A Comparative Study. Journal of Food Process Engineering, 39(1), 53–60. https://doi.org/10.1111/jfpe.12198

Gosavi, N. S., Salvi, D., & Karwe, M. V. (2015). High pressure-assisted infusion of calcium in PME pretreated baby carrots. 12th International Congress on Engineering and Food. Presented at the 12th International Congress on Engineering and Food, Quebec City, Canada.

Mahadevan, S., Nitin, N., Salvi, D., & Karwe, M. V. (2015). High‐Pressure Enhanced Infusion: Influence of Process Parameters. Journal of Food Process Engineering, 38(6), 601–612. https://doi.org/10.1111/jfpe.12190

Khurana, M., Salvi, D., & Karwe, M. V. (2015). Prediction of temperature distribution in a horizontal high pressure food processing vessel and its impact on process uniformity. ICHMT International Symposium on Advances in Computational Heat Transfer. Presented at the ICHMT International Symposium on Advances in Computational Heat Transfer, Rutgers University, Piscataway, USA.

Maldonado, J. A., Schaffner, D. W., Cuitino, A., Salvi, D., & Karwe, M. V. (2015). Real-Time Measurements of Microbial Inactivation during High Pressure Processing of Bacteria Suspensions. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, Chicago, IL.

Salvi, D., Boldor, D., Aita, G. M., & Sabliov, C. M. (2011). COMSOL Multiphysics model for continuous flow microwave heating of liquids. Journal of Food Engineering, 104(3), 422–429. https://doi.org/10.1016/j.jfoodeng.2011.01.005

Aita, G. A., Salvi, D. A., & Walker, M. S. (2011). Enzyme hydrolysis and ethanol fermentation of dilute ammonia pretreated energy cane. Bioresource Technology, 102(6), 4444–4448. https://doi.org/10.1016/j.biortech.2010.12.095

Salvi, D. A., Aita, G. M., Robert, D., & Bazan, V. (2010). Dilute ammonia pretreatment of sorghum and its effectiveness on enzyme hydrolysis and ethanol fermentation. Applied Biochemistry and Biotechnology, 161(1-8), 67–74. https://doi.org/10.1007/s12010-010-8932-1

Aita, G. A., & Salvi, D. A. (2010). Enzyme hydrolysis and ethanol fermentation of ammonia treated energy cane. 32nd Symposium on Biotechnology for Fuels and Chemicals. Presented at the 32nd Symposium on Biotechnology for Fuels and Chemicals, Clearwater Beach, FL.

Salvi, D., Boldor, D., Ortego, J., Aita, G. M., & Sabliov, C. M. (2010). Numerical modeling of continuous flow microwave heating: A critical Comparison of COMSOL and ANSYS. Journal of Microwave Power and Electromagnetic Energy, 44(4), 187–197. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84863654404&partnerID=MN8TOARS

Aita, G. M., & Salvi, D. A. (2010). Technical developments in ethanol production from energy crops. ACS National Meeting Book of Abstracts. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-79951540701&partnerID=MN8TOARS

Ortego, J., Boldor, D., Salvi, D. A., Rusch, K. A., & Sabliov, C. (2009). An investigation of temperature distribution in fluids during continuous flow microwave heating within a resonant cavity system. International Microwave Power Institute 43rd Annual Symposium. Presented at the International Microwave Power Institute 43rd Annual Symposium, Washington, DC.

Salvi, D. A., & Aita, G. A. (2009). Comparison of enzyme hydrolysis and fermentation yield for two ammonia pretreated energy crops. American Society for Microbiology-South Central Branch Meeting. Presented at the American Society for Microbiology-South Central Branch Meeting, Thibodaux, LA.

Salvi, D. A., Aita, G. M., Robert, D., & Bazan, V. (2009). Ethanol production from sorghum by a dilute ammonia pretreatment. Journal of Industrial Microbiology & Biotechnology, 37(1), 27–34. https://doi.org/10.1007/s10295-009-0645-5

Salvi, D. A., DeQueiroz, G. A., Robert, D., & Bazan, V. (2009). Ethanol production from sweet sorghum by a dilute ammonia solution. 31st Symposium on Biotechnology for Fuels and Chemicals. Presented at the 31st Symposium on Biotechnology for Fuels and Chemicals, San Francisco, CA.

Salvi, D., Ortego, J., Arauz, C., Sabliov, C. M., & Boldor, D. (2009). Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating. Journal of Food Engineering, 93(2), 149–157. https://doi.org/10.1016/j.jfoodeng.2009.01.009

Aita, G. A., & Salvi, D. A. (2009, September). Lignocellulose as a source for fuels and chemicals. Louisiana Agriculture Magazine.

Salvi, D. A., Ortego, J., Sabliov, C. M., & Boldor, D. (2009). Numerical modeling of continuous flow microwave heating by one-way coupling of electromagnetism, heat transfer, and fluid flow in COMSOL Multiphysics. Conference of Food Engineering. Presented at the Conference of Food Engineering, Columbus, OH.

Boldor, D., Balasubramanian, S., Purohit, S., Salvi, D., Gutierrez-Wing, M. T., Rusch, K. A., & Sabliov, C. M. (2008). A continuous microwave system for prevention of invasive species during deballasting operation - Death kinetics. Journal of Microwave Power and Electromagnetic Energy, 42(3), 61–78. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-60349099310&partnerID=MN8TOARS

Salvi, D. A., Boldor, D., Sabliov, C. M., Ortego, J., & Arauz, C. (2008). Experimental study of temperature profile in liquids heated in a continuous flow microwave system - effect of flow rate, physical and dielectric properties on temperature distribution. Institute of Food Technologist Annual Meeting and Food Expo. Presented at the Institute of Food Technologist Annual Meeting and Food Expo, New Orleans, LA.

Salvi, D. A., Boldor, D., Sabliov, C. M., & Rusch, K. A. (2008). Numerical and experimental analysis of continuous microwave heating of ballast water as preventive treatment for introduction of invasive species. Journal of Marine Environmental Engineering, 9(1), 45–64. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-54749152207&partnerID=MN8TOARS

Ortego, J., Boldor, D., Salvi, D., Rusch, K. A., & Sabliov, C. (2008). Temperature profiling of fluids in a continuous flow microwave system using fiber-optic technology. American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008, 7, 4133–4138. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-63049085942&partnerID=MN8TOARS

Salvi, D. A., Boldor, D., Sabliov, C. M., & Rusch, K. A. (2007). Finite element analysis and experimental validation of continuous microwave heating using synthetic ballast water as a model. 11th International Conference on Microwave and High Frequency Heating. Presented at the 11th International Conference on Microwave and High Frequency Heating, Oradea, Romania.

Sabliov, C. M., Salvi, D. A., & Boldor, D. (2007). High frequency electromagnetism, heat transfer and fluid flow coupling in ANSYS multiphysics. Journal of Microwave Power and Electromagnetic Energy, 41(4), 5–17. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-45549094289&partnerID=MN8TOARS

Salvi, D., Sabliov, C., & Boldor, D. (2007). Numerical modeling and validation of heat transfer in flowing fluid in a focused microwave system. 2007 ASABE Annual International Meeting, Technical Papers, 11 BOOK. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-35648991555&partnerID=MN8TOARS

Dandekar, S. R., Salvi, D. A., Jain, S. K., Kad, V. P., & Powar, A. G. (2005). Effect of direct steam roasting on whole kernel recovery of cashew-nut. Journal of Beverage and Food World, 32(10), 39–45.

Salvi, D. A., Dandekar, S. R., & Jain, S. K. (2005). Effect of steaming treatment on quality attributes of steam roasted cashew kernels. 2nd International Conference on Innovations in Food Processing Technology and Engineering. Presented at the 2nd International Conference on Innovations in Food Processing Technology and Engineering, Bangkok, Thailand.

Jain, S. K., Kad, V. P., Dandekar, S. R., Salvi, D. A., Dhekale, J. S., & Powar, A. G. (2004). Effect of direct steam roasting on organoleptic properties of cashew kernels. The Cashew Journal, 18(1), 20–26.