Sotabase

Career

· Computer Scientist, USC Information Sciences Institute2022–
· Research Programmer II, Information Sciences Institute2019–
· Senior Software Developer, Bloomberg LP2017–2019
· Software Engineer, Bloomberg LP2014–2017
· Doctor of Philosophy (PhD), Quantum Optics, University of Rochester2007–2014
· Instructor And Teaching Assistant, University of Rochester2007–2009
· Master of Arts (MA), Physics, University of Rochester2007–2009
· PhD Candidate, University of Rochester2007–2014
· Young Scientist Research Program, Raja Ramanna Centre for Advanced Technology (RRCAT)2006–2006
· Undergraduate, Indian Institute of Technology, Kharagpur2002–2007

Publications (20)

Innovative uses of milk protein concentrates in product development.
Journal of Food Science · 2015
141
cited
Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States.
Journal of Dairy Science · 2011
63
cited
Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
Journal of Dairy Science · 2006
52
cited
Effect of water activity on the thermal inactivation kinetics of Salmonella in milk powders.
Journal of Dairy Science · 2020
37
cited
End-to-End Learning of Flowchart Grounded Task-Oriented Dialogs
Conference on Empirical Methods in Natural Language Processing · 2021
26
cited
Cheese pH, protein concentration, and formation of calcium lactate crystals.
Journal of Dairy Science · 2006
25
cited
Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.
Journal of Dairy Science · 2008
23
cited
Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese.
Journal of Dairy Science · 2005
22
cited
VecFusion: Vector Font Generation with Diffusion
Computer Vision and Pattern Recognition · 2023
21
cited
Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures.
Journal of Dairy Science · 2020
19
cited
Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization.
Journal of Dairy Science · 2021
7
cited
Cheddar and Related Hard Cheeses
2006
2
cited
Pasteurized Process and Related Cheeses
2006
2
cited
Challenges and opportunities for functional dairy ingredients from acid whey. SDSU-NIZO Symposia. Brookings, SD, Jun 10
2014
Challenges in Low-moisture Food Plant Sanitation – A Dairy Perspective
2019
Dairy Foods Symposium: Recent developments in manufacturing and applications of lactose and lactose derivatives
2015
Egg and Meat Science and Muscle Biology - Livestock and Poultry: Meat Marination
2007
PROCESSING AND INTRINSIC FACTORS AFFECTING THE OCCURRENCE OF CALCIUM LACTATE CRYSTALS IN CHEDDAR CHEESE
2007
Sensory Properties of Whey Ingredients
2012
Whey Protein Characteristics
2012
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Shantanu Agarwal | Researcher Profile | Sotabase | Sotabase