Nishant Verma

Polymorphism and Phase Transitions of Cocoa Butter: Composition, Crystallization and Implications for Chocolate Quality

Vikram Bhatti, Shefali Sirame, Saurabh Singh, Nishant Verma, Prina Panwar & Chirag Prajapati · European Journal of Nutrition & Food Safety · 2026

Cocoa butter is the main fat in chocolate and is responsible for its texture, gloss, melting behavior, and shelf stability. These properties arise from its specific triacylglycerol composition and its ability to crystallize into several polymorphic forms. Among these forms, Form...

Open access Research Article 10.9734/ejnfs/2026/v18i11943

Haemato-Biochemical Profile and Prevalence of Gastrointestinal Parasitism in Migratory Gaddi Goats of Himachal Pradesh, India

Jagvir Singh, Des Raj Wadhwa, Ankur Sharma, Devina Sharma, Ajay Katoch & Nishant Verma · International Journal of Biochemistry Research & Review · 2024

Gastrointestinal parasitism in goats is a prevalent and significant issue affecting livestock health and productivity in Himachal Pradesh. Goat rearing is a traditional occupation of the nomadic tribes in Himachal Pradesh. Small ruminants especially in hilly areas are often prone...

Open access Research Article 10.9734/ijbcrr/2024/v33i7898