| Foaming characteristics of beverages and its relevance to food processing S Deotale, S Dutta, JA Moses, VM Balasubramaniam, ... Food Engineering Reviews 12, 229-250, 2020 | 55 | 2020 |
| Coffee oil as a natural surfactant SM Deotale, S Dutta, JA Moses, C Anandharamakrishnan Food chemistry 295, 180-188, 2019 | 39 | 2019 |
| Conductive hydro drying as an alternative method for egg white powder production R Preethi, D Shweta, JA Moses, C Anandharamakrishnan Drying Technology 39 (3), 324-336, 2020 | 31 | 2020 |
| Conductive hydro drying of beetroot (Beta vulgaris L) pulp: Insights for natural food colorant applications R Preethi, SM Deotale, JA Moses, C Anandharamakrishnan Journal of Food Process Engineering 43 (12), e13557, 2020 | 25 | 2020 |
| Stability of instant coffee foam by nanobubbles using spray-freeze drying technique SM Deotale, S Dutta, JA Moses, C Anandharamakrishnan Food and Bioprocess Technology 13, 1866-1877, 2020 | 24 | 2020 |
| Study of traditional Indian sweetener ‘Jaggery’and its storage behavior S Deotale, MG Bhotmange, P Halde, M Chitale Int J Chem Stud 7 (3), 410-416, 2019 | 15 | 2019 |
| Foaming and defoaming–concepts and their significance in food and allied industries: a review SM Deotale, S Dutta, JA Moses, C Anandharamakrishnan Discover Chemical Engineering 3 (1), 9, 2023 | 13 | 2023 |
| Influence of drying techniques on sensory profile and chlorogenic acid content of instant coffee powders SM Deotale, S Dutta, JA Moses, C Anandharamakrishnan Measurement: Food 6, 100030, 2022 | 12 | 2022 |
| Thermal processing of herbs and spices AH Kurup, S Deotale, A Rawson, A Patras Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety, 1-21, 2020 | 8 | 2020 |
| Advances in supercritical carbon dioxide assisted sterilization of biological matrices SM Deotale, S Dutta, JA Moses, C Anandharamakrishnan Elsevier, 2021 | 7 | 2021 |
| Comparative study of stabilization of coffee bubbles at the air-water interface through different surfactants SM Deotale, S Dutta, JA Moses, C Anandharamakrishnan Applied Food Research 1 (2), 100012, 2021 | 3 | 2021 |
| Nanopatterning of Biomolecules SM Deotale, S Dutta, JA Moses, C Anandharamakrishnan Elsevier, 2021 | 1 | 2021 |
| and C. ANANDHARAMAKRISHNAN CSIR-National Institute for Interdisciplinary Science & Technology (NIIST), India; Former Director, National Institute of Food Technology … KG ROHIT, S SHANTHAMMA, D SHWETA, R PREETHI, JA MOSES Emerging Technologies for the Food Industry: Volume 2: Advances in …, 2024 | | 2024 |
| High-Pressure Processing of Foods A Vishvaa, R Preethi, D Shweta, H Jayan, JA Moses, ... Emerging Technologies for the Food Industry, 1-47, 2024 | | 2024 |
| High-Intensity Pulsed Light Technology KG Rohit, S Shanthamma, D Shweta, R Preethi, JA Moses, ... Emerging Technologies for the Food Industry, 85-108, 2024 | | 2024 |
| Application of microwave treatment for reduction of microbial load in jaggery cubes P Halde, S Deotale, VN Pawar, U Annapure, A Devkate, Y Chavan Journal of Food Science and Technology 60 (5), 1513-1520, 2023 | | 2023 |
| Discover Chemical Engineering SM Deotale, S Dutta, JA Moses, C Anandharamakrishnan Discover 3, 9, 2023 | | 2023 |
| Aerosol Performance of Beta-carotene Supplementation Prepared by Spray and Spray-Freeze Drying MN Lavanya, S Deotale, JA Moses, C Anandharamakrishnan International Research Journal of Pure and Applied Chemistry 21 (17), 18-31, 2020 | | 2020 |
| Improvement of Foam Characteristics of Tea by Natural Additives SM Deotale, S Dutta, JA Moses, C Anandharamakrishnan | | |
