| Multilayer packaging: Advances in preparation techniques and emerging food applications T Anukiruthika, P Sethupathy, A Wilson, K Kashampur, JA Moses, ... Comprehensive Reviews in Food Science and Food Safety 19 (3), 1156-1186, 2020 | 229 | 2020 |
| Food oral processing and tribology: instrumental approaches and emerging applications P Sethupathy, JA Moses, C Anandharamakrishnan Food reviews international 37 (5), 538-571, 2021 | 53 | 2021 |
| Conventional and emerging approaches for reducing dietary intake of salt K Vinitha, P Sethupathy, JA Moses, C Anandharamakrishnan Food Research International 152, 110933, 2022 | 51 | 2022 |
| Physical, sensory, in‐vitro starch digestibility and glycaemic index of granola bars prepared using sucrose alternatives P Sethupathy, P Suriyamoorthy, JA Moses, A Chinnaswamy International Journal of Food Science & Technology 55 (1), 348-356, 2020 | 34 | 2020 |
| Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice P Sethupathy, SK Sivakamasundari, JA Moses, C Anandharamakrishnan International Journal of Food Engineering 17 (3), 177-188, 2021 | 17 | 2021 |
| Characterisation of green nanomaterials T Anukiruthika, S Priyanka, JA Moses, C Anandharamakrishnan Green nanomaterials: processing, properties, and applications, 43-79, 2020 | 16 | 2020 |
| Matrix‐dependent oral processing, oro‐sensory perception, and glycemic index of chocolate bars P Sethupathy, SR Priyadarshini, JA Moses, C Anandharamakrishnan Journal of Food Processing and Preservation 45 (12), e16067, 2021 | 8 | 2021 |
| Production of low glycemic index chocolates with natural sugar substitutes. S Shanthamma, S Priyanka, S Priyanga, JA Moses, ... | 5 | 2023 |
| Progress in supercritical extraction of nutraceuticals from herbs and spices P Sethupathy, S Dutta, JA Moses, C Anandharamakrishnan Elsevier, 2021 | 5 | 2021 |
| Food digestion and absorption: Its role in food product development S Priyanka, JA Moses, C Anandharamakrishnan Royal Society of Chemistry, 2023 | 3 | 2023 |
| Impact of oral mastication on the in vitro digestibility of pigmented and non-pigmented rice varieties SK Sivakamasundari, S Priyanka, JA Moses, C Anandharamakrishnan Biointerface Res App 12, 1148-60, 2021 | 3 | 2021 |
| Food Preservation and Hurdle Technology S Priyanka, EA Kumar, JA Moses, C Anandharamakrishnan Emerging Technologies for the Food Industry, 39-84, 2024 | 1 | 2024 |
| Pulsed Electric Fields as a Green Technology for the Extraction of Bioactive Compounds R Theagarajan, SD Balendran, P Sethupathy Bioactive Extraction and Application in Food and Nutraceutical Industries …, 2024 | 1 | 2024 |
| Protein-and Polysaccharide-Based Nanoparticles S Priyanka, S Kritika, JA Moses, C Anandharamakrishnan Food Nanotechnology, 125-154, 2019 | 1 | 2019 |
| Challenges and opportunities P Sethupathy, C Anandharamakrishnan Conductive Hydro Drying of Foods, 445-471, 2025 | | 2025 |
| Trends in Food Processing and Technology S Dutta, S Priyanka, JA Moses, C Anandharamakrishnan Emerging Technologies for the Food Industry, 1-37, 2024 | | 2024 |
| Palm Wine (Kallu)-A Fermented South Indian Beverage S Priyanka, SK Mathanghi, K Sudha, D Baskaran | | 2015 |
Jeyan A. MosesNational Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), India在 iifpt.edu.in 的电子邮件经过验证
