| Applications of super critical fluid extraction in milk and dairy industry: A review SK Singh, MS Pavan, N SaiPrasanna, R Kant J. Food Process. Technol 9 (10.4172), 2157-7110.1000769, 2018 | 15 | 2018 |
| Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food V Vignesh, D Seth, CN Singh, M Dwivedi, SK Singh, S Kumari Trends in Food Science & Technology, 104626, 2024 | 3 | 2024 |
| Effects of field strength and frequency on inactivation of Clostridium sporogenes PA3679 spores during ohmic heating SK Singh, M Ali, JH Mok, S Sastry Journal of Food Engineering 375, 112080, 2024 | 2 | 2024 |
| Ohmic Heating in Food Processing: A Futuristic Technology S Das, R Rai, SK Singh Food Processing and Preservation Technology, 37-68, 2022 | 2 | 2022 |
| Mechanistic insight into roles of α/β-type small acid-soluble proteins, RecA, and inner membrane proteins during bacterial spore inactivation by ohmic heating SK Singh, MM Ali, JH Mok, G Korza, P Setlow, SK Sastry Journal of Applied Microbiology 135 (7), lxae151, 2024 | 1 | 2024 |
| Accelerated bacterial spore inactivation by ohmic heating: Mechanistic insights into the effects of field strength, frequency and spore components SK Singh The Ohio State University, 2024 | | 2024 |
| High-Pressure Processing and Preservation of Foods R Rai, S Das, SK Singh Handbook of Research on Food Processing and Preservation Technologies, 3-35, 2021 | | 2021 |
| Chapter-6 Food Nanotechnology SK Singh in Food Technology and Nutrition 99, 129, 0 | | |
Swastika DasPhD Candidate, CTARA, IIT Bombay在 iitb.ac.in 的电子邮件经过验证
Swastika DasPhD Candidate, CTARA, IIT Bombay在 iitb.ac.in 的电子邮件经过验证