关注
Anjineyulu Kothakota
标题
引用次数
引用次数
年份
Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture
R Thirumdas, A Kothakota, U Annapure, K Siliveru, R Blundell, R Gatt, ...
Trends in food science & technology 77, 21-31, 2018
6992018
Ozone based food preservation: A promising green technology for enhanced food safety
R Pandiselvam, S Subhashini, EP Banuu Priya, A Kothakota, SV Ramesh, ...
Ozone: Science & Engineering 41 (1), 17-34, 2019
2562019
Application and kinetics of ozone in food preservation
R Pandiselvam, S Sunoj, MR Manikantan, A Kothakota, KB Hebbar
Ozone: Science & Engineering 39 (2), 115-126, 2017
1832017
Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review
R Pandiselvam, R Kaavya, Y Jayanath, K Veenuttranon, P Lueprasitsakul, ...
Trends in Food Science & Technology 97, 38-54, 2020
1782020
Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review
NU Sruthi, K Josna, R Pandiselvam, A Kothakota, M Gavahian, ...
Food Chemistry 368, 130809, 2022
1352022
Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods-a review
A Niveditha, R Pandiselvam, VA Prasath, SK Singh, K Gul, A Kothakota
Food Control 130, 108338, 2021
1302021
Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities
M Kumar, MD Barbhai, M Hasan, S Punia, S Dhumal, N Rais, D Chandran, ...
Biomedicine & pharmacotherapy 146, 112498, 2022
1252022
An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures
NU Sruthi, Y Premjit, R Pandiselvam, A Kothakota, SV Ramesh
Food Chemistry 348, 129088, 2021
1052021
Emerging non-destructive imaging techniques for fruit damage detection: Image processing and analysis
NK Mahanti, R Pandiselvam, A Kothakota, SK Chakraborty, M Kumar, ...
Trends in Food Science & Technology 120, 418-438, 2022
902022
Emerging non-thermal technologies for decontamination of Salmonella in food
R Kaavya, R Pandiselvam, S Abdullah, NU Sruthi, Y Jayanath, ...
Trends in Food Science & Technology 112, 400-418, 2021
862021
Infrared assisted hot air dryer for turmeric slices: Effect on drying rate and quality parameters
G Jeevarathinam, R Pandiselvam, T Pandiarajan, P Preetha, ...
Lwt 144, 111258, 2021
812021
Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review
R Thirumdas, A Kothakota, R Pandiselvam, A Bahrami, FJ Barba
Trends in food science & technology 110, 66-77, 2021
802021
Recent advances in applications of ozone in the cereal industry
S Sivaranjani, VA Prasath, R Pandiselvam, A Kothakota, AM Khaneghah
LWT 146, 111412, 2021
752021
Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste
AMN Lal, MV Prince, A Kothakota, R Pandiselvam, R Thirumdas, ...
Innovative Food Science & Emerging Technologies 74, 102844, 2021
732021
Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices
P Preetha, R Pandiselvam, N Varadharaju, ZJ Kennedy, M Balakrishnan, ...
Food Control 121, 107547, 2021
722021
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory …
R Pandiselvam, Y Tak, E Olum, OJ Sujayasree, Y Tekgül, G Çalışkan Koç, ...
Journal of Texture Studies 53 (6), 737-762, 2022
702022
Ozone: An advanced oxidation technology for starch modification
R Pandiselvam, MR Manikantan, V Divya, C Ashokkumar, R Kaavya, ...
Ozone: Science & Engineering 41 (6), 491-507, 2019
672019
The application of emerging non-thermal technologies for the modification of cereal starches
R Raghunathan, R Pandiselvam, A Kothakota, AM Khaneghah
Lwt 138, 110795, 2021
632021
Biospeckle laser technique–A novel non-destructive approach for food quality and safety detection
R Pandiselvam, VP Mayookha, A Kothakota, SV Ramesh, R Thirumdas, ...
Trends in Food Science & Technology 97, 1-13, 2020
622020
Impact of different microwave treatments on food texture
N Kutlu, R Pandiselvam, I Saka, A Kamiloglu, P Sahni, A Kothakota
Journal of Texture Studies 53 (6), 709-736, 2022
612022
系统目前无法执行此操作,请稍后再试。
文章 1–20