All Stories

  1. Implications of cold plasma and plasma activated water on food texture- a review

    Article • Food Control, September 2023, Elsevier

    Dr RAVI PANDISELVAM

  2. Role of additives in starch-based edible films and coating: A review with current knowledge

    Article • Progress in Organic Coatings, August 2023, Elsevier

    Dr RAVI PANDISELVAM

  3. Effect of packaging materials and storage temperature on the physicochemical and microbial properties of ultrasonicated mature coconut water during storage

    Article • Food Control, July 2023, Elsevier

    Dr RAVI PANDISELVAM

  4. Experimental investigation and modeling of date drying under forced convection solar dryers

    Article • Biomass Conversion and Biorefinery, June 2023, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  5. Impact of Different Drying Techniques on Neem Seeds Drying Kinetics and Oil Quality

    Article • Journal of Food Quality, May 2023, Hindawi Publishing Corporation

    Dr RAVI PANDISELVAM

  6. Effect of ultrasound pretreatment and drying air temperature on the drying characteristics, physicochemical properties, and rehydration capacity of raisins

    Article • Biomass Conversion and Biorefinery, May 2023, Springer Science + Business Media

    Dr RAVI PANDISELVAM, Dr. Gülşah Çalışkan Koç

  7. The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices

    Article • Journal of Food Quality, April 2023, Hindawi Publishing Corporation

    Dr RAVI PANDISELVAM, Dr. Gülşah Çalışkan Koç

  8. Performance analysis of solar and heat pump dryer of small cardamom (Elettaria Cardamomum Maton) using energy analysis, drying kinetics, and quality

    Article • Biomass Conversion and Biorefinery, April 2023, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  9. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review

    Article • Food Control, April 2023, Elsevier

    Dr RAVI PANDISELVAM

  10. Physical and functional stability of spray‐dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents

    Article • Journal of Texture Studies, March 2023, Wiley

    Dr RAVI PANDISELVAM

  11. Mathematical Modeling of Microwave-Assisted Foam-Mat Drying of Kefir

    Article • Journal of Food Processing and Preservation, March 2023, Hindawi Publishing Corporation

    Dr RAVI PANDISELVAM

  12. Comparative study on the effect of solvents on extraction of bixin from annatto seed (Bixa orellana L.) and optimization of process parameters using Box–Behnken design

    Article • Biomass Conversion and Biorefinery, March 2023, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  13. Optimization of microwave-assisted process for extraction of phytochemicals from norabogori fruit (Prunuspersica L. Batsch) and its application as fruit leather

    Article • Biomass Conversion and Biorefinery, March 2023, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  14. Optimization of microwave-assisted aqueous extraction of pigments from annatto seeds using Box-Behnken design

    Article • Biomass Conversion and Biorefinery, March 2023, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  15. Rehydration modeling and characterization of dehydrated sweet corn

    Article • Food Science & Nutrition, March 2023, Wiley

    Dr RAVI PANDISELVAM

  16. Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates

    Article • Journal of Food Process Engineering, March 2023, Wiley

    Dr RAVI PANDISELVAM

  17. Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review

    Article • Journal of Texture Studies, March 2023, Wiley

    Dr RAVI PANDISELVAM

  18. Evaluation of Effect of Tapping Frequency and Lime Coating on the Biochemical Changes and Fermentation Rate of Coconut Inflorescence Sap

    Article • Sugar Tech, March 2023, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  19. Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review

    Article • Journal of Texture Studies, March 2023, Wiley

    Dr RAVI PANDISELVAM

  20. Optimization of Retort Processing Parameters for the Production of Ready-To-Serve Flavored Skimmed Coconut Milk

    Article • Journal of Culinary Science & Technology, February 2023, Taylor & Francis

    Dr RAVI PANDISELVAM

  21. Design consideration and optimization of process parameters in fiber extraction unit via modelling studies

    Article • Journal of Food Process Engineering, February 2023, Wiley

    Dr RAVI PANDISELVAM

  22. Recent insights into green antimicrobial packaging towards food safety reinforcement: A review

    Article • Journal of Food Safety, February 2023, Wiley

    Dr RAVI PANDISELVAM

  23. Development, evaluation, and optimization of portable pyrolysis system for the production of biochar from tender coconut husk

    Article • Biomass Conversion and Biorefinery, February 2023, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  24. Influence of ultrasonic application on soybean aqueous extract based composite edible film: Characterization and their food application

    Article • Food Hydrocolloids, February 2023, Elsevier

    Dr RAVI PANDISELVAM

  25. Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices

    Article • Food Control, February 2023, Elsevier

    Dr RAVI PANDISELVAM

  26. Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry

    Article • Foods, January 2023, MDPI AG

    Dr RAVI PANDISELVAM

  27. Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates

    Article • Bioengineering, January 2023, MDPI AG

    Dr RAVI PANDISELVAM

  28. Current production strategies and sustainable approaches towards the resurgence of non-centrifugal cane sugar production – a review

    Article • Sustainable Food Technology, January 2023, Royal Society of Chemistry

    Dr RAVI PANDISELVAM

  29. Physical, thermal, mechanical, and nutritional properties of bitter apple (Citrullus colocynthis L.)

    Article • Sustainable Food Technology, January 2023, Royal Society of Chemistry

    Dr RAVI PANDISELVAM

  30. Utilization of button mushroom (Agaricus bisporus) powder to improve the physiochemical and functional properties of cookies

    Article • Sustainable Food Technology, January 2023, Royal Society of Chemistry

    Dr RAVI PANDISELVAM

  31. Optimization of continuous flow pulsed light system process parameters for microbial inactivation in tender coconut water, pineapple and orange juice

    Article • Journal of Food Process Engineering, December 2022, Wiley

    Dr RAVI PANDISELVAM

  32. Impact of ozone treatment on food polyphenols – A comprehensive review

    Article • Food Control, December 2022, Elsevier

    Dr RAVI PANDISELVAM

  33. Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)

    Article • Journal of Food Quality, November 2022, Hindawi Publishing Corporation

    Dr RAVI PANDISELVAM

  34. Optimization of Ultrasonic Extraction of Nutraceutical and Pharmaceutical Compounds from Bee Pollen with Deep Eutectic Solvents Using Response Surface Methodology

    Article • Foods, November 2022, MDPI AG

    Dr RAVI PANDISELVAM

  35. Cottonseed feedstock as a source of plant-based protein and bioactive peptides: Evidence based on biofunctionalities and industrial applications

    Article • Food Hydrocolloids, October 2022, Elsevier

    Dr RAVI PANDISELVAM

  36. Nutritional Profile, Phytochemical Compounds, Biological Activities, and Utilisation of Onion Peel for Food Applications: A Review

    Article • Sustainability, September 2022, MDPI AG

    Dr RAVI PANDISELVAM

  37. Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

    Article • International Journal of Food Science & Technology, September 2022, Wiley

    Dr RAVI PANDISELVAM, Dr. Gülşah Çalışkan Koç

  38. Onion ( Allium cepa L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient

    Article • Journal of Food Science, September 2022, Wiley

    Dr RAVI PANDISELVAM

  39. A comprehensive review of impacts of ozone treatment on textural properties in different food products

    Article • Trends in Food Science & Technology, September 2022, Elsevier

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  40. Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours

    Article • Journal of Food Quality, August 2022, Hindawi Publishing Corporation

    Dr RAVI PANDISELVAM, Dr. Gülşah Çalışkan Koç

  41. Physicochemical characterization and fatty acid profiles of testa oils from various coconut ( Cocos nucifera L.) genotypes

    Article • Journal of the Science of Food and Agriculture, August 2022, Wiley

    Dr RAVI PANDISELVAM

  42. Synergistic effect of powdered cashew sprout cum cotyledon and cereals on improving the biochemical and physical properties of extrudates

    Article • Journal of Food Processing and Preservation, August 2022, Wiley

    Dr RAVI PANDISELVAM

  43. Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review

    Article • Critical Reviews in Food Science and Nutrition, August 2022, Taylor & Francis

    Dr RAVI PANDISELVAM

  44. Non‐invasive and rapid quality assessment of thermal processed and canned tender jackfruit: NIR spectroscopy and chemometric approach

    Article • International Journal of Food Science & Technology, July 2022, Wiley

    Dr RAVI PANDISELVAM

  45. Cold plasma: a promising technology for improving the rheological characteristics of food

    Article • Critical Reviews in Food Science and Nutrition, June 2022, Taylor & Francis

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM, Dr Gulzar Ahmad Nayik, Mahendran Radhakrishnan

  46. Detection of Adulteration in Coconut Oil and Virgin Coconut Oil Using Advanced Analytical Techniques: A Review

    Article • Food Analytical Methods, June 2022, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  47. Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean‐to‐bar” dark chocolate

    Article • Journal of Texture Studies, June 2022, Wiley

    Dr RAVI PANDISELVAM

  48. Ozone in wineries and wine processing: A review of the benefits, application, and perspectives

    Article • Comprehensive Reviews in Food Science and Food Safety, June 2022, Wiley

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  49. Design and development of food processing equipment

    Article • Journal of Food Process Engineering, June 2022, Wiley

    Dr RAVI PANDISELVAM

  50. Moringa (Moringa oleifera Lam.) polysaccharides: Extraction, characterization, bioactivities, and industrial application

    Article • International Journal of Biological Macromolecules, June 2022, Elsevier

    Dr RAVI PANDISELVAM

  51. Surface free fat bridging contributes to the stickiness of powdered infant formula milk pasteurized by radio frequency dry heat treatment

    Article • Journal of Food Engineering, June 2022, Elsevier

    Dr RAVI PANDISELVAM

  52. Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)

    Article • Molecules, May 2022, MDPI AG

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  53. Recent advancements in baking technologies to mitigate formation of toxic compounds: A comprehensive review

    Article • Food Control, May 2022, Elsevier

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  54. A critical appraisal on the antimicrobial, oral protective, and anti-diabetic functions of coconut and its derivatives

    Article • Quality Assurance and Safety of Crops & Foods, April 2022, Codon Publications

    Dr RAVI PANDISELVAM

  55. Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products

    Article • Environmental Science and Pollution Research, April 2022, Springer Science + Business Media

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  56. Recent advances in non‐thermal and thermal processing of Jackfruit ( Artocarpus heterophyllus Lam) : an updated review

    Article • Journal of Food Processing and Preservation, April 2022, Wiley

    Dr Amin Mousavi Khaneghah, Nelluri Puja, Dr RAVI PANDISELVAM

  57. Impact of radio frequency treatment on textural properties of food products: An updated review

    Article • Trends in Food Science & Technology, April 2022, Elsevier

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  58. Effects of multiscale-mechanical fragmentation on techno-functional properties of industrial tobacco waste

    Article • Powder Technology, April 2022, Elsevier

    Dr RAVI PANDISELVAM

  59. Development and performance evaluation of thresher for onion umbels

    Article • Journal of Food Process Engineering, March 2022, Wiley

    SYED IMRAN S, Dr RAVI PANDISELVAM

  60. Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods

    Article • Horticulturae, March 2022, MDPI AG

    Dr RAVI PANDISELVAM

  61. Biochemical, colour and sensory attributes of pasteurized sugarcane juice stored in high‐density polyethylene‐based nanocomposite films

    Article • Packaging Technology and Science, March 2022, Wiley

    Dr RAVI PANDISELVAM

  62. Development of linear low‐density polyethylene nanocomposite films for storage of sugarcane juice

    Article • Journal of Food Process Engineering, February 2022, Wiley

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  63. Advanced process analytical tools for identification of adulterants in edible oils – A review

    Article • Food Chemistry, February 2022, Elsevier

    Dr RAVI PANDISELVAM

  64. Emerging non-destructive imaging techniques for fruit damage detection: Image processing and analysis

    Article • Trends in Food Science & Technology, February 2022, Elsevier

    Dr RAVI PANDISELVAM

  65. Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities

    Article • Biomedicine & Pharmacotherapy, February 2022, Elsevier

    Dr RAVI PANDISELVAM

  66. Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

    Article • Comprehensive Reviews in Food Science and Food Safety, January 2022, Wiley

    Dr RAVI PANDISELVAM

  67. Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water

    Article • Journal of Food Process Engineering, January 2022, Wiley

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  68. Editorial: Recent Applications of Ozone in Agri-Food Industry

    Article • Ozone Science and Engineering, January 2022, Taylor & Francis

    Dr RAVI PANDISELVAM

  69. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review

    Article • Food Chemistry, January 2022, Elsevier

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  70. Understanding the effects of ultrasound processng on texture and rheological properties of food

    Article • Journal of Texture Studies, December 2021, Wiley

    Dr RAVI PANDISELVAM

  71. Textural Properties of Coconut Meat: Implication on the Design of Fiber Extraction and Coconut Processing Equipment

    Article • Journal of Natural Fibers, December 2021, Taylor & Francis

    Dr RAVI PANDISELVAM

  72. Modeling and Optimization of Process Parameters for Nutritional Enhancement in Enzymatic Milled Rice by Multiple Linear Regression (MLR) and Artificial Neural Network (ANN)

    Article • Foods, December 2021, MDPI AG

    Dr RAVI PANDISELVAM

  73. Artocarpus heterophyllus Lam (jackfruit) processing equipment: Research insights and perspectives

    Article • Journal of Food Process Engineering, December 2021, Wiley

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  74. Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste

    Article • Innovative Food Science & Emerging Technologies, December 2021, Elsevier

    Dr RAVI PANDISELVAM

  75. Green Synthesis of Iron Nanoparticles from Spinach Leaf and Banana Peel Aqueous Extracts and Evaluation of Antibacterial Potential

    Article • Journal of Nanomaterials, November 2021, Hindawi Publishing Corporation

    Dr RAVI PANDISELVAM

  76. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

    Article • Journal of Texture Studies, November 2021, Wiley

    Sujayasree OJ, Dr RAVI PANDISELVAM, Dr. Gülşah Çalışkan Koç

  77. Garlic (Allium sativum L.) Bioactives and Its Role in Alleviating Oral Pathologies

    Article • Antioxidants, November 2021, MDPI AG

    Dr RAVI PANDISELVAM

  78. Review of Cocos nucifera L. testa-derived phytonutrients with special reference to phenolics and its potential for encapsulation

    Article • Journal of Food Science and Technology, November 2021, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  79. Design, development, and drying kinetics of infrared‐assisted hot air dryer for turmeric slices

    Article • Journal of Food Process Engineering, October 2021, Wiley

    Dr RAVI PANDISELVAM

  80. Impact of different microwave treatments on food texture

    Article • Journal of Texture Studies, October 2021, Wiley

    Dr RAVI PANDISELVAM

  81. Development of soy‐based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator

    Article • Journal of Texture Studies, October 2021, Wiley

    Dr RAVI PANDISELVAM

  82. Development of a farmer‐friendly portable color sorter cum grader for tomatoes

    Article • Journal of Food Process Engineering, October 2021, Wiley

    Dr RAVI PANDISELVAM

  83. Design and development of resistance heating apparatus‐cum‐solar drying system for enhancing fish drying rate

    Article • Journal of Food Process Engineering, October 2021, Wiley

    Dr RAVI PANDISELVAM

  84. Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities

    Article • Biomedicine & Pharmacotherapy, October 2021, Elsevier

    Dr RAVI PANDISELVAM

  85. Design, development, and evaluation of paneer‐making machine

    Article • Journal of Food Process Engineering, September 2021, Wiley

    Dr RAVI PANDISELVAM

  86. Incorporation of coconut milk residue in pasta: Influence on cooking quality, sensory and physical properties

    Article • Journal of Plantation Crops, September 2021, Update Publishing

    Dr RAVI PANDISELVAM

  87. Moisture content and water activity of arecanut samples: A need to revisit storage guidelines

    Article • Journal of Plantation Crops, September 2021, Update Publishing

    Dr RAVI PANDISELVAM

  88. Emerging non-thermal processing techniques for preservation of tender coconut water

    Article • LWT, September 2021, Elsevier

    Dr RAVI PANDISELVAM

  89. Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency

    Article • Trends in Food Science & Technology, September 2021, Elsevier

    Dr RAVI PANDISELVAM

  90. Ozone: An Advanced Oxidation Technology to Enhance Sustainable Food Consumption through Mycotoxin Degradation

    Article • Ozone Science and Engineering, July 2021, Taylor & Francis

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  91. Recent advances in applications of ozone in the cereal industry

    Article • LWT, July 2021, Elsevier

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  92. Ozone Applications in Milk and Meat Industry

    Article • Ozone Science and Engineering, July 2021, Taylor & Francis

    Dr RAVI PANDISELVAM

  93. Optimization of process parameters for the production of jaggery infused osmo-dehydrated coconut chips

    Article • LWT, July 2021, Elsevier

    Dr RAVI PANDISELVAM

  94. Low-density polyethylene based nanocomposite packaging films for the preservation of sugarcane juice

    Article • Journal of Food Science and Technology, June 2021, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  95. Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters

    Article • LWT, June 2021, Elsevier

    Dr RAVI PANDISELVAM

  96. Microencapsulation of bixin pigment by spray drying: Evaluation of characteristics

    Article • LWT, June 2021, Elsevier

    Dr RAVI PANDISELVAM

  97. An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures

    Article • Food Chemistry, June 2021, Elsevier

    Dr RAVI PANDISELVAM

  98. Emerging non-thermal technologies for decontamination of Salmonella in food

    Article • Trends in Food Science & Technology, June 2021, Elsevier

    Dr RAVI PANDISELVAM

  99. Recent Applications of Vibrational Spectroscopic Techniques in the Grain Industry

    Article • Food Reviews International, April 2021, Taylor & Francis

    Dr RAVI PANDISELVAM

  100. Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review

    Article • Trends in Food Science & Technology, April 2021, Elsevier

    Dr RAVI PANDISELVAM

  101. Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation

    Article • Journal of Food Science and Technology, March 2021, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  102. Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates

    Article • LWT, March 2021, Elsevier

    Dr RAVI PANDISELVAM

  103. Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices

    Article • Food Control, March 2021, Elsevier

    Dr RAVI PANDISELVAM

  104. The application of emerging non-thermal technologies for the modification of cereal starches

    Article • LWT, December 2020, Elsevier

    Dr Amin Mousavi Khaneghah, Dr RAVI PANDISELVAM

  105. Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: An assessment of drying kinetics, process optimization and quality

    Article • Innovative Food Science & Emerging Technologies, December 2020, Elsevier

    Dr RAVI PANDISELVAM

  106. Modeling and optimization of developed cocoa beans extractor parameters using box behnken design and artificial neural network

    Article • Computers and Electronics in Agriculture, October 2020, Elsevier

    Dr Sudheer K P, Dr RAVI PANDISELVAM

  107. Microwave Treatment of Coconut Inflorescence Sap (Kalparasa®): A Panacea to Preserve Quality Attributes

    Article • Sugar Tech, April 2020, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  108. Engineering intervention for production of virgin coconut oil by hot process and multivariate analysis of quality attributes of virgin coconut oil extracted by various methods

    Article • Journal of Food Process Engineering, February 2020, Wiley

    Dr RAVI PANDISELVAM

  109. Mechanical properties of tender coconut ( Cocos nucifera L.): Implications for the design of processing machineries

    Article • Journal of Food Process Engineering, December 2019, Wiley

    Dr RAVI PANDISELVAM

  110. Numerical modeling and simulation of temperature profiles in finger millet bed during solid state fermentation

    Article • Journal of Food Process Engineering, October 2019, Wiley

    Dr RAVI PANDISELVAM

  111. Nonlinear and multiple linear regression analysis of airflow resistance in multiplier onion

    Article • Journal of Food Process Engineering, October 2019, Wiley

    Dr RAVI PANDISELVAM

  112. Impact of Ozone Treatment on Seed Germination-A Systematic Review

    Article • Ozone Science and Engineering, October 2019, Taylor & Francis

    Dr RAVI PANDISELVAM, anjineyulu kothakota

  113. Correlation and principal component analysis of physical properties of tender coconut ( Cocos nucifera L.) in relation to the development of trimming machine

    Article • Journal of Food Process Engineering, August 2019, Wiley

    Dr RAVI PANDISELVAM

  114. Ozone: An Advanced Oxidation Technology for Starch Modification

    Article • Ozone Science and Engineering, March 2019, Taylor & Francis

    Manikantan M R, Dr RAVI PANDISELVAM, anjineyulu kothakota

  115. Modeling of coconut milk residue incorporated rice‐corn extrudates properties using multiple linear regression and artificial neural network

    Article • Journal of Food Process Engineering, December 2018, Wiley

    Dr RAVI PANDISELVAM

  116. Engineering properties of five varieties of coconuts (Cocos nucifera L.) for efficient husk separation

    Article • Journal of Natural Fibers, August 2018, Taylor & Francis

    Dr RAVI PANDISELVAM, Manikantan M R, anjineyulu kothakota

  117. Characterization and Optimization of Microwave Assisted Process for Extraction of Nutmeg (Myristica fragrans Houtt.) Mace Essential Oil

    Article • Journal of Essential Oil Bearing Plants, July 2018, Taylor & Francis

    anjineyulu kothakota, Dr RAVI PANDISELVAM

  118. Ozone based food preservation: a promising green technology for enhanced food safety

    Article • Ozone Science and Engineering, June 2018, Taylor & Francis

    Dr RAVI PANDISELVAM, anjineyulu kothakota

  119. Sugarcane Juice Preservation: A Critical Review of the State of the Art and Way Forward

    Article • Sugar Tech, May 2018, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  120. Palm Sap—Quality Profiles, Fermentation Chemistry, and Preservation Methods

    Article • Sugar Tech, February 2018, Springer Science + Business Media

    Dr RAVI PANDISELVAM

  121. Numerical Simulation and Validation of Mass Transfer Process of Ozone Gas in Rice Grain Bulks

    Article • Ozone Science and Engineering, November 2017, Taylor & Francis

    Dr RAVI PANDISELVAM

  122. Numerical simulation of ozone concentration profile and flow characteristics in paddy bulks

    Article • Pest Management Science, February 2017, Wiley

    Dr RAVI PANDISELVAM, Dr CHANDRASEKAR VEERAPANDIAN

  123. Determination and Optimization of Vitamin B Complex (B1, B2, B3 and B6) in Cellulase Treated Polished Rice by HPLC with UV Detector

    Article • Asian Journal of Chemistry, January 2017, Asian Journal of Chemistry

    Dr RAVI PANDISELVAM

  124. Effect of Ethylene Concentration and Exposure Time on Physico-Chemical Quality and Colour Value of Sapota Fruit (Manilkara zapota)

    Article • Asian Journal of Chemistry, January 2017, Asian Journal of Chemistry

    Dr RAVI PANDISELVAM

  125. Application and Kinetics of Ozone in Food Preservation

    Article • Ozone Science and Engineering, December 2016, Taylor & Francis

    Dr RAVI PANDISELVAM

  126. Numerical Simulation and Validation of Ozone Concentration Profile in Green Gram (Vigna radiate) Bulks

    Article • Ozone Science and Engineering, October 2016, Taylor & Francis

    Dr RAVI PANDISELVAM

  127. Development and performance evaluation of rotary drum grader for tomato

    Article • International Journal of Agriculture Environment and Biotechnology, January 2016, Diva Enterprises Private Limited

    Dr RAVI PANDISELVAM

  128. Decay Rate Kinetics of Ozone Gas in Rice Grains

    Article • Ozone Science and Engineering, May 2015, Taylor & Francis

    Dr RAVI PANDISELVAM

  129. Reaction Kinetics of Ozone Gas in Paddy Grains

    Article • Journal of Food Process Engineering, February 2015, Wiley

    Dr RAVI PANDISELVAM

  130. Reaction Kinetics of Ozone Gas in Green Gram (Vigna radiate)

    Article • Ozone Science and Engineering, November 2014, Taylor & Francis

    Dr RAVI PANDISELVAM