All Stories

  1. Characterization of free, esterified and bound phenolics in custard apple (Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS

    Article • Food Research International, April 2016, Elsevier

    Professor Revathy Baskaran

  2. Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis)

    Article • Journal of Food Engineering, April 2016, Elsevier

    Professor Revathy Baskaran

  3. Anthocyanin infused watermelon rind and its stability during storage

    Article • Innovative Food Science & Emerging Technologies, February 2016, Elsevier

    Professor Revathy Baskaran

  4. characterization of phenolics in custard apple

    Article • Journal of Food Science, December 2015, Wiley

    Professor Revathy Baskaran

  5. Post-Harvest Ripening Changes in Wood Apple (Feronia elephantumCorr), An Underutilized Fruit

    Article • International Journal of Fruit Science, May 2015, Taylor & Francis

    Professor Revathy Baskaran

  6. EFFECT OF BLANCHING AND DRYING PROCESS ON CAROTENOIDS COMPOSITION OF UNDERUTILIZED ETHIOPIAN (COCCINIA GRANDISL. VOIGT) AND INDIAN (TRIGONELLA FOENUM-GRAECUML.) GREEN LEAFY VEGETABLES

    Article • Journal of Food Processing and Preservation, December 2009, Wiley

    Professor Revathy Baskaran

  7. Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)

    Article • LWT, March 2008, Elsevier

    Professor Revathy Baskaran

  8. Effect of low-dose γ-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging

    Article • Radiation Physics and Chemistry, June 2007, Elsevier

    Professor Revathy Baskaran

  9. Storage studies of mango packed using biodegradable chitosan film

    Article • European Food Research and Technology, December 2002, Springer Science + Business Media

    Professor Revathy Baskaran

  10. Storage behaviour of minimally processed pumpkin ( Cucurbita maxima ) under modified atmosphere packaging conditions

    Article • European Food Research and Technology, January 2001, Springer Science + Business Media

    Professor Revathy Baskaran