Satchithanandam Eswaranandam, Ph.D.
Affiliations: | 2004 | University of Arkansas, Little Rock, AR |
Area:
Food Science and Technology AgricultureGoogle:
"Satchithanandam Eswaranandam"Parents
Sign in to add mentor| Navam S. Hettiarachchy | grad student | 2004 | University of Arkansas | |
| (Development of antimicrobial film coating to improve safety and shelf -life of fresh produce.) | ||||
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Publications
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| Almasoud A, Hettiarachchy N, Rayaprolu S, et al. (2015) Electrostatic spraying of organic acids on biofilms formed by E. coli O157:H7 and Salmonella Typhimurium on fresh produce. Food Research International (Ottawa, Ont.). 78: 27-33 |
| Li R, Hettiarachchy N, Rayaprolu S, et al. (2015) Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum. Journal of Food Science and Technology. 52: 6067-72 |
| Almasoud A, Hettiarachchy N, Rayaprolu S, et al. (2015) Electrostatic spraying of organic acids on biofilms formed by E. coli O157:H7 and Salmonella Typhimurium on fresh produce Food Research International. 78: 27-33 |
| Li R, Hettiarachchy N, Rayaprolu S, et al. (2014) Phenolics and antioxidant activity of Saskatoon berry (Amelanchier alnifolia) pomace extract. Journal of Medicinal Food. 17: 384-92 |
| Eswaranandam S, Salyer J, Chen P, et al. (2012) Effect of elicitor spray at different reproductive stages on saponin content of soybean. Journal of Food Science. 77: H81-6 |
| Rababah T, Over K, Hettiarachchy NS, et al. (2010) Infusion of plant extracts during processing to preserve quality attributes of irradiated chicken breasts over 9 months storage at -20C Journal of Food Processing and Preservation. 34: 287-307 |
| Eswaranandam S, Hettiarachchy NS, Sivarooban T, et al. (2010) Plant extracts, natural antimicrobials, and irradiation to improve microbial safety and quality of meat products Perspectives On Food-Safety Issues of Animal-Derived Foods. 259-269 |
| Eswaranandam S, Hettiarachchy NS, Meullenet JF. (2006) Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe Journal of Food Science. 71: S307-S313 |
| Rababah T, Hettiarachchy NS, Eswaranandam S, et al. (2005) Sensory evaluation of irradiated and nonirradiated poultry breast meat infused with plant extracts Journal of Food Science. 70: S228-S235 |
| Rababah T, Hettiarachchy N, Horax R, et al. (2004) Effect of electron beam irradiation and storage at 5 degrees C on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts. Journal of Agricultural and Food Chemistry. 52: 8236-41 |