Hosahalli S. Ramaswamy
Affiliations: | Department of Food Science and Agricultural Chemistry | McGill University, Montreal, QC, Canada |
Area:
Food Science and Technology AgricultureGoogle:
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Publications
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| Alsalman FB, Ramaswamy H. (2020) Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas. Journal of Food Science and Technology-Mysore. 57: 2572-2585 |
| Sharayei P, Azarpazhooh E, Ramaswamy HS. (2020) Effect of microencapsulation on antioxidant and antifungal properties of aqueous extract of pomegranate peel. Journal of Food Science and Technology. 57: 723-733 |
| Wang H, Hu F, Wang C, et al. (2020) Effect of germination and high pressure treatments on brown rice flour rheological, pasting, textural, and structural properties Journal of Food Processing and Preservation. 44 |
| Vatankhah H, John D, Ramaswamy HS. (2020) Evaluation of thermal and nonthermal treatment of margarine: Pasteurization process efficiency, kinetics of microbial destruction, and changes in thermophysical characteristics Journal of Food Processing and Preservation. 44: 14323 |
| Basumatary R, Vatankhah H, Dwivedi M, et al. (2020) Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement Journal of Food Process Engineering. 43 |
| Guan X, Ramaswamy H, Zhang B, et al. (2020) Influence of moisture content, temperature and heating rate on germination rate of watermelon seeds Scientia Horticulturae. 272: 109528 |
| Alsalman FB, Tulbek M, Nickerson M, et al. (2020) Evaluation of factors affecting aquafaba rheological and thermal properties Lwt - Food Science and Technology. 132: 109831 |
| Cheng T, Ramaswamy H, Xu R, et al. (2020) Fifty Ohm radio frequency heating treatment under controlled atmosphere for inactivating Escherichia coli ATCC 25922 inoculated on almond kernels Lwt - Food Science and Technology. 123: 109124 |
| Lan R, Qu Y, Ramaswamy HS, et al. (2020) Radio frequency reheating behavior in a heterogeneous food: A case study of pizza Innovative Food Science and Emerging Technologies. 65: 102478 |
| Yu Y, Zheng Z, Wang C, et al. (2020) Melting endothermic technique for establishing different phase diagram pathways during high pressure treatment of liquid foods Innovative Food Science and Emerging Technologies. 62: 102361 |