Subramaniam Sathivel, Ph.D.
Affiliations: | 2001 | Louisiana State University, Baton Rouge, LA, United States |
Area:
Food Science and Technology Agriculture, Fisheries and Aquaculture AgricultureGoogle:
"Subramaniam Sathivel"Parents
Sign in to add mentor| Witoon Prinyawiwatkul | grad student | 2001 | Louisiana State | |
| (Production, process design and quality characterization of catfish visceral oil.) | ||||
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Publications
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| Bonilla F, Chouljenko A, Lin A, et al. (2019) Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality Food Bioscience. 31: 100426 |
| Yeboah-Awudzi M, Lutterodt HE, Kyereh E, et al. (2018) Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers. Journal of Food Science and Technology. 55: 3556-3563 |
| Reyes V, Chotiko A, Chouljenko A, et al. (2018) Viability of Lactobacillus acidophilus NRRL B-4495 encapsulated with high maize starch, maltodextrin, and gum arabic Lwt. 96: 642-647 |
| Bonilla F, Chouljenko A, Reyes V, et al. (2018) Impact of chitosan application technique on refrigerated catfish fillet quality Lwt - Food Science and Technology. 90: 277-282 |
| Alfaro L, Chotiko A, Chouljenko A, et al. (2018) Development of water-soluble chitosan powder and its antimicrobial effect against inoculated Listeria innocua NRRL B-33016 on shrimp Food Control. 85: 453-458 |
| Alfaro L, Siramard S, Chouljenko A, et al. (2018) Effects of liquid nitrogen pretreatment on the osmotic dehydration and quality of cryogenically frozen blueberries ( Vaccinium angustifolium Ait.) Food Bioscience. 22: 165-169 |
| Gurdian C, Chouljenko A, Solval KM, et al. (2017) Application of Edible Films Containing Oregano (Origanum vulgare) Essential Oil on Queso Blanco Cheese Prepared with Flaxseed (Linum usitatissimum) Oil. Journal of Food Science |
| Ahmad U, Alfaro L, Yeboah-Awudzi M, et al. (2017) Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.) Lwt - Food Science and Technology. 75: 386-392 |
| Mis Solval K, Bankston JD, Bechtel PJ, et al. (2016) Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder. Journal of Food Science. 81: E600-9 |
| Alfaro L, Zhang J, Chouljenko A, et al. (2016) Development and characterization of emulsions containing purple rice bran and brown rice oils Journal of Food Processing and Preservation. 41: e13149 |