Parameswarakumar Mallikarjunan
Affiliations: | Virginia Polytechnic Institute and State University, Blacksburg, VA, United States |
Area:
Food Science and Technology Agriculture, Chemical EngineeringGoogle:
"Parameswarakumar Mallikarjunan"
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Publications
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| Brookmire L, Mallikarjunan P, Jahncke M, et al. (2013) Optimum cooking conditions for shrimp and Atlantic salmon. Journal of Food Science. 78 |
| Holland KW, Balota M, Eigel WN, et al. (2011) ORAChromatography and total phenolics content of peanut root extracts. Journal of Food Science. 76: C380-4 |
| Sarnoski PJ, O'Keefe SF, Jahncke ML, et al. (2010) Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry Food Chemistry. 122: 930-935 |
| Ballard TS, Mallikarjunan P, Zhou K, et al. (2010) Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins Food Chemistry. 120: 1185-1192 |
| Ballard TS, Mallikarjunan P, Zhou K, et al. (2009) Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology. Journal of Agricultural and Food Chemistry. 57: 3064-72 |
| Sarnoski PJ, Jahncke ML, O'Keefe SF, et al. (2008) Determination of quality attributes of blue crab (callinectes sapidus) meat by electronic nose and draeger-tube analysis Journal of Aquatic Food Product Technology. 17: 234-252 |
| Ballard TS, Mallikarjunan P, Duncan SE. (2007) Consumer assessment of crispness of pressure fried chicken nuggets using nitrogen gas Journal of Foodservice. 18: 1-6 |
| Koo J, Jahncke ML, Reno PW, et al. (2006) Inactivation of vibrio parahaemolyticus and vibrio vulnificus in phosphate-buffered saline and in inoculated whole oysters by high-pressure processing. Journal of Food Protection. 69: 596-601 |
| Innawong B, Mallikarjunan P, Marcy J, et al. (2006) Pressure Conditions And Quality Of Chicken Nuggets Fried Under Gaseous Nitrogen Atmosphere Journal of Food Processing and Preservation. 30: 231-245 |
| Ballard TS, Mallikarjunan P. (2006) The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets Journal of Food Science. 71: S259-S264 |