| Year |
Citation |
Score |
| 2023 |
Janahar JJ, Balasubramaniam VM, Jiménez-Flores R, Campanella OH, Patel B, Ortega-Anaya J. Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels. Current Research in Food Science. 6: 100439. PMID 36691593 DOI: 10.1016/j.crfs.2023.100439 |
0.758 |
|
| 2020 |
Janahar JJ, Marciniak A, Balasubramaniam VM, Jimenez-Flores R, Ting E. Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes. Journal of Dairy Science. PMID 33309347 DOI: 10.3168/jds.2020-19081 |
0.802 |
|
| 2020 |
Dhakal S, Shafaat H, Balasubramaniam VM. Thermal and high-pressure treatment stability of egg-white avidin in aqueous solution Journal of Food Process Engineering. 43. DOI: 10.1111/Jfpe.13481 |
0.72 |
|
| 2020 |
Deotale S, Dutta S, Moses JA, Balasubramaniam VM, Anandharamakrishnan C. Foaming Characteristics of Beverages and Its Relevance to Food Processing Food Engineering Reviews. 12: 229-250. DOI: 10.1007/S12393-020-09213-4 |
0.418 |
|
| 2019 |
Zulkurnain M, Balasubramaniam VM, Maleky F. Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure. Molecules (Basel, Switzerland). 24. PMID 31390764 DOI: 10.3390/molecules24152853 |
0.348 |
|
| 2019 |
Zulkurnain M, Balasubramaniam VM, Maleky F. Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure Molecules. 24: 2853. DOI: 10.3390/Molecules24152853 |
0.534 |
|
| 2019 |
Dash KK, Balasubramaniam VM, Kamat S. High pressure assisted osmotic dehydrated ginger slices Journal of Food Engineering. 247: 19-29. DOI: 10.1016/J.Jfoodeng.2018.11.024 |
0.51 |
|
| 2018 |
Dash KK, Balasubramaniam VM. Effect of high pressure on mass transfer kinetics of granny smith apple Drying Technology. 36: 1631-1641. DOI: 10.1080/07373937.2017.1421218 |
0.519 |
|
| 2018 |
Dhakal S, Balasubramaniam V, Ayvaz H, Rodriguez-Saona LE. Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment Journal of Food Engineering. 224: 62-70. DOI: 10.1016/J.Jfoodeng.2017.12.016 |
0.765 |
|
| 2018 |
Kamat SS, Dash KK, Balasubramaniam V. Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage Innovative Food Science & Emerging Technologies. 49: 146-157. DOI: 10.1016/J.Ifset.2018.08.008 |
0.651 |
|
| 2017 |
Westphal A, Riedl KM, Cooperstone JL, Kamat S, Balasubramaniam VM, Schwartz SJ, Böhm V. High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates. Journal of Agricultural and Food Chemistry. PMID 28929757 DOI: 10.1021/Acs.Jafc.7B01380 |
0.615 |
|
| 2017 |
Agcam E, Akyıldız A, Balasubramaniam VM. Optimization of anthocyanins extraction from black carrot pomace with thermosonication. Food Chemistry. 237: 461-470. PMID 28764021 DOI: 10.1016/J.Foodchem.2017.05.098 |
0.431 |
|
| 2017 |
Yan B, Park SH, Balasubramaniam VM. Influence of high pressure homogenization with and without lecithin on particle size and physicochemical properties of whey protein-based emulsions Journal of Food Process Engineering. 40: e12578. DOI: 10.1111/Jfpe.12578 |
0.681 |
|
| 2017 |
Zulkurnain M, Balasubramaniam VM, Maleky F. Thermal Effects on Lipids Crystallization Kinetics under High Pressure Crystal Growth & Design. 17: 4835-4843. DOI: 10.1021/Acs.Cgd.7B00768 |
0.54 |
|
| 2017 |
Martínez-Monteagudo SI, Kamat S, Patel N, Konuklar G, Rangavajla N, Balasubramaniam VM. Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study Journal of Food Engineering. 193: 42-52. DOI: 10.1016/J.Jfoodeng.2016.08.011 |
0.56 |
|
| 2017 |
Dhakal S, Balasubramaniam VM, Cocuron J, Alonso AP, Agcam E, Kamat S. Pressure-Thermal Kinetics of Furan Formation in Selected Fruit and Vegetable Juices Food and Bioprocess Technology. 10: 1959-1969. DOI: 10.1007/S11947-017-1950-Z |
0.774 |
|
| 2017 |
Yan B, Martínez-Monteagudo SI, Cooperstone JL, Riedl KM, Schwartz SJ, Balasubramaniam V.M. Impact of Thermal and Pressure-Based Technologies on Carotenoid Retention and Quality Attributes in Tomato Juice Food and Bioprocess Technology. 10: 808-818. DOI: 10.1007/S11947-016-1859-Y |
0.684 |
|
| 2016 |
Casulli KE, Dhakal S, Sandeep KP, Balasubramaniam VM. Compression Heating of Selected Polymers During High-Pressure Processing Journal of Food Process Engineering. DOI: 10.1111/Jfpe.12417 |
0.775 |
|
| 2016 |
Zulkurnain M, Maleky F, Balasubramaniam V. High pressure crystallization of binary fat blend: A feasibility study Innovative Food Science & Emerging Technologies. 38: 302-311. DOI: 10.1016/J.Ifset.2016.06.025 |
0.523 |
|
| 2016 |
Martínez-Monteagudo SI, Yan B, Balasubramaniam VM. Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale Food Engineering Reviews. 9: 143-169. DOI: 10.1007/S12393-016-9151-5 |
0.675 |
|
| 2016 |
Zulkurnain M, Maleky F, Balasubramaniam VM. High Pressure Processing Effects on Lipids Thermophysical Properties and Crystallization Kinetics Food Engineering Reviews. 8: 393-413. DOI: 10.1007/S12393-016-9144-4 |
0.543 |
|
| 2015 |
Dhakal S, Giusti M, Balasubramaniam VM. Effect of high pressure processing on dispersive and aggregative properties of almond milk. Journal of the Science of Food and Agriculture. PMID 26679559 DOI: 10.1002/Jsfa.7576 |
0.776 |
|
| 2015 |
Balasubramaniam VM, Martínez-Monteagudo SI, Gupta R. Principles and application of high pressure-based technologies in the food industry. Annual Review of Food Science and Technology. 6: 435-62. PMID 25747234 DOI: 10.1146/Annurev-Food-022814-015539 |
0.721 |
|
| 2015 |
Ahn J, Lee HY, Balasubramaniam VM. Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing. Journal of the Science of Food and Agriculture. 95: 174-8. PMID 24752997 DOI: 10.1002/Jsfa.6700 |
0.644 |
|
| 2015 |
Daryaei H, Balasubramaniam VM, Yousef AE, Legan JD, Tay A. Lethality enhancement of pressure-assisted thermal processing against Bacillus amyloliquefaciens spores in low-acid media using antimicrobial compounds Food Control. 59: 234-242. DOI: 10.1016/J.Foodcont.2015.05.029 |
0.605 |
|
| 2015 |
Devatkal S, Somerville J, Thammakulkrajang R, Balasubramaniam VM. Microbiological efficacy of pressure assisted thermal processing and natural extracts against Bacillus amyloliquefaciens spores suspended in deionized water and beef broth Food and Bioproducts Processing. 95: 183-191. DOI: 10.1016/J.Fbp.2015.05.007 |
0.794 |
|
| 2014 |
Ahn J, Balasubramaniam VM. Screening foods for processing-resistant bacterial spores and characterization of a pressure- and heat-resistant Bacillus licheniformis isolate. Journal of Food Protection. 77: 948-54. PMID 24853517 DOI: 10.4315/0362-028X.Jfp-13-535 |
0.649 |
|
| 2014 |
Park SH, Balasubramaniam VM, Sastry SK. Quality of shelf-stable low-acid vegetables processed using pressure-ohmic-thermal sterilization Lwt - Food Science and Technology. 57: 243-252. DOI: 10.1016/J.Lwt.2013.12.036 |
0.736 |
|
| 2014 |
Dhakal S, Liu C, Zhang Y, Roux KH, Sathe SK, Balasubramaniam VM. Effect of high pressure processing on the immunoreactivity of almond milk Food Research International. 62: 215-222. DOI: 10.1016/J.Foodres.2014.02.021 |
0.721 |
|
| 2014 |
Nguyen LT, Balasubramaniam VM, Ratphitagsanti W. Estimation of Accumulated Lethality Under Pressure-Assisted Thermal Processing Food and Bioprocess Technology. 7: 633-644. DOI: 10.1007/S11947-013-1140-6 |
0.83 |
|
| 2014 |
Ahn J, Lee HY, Knipe L, Balasubramaniam VM. Effect of a post-packaging pasteurization process on inactivation of a Listeria innocua surrogate in meat products Food Science and Biotechnology. 23: 1477-1481. DOI: 10.1007/S10068-014-0202-5 |
0.472 |
|
| 2013 |
Daryaei H, Balasubramaniam VM, Legan JD. Kinetics of Bacillus cereus spore inactivation in cooked rice by combined pressure-heat treatment. Journal of Food Protection. 76: 616-23. PMID 23575123 DOI: 10.4315/0362-028X.Jfp-12-447 |
0.652 |
|
| 2013 |
Lamo-Castellví S, Ratphtagsanti W, Balasubramaniam V. Combined effects of nisin, sucrose laurate ester and pressure-assisted thermal processing to inactivate Bacillus amyloliquefaciens spores Acta Alimentaria. 42: 301-307. DOI: 10.1556/Aalim.2012.0003 |
0.594 |
|
| 2013 |
Park SH, Balasubramaniam VM, Sastry SK. Estimating pressure induced changes in vegetable tissue using in situ electrical conductivity measurement and instrumental analysis Journal of Food Engineering. 114: 47-56. DOI: 10.1016/J.Jfoodeng.2012.07.020 |
0.699 |
|
| 2013 |
Park SH, Balasubramaniam VM, Sastry SK, Lee J. Pressure-ohmic-thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores Innovative Food Science and Emerging Technologies. 19: 115-123. DOI: 10.1016/J.Ifset.2013.03.005 |
0.665 |
|
| 2013 |
Uckoo RM, Jayaprakasha GK, Somerville JA, Balasubramaniam VM, Pinarte M, Patil BS. High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice Innovative Food Science and Emerging Technologies. 18: 7-14. DOI: 10.1016/J.Ifset.2012.11.010 |
0.496 |
|
| 2013 |
Daryaei H, Balasubramaniam VM. Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure-heat treatment Food Control. 30: 168-175. DOI: 10.1016/J.Foodcont.2012.06.031 |
0.613 |
|
| 2012 |
Uckoo RM, Jayaprakasha GK, Balasubramaniam VM, Patil BS. Grapefruit (Citrus paradisi Macfad) phytochemicals composition is modulated by household processing techniques. Journal of Food Science. 77: C921-6. PMID 22957912 DOI: 10.1111/J.1750-3841.2012.02865.X |
0.424 |
|
| 2012 |
Nguyen LT, Balasubramaniam VM, Sastry SK. Determination of in-situ thermal conductivity, thermal diffusivity, volumetric specific heat and isobaric specific heat of selected foods under pressure International Journal of Food Properties. 15: 169-187. DOI: 10.1080/10942911003754726 |
0.69 |
|
| 2012 |
Ayvaz H, Schirmer S, Parulekar Y, Balasubramaniam VM, Somerville JA, Daryaei H. Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage Lwt - Food Science and Technology. 46: 437-447. DOI: 10.1016/J.Lwt.2011.12.004 |
0.527 |
|
| 2012 |
Juliano P, Bilbao-Sáinz C, Koutchma T, Balasubramaniam VM, Clark S, Stewart CM, Dunne CP, Barbosa-Cánovas GV. Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization Food Engineering Reviews. 4: 55-67. DOI: 10.1007/S12393-011-9046-4 |
0.519 |
|
| 2011 |
Koca N, Balasubramaniam VM, Harper WJ. High-pressure effects on the microstructure, texture, and color of white-brined cheese. Journal of Food Science. 76: E399-404. PMID 22417430 DOI: 10.1111/J.1750-3841.2011.02201.X |
0.609 |
|
| 2011 |
Wang C, Riedl KM, Somerville J, Balasubramaniam VM, Schwartz SJ. Influence of high-pressure processing on the profile of polyglutamyl 5-methyltetrahydrofolate in selected vegetables. Journal of Agricultural and Food Chemistry. 59: 8709-17. PMID 21770413 DOI: 10.1021/Jf201120N |
0.526 |
|
| 2011 |
Gupta R, Kopec RE, Schwartz SJ, Balasubramaniam VM. Combined pressure-temperature effects on carotenoid retention and bioaccessibility in tomato juice. Journal of Agricultural and Food Chemistry. 59: 7808-17. PMID 21678993 DOI: 10.1021/Jf200575T |
0.756 |
|
| 2011 |
Gupta R, Mikhaylenko G, Balasubramaniam VM, Tang J. Combined pressure-temperature effects on the chemical marker (4-hydroxy-5-methyl- 3(2H)-furanone) formation in whey protein gels Lwt - Food Science and Technology. 44: 2141-2146. DOI: 10.1016/J.Lwt.2011.05.007 |
0.766 |
|
| 2011 |
Evrendilek GA, Balasubramaniam VM. Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drink applying combination of high pressure processing and mint essential oils Food Control. 22: 1435-1441. DOI: 10.1016/J.Foodcont.2011.03.005 |
0.54 |
|
| 2010 |
Grasso EM, Somerville JA, Balasubramaniam VM, Lee K. Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products. Journal of Food Science. 75: E522-6. PMID 21535491 DOI: 10.1111/J.1750-3841.2010.01807.X |
0.534 |
|
| 2010 |
de Lamo-Castellví S, Ratphitagsanti W, Balasubramaniam VM, Yousef AE. Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing. Journal of Food Protection. 73: 2043-52. PMID 21219716 DOI: 10.4315/0362-028X-73.11.2043 |
0.848 |
|
| 2010 |
Gupta R, Balasubramaniam VM, Schwartz SJ, Francis DM. Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments. Journal of Agricultural and Food Chemistry. 58: 8305-13. PMID 20593824 DOI: 10.1021/Jf101180C |
0.772 |
|
| 2010 |
Ratphitagsanti W, De Lamo-Castellvi S, Balasubramaniam VM, Yousef AE. Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and carrot puree. Journal of Food Science. 75: M46-52. PMID 20492185 DOI: 10.1111/J.1750-3841.2009.01450.X |
0.795 |
|
| 2010 |
Balasubramanian S, Balasubramaniam VM. Synergistic effect of pressure, temperature and pH on inactivation of Bacillus subtilis spores in buffer and model food systems Journal of Food Process Engineering. 33: 781-801. DOI: 10.1111/J.1745-4530.2008.00304.X |
0.601 |
|
| 2010 |
Nguyen LT, Tay A, Balasubramaniam VM, Legan JD, Turek EJ, Gupta R. Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods Lwt - Food Science and Technology. 43: 525-534. DOI: 10.1016/J.Lwt.2009.09.022 |
0.769 |
|
| 2010 |
Min S, Sastry SK, Balasubramaniam VM. Compressibility and density of select liquid and solid foods under pressures up to 700 MPa Journal of Food Engineering. 96: 568-574. DOI: 10.1016/J.Jfoodeng.2009.09.003 |
0.662 |
|
| 2010 |
Rastogi NK, Nguyen LT, Jiang B, Balasubramaniam VM. Improvement in texture of pressure-assisted thermally processed carrots by combined pretreatment using response surface methodology Food and Bioprocess Technology. 3: 762-771. DOI: 10.1007/S11947-008-0130-6 |
0.532 |
|
| 2009 |
Ratphitagsanti W, Ahn J, Balasubramaniam VM, Yousef AE. Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing. Journal of Food Protection. 72: 775-82. PMID 19435226 DOI: 10.4315/0362-028X-72.4.775 |
0.825 |
|
| 2009 |
Kingsly ARP, Balasubramaniam VM, Rastogi NK. Effect of high-pressure processing on texture and drying behavior of pineapple Journal of Food Process Engineering. 32: 369-381. DOI: 10.1111/J.1745-4530.2007.00221.X |
0.61 |
|
| 2009 |
Kingsly ARP, Balasubramaniam VM, Rastogi NK. Influence of high-pressure blanching on polyphenoloxidase activity of peach fruits and its drying behavior International Journal of Food Properties. 12: 671-680. DOI: 10.1080/10942910801993841 |
0.631 |
|
| 2009 |
Min S, Sastry S, Balasubramaniam VM. Variable volume piezometer for measurement of volumetric properties of materials under high pressure High Pressure Research. 29: 278-289. DOI: 10.1080/08957950902734021 |
0.649 |
|
| 2008 |
Evrendilek GA, Koca N, Harper JW, Balasubramaniam VM. High-pressure processing of Turkish white cheese for microbial inactivation. Journal of Food Protection. 71: 102-8. PMID 18236669 DOI: 10.4315/0362-028X-71.1.102 |
0.558 |
|
| 2008 |
Balasubramaniam VM, Farkas D. High-pressure food processing Food Science and Technology International. 14: 413-418. DOI: 10.1177/1082013208098812 |
0.615 |
|
| 2008 |
Villacís MF, Rastogi NK, Balasubramaniam VM. Effect of high pressure on moisture and NaCl diffusion into turkey breast Lwt - Food Science and Technology. 41: 836-844. DOI: 10.1016/J.Lwt.2007.05.018 |
0.52 |
|
| 2008 |
Rastogi NK, Nguyen LT, Balasubramaniam VM. Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing Journal of Food Engineering. 88: 541-547. DOI: 10.1016/J.Jfoodeng.2008.03.016 |
0.602 |
|
| 2007 |
Ahn J, Balasubramaniam VM. Effects of inoculum level and pressure pulse on the inactivation of Clostridium sporogenes spores by pressure-assisted thermal processing. Journal of Microbiology and Biotechnology. 17: 616-23. PMID 18051273 |
0.521 |
|
| 2007 |
Ahn J, Balasubramaniam VM. Physiological responses of Bacillus amyloliquefaciens spores to high pressure. Journal of Microbiology and Biotechnology. 17: 524-9. PMID 18050959 |
0.568 |
|
| 2007 |
Thai Nguyen L, Rastogi NK, Balasubramaniam VM. Evaluation of the instrumental quality of pressure-assisted thermally processed carrots. Journal of Food Science. 72: E264-70. PMID 17995725 DOI: 10.1111/J.1750-3841.2007.00365.X |
0.619 |
|
| 2007 |
Subramanian A, Ahn J, Balasubramaniam VM, Rodriguez-Saona L. Monitoring biochemical changes in bacterial spore during thermal and pressure-assisted thermal processing using FT-IR spectroscopy. Journal of Agricultural and Food Chemistry. 55: 9311-7. PMID 17907780 DOI: 10.1021/Jf0708241 |
0.491 |
|
| 2007 |
Rastogi NK, Raghavarao KS, Balasubramaniam VM, Niranjan K, Knorr D. Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition. 47: 69-112. PMID 17364696 DOI: 10.1080/10408390600626420 |
0.586 |
|
| 2007 |
Ahn J, Balasubramaniam VM, Yousef AE. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. International Journal of Food Microbiology. 113: 321-9. PMID 17196696 DOI: 10.1016/J.Ijfoodmicro.2006.08.012 |
0.601 |
|
| 2007 |
Ramaswamy R, Balasubramaniam VM. Effect of polarity and molecular structure of selected liquids on their heat of compression during high pressure processing High Pressure Research. 27: 299-307. DOI: 10.1080/08957950701385926 |
0.718 |
|
| 2007 |
Ramaswamy R, Balasubramaniam VM, Sastry SK. Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa Journal of Food Engineering. 83: 444-451. DOI: 10.1016/J.Jfoodeng.2007.04.006 |
0.781 |
|
| 2007 |
Min S, Sastry SK, Balasubramaniam VM. In situ electrical conductivity measurement of select liquid foods under hydrostatic pressure to 800 MPa Journal of Food Engineering. 82: 489-497. DOI: 10.1016/J.Jfoodeng.2007.03.003 |
0.711 |
|
| 2007 |
Patazca E, Koutchma T, Balasubramaniam VM. Quasi-adiabatic temperature increase during high pressure processing of selected foods Journal of Food Engineering. 80: 199-205. DOI: 10.1016/J.Jfoodeng.2006.05.014 |
0.619 |
|
| 2006 |
Subramanian A, Ahn J, Balasubramaniam VM, Rodriguez-Saona L. Determination of spore inactivation during thermal and pressure-assisted thermal processing using FT-IR spectroscopy. Journal of Agricultural and Food Chemistry. 54: 10300-6. PMID 17177574 DOI: 10.1021/Jf0622174 |
0.549 |
|
| 2006 |
Rajan S, Ahn J, Balasubramaniam VM, Yousef AE. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince. Journal of Food Protection. 69: 853-60. PMID 16629029 DOI: 10.4315/0362-028X-69.4.853 |
0.606 |
|
| 2006 |
Li SQ, Zhang HQ, Balasubramaniam VM, Lee YZ, Bomser JA, Schwartz SJ, Dunne CP. Comparison of effects of high-pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin G in enriched soymilk under equivalent microbial inactivation levels. Journal of Agricultural and Food Chemistry. 54: 739-46. PMID 16448177 DOI: 10.1021/Jf0516181 |
0.573 |
|
| 2006 |
Juliano P, Toldrág M, Koutchma T, Balasubramaniam V, Clark S, Mathews JW, Dunne CP, Sadlerand G, Barbosa-Cánovas GV. Texture and Water Retention Improvement in High-pressure Thermally Treated Scrambled Egg Patties Journal of Food Science. 71: E52-E61. DOI: 10.1111/J.1365-2621.2006.Tb08897.X |
0.562 |
|
| 2006 |
Ariefdjohan M, Nelson P, Singh R, Bhunia A, Balasubramaniam V, Singh N. Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa Seeds Journal of Food Science. 69: M117-M120. DOI: 10.1111/J.1365-2621.2004.Tb10718.X |
0.445 |
|
| 2006 |
Rajan S, Pandrangi S, Balasubramaniam VM, Yousef AE. Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing Lwt - Food Science and Technology. 39: 844-851. DOI: 10.1016/J.Lwt.2005.06.008 |
0.659 |
|
| 2005 |
Ramaswamy R, Balasubramaniam VM, Sastry S. Effect of High Pressure and Irradiation Treatments on Hydration Characteristics of Navy Beans International Journal of Food Engineering. 1. DOI: 10.2202/1556-3758.1024 |
0.804 |
|
| 2004 |
Fleischman GJ, Ravishankar S, Balasubramaniam VM. The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber Food Microbiology. 21: 91-95. DOI: 10.1016/S0740-0020(03)00015-7 |
0.448 |
|
| 2004 |
Balasubramaniam VM, Ting EY, Stewart CM, Robbins JA. Recommended laboratory practices for conducting high-pressure microbial inactivation experiments Innovative Food Science and Emerging Technologies. 5: 299-306. DOI: 10.1016/J.Ifset.2004.04.001 |
0.636 |
|
| 2004 |
Caner C, Hernandez RJ, Pascall M, Balasubramaniam VM, Horte BR. The effect of high-pressure food processing on the sorption behaviour of selected packaging materials Packaging Technology and Science. 17: 139-153. DOI: 10.1002/Pts.650 |
0.432 |
|
| 2003 |
Rasanayagam V, Balasubramaniam VM, Ting E, Sizer CE, Bush C, Anderson C. Compression Heating of Selected Fatty Food Materials during High‐pressure Processing Journal of Food Science. 68: 254-259. DOI: 10.1111/J.1365-2621.2003.Tb14148.X |
0.553 |
|
| 2003 |
Balasubramanian S, Balasubramaniam VM. Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing Food Research International. 36: 661-668. DOI: 10.1016/S0963-9969(03)00014-0 |
0.62 |
|
| 2003 |
Adhikari C, Balasubramaniam VM, Abbott UR. A rapid FTIR method for screening methyl sulfide and hexanal in modified atmosphere meal, ready-to-eat entrees Lwt - Food Science and Technology. 36: 21-27. DOI: 10.1016/S0023-6438(02)00213-X |
0.413 |
|
| 2002 |
Ravishankar S, Fleischman GJ, Balasubramaniam VM. The inactivation of Escherichia coli O157:H7 during pulsed electric field (PEF) treatment in a static chamber Food Microbiology. 19: 351-361. DOI: 10.1006/Fmic.2002.0484 |
0.483 |
|
| 2002 |
Schauwecker A, Balasubramaniam VM, Sadler G, Pascall MA, Adhikari C. Influence of high-pressure processing on selected polymeric materials and on the migration of a pressure-transmitting fluid Packaging Technology and Science. 15: 255-262. DOI: 10.1002/Pts.595 |
0.622 |
|
| 1999 |
REDDY N, SOLOMON HM, FINGERHUT G, RHODEHAMEL E, BALASUBRAMANIAM V, PALANIAPPAN S. INACTIVATION OF CLOSTRIDIUM BOTULINUM TYPE E SPORES BY HIGH PRESSURE PROCESSING Journal of Food Safety. 19: 277-288. DOI: 10.1111/J.1745-4565.1999.Tb00252.X |
0.605 |
|
| 1996 |
Balasubramaniam VM, Sastry SK. Estimation of convective heat transfer between fluid and particle in continuous flow using a remote temperature sensor Journal of Food Process Engineering. 19: 223-240. DOI: 10.1111/J.1745-4530.1996.Tb00391.X |
0.616 |
|
| 1996 |
Balasubramaniam VM, Sastry SK. Fluid to particle convective heat transfer coefficient in a horizontal scraped surface heat exchanger determined from relative velocity measurement Journal of Food Process Engineering. 19: 75-95. DOI: 10.1111/J.1745-4530.1996.Tb00382.X |
0.6 |
|
| 1996 |
Balasubramaniam VM, Sastry SK. Liquid-to-particle heat transfer in continuous tube flow: Comparison between experimental techniques International Journal of Food Science and Technology. 31: 177-187. DOI: 10.1111/J.1365-2621.1996.328-34.X |
0.607 |
|
| 1995 |
Balasubramaniam VM, Sastry SK. Use of liquid crystals as temperature sensors in food processing research Journal of Food Engineering. 26: 219-230. DOI: 10.1016/0260-8774(94)00055-E |
0.633 |
|
| 1994 |
BALASUBRAMANIAM VM, SASTRY SK. Convective Heat Transfer at Particle‐Liquid Interface in Continuous Tube Flow at Elevated Fluid Temperatures Journal of Food Science. 59: 675-681. DOI: 10.1111/J.1365-2621.1994.Tb05591.X |
0.615 |
|
| 1994 |
Balasubramaniam VM, Sastry SK. Liquid-to-particle convective heat transfer in non-Newtonian carrier medium during continuous tube flow Journal of Food Engineering. 23: 169-187. DOI: 10.1016/0260-8774(94)90085-X |
0.602 |
|
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