| Nanoencapsulation techniques for food bioactive components: a review PN Ezhilarasi, P Karthik, N Chhanwal, C Anandharamakrishnan Food and bioprocess technology 6, 628-647, 2013 | 1107 | 2013 |
| Microencapsulation of green tea polyphenols and its effect on incorporated bread quality D Pasrija, PN Ezhilarasi, D Indrani, C Anandharamakrishnan LWT-Food Science and Technology 64 (1), 289-296, 2015 | 236 | 2015 |
| Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality PN Ezhilarasi, D Indrani, BS Jena, C Anandharamakrishnan Journal of Food Engineering 117 (4), 513-520, 2013 | 229 | 2013 |
| Challenges associated in stability of food grade nanoemulsions P Karthik, PN Ezhilarasi, C Anandharamakrishnan Critical reviews in food science and nutrition 57 (7), 1435-1450, 2017 | 178 | 2017 |
| Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality PN Ezhilarasi, D Indrani, BS Jena, C Anandharamakrishnan Journal of the Science of Food and Agriculture 94 (6), 1116-1123, 2014 | 74 | 2014 |
| Solid lipid nanoparticle enhances bioavailability of hydroxycitric acid compared to a microparticle delivery system PN Ezhilarasi, SP Muthukumar, C Anandharamakrishnan RSC advances 6 (59), 53784-53793, 2016 | 41 | 2016 |
| A comparative study on conventional and microwave-assisted extraction for microencapsulation of Garcinia fruit extract S Parthasarathi, PN Ezhilarasi, BS Jena, C Anandharamakrishnan Food and Bioproducts Processing 91 (2), 103-110, 2013 | 36 | 2013 |
| Nanoencapsulation techniques for food bioactive components: a review. Food Bioprocess Technol 6: 628–647 PN Ezhilarasi, P Karthik, N Chhanwal, C Anandharamakrishnan | 34 | 2013 |
| Influence of electrical and hybrid heating on bread quality during baking N Chhanwal, PN Ezhilarasi, D Indrani, C Anandharamakrishnan Journal of Food Science and Technology 52, 4467-4474, 2015 | 22 | 2015 |
| Micro and Nanoencapsulation of Biomolecule (Hydroxycitric acid) and its Effect on Stability and Bioavailability. PN Ezhilarasi Central Food Technological Research Institute, 2015 | | 2015 |
| Preparation of Docosahexaenoic Acid (DHA) Nanoemulsion and Investigation of its Stability. P Karthik, PN Ezhilarasi, C Anandharamakrishnan Science and Society 9 (2), 83-86, 2011 | | 2011 |
