| Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice–Impact on colour and nutritional attributes AS Raj, S Chakraborty, PS Rao Lwt 99, 119-127, 2019 | 53 | 2019 |
| Considerations for gluten free foods-pearl and finger millet processing and market demand M Selladurai, MK Pulivarthi, AS Raj, M Iftikhar, PVV Prasad, K Siliveru Grain & Oil Science and Technology 6 (2), 59-70, 2023 | 39 | 2023 |
| X-ray diffraction for food quality evaluation SR Purohit, LE Jayachandran, AS Raj, D Nayak, PS Rao Evaluation technologies for food quality, 579-594, 2019 | 33 | 2019 |
| Characterization of white and red sorghum flour and their potential use for production of extrudate crisps JG Pezzali, A Suprabha-Raj, K Siliveru, CG Aldrich Plos one 15 (6), e0234940, 2020 | 32 | 2020 |
| Intensive management simultaneously reduces yield gaps and improves milling and baking properties of bread wheat AS Raj, K Siliveru, R McLean, PVV Prasad, RP Lollato Crop Science 63 (2), 936-955, 2023 | 9 | 2023 |
| Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat A Suprabha Raj, MH Boyacioglu, H Dogan, K Siliveru Foods 12 (10), 2078, 2023 | 5 | 2023 |
| Optimizing the thermal assisted high‐pressure process parameters for a sugarcane based mixed beverage using response surface methodology A Suprabha Raj, S Chakraborty, PS Rao Journal of Food Process Engineering 43 (3), e13274, 2020 | 4 | 2020 |
| Inactivation of lipase and lipoxygenase in whole wheat flour using atmospheric cold plasma and steam treatments: Kinetics, mechanism, and impact on its compositional properties S Chakraborty, MK Pulivarthi, AS Raj, SD Prakash, H Bommina, K Siliveru Journal of Cereal Science 117, 103889, 2024 | 3 | 2024 |
| Numerical Methods and Modeling Techniques in Food Processing R Pandiselvam, V Prithviraj, A Kothakota, AS Raj, MK Pulivarthi, K Siliveru Handbook of Research on Food Processing and Preservation Technologies, 221-255, 2021 | 2 | 2021 |
| Predicting Rheological Properties of Wheat Dough From Flour Properties Using NIR Coupled with Artificial Neural Network AS Raj, CM Badgujar, R Lollato, PVV Prasad, K Siliveru Journal of the ASABE, 0, 2024 | 1 | 2024 |
| Time dependent changes in the compression behavior of single wheat kernels upon tempering A Suprabha Raj, H Dogan, K Siliveru Journal of Food Measurement and Characterization, 1-12, 2024 | | 2024 |
| Influence of particle size on baking characteristics of hard wheat flower KS Anu Suprabha Raj, Randall Martin, Baheeja Zaitoun Cereal Technology 2, 60-69, 2021 | | 2021 |
| Significance of particle characteristics on the flow properties of wheat flour KS Anu Suprabha Raj, Randall Martin, Baheeja Zaitoun Cereal Technology 4, 244 -255, 2020 | | 2020 |
| The effect of whey protein hydrolysate as a binder on the physical characteristics of agglomerated whey protein isolate. B Zaitoun, J Amamcharla, K Siliveru, AS Raj, N Palmer JOURNAL OF DAIRY SCIENCE 103, 182-182, 2020 | | 2020 |
| Influence of particle size on the flow properties of bread flour AS Raj, B Zaitoun, R Martin, K Siliveru Cereals & Grains 19, 2019 | | 2019 |
| Studies on Feasibility of Cocoa Fermentation Inside a Polyhouse G Abha, SR Anu, M Reshma, SM Mathew Department of Post-Harvest Technology and Agricultural Processing, 2013 | | 2013 |
Kaliramesh SiliveruKansas State UniversityVerified email at ksu.edu
