| Effect of climate change on the yield of cereal crops: A review J Wang, SK Vanga, R Saxena, V Orsat, V Raghavan Climate 6 (2), 41, 2018 | 344 | 2018 |
| Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure J Wang, J Wang, J Ye, SK Vanga, V Raghavan Food control 96, 128-136, 2019 | 221 | 2019 |
| Millets for food security in the context of climate change: A review R Saxena, SK Vanga, J Wang, V Orsat, V Raghavan Sustainability 10 (7), 2228, 2018 | 198 | 2018 |
| Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens X Dong, J Wang, V Rsghavan Critical Reviews in Food Science and Nutrition, 2020 | 164 | 2020 |
| High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity J Wang, SK Vanga, V Raghavan Lwt 107, 299-307, 2019 | 150 | 2019 |
| Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons J Wang, HW Xiao, JH Ye, J Wang, V Raghavan Food and bioprocess technology 12, 865-876, 2019 | 122 | 2019 |
| Impact of food processing on the structural and allergenic properties of egg white Y Zhu, SK Vanga, J Wang, V Raghavan Trends in Food Science & Technology 78, 188-196, 2018 | 121 | 2018 |
| Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins X Dong, J Wang, V Rsghavan Food Chemistry, 2020 | 117 | 2020 |
| Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins SK Vanga, J Wang, V Raghavan Lwt 131, 109708, 2020 | 107 | 2020 |
| High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties J Wang, J Wang, SK Vanga, V Raghavan Food Chemistry 313, 126121, 2020 | 93 | 2020 |
| Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp X Dong, J Wang, V Raghavan Innovative Food Science & Emerging Technologies 65, 102441, 2020 | 89 | 2020 |
| Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein SK Vanga, J Wang, V Orsat, V Raghavan Food Research International 137, 109523, 2020 | 80 | 2020 |
| Effects of ultrasonic and microwave processing on avidin assay and secondary structures of egg white protein Y Zhu, SK Vanga, J Wang, V Raghavan Food and bioprocess technology 11, 1974-1984, 2018 | 77 | 2018 |
| Visualizing the distribution of strawberry plant metabolites at different maturity stages by MALDI-TOF imaging mass spectrometry J Wang, E Yang, P Chaurand, V Raghavan Food Chemistry 345, 128838, 2021 | 75 | 2021 |
| Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review SK Vanga, J Wang, S Jayaram, V Raghavan Processes 9 (4), 722, 2021 | 66 | 2021 |
| Influence of high-intensity ultrasound on the IgE binding capacity of Act d 2 allergen, secondary structure, and In-vitro digestibility of kiwifruit proteins J Wang, J Wang, SK Vanga, V Raghavan Ultrasonics sonochemistry 71, 105409, 2021 | 56 | 2021 |
| A Comprehensive Review on Kiwifruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens Through Processing J Wang, SK Vanga, C McCusker, V Raghavan Comprehensive Reviews in Food Science and Food Safety 18 (2), 500-513, 2019 | 49 | 2019 |
| Soybean allergy: characteristics, mechanisms, detection and its reduction through novel food processing techniques J Wang, Z He, V Raghavan Critical Reviews in Food Science and Nutrition 63 (23), 6182-6195, 2023 | 44 | 2023 |
| Simulations of temperature and pressure unfolding in soy allergen Gly m 4 using molecular modeling SK Vanga, J Wang, A Singh, V Raghavan Journal of agricultural and food chemistry 67 (45), 12547-12557, 2019 | 38 | 2019 |
| Effects of ethephon on fresh in‐husk walnut preservation and its possible relationship with phenol metabolism J Wang, S Liang, H Ma, P Zhang, W Shi Journal of food science 81 (8), C1921-C1927, 2016 | 35 | 2016 |
