| Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review NU Sruthi, K Josna, R Pandiselvam, A Kothakota, M Gavahian, ... Food Chemistry 368, 130809, 2022 | 190 | 2022 |
| An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures NU Sruthi, Y Premjit, R Pandiselvam, A Kothakota, SV Ramesh Food Chemistry 348, 129088, 2021 | 142 | 2021 |
| Effect of processing on storage stability of millet flour: A review NU Sruthi, PS Rao Trends in Food Science & Technology 112, 58-74, 2021 | 117 | 2021 |
| Emerging non-thermal technologies for decontamination of Salmonella in food R Kaavya, R Pandiselvam, S Abdullah, NU Sruthi, Y Jayanath, ... Trends in Food Science & Technology 112, 400-418, 2021 | 103 | 2021 |
| Impact of ultrasonication applications on color profile of foods N Kutlu, R Pandiselvam, A Kamiloglu, I Saka, NU Sruthi, A Kothakota, ... Ultrasonics Sonochemistry 89, 106109, 2022 | 71 | 2022 |
| Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food Y Premjit, NU Sruthi, R Pandiselvam, A Kothakota Comprehensive Reviews in Food Science and Food Safety 21 (2), 1054-1085, 2022 | 58 | 2022 |
| Recent applications of vibrational spectroscopic techniques in the grain industry R Pandiselvam, NU Sruthi, A Kumar, A Kothakota, R Thirumdas, ... Food Reviews International 39 (1), 209-239, 2023 | 30 | 2023 |
| Decortication induced changes in the physico-chemical, anti-nutrient, and functional properties of sorghum NU Sruthi, PS Rao, BD Rao Journal of Food Composition and Analysis 102, 104031, 2021 | 29 | 2021 |
| Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.) R Pandiselvam, R Kaavya, SI Martinez Monteagudo, V Divya, S Jain, ... Molecules 27 (10), 3250, 2022 | 27 | 2022 |
| Antiviral potential of coconut (Cocos nucifera L.) oil and COVID-19 SV Ramesh, R Pandiselvam, KB Hebbar, MR Manikantan, PPS Beegum, ... Coronaviruses 2 (4), 405-410, 2021 | 12 | 2021 |
| Influence of ozone treatment on functional and rheological characteristics of food products: an updated review KU Anjali, C Reshma, NU Sruthi, R Pandiselvam, A Kothakota, M Kumar, ... Critical Reviews in Food Science and Nutrition 64 (12), 3687-3701, 2024 | 6 | 2024 |
| Effects of incorporation of porous tapioca starch on the quality of white salted (udon) noodles A Pokharel, RK Jaidka, NU Sruthi, RR Bhattarai Foods 12 (8), 1662, 2023 | 6 | 2023 |
| Formulation of a synergistic enzyme cocktail for controlled degradation of sorghum grain pericarp NU Sruthi, PS Rao, SJ Bennett, RR Bhattarai Foods 12 (2), 306, 2023 | 4 | 2023 |
| Development of linear low‐density polyethylene nanocomposite films for storage of sugarcane juice MR Manikantan, R Pandiselvam, T Arumuganathan, N Varadharaju, ... Journal of Food Process Engineering 45 (10), e13988, 2022 | 4 | 2022 |
| Terahertz Spectroscopy Imaging Technique: Non-Destructive Tool For Evaluation Of Quality And Safety Of Food Products A Jan, R Pandiselvam, A Kothakota, NU Sruthi, SV Ramesh Handbook of Research on Food Processing and Preservation Technologies, 141-157, 2021 | 2 | 2021 |
| Potential of Pulsed Electric Field for Inactivation of Food Enzymes Y Premjit, NU Sruthi Enzyme Inactivation in Food Processing, 81-102, 2023 | 1 | 2023 |
| Development and performance evaluation of thresher for onion umbels R Pandiselvam, R Kailappan, S Imran, A Kothakota, NU Sruthi Journal of Food Process Engineering 45 (10), e14051, 2022 | 1 | 2022 |
| Effects of extrusion cooking on nutritional and health attributes of sorghum and millets: Special reference to protein and starch digestibility RR Bhattarai, T Jayasree Joshi, NU Sruthi, PS Rao, S Johnson International Journal of Food Science and Technology, vvae093, 2025 | | 2025 |
| Fundamentals of Microbial Inactivation by Pulsed Light NU Sruthi, PS Rao, RR Bhattarai Nonthermal Light-Based Technologies in Food Processing, 219-240, 2025 | | 2025 |
| Introduction to Pulsed Light: Principles, Mechanism of Action, Advantages, Limitations, and Applications NU Sruthi, PS Rao, RR Bhattarai Nonthermal Light-Based Technologies in Food Processing, 165-191, 2025 | | 2025 |
Pandiselvam, RICAR-Central Institute for Research on Cotton Technology (CIRCOT)確認したメール アドレス: icar.gov.in
