| How well do plant based alternatives fare nutritionally compared to cow’s milk? SK Vanga, V Raghavan Journal of Food Science and Technology 55 (1), 10-20, 2018 | 542 | 2018 |
| 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 | 349 | 2018 |
| Inactivation methods of soybean trypsin inhibitor–A review BH Vagadia, SK Vanga, V Raghavan Trends in Food Science & Technology 64, 115-125, 2017 | 237 | 2017 |
| 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 | 219 | 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 |
| Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.) GS da Rosa, SK Vanga, Y Gariepy, V Raghavan Innovative Food Science & Emerging Technologies 58, 102234, 2019 | 170 | 2019 |
| Review of conventional and novel food processing methods on food allergens SK Vanga, A Singh, V Raghavan Critical Reviews in Food Science and Nutrition 57 (10), 2077-2094, 2017 | 162 | 2017 |
| 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 - Food Science and Technology, 2019 | 149 | 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 | 120 | 2018 |
| 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 | 108 | 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 | 95 | 2020 |
| Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility B Harish Vagadia, SK Vanga, A Singh, Y Gariepy, V Raghavan Foods 7 (1), 6, 2018 | 90 | 2018 |
| Application of molecular dynamic simulation to study food proteins: A review A Singh, SK Vanga, V Orsat, V Raghavan Critical reviews in food science and nutrition 58 (16), 2779-2789, 2018 | 87 | 2018 |
| Effect of thermal and high electric fields on secondary structure of peanut protein SK Vanga, A Singh, F Kalkan, Y Gariepy, V Orsat, V Raghavan International Journal of Food Properties 19 (6), 1259-1271, 2016 | 81 | 2016 |
| 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 | 75 | 2018 |
| Effect of thermal and electric field treatment on the conformation of Ara h 6 peanut protein allergen SK Vanga, A Singh, V Raghavan Innovative Food Science & Emerging Technologies 30, 79-88, 2015 | 73 | 2015 |
| 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 | 63 | 2021 |
| Development of biodegradable films with improved antioxidant properties based on the addition of carrageenan containing olive leaf extract for food packaging applications GS da Rosa, SK Vanga, Y Gariepy, V Raghavan Journal of Polymers and the Environment 28, 123-130, 2020 | 63 | 2020 |
| Effects of thermal and electric fields on soybean trypsin inhibitor protein: a molecular modelling study BH Vagadia, SK Vanga, A Singh, V Raghavan Innovative food science & emerging technologies 35, 9-20, 2016 | 60 | 2016 |
Vijaya RaghavanJames McGill Professor, Bioresource Engineering, McGill Universitymcgill.ca의 이메일 확인됨