| The influence of non-thermal technologies on color pigments of food materials: An updated review R Pandiselvam, S Mitharwal, P Rani, MA Shanker, A Kumar, R Aslam, ... Current Research in Food Science 6, 100529, 2023 | 42 | 2023 |
| Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics D Bhati, B Singh, A Singh, S Sharma, R Pandiselvam Journal of Texture Studies 53 (6), 854-869, 2022 | 21 | 2022 |
| Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review G Mishra, P Sahni, R Pandiselvam, BK Panda, D Bhati, NK Mahanti, ... Journal of Texture Studies 54 (2), 173-205, 2023 | 13 | 2023 |
| Radish A Singh, S Sharma, Dolly Antioxidants in Vegetables and Nuts-Properties and Health Benefits, 209-235, 2020 | 10 | 2020 |
| Ozone as a shelf-life extender of fruits B Singh, A Singh, S Sharma Emerging Technologies for Shelf-Life Enhancement of Fruits, 289-312, 2020 | 2 | 2020 |
| Ozone Technology in Food Disinfection D Bhati, A Singh, G Kaur Emerging Techniques for Food Processing and Preservation, 83-120, 2024 | 1 | 2024 |
| Current Research in Food Science R Pandiselvam, S Mitharwal, P Rani, MA Shanker, A Kumar, R Aslam, ... Current Research in Food Science 6, 100529, 2023 | 1 | 2023 |
| Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment D Bhati, B Singh, A Singh, S Sharma, R Pandiselvam Journal of Food Process Engineering 45 (8), e14067, 2022 | 1 | 2022 |
| Characterisation of a Chondrus crispus Stakehouse Hydrolysate for Functional, Nutritional and Bioactive Benefits and Application as an Emulsifier in Baked Goods D Bhati, L Mora, M Hayes | | 2025 |
Pandiselvam, RICAR-Central Institute for Research on Cotton Technology (CIRCOT)Zweryfikowany adres z icar.gov.in