| Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods-a review A Niveditha, R Pandiselvam, VA Prasath, SK Singh, K Gul, A Kothakota Food Control 130, 108338, 2021 | 162 | 2021 |
| Hydrodynamic cavitation and its application in food and beverage industry: A review N Asaithambi, P Singha, M Dwivedi, SK Singh Journal of Food Process Engineering 42 (5), e13144, 2019 | 96 | 2019 |
| Current status of non-thermal processing of probiotic foods: A review N Asaithambi, SK Singh, P Singha Journal of Food Engineering 303, 110567, 2021 | 79 | 2021 |
| Ultrasound-assisted rapid biological synthesis and characterization of silver nanoparticles using pomelo peel waste RI Barbhuiya, P Singha, N Asaithambi, SK Singh Food Chemistry 385, 132602, 2022 | 65 | 2022 |
| Recent application of protein hydrolysates in food texture modification N Asaithambi, P Singha, SK Singh Critical reviews in food science and nutrition 63 (30), 10412-10443, 2023 | 36 | 2023 |
| Novel encapsulation approaches for phytosterols and their importance in food products: A review M Pavani, P Singha, DR Dash, N Asaithambi, SK Singh Journal of Food Process Engineering 45 (8), e14041, 2022 | 29 | 2022 |
| Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins N Asaithambi, P Singha, SK Singh Innovative Food Science & Emerging Technologies 82, 103166, 2022 | 19 | 2022 |
| Comparison of the effect of different desugarization techniques on the functionality of egg white protein hydrolysates N Asaithambi, P Singha, SK Singh Applied Food Research 2 (2), 100152, 2022 | 12 | 2022 |
| Evaluation of bread dough aeration during kneading by an air-jet impulse system N Asaithambi, J Fontaine, E Lancelot, A Rebillard, D Della Valle, A Oge, ... Journal of Food Engineering 278, 109931, 2020 | 12 | 2020 |
| Effect of ultrasound-assisted drying on drying kinetics, color, total phenols content and antioxidant activity of pomegranate peel A Niveditha, DV Chidanand, CK Sunil Measurement: Food 12, 100114, 2023 | 9 | 2023 |
| Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates N Asaithambi, P Singha, SK Singh Food Hydrocolloids for Health 4, 100153, 2023 | 8 | 2023 |
| Water Chestnut (Trapa natans) S Garg, NA Anvar Hussain, I Syed, N Asaithambi, S Mundhada Antioxidants in Vegetables and Nuts-Properties and Health Benefits, 453-465, 2020 | 7 | 2020 |
| Effect of microwave treatment on colour of turmeric (Curcuma longa L.) S Monisha, A Niveditha, D Pavithra, D Chidanand, C Sunil, A Rawson Int. J. Sci. Environ. Technol 5, 2062-2070, 2016 | 4 | 2016 |
| Sustainable Food Processing Technologies DR Dash, N Asaithambi, SK Singh, P Singha Future Crops and Processing Technologies for Sustainability and Nutritional …, 2024 | 2 | 2024 |
| Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder N Asaithambi, P Singha, SK Singh Food and Bioprocess Technology, 1-18, 2024 | 1 | 2024 |
| Impact of chickpea aquafaba-based emulsion on the physicochemical, nutritional, rheological and structural characteristics of little millet (Panicum sumatrense Roth.) flour cake B Madhavi, N Asaithambi, A Kumar, P Maiti, DC Rai, RK Duary Sustainable Food Technology, 2025 | | 2025 |
| Modelling rheological dough behaviour from an innovative air-puff system J Fontaine, N Asaithambi, ER Lancelot, D Della Valle, A Ogé, ... 32nd EFFoST International Conference, 2018 | | 2018 |