Theo dõi
Himashree Ponrajan
Himashree Ponrajan
Email được xác minh tại uoguelph.ca
Tiêu đề
Trích dẫn bởi
Trích dẫn bởi
Năm
Food thickening agents: Sources, chemistry, properties and applications-A review
P Himashree, AS Sengar, CK Sunil
International Journal of Gastronomy and Food Science 27, 100468, 2022
1272022
Effect of microwave treatment on the structural and functional properties of proteins in lentil flour
S Mahalaxmi, P Himashree, B Malini, CK Sunil
Food Chemistry Advances 1, 100147, 2022
432022
Valorization of food industry by-product (Pineapple Pomace): A study to evaluate its effect on physicochemical and textural properties of developed cookies
M Jose, P Himashree, AS Sengar, CK Sunil
Measurement: Food 6, 100031, 2022
402022
Inactivation of Salmonella species from Raw Chicken Breast Meat using Plasma-Activated Water (PAW) generated by High-Voltage Atmospheric Cold Plasma (HVACP)
H Ponrajan
University of Guelph, 2024
12024
Impact of whey incorporation on acrylamide formation and the quality of bread
P Himashree, E Gokul Devi, KC Hariharan, CK Sunil
Journal of Food Measurement and Characterization 17 (6), 5748-5758, 2023
12023
Modeling of Pulsed Light in Food Processing
AJ Sherin, E Shylla, P Himashree, R Mahendran, CK Sunil
Nonthermal Light-Based Technologies in Food Processing, 331-358, 2025
2025
High-pressure processing of seaweeds
P Himashree, CK Sunil
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