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Dr. Pavuluri Srinivasa Rao
Dr. Pavuluri Srinivasa Rao
Indian Institute of Technology Kharagpur
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Title
Cited by
Cited by
Year
A thin layer drying model of parboiled wheat
D Mohapatra, PS Rao
Journal of food engineering 66 (4), 513-518, 2005
6482005
Processing of Aloe veral leaf gel: A review
CT Ramachandra, PS Rao
Am J Agricultural and Biological Sciences 3 (2), 502-510, 2008
4152008
High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications in Fruit Purees and Juices
HNM Snehasis Chakraborty, Neelima Kaushik, P Srinivasa
Comprehensive Reviews in Food Science and Food Safety 13 (4), 578-596, 2014
2172014
Preparation of rice analogues using extrusion technology
MHNRPS Mishra, A.
International Journal of Food Science and Technology 47 (9), 1789–1797, 2012
1592012
Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (< i> Mangifera indica</i> cv. Amrapali)
N Kaushik, BP Kaur, PS Rao, HN Mishra
Innovative Food Science & Emerging Technologies 22, 40-50, 2013
1582013
Onion dehydration: a review
J Mitra, SL Shrivastava, PS Rao
Journal of Food Science and Technology 49 (3), 267–277, 2012
1342012
Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review
KJ Shinwari, PS Rao
Trends in Food Science & Technology 75, 181-193, 2018
1272018
Effect of high pressure processing on physical, biochemical and microbiological characteristics of black tiger shrimp (Penaeus monodon)
PSROPC Barjinder Pal Kaur, Kaushik, N
Food and Bioprocess Technology 6, 1390-1400, 2013
1232013
Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree
S Chakraborty, PS Rao, HN Mishra
Innovative Food Science & Emerging Technologies 28, 10-21, 2015
1112015
Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage
A Chouhan, BP Kaur, PS Rao
Innovative Food Science & Emerging Technologies 29, 151-160, 2015
982015
Vacuum dehydration kinetics of onion slices
J Mitra, SL Shrivastava, PS Rao
Food and Bioproducts Processing 89 (1), 1-9, 2011
922011
Kinetic Modeling of Polyphenoloxidase and Peroxidase Inactivation in Pineapple (< i> Ananas comosus</i> L.) Puree during High-Pressure and Thermal Treatments
S Chakraborty, PS Rao, HN Mishra
Innovative Food Science and Emerging Technologies 27, 57–68, 2015
892015
Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology
S Chakraborty, PS Rao, HN Mishra
Food and Bioprocess Technology 7, 3629-3645, 2014
832014
Application of high hydrostatic pressure as a pretreatment for osmotic dehydration of banana slices (Musa cavendishii) finish-dried by dehumidified air drying
DVNKPS Rao
Food Bioprocess Technology 7 (5), 1281–1297, 2014
802014
Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage
LE Jayachandran, S Chakraborty, PS Rao
Innovative Food Science & Emerging Technologies 28, 1-9, 2015
692015
Modelling and optimization of drying variables in thin layer drying of parboiled paddy
PS Rao, S Bal, TK Goswami
Journal of Food Engineering 78 (2), 480-487, 2007
692007
Water Quality and Growth of Rohu, Labeo rohita, in a Biofloc System
SS Mahanand, S Moulick, PS Rao
Journal of applied Aquaculture 25 (2), 121-131, 2013
672013
Effect of processing on storage stability of millet flour: A review
NU Sruthi, PS Rao
Trends in Food Science & Technology 112, 58-74, 2021
662021
Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage
N Kaushik, BP Kaur, PS Rao
Food Science and Technology International 20 (7), 527-541, 2013
612013
Impact of fermentation and extrusion processing on physicochemical, sensory and bioactive properties of rice-black gram mixed flour
P Rani, A Kumar, SR Purohit, PS Rao
LWT 89, 155-163, 2018
602018
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