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Journal of Food Science and Technology|September 6, 2014
Computational fluid dynamics modeling of bun baking process under different oven load conditionsA Tank, N Chhanwal, D Indrani, et al.
Journal of Food Science and Technology|July 4, 2015
Influence of electrical and hybrid heating on bread quality during bakingN Chhanwal, P N Ezhilarasi, D Indrani, et al.
Journal of Food Science|May 4, 2011
An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamicsA Anishaparvin, N Chhanwal, D Indrani, et al.
Food & Function|April 23, 2016
The influence of droplet size on the stability, in vivo digestion, and oral bioavailability of vitamin E emulsionsS Parthasarathi, S P Muthukumar, C Anandharamakrishnan
Nutrition and Cancer|February 12, 2019
Encapsulation of Nutraceutical Ingredients in Liposomes and Their Potential for Cancer TreatmentSayantani Dutta, Jeyan Arthur Moses, C Anandharamakrishnan
Critical Reviews in Food Science and Nutrition|June 27, 2015
Challenges associated in stability of food grade nanoemulsionsP Karthik, P N Ezhilarasi, C Anandharamakrishnan
Materials Science & Engineering. C, Materials for Biological Applications|April 30, 2016
Synergistic radical scavenging potency of curcumin-in-β-cyclodextrin-in-nanomagnetoliposomesW Aadinath, Anu Bhushani, C Anandharamakrishnan
Food Research International (Ottawa, Ont.)|February 19, 2022
Novel powder-XRD method for detection of acrylamide in processed foodsR Paranthaman, J A Moses, C Anandharamakrishnan
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