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Foods (Basel, Switzerland)|July 21, 2019
Extraction of Dairy Phospholipids Using Switchable Solvents: A Feasibility StudyShouyun Cheng, Kaavya Rathnakumar, Sergio I Martínez-Monteagudo
Journal of Dairy Science|August 29, 2023
Partition of milk phospholipids during ice cream manufacturingKaavya Rathnakumar, Joana Ortega-Anaya, Rafael Jimenez-Flores, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|January 24, 2025
A Comprehensive Review of Phenolic Compounds in Chia Seeds and Their Applications in the Food IndustryGayathri Balakrishnan, Sumedha Garg, Bharathi Ramesh, et al.
Food Science & Nutrition|March 22, 2021
Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheeseMahmoud E Ahmed, Kaavya Rathnakumar, Nancy Awasti, et al.
Journal of Texture Studies|February 28, 2023
Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated reviewKaavya Rathnakumar, Gayathri Balakrishnan, Bharathi Ramesh, et al.
Critical Reviews in Biotechnology|April 21, 2024
Ultrasonic processing: effects on the physicochemical and microbiological aspects of dairy productsKaavya Rathnakumar, Surangna Jain, Nancy Awasti, et al.
Ultrasonics Sonochemistry|April 30, 2023
Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022)Kaavya Rathnakumar, Ranjitha Gracy T Kalaivendan, Gunaseelan Eazhumalai, et al.
The Science of the Total Environment|November 18, 2025
Perfluoroalkyl and polyfluoroalkyl substances contamination in dairy: A global perspectiveAnandu Chandra Khanashyam, Simab Kanwal, Phanthipha Laosam, et al.
Journal of the Science of Food and Agriculture|December 23, 2025
Moringa oleifera: a comprehensive review of its nutritional benefits, functional applications, and future potential in food scienceBharathi Ramesh, Ruchi Chauhan, Pramith Manosha Ukwattage Don, et al.
Critical Reviews in Food Science and Nutrition|May 19, 2025
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetablePranav Vashisht, K Sangeetha, Bharathi Ramesh, et al.
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