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Journal of Food Protection|August 2, 2023
Phage Biocontrol Effectively Reduces Contamination of Wheat with Shiga Toxin-producing Escherichia coli O121 and O26 Without Adverse Effects on Flour QualityJared Rivera, Shivaprasad D P, Amit Vikram, et al.Journal of Texture Studies|September 9, 2021
Influence of milling methods on the flow properties of ivory teff flourRoselle Barretto, Rañia Marie Buenavista, Ravi Pandiselvam, et al.Journal of Texture Studies|February 15, 2023
Bread-making properties of different pulse flours in composites with refined wheat flourEric Nkurikiye, Ruoshi Xiao, Michael Tilley, et al.Comprehensive Reviews in Food Science and Food Safety|May 10, 2025
Thermal and Nonthermal Processing of Pearl Millet Flour: Impact on Microbial Safety, Enzymatic Stability, Nutrients, Functional Properties, and Shelf-Life ExtensionBindusri Naraharasetti, Snehasis Chakraborty, Kaliramesh Siliveru, et al.Foods (Basel, Switzerland)|May 27, 2023
Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red WheatAnu Suprabha Raj, M Hikmet Boyacioglu, Hulya Dogan, et al.Foods (Basel, Switzerland)|July 2, 2021
Significance of Sodium Bisulfate (SBS) Tempering in Reducing the <i>Escherichia coli</i> O121 and O26 Load of Wheat and Its Effects on Wheat Flour QualityJared Rivera, Aiswariya Deliephan, Janak Dhakal, et al.Journal of Texture Studies|February 22, 2022
Significance of milling methods on brown teff flour, dough, and bread propertiesManoj Kumar Pulivarthi, Manivannan Selladurai, Eric Nkurikiye, et al.Journal of Texture Studies|September 14, 2022
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking propertiesShivaprasad Doddabematti Prakash, Eric Nkurikiye, Bipin Rajpurohit, et al.Plos One|June 24, 2020
Characterization of white and red sorghum flour and their potential use for production of extrudate crispsJulia Guazzelli Pezzali, Anu Suprabha-Raj, Kaliramesh Siliveru, et al.Translational Animal Science|February 19, 2026
Exploration of the chemical composition and physical properties of dried bakery products from six different processing plants in the United StatesLarissa Alves Koulicoff, Jared Rivera, Kaliramesh Siliveru, et al.Pageof 3