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Comprehensive Reviews in Food Science and Food Safety|January 24, 2022
Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in foodYashaswini Premjit, N U Sruthi, R Pandiselvam, et al.
Foods (Basel, Switzerland)|April 28, 2023
Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) NoodlesAnju Pokharel, Randhir Kumar Jaidka, N U Sruthi, et al.
Food Chemistry|January 30, 2021
An overview of conventional and emerging techniques of roasting: Effect on food bioactive signaturesN U Sruthi, Yashaswini Premjit, R Pandiselvam, et al.
Foods (Basel, Switzerland)|January 21, 2023
Formulation of a Synergistic Enzyme Cocktail for Controlled Degradation of Sorghum Grain PericarpN U Sruthi, Pavuluri Srinivasa Rao, Sarita Jane Bennett, et al.
Food Chemistry|August 27, 2021
Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive reviewN U Sruthi, K Josna, R Pandiselvam, et al.
Journal of Food Science|March 20, 2025
A concise review of millet milk developmentNagarajan Meena, N U Sruthi, Pramesh Dhungana, et al.
Ultrasonics Sonochemistry|August 8, 2022
Impact of ultrasonication applications on color profile of foodsNaciye Kutlu, R Pandiselvam, Aybike Kamiloglu, et al.
Critical Reviews in Food Science and Nutrition|October 21, 2022
Influence of ozone treatment on functional and rheological characteristics of food products: an updated reviewK U Anjali, C Reshma, N U Sruthi, et al.
Molecules (Basel, Switzerland)|May 28, 2022
Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (<i>Cocos nucifera</i> L.)Ravi Pandiselvam, Rathnakumar Kaavya, Sergio I Martinez Monteagudo, et al.
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