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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|October 21, 2016
Process optimization for high-pressure processing of black tiger shrimp ( Penaeus monodon) using response surface methodologyBarjinder Pal Kaur, P Srinivasa RaoFrontiers in Microbiology|August 10, 2017
Modeling the Combined Effect of Pressure and Mild Heat on the Inactivation Kinetics of <i>Escherichia coli, Listeria innocua</i>, and <i>Staphylococcus aureus</i> in Black Tiger Shrimp (<i>Penaeus monodon</i>)Barjinder P Kaur, P Srinivasa RaoJournal of Food Science and Technology|January 16, 2014
Shelf-life and colour change kinetics of Aloe vera gel powder under accelerated storage in three different packaging materialsC T Ramachandra, P Srinivasa RaoJournal of Agricultural and Food Chemistry|September 2, 2025
Study on the Extent of the Maillard Reaction in ChocolateThirumal Sundaresan, P Srinivasa Rao, Michael HellwigJournal of Food Science|October 8, 2015
Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) PulpNeelima Kaushik, Tejaswi Nadella, P Srinivasa RaoChemosphere|October 27, 2004
Removal of nickel (II) from aqueous solutions using marine macroalgae as the sorbing biomassS Kalyani, P Srinivasa Rao, A KrishnaiahJournal of Food Science and Technology|January 21, 2016
Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storageNishant R Swami Hulle, P Srinivasa RaoCritical Reviews in Food Science and Nutrition|June 14, 2025
Exploring the impact of ultrasound treatment on millet grain: a review of nutritional and processing enhancementsSanjana Gautam, Shagolshem Mukta Singh, P Srinivasa RaoFood Research International (Ottawa, Ont.)|September 7, 2017
Effect of high pressure and thermal processing on spoilage-causing enzymes in mango (Mangifera indica)Neelima Kaushik, P Srinivasa Rao, H N MishraFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|August 25, 2017
Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storageNeelima Kaushik, P Srinivasa Rao, H N MishraPageof 3