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Critical Reviews in Food Science and Nutrition|January 22, 2021
Mucilages: sources, extraction methods, and characteristics for their use as encapsulation agentsRoji Waghmare, Preethi R, J A Moses, et al.Food Chemistry|December 5, 2020
Effect of conductive hydro-drying on physiochemical and functional properties of two pulse protein extracts: Green gram (Vigna radiata) and black gram (Vigna mungo)R Preethi, J A Moses, C AnandharamakrishnanFood Research International (Ottawa, Ont.)|February 19, 2022
Novel powder-XRD method for detection of acrylamide in processed foodsR Paranthaman, J A Moses, C AnandharamakrishnanFood Research International (Ottawa, Ont.)|August 17, 2021
Prediction of in-vitro glycemic responses of biscuits in an engineered small intestine systemS R Priyadarshini, J A Moses, C AnandharamakrishnanNutrition Research Reviews|February 1, 2021
Determining the glycaemic responses of foods: conventional and emerging approachesS R Priyadarshini, J A Moses, C AnandharamakrishnanApplied Microbiology and Biotechnology|February 2, 2023
Effect of different drying methods on the functional properties of probiotics encapsulated using prebiotic substancesK S Yoha, J A Moses, C AnandharamakrishnanBiocatalysis and Agricultural Biotechnology|April 15, 2020
Diarylheptanoids as nutraceutical: A reviewG Ganapathy, R Preethi, J A Moses, et al.Food Research International (Ottawa, Ont.)|February 19, 2022
Conventional and emerging approaches for reducing dietary intake of saltK Vinitha, Priyanka Sethupathy, J A Moses, et al.Journal of Food Science and Technology|April 10, 2023
Designing 3D printable food based on fruit and vegetable products-opportunities and challengesRoji Waghmare, Deodatt Suryawanshi, Sneha KaradbhajneHeliyon|September 30, 2020
Utilization of food waste streams for the production of biopolymersSaranya Ranganathan, Sayantani Dutta, J A Moses, et al.Pageof 13