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Journal of Food Science|December 29, 2022
Curcumin-infused xerogel-based nutraceutical development and its 4D shape-shifting behaviorSubith Cheeyattil, Anbarasan Rajan, Mahendran RadhakrishnanAllergologia Et Immunopathologia|March 16, 2023
Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milkDharini Manoharan, Anbarasan Rajan, Jaspin Stephen, et al.Comprehensive Reviews in Food Science and Food Safety|March 25, 2026
Curcumin: A Multifunctional Molecule for the Detection of Various Adulterants, Pathogens, and Toxins in the Agro-Food IndustryKishan Kishor Gupta, Subith Cheeyattil, Nongmaithem Seema Chanu, et al.Journal of Food Science|July 13, 2026
Plasma Bubbling-Assisted Extraction of Bioactive Compounds From Shrimp Waste: Effect on Physicochemical and Quality CharacteristicsShaliha Abuthahir, Damini H S, Shubham Chandrakar, et al.Critical Reviews in Food Science and Nutrition|November 19, 2020
Non-thermal technologies: Solution for hazardous pesticides reduction in fruits and vegetablesRanjitha Gracy T K, Sharanyakanth P S, Mahendran RadhakrishnanComprehensive Reviews in Food Science and Food Safety|December 17, 2020
Disinfestation techniques for major cereals: A status reportAnjaly Paul, Mahendran Radhakrishnan, Sugumar Anandakumar, et al.Journal of Environmental Management|April 29, 2025
Unlocking the potential of parboiled rice mill effluent: From microalgae cultivation to bioelectricity production for sustainable developmentK Sandhya, C K Sunil, J A Moses, et al.Critical Reviews in Food Science and Nutrition|August 2, 2022
Food gels: principles, interaction mechanisms and its microstructureShahida Anusha Siddiqui, Tayyaba Alvi, Abhishek Biswas, et al.Pageof 1