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Journal of the Science of Food and Agriculture|April 23, 2014
Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processingJuhee Ahn, Hyeon-Yong Lee, V M BalasubramaniamInternational Journal of Food Microbiology|January 2, 2007
Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processingJ Ahn, V M Balasubramaniam, A E YousefJournal of Food Science|November 13, 2007
Evaluation of the instrumental quality of pressure-assisted thermally processed carrotsLoc Thai Nguyen, N K Rastogi, V M BalasubramaniamJournal of Agricultural and Food Chemistry|December 21, 2006
Determination of spore inactivation during thermal and pressure-assisted thermal processing using FT-IR spectroscopyAnand Subramanian, Juhee Ahn, V M Balasubramaniam, et al.Journal of Food Protection|May 14, 2009
Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processingWannasawat Ratphitagsanti, Juhee Ahn, V M Balasubramaniam, et al.Journal of Food Protection|April 25, 2006
Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty minceS Rajan, J Ahn, V M Balasubramaniam, et al.Food Science and Biotechnology|October 20, 2023
Ultrasound assisted extraction of red cabbage and encapsulation by freeze-drying: moisture sorption isotherms and thermodynamic characteristics of encapsulateKasturi Pusty, Kshirod K Dash, Ajita Tiwari, et al.Journal of Agricultural and Food Chemistry|October 3, 2007
Monitoring biochemical changes in bacterial spore during thermal and pressure-assisted thermal processing using FT-IR spectroscopyAnand Subramanian, Juhee Ahn, V M Balasubramaniam, et al.International Journal of Food Microbiology|July 21, 2022
Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessmentsYadwinder Singh Rana, Long Chen, V M Balasubramaniam, et al.Journal of Food Protection|February 2, 2008
High-pressure processing of Turkish white cheese for microbial inactivationG Akdemir Evrendilek, N Koca, J W Harper, et al.Pageof 4