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Jeyamkondan Subbiah

8PUBLICATIONS

13CO-AUTHORS

Packaging, storage and transportation (excl. food and agricultural products)Post harvest horticultural technologies (incl. transportation and storage)Food safety, traceability, certification and authenticityElectrical energy generation (incl. renewables, excl. photovoltaics)

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Publications (8)

Sort by Publication Date:

|Dec 17, 2024

Predictive Model for <i>Listeria monocytogenes</i> in RTE Meats Using Exclusive Food Matrix Data.

N A Nanje Gowda, Manjari Singh, Gijs Lommerse

|Nov 27, 2024

Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties.

Suhan Bheemaiah Balyatanda, N A Nanje Gowda, Jeyamkondan Subbiah

|Jun 20, 2022

Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture Foods.

Nurul Hawa Ahmad, Ian M Hildebrandt, Shannon R Pickens

|Jul 29, 2021

Validation of process technologies for enhancing the safety of low-moisture foods: A review.

Surabhi Wason, Tushar Verma, Jeyamkondan Subbiah

|Apr 14, 2021

Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on Whole Chia Seeds (Salvia hispanica L.).

Soon Kiat Lau, Rajendra Panth, Byron D Chaves

|Aug 22, 2019

Radiofrequency-Assisted Thermal Processing of Soft Wheat Flour.

Sreenivasula Reddy Boreddy, Devin J Rose, Jeyamkondan Subbiah

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Frequent Collaborators

3 joint publications

Soon Kiat Lau

2 joint publications

Tushar Verma

1 joint publications

Xinyao Wei

1 joint publications

Byron D Chaves

1 joint publications

Curtis L Weller

1 joint publications

Nurul Hawa Ahmad

1 joint publications

Juming Tang

1 joint publications

Elliot T Ryser

1 joint publications

Bradley P Marks

1 joint publications

N A Nanje Gowda

Frequent Collaborators

3 joint publications

Soon Kiat Lau

2 joint publications

Tushar Verma

1 joint publications

Xinyao Wei

1 joint publications

Byron D Chaves

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