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Dr. Pavuluri Srinivasa Rao
Dr. Pavuluri Srinivasa Rao
Indian Institute of Technology Kharagpur
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Title
Cited by
Cited by
Year
A thin layer drying model of parboiled wheat
D Mohapatra, PS Rao
Journal of food engineering 66 (4), 513-518, 2005
6472005
Processing of Aloe veral leaf gel: A review
CT Ramachandra, PS Rao
Am J Agricultural and Biological Sciences 3 (2), 502-510, 2008
4132008
High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications in Fruit Purees and Juices
HNM Snehasis Chakraborty, Neelima Kaushik, P Srinivasa
Comprehensive Reviews in Food Science and Food Safety 13 (4), 578-596, 2014
2142014
Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (< i> Mangifera indica</i> cv. Amrapali)
N Kaushik, BP Kaur, PS Rao, HN Mishra
Innovative Food Science & Emerging Technologies 22, 40-50, 2013
1562013
Preparation of rice analogues using extrusion technology
MHNRPS Mishra, A.
International Journal of Food Science and Technology 47 (9), 1789–1797, 2012
1562012
Onion dehydration: a review
J Mitra, SL Shrivastava, PS Rao
Journal of Food Science and Technology 49 (3), 267–277, 2012
1332012
Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review
KJ Shinwari, PS Rao
Trends in Food Science & Technology 75, 181-193, 2018
1262018
Effect of high pressure processing on physical, biochemical and microbiological characteristics of black tiger shrimp (Penaeus monodon)
PSROPC Barjinder Pal Kaur, Kaushik, N
Food and Bioprocess Technology 6, 1390-1400, 2013
1232013
Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree
S Chakraborty, PS Rao, HN Mishra
Innovative Food Science & Emerging Technologies 28, 10-21, 2015
1102015
Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage
A Chouhan, BP Kaur, PS Rao
Innovative Food Science & Emerging Technologies 29, 151-160, 2015
982015
Vacuum dehydration kinetics of onion slices
J Mitra, SL Shrivastava, PS Rao
Food and Bioproducts Processing 89 (1), 1-9, 2011
922011
Kinetic Modeling of Polyphenoloxidase and Peroxidase Inactivation in Pineapple (< i> Ananas comosus</i> L.) Puree during High-Pressure and Thermal Treatments
S Chakraborty, PS Rao, HN Mishra
Innovative Food Science and Emerging Technologies 27, 57–68, 2015
892015
Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology
S Chakraborty, PS Rao, HN Mishra
Food and Bioprocess Technology 7, 3629-3645, 2014
822014
Application of high hydrostatic pressure as a pretreatment for osmotic dehydration of banana slices (Musa cavendishii) finish-dried by dehumidified air drying
DVNKPS Rao
Food Bioprocess Technology 7 (5), 1281–1297, 2014
792014
Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage
LE Jayachandran, S Chakraborty, PS Rao
Innovative Food Science & Emerging Technologies 28, 1-9, 2015
692015
Modelling and optimization of drying variables in thin layer drying of parboiled paddy
PS Rao, S Bal, TK Goswami
Journal of Food Engineering 78 (2), 480-487, 2007
692007
Water Quality and Growth of Rohu, Labeo rohita, in a Biofloc System
SS Mahanand, S Moulick, PS Rao
Journal of applied Aquaculture 25 (2), 121-131, 2013
672013
Effect of processing on storage stability of millet flour: A review
NU Sruthi, PS Rao
Trends in Food Science & Technology 112, 58-74, 2021
622021
Development of an oven drying protocol to improve biodiesel production for an indigenous chlorophycean microalga Scenedesmus sp.
PSRNM Sourav K Bagchi
Bioresource Technology 180, 207-213, 2015
602015
Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage
N Kaushik, BP Kaur, PS Rao
Food Science and Technology International 20 (7), 527-541, 2013
602013
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