Rakesh Singh
Rakesh Singh
Professor and Head of Food Science and Technology
Verified email at uga.edu
TitleCited byYear
Chemistry and uses of pectin—a review
BR Thakur, RK Singh, AK Handa, MA Rao
Critical Reviews in Food Science & Nutrition 37 (1), 47-73, 1997
Food dehydration
MR Okos, O Campanella, G Narsimhan, RK Singh
Handbook of food engineering, 613-756, 2006
Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157: H7 on lettuce and baby carrots
N Singh, RK Singh, AK Bhunia, RL Stroshine
LWT-Food Science and Technology 35 (8), 720-729, 2002
Handbook of food engineering
DR Heldman, DB Lund, C Sabliov
CRC press, 2018
Supercritical fluid extraction of lycopene from tomato processing byproducts
NL Rozzi, RK Singh, RA Vierling, BA Watkins
Journal of agricultural and food chemistry 50 (9), 2638-2643, 2002
Authentication of olive oil adulterated with vegetable oils using Fourier transform infrared spectroscopy
A Tay, RK Singh, SS Krishnan, JP Gore
LWT-Food Science and Technology 35 (1), 99-103, 2002
Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O157: H7 on lettuce
N Singh, RK Singh, AK Bhunia, RL Stroshine
Food Microbiology 19 (2-3), 183-193, 2002
Quality attributes of processed tomato products: a review
BR Thakur, RK Singh, PE Nelson
Food Reviews International 12 (3), 375-401, 1996
Efficacy of plant essential oils as antimicrobial agents against Listeria monocytogenes in hotdogs
A Singh, RK Singh, AK Bhunia, N Singh
LWT-Food Science and Technology 36 (8), 787-794, 2003
Food irradiation‐chemistry and applications
BR Thakur, RK Singh
Food Reviews International 10 (4), 437-473, 1994
Supercritical fluids and the food industry
NL Rozzi, RK Singh
Comprehensive reviews in food science and food safety 1 (1), 33-44, 2002
Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures
RA Awad, LB Abdel-Hamid, SA El-Shabrawy, RK Singh
LWT-Food Science and Technology 35 (1), 54-61, 2002
Protein recovery from mechanically deboned turkey residue by enzymic hydrolysis
LG Fonkwe, RK Singh
Process biochemistry 31 (6), 605-616, 1996
Pasteurization of intact shell eggs
H Hou, RK Singh, PM Muriana, WJ Stadelman
Food Microbiology 13 (2), 93-101, 1996
Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion
FP Flores, RK Singh, WL Kerr, DR Phillips, F Kong
Food Chemistry 153, 272-278, 2014
System and method for remote supervision and authentication of user activities at communication network workstations
R Singh, K Roy, E Shanad
US Patent App. 10/620,004, 2004
Hospital management of diabetic ketoacidosis: are clinical guidelines implemented effectively?
RK Singh, P Perros, BM Frier
Diabetic Medicine 14 (6), 482-486, 1997
Sequential disinfection of Escherichia coli O157: H7 inoculated alfalfa seeds before and during sprouting using aqueous chlorine dioxide, ozonated water, and thyme essential oil
N Singh, RK Singh, AK Bhunia
LWT-Food Science and Technology 36 (2), 235-243, 2003
Energy increase in operation and cleaning due to heat-exchanger fouling in milk pasteurization
C Sandu, RK Singh
Food technology (USA), 1991
Finite element analysis of temperature distribution in microwaved cylindrical potato tissue
DSD Chen, RK Singh, K Haghighi, PE Nelson
Journal of food engineering 18 (4), 351-368, 1993
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