| Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours M Siddiq, R Ravi, JB Harte, KD Dolan LWT-Food Science and Technology 43 (2), 232-237, 2010 | 281 | 2010 |
| Aroma characterization of coriander (Coriandrum sativum L.) oil samples R Ravi, M Prakash, KK Bhat European Food research and technology 225, 367-374, 2007 | 150 | 2007 |
| Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life PK Irfan, V Vanjakshi, MNK Prakash, R Ravi, VB Kudachikar Postharvest biology and technology 82, 70-75, 2013 | 149 | 2013 |
| Effect of defatted maize germ addition on the functional and textural properties of wheat flour M Siddiq, M Nasir, R Ravi, KD Dolan, MS Butt International Journal of Food Properties 12 (4), 860-870, 2009 | 126 | 2009 |
| Production and optimization of L-asparaginase from Cladosporium sp. using agricultural residues in solid state fermentation NSM Kumar, R Ramasamy, HK Manonmani Industrial Crops and Products 43, 150-158, 2013 | 114 | 2013 |
| Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread M Siddiq, M Nasir, R Ravi, MS Butt, KD Dolan, JB Harte LWT-Food Science and Technology 42 (2), 464-470, 2009 | 90 | 2009 |
| Studies on the quality of fried snacks based on blends of wheat flour and soya flour A Senthil, R Ravi, KK Bhat, MK Seethalakshmi Food quality and Preference 13 (5), 267-273, 2002 | 84 | 2002 |
| Influence of additives on the rheological characteristics and baking quality of wheat flours R Ravi, RS Manohar, PH Rao European Food Research and Technology 210, 202-208, 2000 | 82 | 2000 |
| Effect of storage conditions on the tensile properties of eco-friendly chitosan films by response surface methodology PC Srinivasa, R Ravi, RN Tharanathan Journal of Food Engineering 80 (1), 184-189, 2007 | 77 | 2007 |
| Studies on roasting of wheat using fluidized bed roaster KV Murthy, R Ravi, KK Bhat, K Raghavarao Journal of Food Engineering 89 (3), 336-342, 2008 | 67 | 2008 |
| Characterization of Aroma Active Compounds of Cumin (Cuminum Cyminum L.) by GC-MS, E-Nose, and Sensory Techniques R Ravi, M Prakash, KK Bhat International Journal of Food Properties, 2012 | 65 | 2012 |
| Simultaneous optimization of a multi‐response system by desirability function analysis of boondi‐making: A case study R Ravi, NS Susheelamma Journal of Food Science 70 (8), s539-s547, 2005 | 63 | 2005 |
| Medium Optimization of Gamma Linolenic Acid Production in Mucor rouxii CFR -G15 using RSM SS Mamatha, R Ravi, G Venkateswaran Food and Bioprocess Technology 1, 405-409, 2008 | 61 | 2008 |
| Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives R Ravi, RS Manohar, PH Rao Journal of the Science of Food and Agriculture 79 (12), 1571-1576, 1999 | 59 | 1999 |
| Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality, Total Anthocyanins, and Antioxidant Capacity M Siddiq, A Iezzoni, A Khan, P Breen, AM Sebolt, KD Dolan, R Ravi International Journal of Food Properties 14 (2), 471-480, 2011 | 54 | 2011 |
| Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour M Nasir, M Siddiq, R Ravi, JB Harte, KD Dolan, MS Butt Journal of Food Quality 33 (1), 72-84, 2010 | 53 | 2010 |
| Milling and physicochemical properties of chickpea (Cicer arietinum L.) varieties R Ravi, JB Harte Journal of the Science of Food and Agriculture 89 (2), 258-266, 2009 | 52 | 2009 |
| Storage studies of tomato and bell pepper using eco‐friendly films PC Srinivasa, KV Harish Prashanth, NS Susheelamma, R Ravi, ... Journal of the Science of Food and Agriculture 86 (8), 1216-1224, 2006 | 52 | 2006 |
| Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols PVS Kumar, S Basheer, R Ravi, MS Thakur Journal of Food Science and Technology 48 (4), 440-446, 2011 | 51 | 2011 |
| Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives R Ravi, S Bhattacharya Journal of food engineering 65 (4), 619-624, 2004 | 51 | 2004 |
Kirk DolanProfessor of Food Engineering, Michigan State UniversityVerified email at msu.edu
