Raghavarao KSMS
Raghavarao KSMS
Chief Scientist & Professor, CSIR-CFTRI, Mysore
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Cited by
Cited by
Opportunities and challenges in high pressure processing of foods
NK Rastogi, K Raghavarao, VM Balasubramaniam, K Niranjan, D Knorr
Critical reviews in food science and nutrition 47 (1), 69-112, 2007
Nonthermal plasma inactivation of food-borne pathogens
NN Misra, BK Tiwari, K Raghavarao, PJ Cullen
Food Engineering Reviews 3, 159-170, 2011
Recent developments in osmotic dehydration: methods to enhance mass transfer
NK Rastogi, K Raghavarao, K Niranjan, D Knorr
Trends in Food Science & Technology 13 (2), 48-59, 2002
Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber
SN Raghavendra, SR Ramachandra Swamy, NK Rastogi, K Raghavarao, ...
Journal of Food Engineering 72 (3), 281-286, 2006
Some engineering aspects of solid-state fermentation
K Raghavarao, TV Ranganathan, NG Karanth
Biochemical Engineering Journal 13 (2-3), 127-135, 2003
Method to obtain C-phycocyanin of high purity
G Patil, S Chethana, AS Sridevi, K Raghavarao
Journal of chromatography A 1127 (1-2), 76-81, 2006
Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties
SN Raghavendra, NK Rastogi, K Raghavarao, RN Tharanathan
European Food Research and Technology 218, 563-567, 2004
Liquid–liquid extraction of bromelain and polyphenol oxidase using aqueous two-phase system
BR Babu, NK Rastogi, K Raghavarao
Chemical Engineering and Processing: process intensification 47 (1), 83-89, 2008
Extraction of anthocyanins from red cabbage and purification using adsorption
J Chandrasekhar, MC Madhusudhan, K Raghavarao
Food and bioproducts processing 90 (4), 615-623, 2012
Recent advances in nanoparticle based aptasensors for food contaminants
R Sharma, KV Ragavan, MS Thakur, K Raghavarao
Biosensors and Bioelectronics 74, 612-627, 2015
Aqueous two phase extraction for purification of C-phycocyanin
G Patil, K Raghavarao
Biochemical Engineering Journal 34 (2), 156-164, 2007
Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration
NK Rastogi, K Raghavarao
Journal of Food Engineering 34 (4), 429-440, 1997
Use of reverse micellar systems for the extraction and purification of bromelain from pineapple wastes
HU Hebbar, B Sumana, K Raghavarao
Bioresource Technology 99 (11), 4896-4902, 2008
Mass transfer during osmotic dehydration of pineapple: considering Fickian diffusion in cubical configuration
NK Rastogi, K Raghavarao
LWT-Food Science and Technology 37 (1), 43-47, 2004
Aqueous two phase extraction for purification and concentration of betalains
S Chethana, CA Nayak, K Raghavarao
Journal of food engineering 81 (4), 679-687, 2007
Effect of different treatments for the destabilization of coconut milk emulsion
SN Raghavendra, K Raghavarao
Journal of food engineering 97 (3), 341-347, 2010
Critical impeller speed for solid suspension in mechanically agitated contactors
K Raghava Rao, VB Rewatkar, JB Joshi
AIChE journal 34 (8), 1332-1340, 1988
Extraction, dealcoholization and concentration of anthocyanin from red radish
G Patil, MC Madhusudhan, BR Babu, K Raghavarao
Chemical Engineering and Processing: Process Intensification 48 (1), 364-369, 2009
Ultrasound assisted methods for enhanced extraction of phycobiliproteins from marine macro-algae, Gelidium pusillum (Rhodophyta)
R Mittal, HA Tavanandi, VA Mantri, K Raghavarao
Ultrasonics sonochemistry 38, 92-103, 2017
Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration
NK Rastogi, K Raghavarao, K Niranjan
Journal of food engineering 31 (4), 423-432, 1997
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