VM (Bala) Balasubramaniam
TitleCited byYear
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
6522007
Compression heating of selected fatty food materials during high‐pressure processing
V Rasanayagam, VM Balasubramaniam, E Ting, CE Sizer, C Bush, ...
Journal of Food Science 68 (1), 254-259, 2003
1932003
Determining thermal effects in high-pressure processing
E Ting, VM Balasubramaniam, E Raghubeer
Food Technology 56 (2), 31-35, 2002
1842002
Edible coatings for deep-fat frying of starchy products
P Mallikarjunan, MS Chinnan, VM Balasubramaniam, RD Phillips
LWT-Food Science and Technology 30 (7), 709-714, 1997
1791997
Preserving foods through high-pressure processing
VM Balasubramaniam, D Farkas, EJ Turek
Food technology, 2008
1652008
Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing
J Ahn, VM Balasubramaniam, AE Yousef
International Journal of Food Microbiology 113 (3), 321-329, 2007
1622007
Recommended laboratory practices for conducting high-pressure microbial inactivation experiments
VM Balasubramaniam, EY Ting, CM Stewart, JA Robbins
Innovative Food Science & Emerging Technologies 5 (3), 299-306, 2004
1622004
The effect of edible film on oil uptake and moisture retention of a deep‐fat fried poultry product
VM Balasubramaniam, MS Chinnan, P Mallikarjunan, RD Phillips
Journal of Food Process Engineering 20 (1), 17-29, 1997
1531997
New intervention processes for minially processed juices.
CE Sizer, VM Balasubramaniam
Food technology., 1999
1351999
Principles and application of high pressure–based technologies in the food industry
VM Balasubramaniam, SI Martinez-Monteagudo, R Gupta
Annual review of food science and technology 6, 435-462, 2015
1272015
Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince
S Rajan, J Ahn, VM Balasubramaniam, AE Yousef
Journal of Food Protection 69 (4), 853-860, 2006
1212006
Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing
S Balasubramanian, VM Balasubramaniam
Food Research International 36 (7), 661-668, 2003
1112003
INACTIVATION OF CLOSTRIDIUM BOTULINUM TYPE E SPORES BY HIGH PRESSURE PROCESSING
NR Reddy, HM Solomon, GA Fingerhut, EJ Rhodehamel, ...
Journal of Food Safety 19 (4), 277-288, 1999
1101999
Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing
S Rajan, S Pandrangi, VM Balasubramaniam, AE Yousef
LWT-Food Science and Technology 39 (8), 844-851, 2006
1092006
High-pressure food processing
VM Balasubramaniam, D Farkas
Food Science and Technology International 14 (5), 413-418, 2008
1072008
Quasi-adiabatic temperature increase during high pressure processing of selected foods
E Patazca, T Koutchma, VM Balasubramaniam
Journal of Food Engineering 80 (1), 199-205, 2007
1052007
Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing
NK Rastogi, LT Nguyen, VM Balasubramaniam
Journal of Food Engineering 88 (4), 541-547, 2008
962008
Effect of high pressure on moisture and NaCl diffusion into turkey breast
MF Villacís, NK Rastogi, VM Balasubramaniam
LWT-Food Science and Technology 41 (5), 836-844, 2008
852008
Nonthermal processing technologies for food
HQ Zhang, GV Barbosa-Cánovas, VMB Balasubramaniam, CP Dunne, ...
John Wiley & Sons, 2011
832011
Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods
LT Nguyen, A Tay, VM Balasubramaniam, JD Legan, EJ Turek, R Gupta
LWT-Food Science and Technology 43 (3), 525-534, 2010
812010
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