VM (Bala) Balasubramaniam
Title
Cited by
Cited by
Year
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
7102007
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
2011997
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
1982003
Determining thermal effects in high-pressure processing
E Ting, VM Balasubramaniam, E Raghubeer
Food technology (Chicago) 56 (2), 31-35, 2002
1952002
Preserving foods through high-pressure processing
VM Balasubramaniam, D Farkas, EJ Turek
Food technology (Chicago) 62 (11), 32-38, 2008
1812008
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
1742007
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
1672004
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
1651997
Principles and application of high pressure–based technologies in the food industry
VMB Balasubramaniam, SI Martinez-Monteagudo, R Gupta
Annual Reviews, 2015
1542015
New intervention processes for minimally processed juices
CE Sizer, VM Balasubramaniam
Food Technology (Chicago) 53 (10), 64-67, 1999
1391999
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
High-pressure food processing
VM Balasubramaniam, D Farkas
Food Science and Technology International 14 (5), 413-418, 2008
1202008
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
1151999
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
1142006
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
1122003
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
932008
Nonthermal processing technologies for food
HQ Zhang, GV Barbosa-Cánovas, VMB Balasubramaniam, CP Dunne, ...
John Wiley & Sons, 2011
922011
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
882008
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
862010
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