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引用次数

	总计	2019 年至今
引用	20	20
h 指数	2	2
i10 指数	1	1

0

10

5

2022202320242 10 8

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合著作者

PARAG P SUTAR, PhDDr. Parag Prakash Sutar, Department of Food Process Engineering, National Institute of Technology在 nitrkl.ac.in 的电子邮件经过验证
Deepika SakthivelNIT Rourkela在 nitrkl.ac.in 的电子邮件经过验证
Sudarshanna KarPhD Research Scholar, NIT Rourkela在 nitrkl.ac.in 的电子邮件经过验证
PIYUSH SHARMAResearch Scholar, National Institute of Technology Rourkela在 nitrkl.ac.in 的电子邮件经过验证

P.V.V.P. Prudhvi

P.V.V.P. Prudhvi

University of Guelph

在 uoguelph.ca 的电子邮件经过验证

Food drying and dehydration Primary food processing Plant derived starches and proteins


标题按引用次数排序按年份排序按标题排序	引用次数引用次数	年份
Modeling moisture and solids transfer kinetics during a novel microwave assisted water absorption-desorption process of dry red gram (Cajanus cajan L.) splits P Prudhvi, S Deepika, PP Sutar Journal of Food Engineering 318, 110891, 2022	13	2022
Synergistic effect of sonication and microwave for inhibition or microorganism S P.V.V.P. Prudhvi, Sudarshanna kar, Piyush Sharma, Jyotsana Patel Ultrasound and Microwave for Food Processing Synergism for Preservation and …, 2023	5*	2023
Different parameters affecting the efficiency of dryers G Patel, P Prudhvi, A Patra, SS Pathak, AD Sonawane, SS Shirkole Drying Technology in Food Processing, 705-742, 2023	2	2023
Effect of polishing on milling, nutritional properties, and optimization of polishing process parameters for kodo and browntop millets: A response surface methodology approach BD Rao, P Prudhvi, KR Kiran, VS Wali, PS Rao Journal of Food Process Engineering 47 (1), e14510, 2024		2024

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