| Emerging non-thermal processing techniques for preservation of tender coconut water V Prithviraj, R Pandiselvam, AC Babu, A Kothakota, MR Manikantan, ... Lwt 149, 111850, 2021 | 47 | 2021 |
| Central composite design, Pareto analysis, and artificial neural network for modeling of microwave processing parameters for tender coconut water R Pandiselvam, V Prithviraj, MR Manikantan, PPS Beegum, SV Ramesh, ... Measurement: Food 5, 100015, 2022 | 42 | 2022 |
| Recent advancements in NIR spectroscopy for assessing the quality and safety of horticultural products: A comprehensive review R Pandiselvam, V Prithviraj, MR Manikantan, A Kothakota, AV Rusu, ... Frontiers in Nutrition 9, 973457, 2022 | 35 | 2022 |
| Comparative study on the optimization and characterization of soybean aqueous extract based composite film using response surface methodology (RSM) and artificial neural … A Kumar, PP Srivastav, M Pravitha, M Hasan, S Mangaraj, V Prithviraj, ... Food Packaging and Shelf Life 31, 100778, 2022 | 24 | 2022 |
| Transient computer simulation of the temperature profile in different packaging materials: an optimization of thermal treatment of tender coconut water V Prithviraj, R Pandiselvam, MR Manikantan, SV Ramesh, ... Journal of Food Process Engineering 45 (10), e13958, 2022 | 16 | 2022 |
| Characterization of rice flour and pastes with different sweeteners for extrusion‐based 3D food printing V Prithviraj, S Thangalakshmi, VK Arora, Z Liu Journal of texture studies 53 (6), 895-907, 2022 | 14 | 2022 |
| A comprehensive assessment of 3D food printing: technological and processing aspects S Thangalakshmi, VK Arora, V Prithviraj Journal of Biosystems Engineering, 1-19, 2021 | 10 | 2021 |
| Printability assessment and optimization of process parameters for 3D printing of rice flour and jaggery paste VK Arora, V Prithviraj Journal of Biosystems Engineering 47 (2), 248-262, 2022 | 9 | 2022 |
| Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage R Pandiselvam, V Prithviraj, MR Manikantan, PPS Beegum, SV Ramesh, ... Frontiers in Nutrition 9, 977655, 2022 | 7 | 2022 |
| Emerging non-thermal processing techniques for preservation of tender coconut water. LWT 2021, 149, 111850. h ps V Prithviraj, R Pandiselvam, AC Babu, A Kothakota, MR Manikantan, ... doi. org/10.1016/j. lwt, 2021 | 5 | 2021 |
| Dimensional Accuracy of 3D Printable Food Construct S Thangalakshmi, VK Arora, V Prithviraj 2021 Emerging Trends in Industry 4.0 (ETI 4.0), 1-4, 2021 | 3 | 2021 |
| Ozone processing of foods: methods and procedures related to process parameters R Pandiselvam, V Prithviraj, A Kothakota, K Prabha Emerging Food Processing Technologies, 59-75, 2022 | 2 | 2022 |
| Development and testing of a domestic coconut climber PA Jithu, V Prithviraj, S Patel, PR Jayan Department of Farm Power and Machinery, 2019 | 2 | 2019 |
| Novel Food Processing Technologies for Inactivation Of Food Enzymes B Kamalapreetha, R Pandiselvam, A Kothakota, W Farzana, BL Dinesha, ... Enzyme Inactivation in Food Processing, 33-49, 2023 | 1 | 2023 |
| Numerical Methods and Modeling Techniques in Food Processing R Pandiselvam, V Prithviraj, A Kothakota, AS Raj, MK Pulivarthi, K Siliveru Handbook of Research on Food Processing and Preservation Technologies, 221-255, 2021 | 1 | 2021 |
| Conventional Technologies for Preservation of Coconut Products V Prithviraj, N Parvathy Nayana, K Prabha, R Pandiselvam, SV Ramesh Preservation and Authentication of Coconut Products: Recent Trends and …, 2024 | | 2024 |
| Control Measures for Food Enzymes: Basic Concepts and Chemical Methods R Pandiselvam, V Prithviraj, AC Babu, A Kothakota Enzyme Inactivation in Food Processing, 3-32, 2023 | | 2023 |
| Dense Phase Carbon Dioxide and High-Pressure Processing: Effects on Food Enzyme R Pandiselvam, A Kothakota, NU Sruthi, KB Sankalpa, GN Ashitha, ... Enzyme Inactivation in Food Processing, 131-158, 2023 | | 2023 |
| Applications of Radio Frequency Heating Technology in Food Processing R Pandiselvam, V Prithviraj, A Kothakota Handbook of Research on Food Processing and Preservation Technologies, 21-41, 2021 | | 2021 |
| Conventional Technologies for Preservation V Prithviraj, NP Nayana, K Prabha, R Pandiselvam Preservation and Authentication of Coconut Products: Recent Trends and …, 0 | | |
Pandiselvam, RICAR-Central Institute for Research on Cotton Technology (CIRCOT)在 icar.gov.in 的电子邮件经过验证
