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Karthikeyan VENKATACHALAM
Karthikeyan VENKATACHALAM
其他姓名Assoc. Prof. Dr. Karthikeyan Venkatachalam
Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University
在 psu.ac.th 的电子邮件经过验证 - 首页
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A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage
K Venkatachalam, S Lekjing
RSC Advances 10 (30), 17777-17786, 2020
692020
Effect of aging on changes in rice physical qualities.
I Keawpeng, K Venkatachalam
International Food Research Journal 22 (6), 2015
612015
Changes in physiochemical quality and browning related enzyme activity of longkong fruit during four different weeks of on-tree maturation
K Venkatachalam, M Meenune
Food Chemistry 131 (4), 1437-1442, 2012
592012
Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon)
M Nagarajan, B Rajasekaran, S Benjakul, K Venkatachalam
Current Research in Food Science 4, 345-353, 2021
432021
Physicochemical and sensory properties of savory crackers incorporating green gram flour to partially or wholly replace wheat flour
K Venkatachalam, M Nagarajan
Italian Journal of Food Science 29 (4), 2017
382017
Total antioxidant activity and radical scavenging capacity of selected fruits and vegetables from South India.
K Venkatachalam, R Rangasamy, V Krishnan
International Food Research Journal 21 (3), 2014
382014
Effect of methyl jasmonate on physiological and biochemical quality changes of longkong fruit under low temperature storage
K Venkatachalam, M Meenune
Fruits 70 (2), 69-75, 2015
352015
Exogenous nitric oxide treatment impacts antioxidant response and alleviates chilling injuries in longkong pericarp
K Venkatachalam
Scientia Horticulturae 237, 311-317, 2018
332018
Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice
S Lekjing, K Venkatachalam
RSC advances 10 (28), 16254-16265, 2020
262020
Impact of the ripening stage of wax apples on chemical profiles of juice and cider
K Venkatachalam, C Techakanon, S Thitithanakul
ACS omega 3 (6), 6710-6718, 2018
252018
Hexavalent chromium removal from aqueous solutions using biogenic iron nanoparticles: Kinetics and equilibrium study
P Prema, N Van-Huy, K Venkatachalam, M J.M, MA Hayssam, ...
Environmental Research 205, 112477, 2022
222022
Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication
SCB Bavisetty, K Venkatachalam
Journal of Food Processing and Preservation, e15524, 2021
182021
Influence of prolonged salting on the physicochemical properties of duck egg white
K Venkatachalam
Brazilian Archives of Biology and Technology 61, e18180134, 2018
172018
Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process
S Lekjing, K Venkatachalam, C Wangbenmad
Arabian Journal of Chemistry 14 (10), 103365, 2021
152021
Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate
K Venkatachalam, M Nagarajan
Journal of food science and technology 56 (6), 3137-3144, 2019
152019
Physical and chemical quality changes of longkong (Aglaia dookkoo Griff.) during passive modified atmospheric storage
K Venkatachalam, M Meenune
International Food Research Journal 19 (3), 795, 2012
142012
A Review of the Influence of Various Extraction Techniques and the Biological Effects of the Xanthones from Mangosteen (Garcinia mangostana L.) Pericarps
V Yuvanatemiya, P Srean, WK Klangbud, K Venkatachalam, J Wongsa, ...
Molecules 27 (24), 8775, 2022
132022
Antioxidant and antimicrobial properties of mung bean phyto-film combined with longkong pericarp extract and sonication
I Keawpeng, B Paulraj, K Venkatachalam
Membranes 12 (4), 379, 2022
132022
Influences of Different Coating Materials on the Quality Changes of Hardboiled Salted Duck Eggs under Ambient Storage
K Venkatachalam, S Lekjing, P Noonim
Brazilian Archives of Biology and Technology 62 (Special Issue), 1-12, 2019
122019
Physicochemical and antimicrobial characterization of chitosan and native glutinous rice starch-based composite edible films: Influence of different essential oils incorporation
K Venkatachalam, N Rakkapao, S Lekjing
Membranes 13 (2), 161, 2023
112023
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