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Chandrasekar Venkitasamy
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引用次数
引用次数
年份
Recent developments on umami ingredients of edible mushrooms–A review
Y Zhang, C Venkitasamy, Z Pan, W Wang
Trends in food science & technology 33 (2), 78-92, 2013
2442013
Physical and thermal properties of coffee
V Chandrasekar, R Viswanathan
Journal of agricultural engineering research 73 (3), 227-234, 1999
2441999
Novel umami ingredients: Umami peptides and their taste
Y Zhang, C Venkitasamy, Z Pan, W Liu, L Zhao
Journal of food science 82 (1), 16-23, 2017
2232017
Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages
B Wang, Q Huang, C Venkitasamy, H Chai, H Gao, N Cheng, W Cao, X Lv, ...
LWT-Food Science and Technology 66, 56-62, 2016
1662016
Post Harvest Technology of Mushrooms
RD Rai, V Chandrasekar, T Arumuganathan
Current Vistas in Mushrooms Biology and Production (Eds RC Upadhyay, SK …, 2003
98*2003
Effective moisture diffusivity and drying simulation of walnuts under hot air
C Chen, C Venkitasamy, W Zhang, R Khir, S Upadhyaya, Z Pan
International Journal of Heat and Mass Transfer 150, 119283, 2020
832020
Influence of infrared drying on storage characteristics of brown rice
C Ding, R Khir, Z Pan, DF Wood, C Venkitasamy, K Tu, H El-Mashad, ...
Food Chemistry 264, 149-156, 2018
802018
Thermal and storage characteristics of tomato seed oil
D Shao, C Venkitasamy, X Li, Z Pan, J Shi, B Wang, HE Teh, TH McHugh
LWT-Food Science and Technology 63 (1), 191-197, 2015
682015
Exploration of the effect of process variables on the production of high-value fuel gas from glucose via supercritical water gasification
D Hendry, C Venkitasamy, N Wilkinson, W Jacoby
Bioresource technology 102 (3), 3480-3487, 2011
672011
Pomegranate
C Venkitasamy, L Zhao, R Zhang, Z Pan
Integrated processing technologies for food and agricultural by-products …, 2019
612019
Effect of pulsed light on activity and structural changes of horseradish peroxidase
B Wang, Y Zhang, C Venkitasamy, B Wu, Z Pan, H Ma
Food Chemistry 234, 20-25, 2017
612017
Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal
Y Zhang, Z Pan, C Venkitasamy, H Ma, Y Li
LWT-Food Science and Technology 62 (2), 1154-1161, 2015
602015
Effect of step-down temperature drying on energy consumption and product quality of walnuts
C Chen, C Venkitasamy, W Zhang, L Deng, X Meng, Z Pan
Journal of Food Engineering 285, 110105, 2020
532020
Exploration of the gasification of Spirulina algae in supercritical water
A Miller, D Hendry, N Wilkinson, C Venkitasamy, W Jacoby
Bioresource technology 119, 41-47, 2012
522012
Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method
J Chen, C Venkitasamy, Q Shen, TH McHugh, R Zhang, Z Pan
Lwt 97, 469-475, 2018
502018
Feasibility of jujube peeling using novel infrared radiation heating technology
B Wang, C Venkitasamy, F Zhang, L Zhao, R Khir, Z Pan
LWT-Food Science and Technology 69, 458-467, 2016
472016
Drying and decontamination of raw pistachios with sequential infrared drying, tempering and hot air drying
C Venkitasamy, MT Brandl, B Wang, TH McHugh, R Zhang, Z Pan
International Journal of Food Microbiology 246, 85-91, 2017
462017
Feasibility of using sequential infrared and hot air for almond drying and inactivation of Enterococcus faecium NRRL B-2354
C Venkitasamy, C Zhu, MT Brandl, FJA Niederholzer, R Zhang, ...
Lwt 95, 123-128, 2018
442018
Grapes
C Venkitasamy, L Zhao, R Zhang, Z Pan
Integrated processing technologies for food and agricultural by-products …, 2019
422019
Potential effects of umami ingredients on human health: Pros and cons
Y Zhang, L Zhang, C Venkitasamy, Z Pan, H Ke, S Guo, D Wu, W Wu, ...
Critical Reviews in Food Science and Nutrition 60 (13), 2294-2302, 2020
362020
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