| 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 | 244 | 2013 |
| Physical and thermal properties of coffee V Chandrasekar, R Viswanathan Journal of agricultural engineering research 73 (3), 227-234, 1999 | 244 | 1999 |
| 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 | 223 | 2017 |
| 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 | 166 | 2016 |
| 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 | 83 | 2020 |
| 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 | 80 | 2018 |
| 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 | 68 | 2015 |
| 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 | 67 | 2011 |
| Pomegranate C Venkitasamy, L Zhao, R Zhang, Z Pan Integrated processing technologies for food and agricultural by-products …, 2019 | 61 | 2019 |
| 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 | 61 | 2017 |
| 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 | 60 | 2015 |
| 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 | 53 | 2020 |
| 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 | 52 | 2012 |
| 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 | 50 | 2018 |
| 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 | 47 | 2016 |
| 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 | 46 | 2017 |
| 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 | 44 | 2018 |
| Grapes C Venkitasamy, L Zhao, R Zhang, Z Pan Integrated processing technologies for food and agricultural by-products …, 2019 | 42 | 2019 |
| 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 | 36 | 2020 |
Ragab KhirAssociate professor, Suez Canal University,Egypt, University of California Davis, USA在 ucdavis.edu 的电子邮件经过验证
