Theo dơi
Hosahalli Ramaswamy
Hosahalli Ramaswamy
Email được xác minh tại - Trang chủ
Tiêu đề
Trích dẫn bởi
Trích dẫn bởi
Rheological properties of selected hydrocolloids as a function of concentration and temperature
M Marcotte, ART Hoshahili, HS Ramaswamy
Food Research International 34 (8), 695-703, 2001
Thermal processing and quality: Principles and overview
GB Awuah, HS Ramaswamy, A Economides
Chemical Engineering and Processing: Process Intensification 46 (6), 584-602, 2007
Microwave-assisted convective air drying of thin layer carrots
DG Prabhanjan, HS Ramaswamy, GSV Raghavan
Journal of Food engineering 25 (2), 283-293, 1995
Radio frequency heating of foods: principles, applications and related properties—a review
P Piyasena, C Dussault, T Koutchma, HS Ramaswamy, GB Awuah
Critical reviews in food science and nutrition 43 (6), 587-606, 2003
Postharvest shelf-life extension of avocados using methyl cellulose-based coating
N Maftoonazad, HS Ramaswamy
LWT-Food science and technology 38 (6), 617-624, 2005
Shelf‐life extension of peaches through sodium alginate and methyl cellulose edible coatings
N Maftoonazad, HS Ramaswamy, M Marcotte
International journal of food science & technology 43 (6), 951-957, 2008
Food processing: principles and applications
HS Ramaswamy, M Marcotte
CRC Press, 2005
Kinetics of quality change associated with potatoes stored at different temperatures
F Nourian, HS Ramaswamy, AC Kushalappa
LWT-Food Science and Technology 36 (1), 49-65, 2003
Developments in food packaging technology. Part II. Storage aspects
JP Smith, HS Ramaswamy, BK Simpson
Trends in Food Science & Technology 1, 111-118, 1990
High pressure sterilization of foods
H Ramaswamy
Food engineering interfaces, 341-351, 2011
Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase
S Basak, HS Ramaswamy
Food Research International 29 (7), 601-607, 1996
Rice bran proteins: properties and food uses
J Prakash, HS Ramaswamy
Critical Reviews in Food Science & Nutrition 36 (6), 537-552, 1996
Color and texture change kinetics in ripening bananas
CR Chen, HS Ramaswamy
LWT-food science and technology 35 (5), 415-419, 2002
The effect of high pressure treatment on rheological characteristics and colour of mango pulp
J Ahmed, HS Ramaswamy, N Hiremath
International journal of food science & technology 40 (8), 885-895, 2005
Processing fruits: science and technology
DM Barrett, L Somogyi, HS Ramaswamy
CRC press, 2004
Effect of high pressure processing on the texture of selected fruits and vegetables
S Basak, HS Ramaswamy
Journal of Texture Studies 29 (5), 587-601, 1998
Novel concepts in microwave drying of foods
D Wray, HS Ramaswamy
Drying Technology 33 (7), 769-783, 2015
Pumpkin (Cucurbita maxima) seed oil extraction using supercritical carbon dioxide and physicochemical properties of the oil
P Mitra, HS Ramaswamy, KS Chang
Journal of food engineering 95 (1), 208-213, 2009
Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods
S Zhu, HS Ramaswamy, BK Simpson
LWT-Food Science and Technology 37 (3), 291-299, 2004
Handbook of postharvest technology: cereals, fruits, vegetables, tea, and spices
A Chakraverty, AS Mujumdar, HS Ramaswamy
CRC press, 2003
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