Articles with public access mandates - Dr. Pavuluri Srinivasa RaoLearn more
Not available anywhere: 22
Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (< i> Mangifera indica</i> cv. Amrapali)
N Kaushik, BP Kaur, PS Rao, HN Mishra
Innovative Food Science & Emerging Technologies 22, 40-50, 2013
Mandates: Indian Council of Agricultural Research
Application of high hydrostatic pressure as a pretreatment for osmotic dehydration of banana slices (Musa cavendishii) finish-dried by dehumidified air drying
DVNKPS Rao
Food Bioprocess Technology 7 (5), 1281–1297, 2014
Mandates: Indian Council of Agricultural Research
Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (Penaeus monodon)
BP Kaur, PS Rao, PK Nema
Innovative Food Science & Emerging Technologies 33, 47-55, 2015
Mandates: Indian Council of Agricultural Research
Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology
N Kaushik, PS Rao, HN Mishra
LWT-Food Science and Technology 69, 372-381, 2016
Mandates: Indian Council of Agricultural Research
Rheological and Structural Characterization of Prepared Aqueous( Aloe vera) Dispersions
P Kiran, PS Rao
Food Research International 62, 1029–1037, 2014
Mandates: Indian Council of Agricultural Research
Application of fuzzy logic technique for sensory evaluation of high pressure processed mango pulp and litchi juice and its comparison to thermal treatment
N Kaushik, AR Gondi, R Rana, PS Rao
Innovative Food Science & Emerging Technologies 32, 70-78, 2015
Mandates: Indian Council of Agricultural Research
Optimization of pulsed-mode ultrasound assisted extraction of bioactive compounds from pomegranate peel using response surface methodology
A Kumar, P Srinivasa Rao
Journal of Food Measurement and Characterization 14 (6), 3493-3507, 2020
Mandates: Department of Science & Technology, India
Rheological and physico‐chemical properties of a reduced‐sugar sapodilla (Manilkara zapota L.) jam processed under high‐hydrostatic pressure
KJ Shinwari, PS Rao
Journal of Food Process Engineering 43 (6), e13388, 2020
Mandates: Indian Council of Agricultural Research
Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) Pulp
N Kaushik, T Nadella, PS Rao
Journal of Food Science 80 (11), E2459-E2470, 2015
Mandates: Indian Council of Agricultural Research
Effect of Storage Temperature and Packaging on Quality and Shelf-life of High Pressure Processed Black Tiger Shrimp (Penaeus monodon)
BPKPS Rao
Journal of Food Processing and Preservation, 2017
Mandates: Indian Council of Agricultural Research
Effect of high pressure thermal processing on the quality attributes of Aloe vera-litchi mixed beverage
NRS Hulle, S Chakraborty, PS Rao
Innovative Food Science & Emerging Technologies 40, 68-77, 2017
Mandates: Council of Scientific and Industrial Research, India, Indian Council of …
Inactivation of polyphenol oxidase and peroxidase enzymes during pulsed, static and cyclic pressurization of litchi (Litchi chinensis) juice
N Kaushik, BP Kaur, PS Rao
Food and Bioproducts Processing 100, 412-423, 2016
Mandates: Indian Council of Agricultural Research
Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon)
BP Kaur, N Kaushik, PS Rao, HN Mishra
Journal of Aquatic Food Product Technology 24 (3), 283-299, 2015
Mandates: Indian Council of Agricultural Research
Optimization of paddy parboiling process for higher starch crystallinity by response surface methodology
SR Purohit, PS Rao
International journal of biological macromolecules 104, 1091-1098, 2017
Mandates: Department of Science & Technology, India
Effect of high pressure and thermal processing on spoilage-causing enzymes in mango (Mangifera indica)
N Kaushik, PS Rao, HN Mishra
Food Research International 100, 885-893, 2017
Mandates: Indian Council of Agricultural Research
Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging and storage
PSRHNM Neelima Kaushik
Food Science and Technology International, 2017
Mandates: Indian Council of Agricultural Research
Kinetic modeling of polyphenoloxidase inactivation during thermal-assisted high pressure processing in black tiger shrimp (Penaeus monodon)
BP Kaur, PS Rao
Food Control 80, 388–394, 2017
Mandates: Indian Council of Agricultural Research
Process optimization for high-pressure processing of black tiger shrimp (Penaeus monodon) using response surface methodology
BP Kaur, PS Rao
Food Science and Technology International 23 (3), 197-208, 2017
Mandates: Indian Council of Agricultural Research
Modelling and analysis of moisture sorption isotherm of raw and pregelatinized rice flour and its crystalline status prediction
SR Purohit, PS Rao
Food Analytical Methods 10 (6), 1914-1921, 2017
Mandates: Department of Science & Technology, India
Water absorption and gelatinization kinetics of non-issuable rice and its characterization
SR Purohit, PS Rao
Journal of Food Measurement and Characterization 11, 2110-2118, 2017
Mandates: Department of Science & Technology, India
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