1[期刊论文]

Effect of processing on storage stability of millet flour: A review

作者：N.U. Sruthi ;Pavuluri Srinivasa Rao

来源：Trends in Food Science & Technology. 2021 ;112:58-74.doi:10.1016/j.tifs.2021.03.043

出版社：Elsevier BV

2[期刊论文]

Modelling and Analysis of Moisture Sorption Isotherm of Raw and Pregelatinized Rice Flour and Its Crystalline Status Prediction

作者：Soumya Ranjan Purohit ;Pavuluri Srinivasa Rao

来源：Food Analytical Methods. 2017 ;10(6):1914-1921.doi:10.1007/s12161-016-0745-6

出版社：Springer Nature

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3[期刊论文]

Water absorption and gelatinization kinetics of non-issuable rice and its characterization

作者：Soumya Ranjan Purohit ;Pavuluri Srinivasa Rao

来源：Journal of Food Measurement and Characterization. 2017 ;11(4):2110-2118.doi:10.1007/s11694-017-9595-1

出版社：Springer Nature

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4[期刊论文]

Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review

作者：Kaunsar Jabeen Shinwari ;Pavuluri Srinivasa Rao

来源：Trends in Food Science & Technology. 2018 ;75:181-193.doi:10.1016/j.tifs.2018.02.002

出版社：Elsevier BV

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5[期刊论文]

Thermal-assisted high hydrostatic pressure extraction of nutraceuticals from saffron (Crocus sativus): Process optimization and cytotoxicity evaluation against cancer cells

作者：Kaunsar Jabeen Shinwari ;Pavuluri Srinivasa Rao

来源：Innovative Food Science & Emerging Technologies. 2018 ;48:296-303.doi:10.1016/j.ifset.2018.07.003

出版社：Elsevier BV

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6[期刊论文]

Enzyme inactivation and its kinetics in a reduced-calorie sapodilla (Manilkara zapota L.) jam processed by thermal-assisted high hydrostatic pressure

作者：Kaunsar Jabeen Shinwari ;Pavuluri Srinivasa Rao

来源：Food and Bioproducts Processing. 2021 ;126:305-316.doi:10.1016/j.fbp.2021.01.013

出版社：Elsevier BV

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7[期刊论文]

Development and storage study of reduced calorie aloe vera (Aloe barbadensis Miller) based pineapple fruit jam

作者：Arpan Dubey ;Amit Kumar ;Pavuluri Srinivasa Rao

来源：Journal of Food Measurement and Characterization. 2021 ;15(1):961-975.doi:10.1007/s11694-020-00689-6

出版社：Springer Nature

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8[期刊论文]

Development of a reduced‐calorie high pressure processed sapodilla （Manilkara zapota L.） jam based on rheological, textural, and sensory properties

作者：Kaunsar Jabeen Shinwari ;Pavuluri Srinivasa Rao

来源：Journal of Food Science. 2020 ;85(9):2699-2710.doi:10.1111/1750-3841.15364

出版社：John Wiley & Sons, Ltd.

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9[期刊论文]

Optimization of paddy parboiling process for higher starch crystallinity by response surface methodology

作者：Soumya Ranjan Purohit ;Pavuluri Srinivasa Rao 等

来源：International Journal of Biological Macromolecules. 2017 ;104:1091-1098.doi:10.1016/j.ijbiomac.2017.06.089

出版社：Elsevier BV

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10[期刊论文]

Modulation of mycobiota associated with rice stored in bamboo reinforced concrete silo- molecular identification and phenotypic characterization

作者：Lakshmi E. Jayachandran ;Ranjana Kumari ;Pavuluri Srinivasa Rao

来源：Journal of Stored Products Research. 2019 ;83:14-24.doi:10.1016/j.jspr.2019.05.012

出版社：Elsevier BV

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