Optimization of anthocyanins extraction from black carrot pomace with thermosonication von Agcam, E., Akyıldız, A., Balasubramaniam, V.M.

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High pressure assisted osmotic dehydrated ginger slices von Dash, Kshirod K., Balasubramaniam, V.M., Kamat, Shreya

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Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study von Martínez-Monteagudo, Sergio I., Kamat, Shreya, Patel, Nalini, Konuklar, Gul, Rangavajla, Nagendra, Balasubramaniam, V.M.

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Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage von Kamat, Shreya S., Dash, Kshirod K., Balasubramaniam, V.M.

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Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure–heat treatment von Daryaei, Hossein, Balasubramaniam, V.M.

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Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing von Ahn, J., Balasubramaniam, V.M., Yousef, A.E.

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Effect of high pressure processing on the immunoreactivity of almond milk von Dhakal, Santosh, Liu, Changqi, Zhang, Ying, Roux, Kenneth H., Sathe, Shridhar K., Balasubramaniam, V.M.

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Inactivation of Lactobacillus brevis cells and Bacillus cereus spores as influenced by pressure, shear, thermal, and valve geometry von Janahar, Jerish Joyner, Xu, Jie, Balasubramaniam, V.M., Yousef, Ahmed, Ting, Edmund

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Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure von Zulkurnain, Musfirah, Balasubramaniam, V M, Maleky, Farnaz

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Kinetics of Bacillus cereus Spore Inactivation in Cooked Rice by Combined Pressure-Heat Treatment von Daryaei, Hossein, Balasubramaniam, V.M, Legan, J. David

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High pressure crystallization of binary fat blend: A feasibility study von Zulkurnain, Musfirah, Maleky, Farnaz, Balasubramaniam, V.M.

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Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince von Rajan, S, Ahn, J, Balasubramaniam, V.M, Yousef, A.E

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Quasi-adiabatic temperature increase during high pressure processing of selected foods von Patazca, E., Koutchma, T., Balasubramaniam, V.M.

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Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage von Ayvaz, Huseyin, Schirmer, Sarah, Parulekar, Yash, Balasubramaniam, V.M., Somerville, Jeremy A., Daryaei, Hossein

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Lethality enhancement of pressure-assisted thermal processing against Bacillus amyloliquefaciens spores in low-acid media using antimicrobial compounds von Daryaei, Hossein, Balasubramaniam, V.M., Yousef, Ahmed E., Legan, J. David, Tay, Abdullatif

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Pressure–ohmic–thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores von Park, Sung Hee, Balasubramaniam, V.M., Sastry, Sudhir K., Lee, Jiyoung

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Influence of Pressurization Rate and Pressure Pulsing on the Inactivation of Bacillus amyloliquefaciens Spores during Pressure-Assisted Thermal Processing von Ratphitagsanti, Wannasawat, Ahn, Juhee, Balasubramaniam, V.M, Yousef, Ahmed E

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Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing von Rastogi, N.K., Nguyen, Loc Thai, Balasubramaniam, V.M.

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Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods von Nguyen, Loc T., Tay, Abdullatif, Balasubramaniam, V.M., Legan, J.D., Turek, Evan J., Gupta, Rockendra

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Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels von Janahar, Jerish Joyner, Balasubramaniam, V.M., Jiménez-Flores, Rafael, Campanella, Osvaldo H., Patel, Bhavesh, Ortega-Anaya, Joana

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