Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering q... von Shankarrao Shirkole, Shivanand, Sadashiv Mujumdar, Arun, Jayabalan, Rasu, Prakash Sutar, Parag

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Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures, water distri... von Ni, Jia-Bao, Zielinska, Magdalena, Wang, Jun, Fang, Xiao-Ming, Prakash Sutar, Parag, Li, Suo-Bin, Li, Xiang-Xin, Wang, Hui, Xiao, Hong-Wei

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Machine learning prediction of SCOBY cellulose yield from Kombucha tea fermentation von Priyadharshini, Thangaraj, Nageshwari, Krishnamoorthy, Vimaladhasan, Senthamizhan, Parag Prakash, Sutar, Balasubramanian, Paramasivan

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Mechanism of microbial spore inactivation through electromagnetic radiations: a review von Sharma, Piyush, Venugopal, Arun Prasath, Sutar, Parag Prakash, Xiao, Hongwei, Zhang, Qi

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Fukushima wastewater release: unanswered questions and global concerns von Ariyo Okaiyeto, Samuel, Prakash Sutar, Parag, S. Mujumdar, Arun, Xiao, Hongwei

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Chatbots: a critical look into the future of the academia von Ariyo Okaiyeto, Samuel, S. Mujumdar, Arun, Prakash Sutar, Parag, Liu, Wei, Bai, Junwen, Xiao, Hongwei

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Pesticide residue elimination for fruits and vegetables: the mechanisms, applications, and future trends of thermal and non-thermal technologies von Zhang, An-An, Sutar, Parag Prakash, Bian, Qiang, Fang, Xiao-Ming, Ni, Jia-Bao, Xiao, Hong-Wei

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Simulation of high-power short time finish microwave drying of onion powder and lethal effects of microwave drying on Bacillus cereus von Nayak, Ankita, Sakthivel, Deepika, Durgawati, Shirkole, Shiva Shivanand, Zhang, Qi, Xiao, Hongwei, Sutar, Parag Prakash

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Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices von Jiang, Da-Long, Wang, Qing-Hui, Huang, Chu, Sutar, Parag Prakash, Lin, Ya-Wen, Okaiyeto, Samuel Ariyo, Lin, Zi-Fan, Wu, Yun-Tian, Ma, Wen-Ming, Xiao, Hong-Wei

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How to enhance the acceptability of insects food—A review von Okaiyeto, Samuel Ariyo, Yu, Shi‐Han, Deng, Li‐Zhen, Wang, Qing‐Hui, Sutar, Parag Prakash, Wang, Haiou, Zhao, Jin‐Hong, Mujumdar, Arun S., Ni, Jia‐Bao, Lv, Weiqiao, Xiao, Hong‐Wei

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Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives von Zhou, Yu-Hao, Vidyarthi, Sriram K., Sutar, Parag Prakash, Ha, Buer, Wang, Qing-Hui, He, Fa-Tao, Xu, Ming-Qiang, Zhang, Wen-Qiang, Xiao, Hong-Wei

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Inulin‐A polysaccharide: Review on its functional and prebiotic efficacy von Bhanja, Amrita, Sutar, Parag Prakash, Mishra, Monalisa

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Development of effluent‐free dry‐peeling method for shallots (Allium cepa L. aggregatum): Spectral characterization of mid and long infrared peak wavelengths for maximizing the pee... von Deepika, Sakthivel, Sutar, Parag Prakash

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Effect of cyclic vacuum-steam blanching on the quality characteristics and functional properties of Malabar spinach (Basella alba) dried by non-water infrared refractance window dr... von Durgawati, Balasubramanian, Paramasivan, Xiao, Hong-Wei, Sutar, Parag Prakash

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Revealing the mechanism of post-harvest processing on rose quality based on dynamic changes in water content, enzyme activity, volatile and non-volatile metabolites von Xu, Huihuang, Sutar, Parag Prakash, Ren, Weike, Wu, Min

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Comparative evaluation of drying methods for struvite produced from electrocoagulated source-separated urine: Implications for quality, energy and cost-effectiveness von Zaffar, Alisha, Jayaraman, Sivaraman, Sutar, Parag Prakash, Balasubramanian, Paramasivan

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Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties von Sharma, Piyush, Venugopal, Arun Prasath, Sutar, Parag Prakash

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Effluent free infrared radiation assisted dry‐peeling of ginger rhizome: A feasibility and quality attributes von Kate, Adinath Eknath, Sutar, Parag Prakash

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Effect of Plasma activated water (PAW) on physicochemical and functional properties of foods von Patra, Abhipriya, Prasath, V. Arun, Pandiselvam, R., Sutar, Parag Prakash, Jeevarathinam, G.

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Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by... von Wang, Hui, Fang, Xiao-Ming, Sutar, Parag Prakash, Meng, Jian-Sheng, Wang, Jun, Yu, Xian-Long, Xiao, Hong-Wei

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