Efficacy of blue LED in microbial inactivation: Effect of photosensitization and process parameters von Bhavya, M.L., Umesh Hebbar, H.

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Photocatalytic Conversion of Xylose to Xylitol over Copper Doped Zinc Oxide Catalyst von Rohini, B., Hebbar, H. Umesh

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Extraction of bromelain from pineapple core and purification by RME and precipitation methods von Chaurasiya, Ram Saran, Umesh Hebbar, H.

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Pulsed light processing of foods for microbial safety von Bhavya, M L, Umesh Hebbar, H

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Use of reverse micellar systems for the extraction and purification of bromelain from pineapple wastes von Umesh Hebbar, H., Sumana, B., Raghavarao, K.S.M.S.

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Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.) von Jeevitha, G Chengaiyan, Sowbhagya, H Bogegowda, Hebbar, H Umesh

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Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice von Bhavya, M.L., Hebbar, H. Umesh

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Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters von Rajoriya, Deependra, Shewale, Sandhya R, Hebbar, H. Umesh

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Plant-based biopolymers: emerging bio-flocculants for microalgal biomass recovery von Jethani, Hitesh, Hebbar, Umesh H.

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Sonophotocatalysis for Enhanced Extraction of Corn Cob Xylan and Simultaneous Production of Xylose and Xylooligosaccharides von Rohini, B., Hebbar, H. Umesh

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Suitability of thin layer models for infrared–hot air-drying of onion slices von Praveen Kumar, D.G., Hebbar, H. Umesh, Ramesh, M.N.

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Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens von Madhava Naidu, M., Vedashree, M., Satapathy, Pankaj, Khanum, Hafeeza, Ramsamy, Ravi, Hebbar, H. Umesh

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Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices von Bhavya, M. L., Shewale, Sandhya R., Rajoriya, Deependra, Hebbar, H. Umesh

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Effect of micronization of maize grains on shelf‐life of flour von Deepa, C., Umesh Hebbar, H.

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Carboxymethyl lysine content in traditional Indian foods von N., Arpitha, K., Thanuja, P., Jyothibai, M., Prakruthi, Gangadhariah, Mahesh H., A., Jyothi Lakshmi, H., Umesh Hebbar, BS, Gnanesh Kumar, AS, Sridevi, CD, Nandini

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Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics von Deepa, C., Hebbar, H. Umesh

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Efficacy of reverse micellar extracted fruit bromelain in meat tenderization von Chaurasiya, Ram Saran, Sakhare, P. Z., Bhaskar, N., Hebbar, H. Umesh

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Reverse Micellar Extraction of β-Galactosidase from Barley (Hordeum vulgare) von Hemavathi, A. B, Raghavarao, K. S. M. S

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Process optimization for reverse micellar extraction of stem bromelain with a focus on back extraction von Dhaneshwar, Amrut D., Chaurasiya, Ram Saran, Hebbar, H. Umesh

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Infrared and hot-air drying of onions von Kumar, D.G.P, Hebbar, H.U, Sukumar, D, Ramesh, M.N

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