1. A comprehensive review of impacts of ozone treatment on textural properties in different food products. (September 2022) Authors: Pandiselvam, R.; Singh, Arashdeep; Agriopoulou, Sofia; Sachadyn-Król, Monika; Aslam, Raouf; Gonçalves Lima, Clara Mariana; Khanashyam, Anandu Chandra; Kothakota, Anjineyulu; Atakan, Orhan; Kumar, Manoj; Mathanghi, S.K.; Mousavi Khaneghah, Amin Journal: Trends in food science & technology Issue: Volume 127(2022) Page Start: 74 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Advanced process analytical tools for identification of adulterants in edible oils – A review. (1st February 2022) Authors: Rifna, E.J.; Pandiselvam, R.; Kothakota, Anjineyulu; Subba Rao, K.V.; Dwivedi, Madhuresh; Kumar, Manoj; Thirumdas, Rohit; Ramesh, S.V. Journal: Food chemistry Issue: Volume 369(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. (30th June 2021) Authors: Sruthi, N.U.; Premjit, Yashaswini; Pandiselvam, R.; Kothakota, Anjineyulu; Ramesh, S.V. Journal: Food chemistry Issue: Volume 348(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Application and Kinetics of Ozone in Food Preservation. (4th March 2017) Authors: Pandiselvam, R.; Sunoj, S.; Manikantan, M. R.; Kothakota, Anjineyulu; Hebbar, K. B. Journal: Ozone: science and engineering Issue: Volume 39:Number 2(2017) Page Start: 115 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review. (December 2021) Authors: Niveditha, A.; Pandiselvam, R.; Prasath, V. Arun; Singh, Sushil Kumar; Gul, Khalid; Kothakota, Anjineyulu Journal: Food control Issue: Volume 130(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Application of infrared spectroscopy techniques for the assessment of quality and safety in spices: a review. Issue 7 (8th August 2020) Authors: Kaavya, R.; Pandiselvam, R.; Mohammed, Mahadhir; Dakshayani, R.; Kothakota, Anjineyulu; Ramesh, S. V.; Cozzolino, Daniel; Ashokkumar, C. Journal: Applied spectroscopy reviews Issue: Volume 55:Issue 7(2020) Page Start: 593 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Aqueous Ozone Sanitization System for Fresh Produce: Design, Development, and Optimization of Process Parameters for Minimally Processed Onion. (2nd January 2022) Authors: Aslam, Raouf; Alam, Mohammed Shafiq; Pandiselvam, R. Journal: Ozone: science and engineering Issue: Volume 44:Number 1(2022) Page Start: 3 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food. Issue 2 (24th January 2022) Authors: Premjit, Yashaswini; Sruthi, N. U.; Pandiselvam, R.; Kothakota, Anjineyulu Journal: Comprehensive reviews in food science and food safety Issue: Volume 21:Issue 2(2022) Page Start: 1054 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Biochemical, colour and sensory attributes of pasteurized sugarcane juice stored in high‐density polyethylene‐based nanocomposite films. Issue 6 (1st March 2022) Authors: Manikantan, M. R.; Pandiselvam, R.; Arumuganathan, T.; Khanashyam, Anandu Chandra; Varadharaju, N. Journal: Packaging technology and science Issue: Volume 35:Issue 6(2022) Page Start: 505 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Biospeckle laser technique – A novel non-destructive approach for food quality and safety detection. (March 2020) Authors: Pandiselvam, R.; Mayookha, V.P.; Kothakota, Anjineyulu; Ramesh, S.V.; Thirumdas, Rohit; Juvvi, Praneeth Journal: Trends in food science & technology Issue: Volume 97(2020) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗