Anjineyulu Kothakota

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 8

Top Topics

Aqueous Solution

Particulate Matter

Microbial Community

Top Venues

Journal of texture studies

Journal of food science

Comprehensive reviews in food science and food safety

This page only lists publications with an associated author ORCID identifier.

Publications

Gayatri Mishra, Prashant Sahni, Pandiselvam R, Brajesh Kumar Panda, Dolly Bhati, Naveen Kumar Mahanti, Anjineyulu Kothakota, Manoj Kumar, Daniel Cozzolino
Emerging Non-destructive Techniques to Quantify the Textural Properties of Food: A State-of-Art Review. Journal of texture studies (2023)
Binuja Thomas, Sudheer Kundukulangara Pulissery, K B Sankalpa, A M Nandhu Lal, Aswin S Warrier, Naveen Kumar Mahanti, Anjineyulu Kothakota
Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration. Journal of food science (2023)
Gayatri Mishra, Prashant Sahni, Pandiselvam R, Brajesh Kumar Panda, Dolly Bhati, Naveen Kumar Mahanti, Anjineyulu Kothakota, Manoj Kumar, Daniel Cozzolino
Emerging nondestructive techniques to quantify the textural properties of food: A state-of-art review. Journal of texture studies (2023)
Binuja Thomas, Sudheer Kundukulangara Pulissery, K B Sankalpa, A M Nandhu Lal, Aswin S Warrier, Naveen Kumar Mahanti, Anjineyulu Kothakota
Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration. Journal of food science 89 (1) (2023)
Zekang Peng, Yue Zhang, Ziping Ai, Ravi Pandiselvam, Jiale Guo, Anjineyulu Kothakota, Yanhong Liu
Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products. Comprehensive reviews in food science and food safety (2023)
Binuja Thomas, Sudheer Kundukulangara Pulissery, K B Sankalpa, A M Nandhu Lal, Aswin S Warrier, Naveen Kumar Mahanti, Anjineyulu Kothakota
Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration. Journal of food science 89 (1) (2023)
Yashaswini Premjit, N U Sruthi, Pandiselvam R, Anjineyulu Kothakota
Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food. Comprehensive reviews in food science and food safety 21 (2) (2022)
Pandiselvam R, Sıla Barut Gök, Ayşe Nur Yüksel, Yeliz Tekgül, Gülşah Çalişkan Koç, Anjineyulu Kothakota
Evaluation of the impact of UV radiation on rheological and textural properties of food. Journal of texture studies (2022)