Pandiselvam R (Ravi Pandiselvam, R Pandiselvam)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 34

Top Topics

Radiofrequency Ablation

Gas Chromatography Mass Spectrometry

Top Venues

Journal of texture studies

Critical reviews in food science and nutrition

Critical reviews in biotechnology

Foods (Basel, Switzerland)

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

Publications

Kaavya Rathnakumar, Surangna Jain, Nancy Awasti, Pranav Vashisht, Priyamvada Thorakkattu, Bharathi Ramesh, Gayathri Balakrishnan, Karthik Sajith Babu, Seema Ramniwas, Sarvesh Rustagi, Pandiselvam R
Ultrasonic processing: effects on the physicochemical and microbiological aspects of dairy products. Critical reviews in biotechnology (2024)
Priyamvada Thorakkattu, Nancy Awasti, Karthik Sajith Babu, Anandu Chandra Khanashyam, Aiswariya Deliephan, Kartik Shah, Punit Singh, Pandiselvam R, Nilesh Prakash Nirmal
3D printing: trends and approaches toward achieving long-term sustainability in the food industry. Critical reviews in biotechnology (2024)
Rathnakumar Kaavya, Bharathipriya Rajasekaran, Kartik Shah, C Nickhil, Suguna Palanisamy, Suriya Palamae, Anandu Chandra Khanashyam, Pandiselvam R, Soottawat Benjakul, Priyamavada Thorakattu, Bharathi Ramesh, Fawzan Sigma Aurum, Karthik Sajith Babu, Sarvesh Rustagi, Seema Ramniwas
Radical species generating technologies for decontamination of Listeria species in food: a recent review report. Critical reviews in food science and nutrition (2024)
Vandana Chaudhary, Priyanka Kajla, Deepika Lather, Nisha Chaudhary, Priya Dangi, Punit Singh, Pandiselvam R
Bacteriophages: a potential game changer in food processing industry. Critical reviews in biotechnology (2024)
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)
Nilesh Prakash Nirmal, Anandu Chandra Khanashyam, Anjaly Shanker Mundanat, Kartik Shah, Karthik Sajith Babu, Priyamvada Thorakkattu, Fahad Al-Asmari, Pandiselvam R
Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry. Foods (Basel, Switzerland) 12 (3) (2023)
Gülşah Çalişkan Koç, Hira Yüksel Sarıoğlu, Safiye Nur Dirim, Pandiselvam R
Storage of spinach juice agglomerates: Physical, flow, structural, and thermal properties. Journal of texture studies (2023)
Kaavya Rathnakumar, Gayathri Balakrishnan, Bharathi Ramesh, O J Sujayasree, Sudhir Kumar Pasupuleti, Pandiselvam R
Impact of Emerging Food Processing Technologies on Structural and Functional Modification of Proteins in Plant-Based Meat Alternatives: An Updated Review. Journal of texture studies (2023)
Nilesh Prakash Nirmal, Anandu Chandra Khanashyam, Anjaly Shanker Mundanat, Kartik Shah, Karthik Sajith Babu, Priyamvada Thorakkattu, Fahad Al-Asmari, Pandiselvam R
Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry. Foods (Basel, Switzerland) 12 (3) (2023)
Pandiselvam R, Liya T Joseph, M R Manikantan, Anandu Chandra Khanashyam, P P Shameena Beegum, Shunmugiah V Ramesh, D Balasubramanian, S Neenu, Murali Gopal, A C Mathew, K B Hebbar
Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates. Bioengineering (Basel, Switzerland) 10 (1) (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)
Ganesh Shelke, Vikram Kad, Pandiselvam R, Govind Yenge, Sudama Kakade, Shivani Desai, Ritu Kukde, Punit Singh
Physical and functional stability of spray-dried jamun (Syzygium cumini L) juice powder produced with different carrier agents. Journal of texture studies (2023)
Kaavya Rathnakumar, Gayathri Balakrishnan, Bharathi Ramesh, O J Sujayasree, Sudhir Kumar Pasupuleti, Pandiselvam R
Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review. Journal of texture studies (2023)
Pratik Nayi, Navneet Kumar, Sagar Kachchadiya, Ho-Hsien Chen, Punit Singh, Pratiksha Shrestha, Pandiselvam R
Rehydration modeling and characterization of dehydrated sweet corn. Food science & nutrition 11 (6) (2023)
Pandiselvam R, Liya T Joseph, M R Manikantan, Anandu Chandra Khanashyam, P P Shameena Beegum, Shunmugiah V Ramesh, D Balasubramanian, S Neenu, Murali Gopal, A C Mathew, K B Hebbar
Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates. Bioengineering (Basel, Switzerland) 10 (1) (2023)
P P Shameena Beegum, Pandiselvam R, Shunmugiah V Ramesh, Sugatha P, Arifa Nooh, Neenu S, Alka Gupta, Eldho Varghese, D Balasubramanian, Elain S Apshara, Musuvadi Ramarathinam Manikantan, Kukkehalli Balachandra Hebbar
Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based "bean-to-bar" dark chocolate. Journal of texture studies (2022)
R Kaavya, Pandiselvam R, Mohsen Gavahian, R Tamanna, Surangna Jain, R Dakshayani, Ananda Chandra Khanashyam, Pratiksha Shrestha, Anjineyulu Kothakota, V Arun Prasath, Mahendran Radhakrishnan, Manoj Kumar, Amin Mousavi Khaneghah, Gulzar Ahmad Nayik, Aamir Hussain Dar, Jalal Uddin, Mohammad Javed Ansari, Hassan A Hemeg
Cold plasma: a promising technology for improving the rheological characteristics of food. Critical reviews in food science and nutrition (2022)
Yue Zhang, Pandiselvam R, Yanhong Liu
Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review. Critical reviews in food science and nutrition (2022)
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, Rathnakumar Kaavya, Sergio I Martinez Monteagudo, V Divya, Surangna Jain, Anandu Chandra Khanashyam, Anjineyulu Kothakota, V Arun Prasath, S V Ramesh, N U Sruthi, Manoj Kumar, M R Manikantan, Chinnaraja Ashok Kumar, Amin Mousavi Khaneghah, Daniel Cozzolino
Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut ( Cocos nucifera L.). Molecules (Basel, Switzerland) 27 (10) (2022)
Manoj Kumar, Mrunal Deepak Barbhai, Muzaffar Hasan, Sangram Dhumal, Surinder Singh, Pandiselvam R, Nadeem Rais, Suman Natta, Marisennayya Senapathy, Neha Sinha, Ryszard Amarowicz
Onion (Allium cepa L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient. Journal of food science 87 (10) (2022)
Shunmugiah V Ramesh, Rose Mary, Shameena Beegum Puthiya P, Pandiselvam R, Sugatha Padmanabhan, Neenu Sathyan, Sandip Shil, Vittal Niral, Manikantan Musuvadi Ramarathinam, Ankanahalli Narayanashetty Lokesha, Kodathalu Seetharamaiah Shivashankara, Kukkehalli Balachandra Hebbar
Physicochemical characterization and fatty acid profiles of testa oils from various coconut (Cocos nucifera L.) genotypes. Journal of the science of food and agriculture 103 (1) (2022)
Saffet Celik, Naciye Kutlu, Yusuf Can Gercek, Sinan Bayram, Pandiselvam R, Nesrin Ecem Bayram
Optimization of Ultrasonic Extraction of Nutraceutical and Pharmaceutical Compounds from Bee Pollen with Deep Eutectic Solvents Using Response Surface Methodology. Foods (Basel, Switzerland) 11 (22) (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)
Parisa Mostashari, Mohsen Gavahian, Shima Jafarzadeh, Jia-Hsin Guo, Milad Hadidi, Pandiselvam R, Elcin Huseyn, Amin Mousavi Khaneghah
Ozone in wineries and wine processing: A review of the benefits, application, and perspectives. Comprehensive reviews in food science and food safety 21 (4) (2022)
Manoj Kumar, Rajat Suhag, Muzaffar Hasan, Sangram Dhumal, null Radha, Pandiselvam R, Marisennayya Senapathy, Vellaikumar Sampathrajan, Sneh Punia, Ali A S Sayed, Surinder Singh, John F Kennedy
Black soybean ( Glycine max (L.) Merr.): paving the way toward new nutraceutical. Critical reviews in food science and nutrition (2022)
Dolly Bhati, Baljit Singh, Arashdeep Singh, Savita Sharma, Pandiselvam R
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics. Journal of texture studies (2022)
Roselle Barretto, Rañia Marie Buenavista, Pandiselvam R, Kaliramesh Siliveru
Influence of milling methods on the flow properties of ivory teff flour. Journal of texture studies (2021)
Raouf Aslam, Mohammed Shafiq Alam, Jaspreet Kaur, Afthab Saeed Panayampadan, Owias Iqbal Dar, Anjineyulu Kothakota, Pandiselvam R
Understanding the Effects of Ultrasound Processing on Texture and Rheological Properties of Food. Journal of texture studies (2021)
Ajesh Kumar V, Pravitha M, Prem Prakash Srivastav, Shukadev Mangaraj, Pandiselvam R, Muzaffar Hasan
Development of soy-based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator. Journal of texture studies (2021)
Pandiselvam R, M R Manikantan, Shalu M Binu, S V Ramesh, Shameena Beegum, Murali Gopal, K B Hebbar, A C Mathew, Anjineyulu Kothakota, R Kaavya, Sandip Shil
Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation. Journal of food science and technology 58 (9) (2021)
Naciye Kutlu, Pandiselvam R, Irem Saka, Aybike Kamiloğlu, Prashant Sahni, Anjineyulu Kothakota
Impact of different microwave treatments on food texture. Journal of texture studies (2021)
Maninder Kaur, Muskan Dhaliwal, Harpreet Kaur, Manpreet Singh, Sneh Punia Bangar, Manoj Kumar, Pandiselvam R
Preparation of antioxidant-rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes. Journal of texture studies (2021)
Pandiselvam R, Yamini Tak, Emine Olum, O J Sujayasree, Yeliz Tekgül, Gülşah Çalişkan Koç, Manpreet Kaur, Pratik Nayi, Anjineyulu Kothakota, Manoj Kumar
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. Journal of texture studies (2021)