Source: https://u.osu.edu/foodsafetyeng/publications/scholarlypublications/
Timestamp: 2019-04-26 08:05:53+00:00

Document:
Santosh Dhakal, V.M Balasubramaniam, Jean-Christophe Cocuron, Ana Paula Alonso, Erdal Agcam, Shreya Kamat. 2017. Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices. Food and Bioprocess Technology 10(11) 1959-1969. https://doi.org/10.1007/s11947-017-1950-z.
Balasubramaniam, V.M., E. Yousef, Jason Wan, and A. Husain. 2016. Kinder, gentler food processing. Food Technol. 70(12) 21-28.
Sung Hee Park, V.M. Balasubramaniam, and Sudhir K. Sastry. 2013. Estimating Pressure Induced Changes in Vegetable Tissue Using In Situ Electrical Conductivity Measurement and Instrumental Analysis. Journal of Food Engineering 114(1) 47-56.
Ram M. Uckoo, Guddadarangavvanahally K. Jayaprakasha, Jeremy A. Somerville, V.M. Balasubramaniam, Monica Pinarte, Bhimanagouda S. Patil. 2013. High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice.” Innovative Food Science & Emerging Technologies. 18, 7-14.
Daryaei H., Balasubramaniam VM., and Legan JD. 2013. Kinetics of Bacillus cereus spore inactivation in cooked rice by combined pressure-heat treatment. J Food Prot. 2013 Apr;76(4):616-23. doi: 10.4315/0362-028X.JFP-12-447.
Loc Thai Nguyen, V.M. Balasubramaniam, and S.K. Sastry. 2012. Determination of in-situ thermal conductivity, thermal diffusivity, volumetric specific heat and isobaric specific heat of selected foods under pressure. International Journal of Food Properties 15:169–187.
Wang, Chao., Ken M. Riedl, Jeremy Somerville, V. M. Balasubramaniam, and Steven J. Schwartz. 2011. Influence of High-Pressure Processing on the Profile of Polyglutamyl 5-Methyltetrahydrofolate in Selected Vegetables. Journal of Agricultural and Food Chemistry 59(16): 8709-8717.
Gulsun Akdemir Evrendilek and V.M. Balasubramaniam. 2011. Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drinkapplying combination of high pressure processing and mint essential oils. Food Control. 22 (8): 1435-1441.
Koca, N., V.M. Balasubramaniam and W.J. Harper. 2011. High Pressure Effects on the Microstructure, Texture, and Color of White Brined Cheese. Journal of Food Science. 76 (5): E399-E404.
Rockendra Gupta, Galina Mikhaylenko, V.M. Balasubramaniam, and Juming Tang. 2011. Combined pressure-temperature effects on the chemical marker (4-hydroxy-5-methyl- 3(2H)-furanone) formation in whey protein gels. LWT Food Science and Technology. 44 (10): 2141-2146.
Rockendra Gupta, Rachel E. Kopec, Steven J. Schwartz, and V. M. Balasubramaniam. 2011. Combined Pressure-Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice. Journal of Agricultural and Food Chemistry. 59 (14 ) : 7808-7817.
Loc Thai Nguyen, V.M. Balasubramaniam, and S.K. Sastry. 2011. Determination of in-situ thermal conductivity, thermal diffusivity, volumetric specific heat and isobaric specific heat of selected foods under pressure. International Journal of Food Properties. 15(1), 169-187.
Ratphitagsanti W, De Lamo-Castellvi S, Balasubramaniam V.M., Yousef A.E. Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and carrot puree. Journal of Food Science 75(1): M46-52.
Nguyen L.T, Tay A, Balasubramaniam V.M., Legan J.D., Turek E.J., Gupta R. Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods. LWT – Food Science and Technology.
Elizabeth M. Grasso, Jeremy A. Somerville, V. M. Balasubramaniam, and Ken Lee. 2010. Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products. Journal of Food Science. 75 (8): E522-E526.
de Lamo-Castellvi, S., Ratphitagsanti W., Balasubramaniam V.M., and Yousef A.E. 2010. Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing. Journal of Food Protection. 73 (11): 2043-2052.
Rockendra Gupta, V. M. Balasubramaniam, Steven J. Schwartz, and David M Francis. 2010. Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments. Journal of Agricultural and Food Chemistry. 58 (14): 8305-8313.
Min S, Sastry S.K., Balasubramaniam V.M. 2010. Compressibility and density of select liquid and solid foods under pressures upto 700 MPa. Journal of Food Engineering 96 (4): 568-574.
Rastogi, N.K., Loc Thai Nguyen, Bo Jiang, and V. M. Balasubramaniam. 2009. Improvement in texture of pressure-assisted thermally processed carrots by combined pretreatment using response surface methodology. Food and Bioprocess Technology: An International Journal. 43 (3): 525-534.
Kingsly, A. R. P., Balasubramaniam, V. M. and Rastogi, N. K. 2009. Influence of high-pressure blanching on polyphenoloxidase activity of peach fruits and its drying behavior. International Journal of Food Properties. 12 (3): 671-680.
Ratphitagsanti, W., Ahn, J., V.M. Balasubramaniam, and Yousef, A. E. 2009. Influence of pressurization rate and pressure pulsing on the inactivation of bacterial spores during pressure-assisted thermal processing. Journal of food protection. 72( 4): 775–782.
Nguyen, LT, Rastogi, NK, Balasubramaniam, VM. 2007. Evaluation of the instrumental quality of pressure-assisted thermally processed carrots. Journal of Food Science 72(5): E264-E270.
Min, Stephen, Sastry, SK, Balasubramaniam, VM. 2007. In situ electrical conductivity measurement of select liquid foods under hydrostatic pressure to 800 MPa. Journal of Food Engineering 82(4): 489–497.
Ramaswamy, R. Balasubramaniam, VM. 2007. Effect of polarity and molecular structure of selected liquids on their heat of compression during high pressure processing. High Pressure Research 27(2): 299–307.
Ramaswamy, R, Balasubramaniam VM, Sastry, SK. 2007. Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa. Journal of Food Engineering, 83 (3): 444–451.
Rastogi, N.K., K.S.M.S. Raghavarao, V.M. Balasubramaniam, Niranjan, K. and Knorr, D. 2007. Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition 47:69–112.
Subramanian, A.S., Ahn, J., Balasubramaniam, V.M., Rodriguez-Saona, L.E. 2007. Determination of Spore Inactivation During Thermal and Pressure-Assisted Thermal Processing Using FT-IR Spectroscopy. Journal of Agricultural and Food Chemistry 54: 10300-10306.
Ahn, J. V.M. Balasubramaniam, and A.E. Yousef . 2007. Inactivation kinetics of selected heat resistant aerobic and anaerobic bacterial surrogate spores by pressure-assisted thermal processing. International Journal of Food Microbiology 113(3): 321-329.
Ahn J, Balasubramaniam, VM. 2007. Effects of inoculum level and pressure pulse on the inactivation of Clostridium sporogenes spores by pressure-assisted thermal processing. Journal of Microbiology and Biotechnology 17 (4): 616-623.
Ahn J, Balasubramaniam, VM. 2007. Physiological responses of Bacillus amyloliquefaciens spores to high pressure. Journal of Microbiology and Biotechnology. 17(3): 524-529.
Rastogi, N. and V.M. Balasubramaniam. 2006. Combined pulsed electric field and osmotic dehydration of food products. Stewart Postharvest Review 4:4 1-8.
Juliano, P., M. Toldrà, T. Koutchma, S. Clark, V.M. Balasubramaniam, J.W. Mathews, C.P. Dunne, and G.V. Barbosa-Cánovas. 2006. Texture and water retention improvement in high pressure thermally sterilized scrambled egg patties. Journal of Food Science. 71 (2), E52-E61.
Rajan, S., J. Ahn, V. M. Balasubramaniam and A. E. Yousef. 2006. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patties. Journal of Food Protection. 69(4) 853-860.
Li, Si-Quan, Howard Q. Zhang, V.M. Balasubramaniam, Young-Zoon Lee, Joshua A. Bomser, Steven J. Schwartz, and C. Patrick Dunne. 2006. Comparison of effects of high pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin G in the enriched soymilk under equivalent microbial inactivation levels. Journal of Food and Agricultural Chemistry. 54(3), 739-746.
Ramaswamy, R., V.M. Balasubramaniam, and S.K. Sastry. 2005. Effect of high pressure and irradiation treatments on hydration characteristics of navy beans. International Journal of Food Engineering 1(4) 3:1-17.
Caner, C., R. Hernandez, M.A. Pascall, and V.M. Balasubramaniam. 2004. The effect of high pressure processing on the sorption of selected food simulants into polymeric films used for food packaging. Packaging Technology and Science.(3):139-153.
Ariefdjohan, M.W., P.E. Nelson, R.K. Singh, A.K. Bhunia, V.M.Balasubramaniam, and N. Singh. 2004. The use of high hydrostatic pressure treatment in eliminating Escherichia coli O157: H7 and Listeria monocytogenes in alfalfa seeds. Journal of Food Science. 69(5): M117-20.
Balasubramaniam, V.M., E. Ting, C.M. Stewart and J.A. Robbins. 2004. Recommended laboratory practices for conducting high-pressure microbial experiments. Innovative Food Science and Emerging Technologies. 5(3): 299-306.
Fleischman, G.J., S. Ravishankar, and V.M. Balasubramaniam. 2004. The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber. Food Microbiology 21(1): 91-95.
Schwhecker, A., V.M. Balasubramaniam, G. Sadler, M.A. Pascall, and C. Adhikari. 2003. Influence of high pressure processing on selected polymeric materials and on the migration of a pressure transmitting fluid. Packaging Technology and Science. 15(5), 255-262.
Sizer, C., V.M. Balasubramaniam, and E. Ting. 2002. Validating high-pressure processes for low-acid foods. Food Technology 56(2), 36-42.
Ting, E., V.M. Balasubramaniam, and E. Raghubeer. 2002. Determining thermal effects in high pressure processing. Food Technology 56(2), 31-35.
Ravishankar, S., G. F. Fleischman, and V.M. Balasubramaniam. 2002. The inactivation of Escherichia coli O157:H7 during pulsed electric field (PEF) treatment in a static chamber. Food Microbiology 19 (4), 351-361.
Reddy, N.R., H.M. Solomon, G.A. Fingerhut, E.J. Rhodehamel, V.M. Balasubramaniam, and S. Palaniappan. 1999. Inactivation of Clostridium botulinum type E spores by high pressure processing. Journal of Food Safety. 19, 277-288.
Sizer, C.E. and V.M. Balasubramaniam. 1999. New intervention processes for minimally processed juices. Food Technology. 53(10) 64-67.
Balasubramaniam, V. M., M. S. Chinnan, P. Mallikarjunan and R. D. Phillips. 1997. The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product. J. Food Proc. Eng. 20(1): 17-29.
Mallikarjunan, P., M.S. Chinnan, V.M. Balasubramaniam and R.D. Phillips. 1997. Edible coatings for deep-fat frying of starchy products. Lebenmittel-Wissenschaft –und- Technologie 30 (7): 709-714.
Balasubramaniam, V.M. and S.K. Sastry. 1996. Estimation of convective heat transfer between fluid and particle in continuous tube flow using a remote temperature sensor. Journal of Food Process Engineering. 19: 223-240.
Balasubramaniam, V.M. and S.K. Sastry. 1996. Liquid-to-particle convective heat transfer in continuous tube flow: Comparison between experimental techniques. International Journal of Food Science and Technology. 31: 177-187.
Balasubramaniam, V.M. and S.K. Sastry. 1996. Fluid to particle convective heat transfer coefficient in a horizontal scraped surface heat exchanger determined from relative velocity measurement. Journal of Food Process Engineering 19(1): 75-95.
Balasubramaniam, V.M. and S.K. Sastry. 1995. Use of liquid crystals as temperature sensors in food processing research. Journal of Food Engineering 26:219-230.

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