P. Sreedevi

Browning and bioactive composition of sugarcane juice (Saccharum officinarum) as affected by high hydrostatic pressure processing

P. Sreedevi, Lakshmi E. Jayachandran, P. Srinivasa Rao · Journal of Food Measurement & Characterization · 2018 · 41 citations

Agriculture, Biochemistry, Food Science +15

High-Pressure Processing of Sugarcane Juice (Saccharum officinarum) for Shelf-Life Extension During Ambient Storage

P. Sreedevi, P. Srinivasa Rao · Sugar Tech · 2019 · 28 citations

Agriculture, Food Science, Food Engineering +13

Energy Efficient Steam Boiling System for Production of Quality Jaggery

P. Sreedevi, JaganadhaRao Polamarasetty Venkata Kali, M. Madhava · Sugar Tech · 2020 · 22 citations

Engineering, Agricultural Engineering, Heat Transfer +11

Application of high‐pressure processing for extending the shelf life of sugarcane juice under refrigerated conditions

P. Sreedevi, Lakshmi E. Jayachandran, P. Srinivasa Rao · Journal of Food Processing and Preservation · 2020 · 21 citations

Agriculture, Food Science, Food Chemistry +16

Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice <i>(</i><scp><i>Saccharum officinarum</i></scp><i>)</i>

P. Sreedevi, Lakshmi E. Jayachandran, P. Srinivasa Rao · Journal of the Science of Food and Agriculture · 2018 · 17 citations

Agriculture, Biochemistry, Food Science +15