N. Rukma Reddy - Concepedia

Author

N. Rukma Reddy

United States Food and Drug Administration ORCID

Also Known As

N R Reddy, N Reddy, N Rukma Reddy, N. R. REDDY, N. R. Reddy, N. RUKMA REDDY, N. Rukma Reddy, N.R. REDDY, N.R. Reddy, N.Rukma Reddy

Publications

4.4K

Citations

H-Index

Concepts

All Affiliations

United States Food and Drug Administration Illinois Institute of Technology Institute for Food Safety and Health Center for Food Safety and Applied Nutrition Virginia Tech

About

N. Rukma Reddy is an author at United States Food and Drug Administration specializing in microbiology, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	21	1.1K
2	Engineering	13	13	671
3	Medicine	11	11	479
4	Public Health	8	8	372
5	Natural Sciences	1	1	136

N. Rukma Reddy

Publications

2.2K

Citations

H-Index

Page 1

	Year	Citations
Reduction in antinutritional and toxic components in plant foods by fermentation N. Rukma Reddy, M Pierson Food Research International NutritionToxic ComponentsFood FermentationFood ComponentPlant Foods	1994	303
Chemical, nutritional and physiological aspects of dry bean carbohydrates—A review N. Rukma Reddy, M Pierson, Shridhar K. Sathe, Food Chemistry Food ChemistryNutritionBotanyFood AnalysisPhysiological Aspects	1984	208
Occurrence, Distribution, Content, and Dietary Intake of Phytate N. Rukma Reddy BiologyNutritionMyo-inositol HexakisphosphateEngineeringBotany	2001	136
PHYTATE PHOSPHORUS AND MINERAL CHANGES DURING GERMINATION AND COOKING OF BLACK GRAM (Phaseolus mungo) SEEDS N. Rukma Reddy, C.V. Balakrishnan, D. K. Salunkhe Journal of Food Science NutritionPhytate PhosphorusNutrient BioavailabilityEngineeringBotany	1978	112
INACTIVATION OF <i>CLOSTRIDIUM BOTULINUM</i> TYPE E SPORES BY HIGH PRESSURE PROCESSING N. Rukma Reddy, Haim M. Solomon, Geoffrey A. Fingerhut, Journal of Food Safety Microbial ToxinHigh Hydrostatic PressureHigh Pressure TreatmentsBacteriologyHigh Pressure	1999	107
Inactivation of Clostridium botulinum Type A Spores by High-Pressure Processing at Elevated Temperatures N. Rukma Reddy, Haim M. Solomon, R.C. Tetzloff, Journal of Food Protection Food MicrobiologyHigh-pressure ProcessingElevated TemperaturesMicrobiology	2003	92
Changes in oligosaccharides during germination and cooking of black gram and fermentation of black gram/rice blend. N. Rukma Reddy, D. K. Salunkhe Europe PMC (PubMed Central) Food ChemistryFood FermentationIn Vitro FermentationGlycobiologyPolysaccharide	1980	80
Inactivation of Clostridium botulinum nonproteolytic type B spores by high pressure processing at moderate to elevated high temperatures N. Rukma Reddy, R.C. Tetzloff, Haim M. Solomon, Innovative Food Science & Emerging Technologies BacteriologyMicrobial EcologyHigh Pressure ProcessingFood MicrobiologyHigh Temperatures	2006	77
Effects of Germination on Proteins, Raffinose Oligosaccharides, and Antinutritional Factors in the Great Northern Beans ( <i>Phaseolus vulgaris</i> L.) Shridhar K. Sathe, S. S. Deshpande, N. Rukma Reddy, Journal of Food Science	1983	74
EFFECTS OF FERMENTATION ON PHYTATE PHOSPHORUS AND MINERAL CONTENT IN BLACK GRAM, RICE, AND BLACK GRAM AND RICE BLENDS N. Rukma Reddy, D. K. Salunkhe Journal of Food Science Food ChemistryAgricultural ChemistryEngineeringFood FermentationBioenergy	1980	73

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