Sai Kranthi Vanga

Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure

Jin Wang, Jin Wang, Jun Wang et al. · Food Control · 2018 · 228 citations

Agriculture, Biochemistry, Food Science +17

Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.)

Gabriela Silveira da Rosa, Sai Kranthi Vanga, Yvan Gariépy et al. · Innovative Food Science & Emerging Technologies · 2019 · 181 citations

Agriculture, Botany, Plant Sciences +13

High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity

Jin Wang, Sai Kranthi Vanga, Vijaya Raghavan · LWT · 2019 · 175 citations

Agriculture, Biochemistry, Food Science +15

Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins

Sai Kranthi Vanga, Jin Wang, Vijaya Raghavan · LWT · 2020 · 132 citations

Agriculture, Biochemistry, Food Science +13

Impact of food processing on the structural and allergenic properties of egg white

Yao Zhu, Sai Kranthi Vanga, Jin Wang et al. · Trends in Food Science & Technology · 2018 · 127 citations

Agriculture, Food Science, Food Analysis +13