Vijaya Raghavan

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 · 174 citations

Food Chemistry, Bioassay-guided Isolation, Food Analysis +7

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 · 169 citations

Food Chemistry, Ascorbic Acid, Food Analysis +4

Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains

Sudeep Kc, J. S. Upadhyaya, Dev Raj Joshi et al. · Fermentation · 2020 · 154 citations · Full text

Fungal Strains, Engineering, Juice Clarification +16

Microwave processing of foods

Vijaya Raghavan · Stewart Postharvest Review · 2005 · 153 citations

Microwave Processing, Food Engineering, Thermal Processing +5

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 · 129 citations

Trypsin Inhibitor Activity, Biochemistry, Soymilk Proteins +11