Vijaya Raghavan - Concepedia

Author

Vijaya Raghavan

McGill University

Also Known As

Jinghua Ye, Jun Wang, Muniarajan Ramakrishnan, Vijaya RAGHAVAN, Vijaya Raghavan, Vijaya raghavan

247

Publications

7.6K

Citations

H-Index

134

Concepts

All Affiliations

McGill University National Research Council Canada Universidade Federal do Pampa Institut de Recherche et de Développement en Agroenvironnement Southeast University

About

Vijaya Raghavan is an author at McGill University specializing in engineering, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	26	37	1.6K
2	Health Sciences	25	33	1.7K
3	Natural Sciences	11	11	629
4	Medicine	10	10	595
5	Business	1	1	11

Vijaya Raghavan

Publications

4.2K

Citations

H-Index

Page 1

	Year	Citations
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, Innovative Food Science & Emerging Technologies Food ChemistryBioassay-guided IsolationFood AnalysisBioactive CompoundsAnalytical Chemistry	2019	174
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 Food ChemistryAscorbic AcidFood AnalysisKiwifruit JuicePhytochemical	2019	169
Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains Sudeep Kc, J. S. Upadhyaya, Dev Raj Joshi, Fermentation Fungal StrainsEngineeringJuice ClarificationEnzymatic ModificationFood Chemistry	2020	154
Microwave processing of foods Vijaya Raghavan Stewart Postharvest Review Microwave ProcessingFood EngineeringThermal ProcessingFood Process EngineeringOhmic Heating	2005	153
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 Trypsin Inhibitor ActivityBiochemistrySoymilk ProteinsNatural SciencesBiotechnology	2020	129
Impact of food processing on the structural and allergenic properties of egg white Yao Zhu, Sai Kranthi Vanga, Jin Wang, Trends in Food Science & Technology Food AnalysisAllergenic PropertiesFood EngineeringFood ProcessingFood Structure	2018	121
Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons Jun Wang, Hong‐Wei Xiao, Jinghua Ye, Food and Bioprocess Technology Drying KineticsFood PhysicFood ProcessingUltrasound PretreatmentActinidia Deliciosa	2019	110
Soybean Hydrophobic Protein Response to External Electric Field: A Molecular Modeling Approach Ashutosh Singh, Valérie Orsat, Vijaya Raghavan Biomolecules Protein ChemistryProtein IsolateEngineeringBiochemistryNatural Sciences	2013	99
Pyrolysis of switchgrass in an auger reactor for biochar production: A greenhouse gas and energy impacts assessment Patrick Brassard, Stéphane Godbout, Frédéric Pelletier, Biomass and Bioenergy Biomass ConversionEngineeringBioenergyBiochar ProductionEnergy Impacts Assessment	2018	99
Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein Sai Kranthi Vanga, Jin Wang, Valérie Orsat, Food Research International NutritionSecondary StructureIn-vitro DigestibilityAlmond Milk ProteinFood Engineering	2020	98

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