Kothakota, Anjineyulu

Ozone Based Food Preservation: A Promising Green Technology for Enhanced Food Safety

Pandiselvam, R., Subhashini, S., Banuu Priya, E. P., Kothakota, A., Ramesh, S. V., & Shahir, S. (2019) · Ozone: Science & Engineering

Microbial Inactivation MethodsListeria monocytogenes in Food Safety

Cited by 291

Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review

Pandiselvam, R., Kaavya, R., Jayanath, Y., Veenuttranon, K., Lueprasitsakul, P., Divya, V., Kothakota, A., & Ramesh, S. V. (2020) · Trends in Food Science & Technology

Pesticide Residue Analysis and SafetyAdvanced oxidation water treatment

Cited by 243

Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities

Kumar, M., Barbhai, M. D., Hasan, M., Punia, S., Dhumal, S., Radha, Rais, N., Chandran, D., Pandiselvam, R., Kothakota, A., et al. (2022) · Biomedicine & Pharmacotherapy

Garlic and Onion StudiesChemical synthesis and alkaloids

Cited by 240

Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste

Lal, A. M. N., Prince, M. V., Kothakota, A., Pandiselvam, R., Thirumdas, R., Mahanti, N. K., & Sreeja, R. (2021) · Innovative Food Science & Emerging Technologies

Polysaccharides and Plant Cell WallsPolysaccharides Composition and Applications

Cited by 131

Emerging non-thermal technologies for decontamination of Salmonella in food

Kaavya, R., Pandiselvam, R., Abdullah, S., Sruthi, N. U., Jayanath, Y., Ashokkumar, C., Chandra Khanashyam, A., Kothakota, A., & Ramesh, S. V. (2021) · Trends in Food Science & Technology

Microbial Inactivation MethodsListeria monocytogenes in Food Safety

Cited by 107

Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices

Preetha, P., Pandiselvam, R., Varadharaju, N., Kennedy, Z. J., Balakrishnan, M., & Kothakota, A. (2021) · Food Control

Microbial Inactivation MethodsListeria monocytogenes in Food Safety

Cited by 85

Emerging non-thermal processing techniques for preservation of tender coconut water

Prithviraj, V., Pandiselvam, R., Babu, A. C., Kothakota, A., Manikantan, M. R., Ramesh, S. V., Beegum, P. P. S., Mathew, A. C., & Hebbar, K. B. (2021) · LWT

Microbial Inactivation MethodsCoconut Research and Applications

Cited by 69

Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation

Pandiselvam, R., Manikantan, M. R., Binu, S. M., Ramesh, S. V., Beegum, S., Gopal, M., Hebbar, K. B., Mathew, A. C., Kothakota, A., Kaavya, R., et al. (2021) · Journal of Food Science and Technology

Coconut Research and ApplicationsPlant-Derived Bioactive Compounds

Cited by 28

Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water

Prithviraj, V., Pandiselvam, R., Manikantan, M. R., Ramesh, S. V., Shameena Beegum, P. P., Kothakota, A., & Mousavi Khaneghah, A. (2022) · Journal of Food Process Engineering

Microbial Inactivation MethodsCoconut Research and Applications

Cited by 15

Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage

Pandiselvam, R., Prithviraj, V., Manikantan, M. R., Beegum, P. P. S., Ramesh, S. V., Kothakota, A., Mathew, A. C., Hebbar, K. B., Maerescu, C. M., Criste, F. L., et al. (2022) · Frontiers in Nutrition

Coconut Research and ApplicationsPostharvest Quality and Shelf Life Management

Cited by 13