P. Mallikarjunan

发表

Properties of Batters and Breadings

P. Mallikarjunan, M. Ngadi, M. Chinnan, 2009 .

Discrimination of moldy peanuts with reference to aflatoxin using FTIR-ATR system

P. Mallikarjunan, D. Schmale, Hande Kaya-Celiker, 2014 .

Mid-infrared spectroscopy for discrimination and classification of Aspergillus spp. contamination in peanuts

P. Mallikarjunan, A. Kaaya, Hande Kaya-Celiker, 2015 .

Analysis of dielectric properties of soy sauce

P. Mallikarjunan, Y. Hung, F. Tanaka, 2005 .

Measurement of dielectric properties of chicken breast meat

P. Mallikarjunan, Y. Hung, F. Tanaka, 2000 .

Supercritical fluid extraction of lipids from deep-fried food products

P. Mallikarjunan, M. Chinnan, N. Devineni, 1997 .

Measuring the Quality of Breaded Fried Foods

P. Mallikarjunan, M. Ngadi, M. Chinnan, 2009 .

Understanding and measuring consumer perceptions of crispness

P. Mallikarjunan, 2004 .

Inactivation of vibrio parahaemolyticus and vibrio vulnificus in phosphate-buffered saline and in inoculated whole oysters by high-pressure processing.

P. Mallikarjunan, Xiao-pei Hu, M. Jahncke, 2006, Journal of food protection.

ORAChromatography and total phenolics content of peanut root extracts.

P. Mallikarjunan, K. Zhou, M. Balota, 2011, Journal of food science.

Characterization of Invasion of Genus Aspergillus on Peanut Seeds Using FTIR-PAS

P. Mallikarjunan, A. Kaaya, Hande Kaya-Celiker, 2015, Food Analytical Methods.

Thermal and dielectric properties of shucked oysters

P. Mallikarjunan, Xiao-pei Hu, 2005 .

Optimizing an electronic nose for analysis of volatiles from printing inks on assorted plastic films

P. Mallikarjunan, D. V. Deventer, 2002 .

The determination of frying oil quality using a chemosensory system

P. Mallikarjunan, J. Marcy, B. Innawong, 2004 .

Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins

Parameswarakumar Mallikarjunan, Sean F. O’Keefe, T. Ballard, 2010 .

Combination between antibacterial and antifungal antibiotics with phytocompounds of Artemisia annua L: A strategy to control drug resistance pathogens.

P. Mallikarjunan, Anshika Sharma, K. Dev, 2020, Journal of ethnopharmacology.

Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology.

T. Ballard, P. Mallikarjunan, K. Zhou, 2009, Journal of agricultural and food chemistry.

The determination of frying oil quality using Fourier transform infrared attenuated total reflectance

Joseph Maria Kumar Irudayaraj, Joseph E. Marcy, Parameswarakumar Mallikarjunan, 2004 .

The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets

T. Ballard, P. Mallikarjunan, 2006 .

Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry

P. Mallikarjunan, G. Flick, S. O'keefe, 2010 .

Evaluation of Microbiological Safety of Shrimp Cooked in a Microwave Oven.

Robert E. Brackett, Yen-Con Hung, Parameswarakumar Mallikarjunan, 1995, Journal of food protection.

THE EFFECT OF EDIBLE FILM ON OIL UPTAKE AND MOISTURE RETENTION OF A DEEP‐FAT FRIED POULTRY PRODUCT

P. Mallikarjunan, M. Chinnan, V.M. Balasubramaniam, 1997 .

Physical and Ultrastructural Measurements

P. Mallikarjunan, Y. Hung, 1997 .

Non-destructive evaluation of apple maturity using an electronic nose system

David H. Vaughan, Richard P. Marini, Parameswarakumar Mallikarjunan, 2006 .

Breaded Fried Foods

Michael Ngadi, Manjeet S. Chinnan, Parameswarakuma Mallikarjunan, 2009 .

Edible coatings for deep-fat frying of starchy products

P. Mallikarjunan, M. Chinnan, V.M. Balasubramaniam, 1997 .

Dielectric properties of shrimp related to microwave frequencies: From frozen to cooked stages

Yen-Con Hung, Parameswarakumar Mallikarjunan, P. Mallikarjunan, 1999 .

Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation

P. Mallikarjunan, P. S. Sheridan, N. Shilton, 2002 .

Comparative Performance Analysis of Three Electronic Nose Systems Using Different Sensor Technologies in Odor Analysis of Retained Solvents on Printed Packaging

P. Mallikarjunan, D. V. Deventer, 2002 .

Modeling of particle size distribution of heat assisted high-pressure treated reconstituted cow milk: Effect of high pressure, pressurization time and heat treatment temperature

P. Mallikarjunan, J. Sahu, 2012 .

Development of Learning Modules to Teach Instrumentation to Biological Systems Engineering Students Using MATLAB

P. Kumar Mallikarjunan, Kevin Richter, Lauren Brookmire, 2012 .

Application of Alternative Technologies to Eliminate Vibrios spp. in Raw Oysters

P. Mallikarjunan, G. Flick, Xiao-pei Hu, 2004 .

Selection criteria for beef carcass chilling

Gauri S. Mittal, Parameswarakumar Mallikarjunan, P. Mallikarjunan, 1996 .

Optimum conditions for beef carcass chilling.

P Mallikarjunan, P. Mallikarjunan, G. Mittal, 1995, Meat science.

Protein- Based Edible For Fried Foods

P. Mallikarjunan, M. Chinnan, I. Antonova, 2002 .

EDIBLE COATINGS FOR REDUCING OIL UPTAKE IN PRODUCTION OF AKARA (DEEP‐FAT FRYING OF COWPEA PASTE)

P. Mallikarjunan, M. Chinnan, Y. Hung, 1998 .

Determination of Quality Attributes of Blue Crab (Callinectes sapidus) Meat by Electronic Nose and Draeger-Tube Analysis

P. Mallikarjunan, G. Flick, S. O'keefe, 2008 .

Batter and Breading — Classification and Processing Systems

Michael Ngadi, Parameswarakuma Mallikarjunan, Manjeet S. Chinnan, 2009 .

SENSORY ASSESSMENT OF CRISPNESS IN A BREADED FRIED FOOD HELD UNDER A HEAT LAMP

P. Mallikarjunan, S. Duncan, I. Antonova, 2004 .

Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness

P. Mallikarjunan, S. Duncan, I. Antonova, 2003 .

Quality Evaluation of Edible Film-Coated Chicken Strips and Frying Oils

P. Mallikarjunan, M. Chinnan, M. Erickson, 2000 .

THERMAL PROPERTIES OF SHRIMPS, FRENCH TOASTS AND BREADING

P. Mallikarjunan, M. Ngadi, M. Chinnan, 2000 .

Enthalpy and heat capacity of fried shrimp at freezing and refrigeration temperatures

P. Mallikarjunan, M. Ngadi, M. Chinnan, 2003 .

Evaluation of freezing time prediction models for meat patties

P. Mallikarjunan, G. Mittal, R. Hanenian, 1993 .

Comparison of kinetic models to describe high pressure and gamma irradiation used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus prepared in buffer solution and in whole oysters.

P. Mallikarjunan, Xiao-pei Hu, M. Jahncke, 2005, Journal of food protection.

CONCURRENT USE OF ULTRAVIOLET LIGHT AND CITRIC ACID, DIMETHYL DICARBONATE OR HYDROGEN PEROXIDE TO INACTIVATE LISTERIA MONOCYTOGENES IN CHILL BRINE

P. Mallikarjunan, J. Marcy, J. Eifert, 2011 .

MODELING MICROWAVE COOKING of COCKTAIL SHRIMP

P. Mallikarjunan, Y. Hung, S. Gundavarapu, 1996 .

Meat Quality Kinetics during Beef Carcass Chilling

P. Mallikarjunan, G. Mittal, 1994 .

Optimum cooking conditions for shrimp and Atlantic salmon.

P. Mallikarjunan, R. Grisso, Lauren Brookmire, 2013, Journal of food science.

Heat and mass transfer during beef carcass chilling — Modelling and simulation

Gauri S. Mittal, Parameswarakumar Mallikarjunan, P. Mallikarjunan, 1994 .

Principles of Deep-Fat Frying

P. Mallikarjunan, M. Ngadi, M. Chinnan, 2009 .

Modelingwater Vapor, Gas, And Solute Transport Through Protein Films

P. Mallikarjunan, M. Chinnan, I. Antonova, 2002 .

Recent Technologies to Enhance the Quality of Fried Foods

P. Mallikarjunan, M. Ngadi, M. Chinnan, 2009 .

Batter and Breading Ingredients Selection

P. Mallikarjunan, M. Ngadi, M. Chinnan, 2009 .

Development of non-destructive methods to evaluate oyster quality by electronic nose technology

David H. Vaughan, Parameswarakumar Mallikarjunan, P. Mallikarjunan, 2008 .