S. Chaple

Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage

P. Bourke, M. Sanz, E. Carey, 2019, Food chemistry: X.

Plasma Treatment of Liquids

Sing Wei Ng, P. Bourke, D. Boehm, 2021, Innovative Food Processing Technologies.

Comparative Study of Performance and Combustion Characteristics of Conventional and Low Heat Rejection (Mullite Coated) Diesel Engines

P. Shrirao, S. B. Patond, P. Shaikh, 2013 .

Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour

P. Bourke, C. Sarangapani, S. Chaple, 2022, Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire.

Edible Composite Coating of Methyl Cellulose for Post-Harvest Extension of Shelf-Life of Finger Hot Indian Pepper (Pusa jwala)

L. Ananthanarayan, S. Chaple, C. Vishwasrao, 2017 .

Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour

P. Bourke, B. Duffy, C. Sarangapani, 2020, Innovative Food Science & Emerging Technologies.

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

P. Bourke, S. Chaple, Soukaina Barroug, 2021, Frontiers in Nutrition.

Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat

P. Bourke, B. Muhialdin, A. M. Hussin, 2021, Food Reviews International.