P. Rao

Kinetic modeling of polyphenoloxidase inactivation during thermal-assisted high pressure processing in black tiger shrimp (Penaeus monodon)

P. S. Rao, B. Kaur, P. Rao, 2017 .

Process optimization for high-pressure processing of black tiger shrimp (Penaeus monodon) using response surface methodology

P. S. Rao, B. Kaur, P. Rao, 2017, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Inactivation of polyphenol oxidase and peroxidase enzymes during pulsed, static and cyclic pressurization of litchi (Litchi chinensis) juice

P. S. Rao, N. Kaushik, B. Kaur, 2016 .

Effect of High Pressure Processing on Rheological Properties, Pectinmethylesterase Activity and Microbiological Characteristics of Aloe Vera (Aloe barbadensis Miller) Juice

N. R. Swami Hulle, P. S. Rao, N. Kaushik, 2015 .

Application of High Hydrostatic Pressure as a Pretreatment for Osmotic Dehydration of Banana Slices (Musa cavendishii) Finish-Dried by Dehumidified Air Drying

P. S. Rao, N. Kaushik, Deepank Verma, 2014, Food and Bioprocess Technology.