Follow
Kumar Mallikarjunan
Kumar Mallikarjunan
Professor & Head of Food Science and Nutrition, University of Minnesota
Verified email at umn.edu - Homepage
Title
Cited by
Cited by
Year
Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins
TS Ballard, P Mallikarjunan, K Zhou, S O’Keefe
Food chemistry 120 (4), 1185-1192, 2010
4322010
Edible coatings for deep-fat frying of starchy products
P Mallikarjunan, MS Chinnan, VM Balasubramaniam, RD Phillips
LWT-Food Science and Technology 30 (7), 709-714, 1997
2781997
An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties
P Putnik, D Gabrić, S Roohinejad, FJ Barba, D Granato, K Mallikarjunan, ...
Food chemistry 276, 680-691, 2019
2372019
The effect of edible film on oil uptake and moisture retention of a deep‐fat fried poultry product
VM Balasubramaniam, MS Chinnan, P Mallikarjunan, RD Phillips
Journal of Food Process Engineering 20 (1), 17-29, 1997
2051997
Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products
N Nikmaram, S Budaraju, FJ Barba, JM Lorenzo, RB Cox, K Mallikarjunan, ...
Meat science 145, 245-255, 2018
1982018
Non-destructive evaluation of apple maturity using an electronic nose system
LP Pathange, P Mallikarjunan, RP Marini, S O’Keefe, D Vaughan
Journal of Food Engineering 77 (4), 1018-1023, 2006
1532006
Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages
PES Munekata, R Domínguez, S Budaraju, E Roselló-Soto, FJ Barba, ...
Foods 9 (3), 288, 2020
1432020
Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review
DB Kovačević, M Maras, FJ Barba, D Granato, S Roohinejad, ...
Food chemistry 268, 513-521, 2018
1382018
Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology
TS Ballard, P Mallikarjunan, K Zhou, SF O’Keefe
Journal of agricultural and food chemistry 57 (8), 3064-3072, 2009
1352009
Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating
GB Awuah, HS Ramaswamy, A Economides, K Mallikarjunan
Innovative Food Science & Emerging Technologies 6 (4), 396-402, 2005
1272005
The determination of frying oil quality using a chemosensory system
B Innawong, P Mallikarjunan, JE Marcy
LWT-Food Science and Technology 37 (1), 35-41, 2004
1232004
The determination of frying oil quality using Fourier transform infrared attenuated total reflectance
B Innawong, P Mallikarjunan, J Irudayaraj, JE Marcy
LWT-Food Science and Technology 37 (1), 23-28, 2004
1222004
Quality evaluation of edible film‐coated chicken strips and frying oils
KI Holownia, MS Chinnan, MC Erickson, P Mallikarjunan
Journal of Food Science 65 (6), 1087-1090, 2000
1122000
Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation
N Shilton, P Mallikarjunan, P Sheridan
Journal of Food Engineering 55 (3), 217-222, 2002
862002
Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks
SMT Gharibzahedi, S Roohinejad, S George, FJ Barba, R Greiner, ...
Trends in Food Science & Technology 75, 194-205, 2018
782018
Better nutrients and therapeutics delivery in food through nanotechnology
H Kaya-Celiker, K Mallikarjunan
Food engineering reviews 4, 114-123, 2012
772012
Low dose gamma irradiation to reduce pathogenic vibrios in live oysters (Crassostrea virginica)
L Andrews, M Jahncke, K Mallikarjunan
Journal of Aquatic Food Product Technology 12 (3), 71-82, 2003
732003
Breaded fried foods
P Mallikarjunan, MO Ngadi, MS Chinnan
CRC Press, 2009
702009
Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry
PJ Sarnoski, SF O’Keefe, ML Jahncke, P Mallikarjunan, GJ Flick
Food chemistry 122 (3), 930-935, 2010
662010
Mid-infrared spectroscopy for discrimination and classification of Aspergillus spp. contamination in peanuts
H Kaya-Celiker, PK Mallikarjunan, A Kaaya
Food Control 52, 103-111, 2015
602015
The system can't perform the operation now. Try again later.
Articles 1–20