| Opportunities and challenges in high pressure processing of foods NK Rastogi, K Raghavarao, VM Balasubramaniam, K Niranjan, D Knorr Critical reviews in food science and nutrition 47 (1), 69-112, 2007 | 1004 | 2007 |
| Principles and application of high pressure–based technologies in the food industry VM Balasubramaniam, SI Martinez-Monteagudo, R Gupta Annual review of food science and technology 6, 435-462, 2015 | 415 | 2015 |
| 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 | 278 | 1997 |
| Preserving foods through high-pressure processing. VM Balasubramaniam, D Farkas, EJ Turek | 243 | 2008 |
| Compression heating of selected fatty food materials during high‐pressure processing V Rasanayagam, VM Balasubramaniam, E Ting, CE Sizer, C Bush, ... Journal of Food Science 68 (1), 254-259, 2003 | 235 | 2003 |
| Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing J Ahn, VM Balasubramaniam, AE Yousef International journal of food microbiology 113 (3), 321-329, 2007 | 232 | 2007 |
| Determining thermal effects in high-pressure processing E Ting, VM Balasubramaniam, E Raghubeer Food technology (Chicago) 56 (2), 31-35, 2002 | 231 | 2002 |
| Recommended laboratory practices for conducting high-pressure microbial inactivation experiments VM Balasubramaniam, EY Ting, CM Stewart, JA Robbins Innovative Food Science & Emerging Technologies 5 (3), 299-306, 2004 | 219 | 2004 |
| 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 | 206 | 1997 |
| High-pressure food processing VM Balasubramaniam, D Farkas Food Science and Technology International 14 (5), 413-418, 2008 | 181 | 2008 |
| New intervention processes for minimally processed juices CE Sizer, VM Balasubramaniam Food Technology (Chicago) 53 (10), 64-67, 1999 | 180 | 1999 |
| Nonthermal processing technologies for food HQ Zhang, GV Barbosa-Cánovas, VMB Balasubramaniam, CP Dunne, ... John Wiley & Sons, 2011 | 159 | 2011 |
| Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing S Rajan, S Pandrangi, VM Balasubramaniam, AE Yousef LWT-Food Science and Technology 39 (8), 844-851, 2006 | 150 | 2006 |
| Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince S Rajan, J Ahn, VM Balasubramaniam, AE Yousef Journal of Food Protection 69 (4), 853-860, 2006 | 150 | 2006 |
| Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing S Balasubramanian, VM Balasubramaniam Food Research International 36 (7), 661-668, 2003 | 148 | 2003 |
| Quasi-adiabatic temperature increase during high pressure processing of selected foods E Patazca, T Koutchma, VM Balasubramaniam Journal of Food Engineering 80 (1), 199-205, 2007 | 145 | 2007 |
| Effect of high pressure processing on the immunoreactivity of almond milk S Dhakal, C Liu, Y Zhang, KH Roux, SK Sathe, VM Balasubramaniam Food Research International 62, 215-222, 2014 | 136 | 2014 |
| INACTIVATION OF CLOSTRIDIUM BOTULINUM TYPE E SPORES BY HIGH PRESSURE PROCESSING NR Reddy, HM Solomon, GA Fingerhut, EJ Rhodehamel, ... Journal of Food Safety 19 (4), 277-288, 1999 | 131 | 1999 |
| Optimization of anthocyanins extraction from black carrot pomace with thermosonication E Agcam, A Akyıldız, VM Balasubramaniam Food chemistry 237, 461-470, 2017 | 129 | 2017 |
| Energy requirements for alternative food processing technologies—principles, assumptions, and evaluation of efficiency O Rodriguez‐Gonzalez, R Buckow, T Koutchma, VM Balasubramaniam Comprehensive Reviews in Food Science and Food Safety 14 (5), 536-554, 2015 | 127 | 2015 |
