| 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 | 448 | 2010 |
| 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 | 287 | 1997 |
| 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 | 266 | 2019 |
| 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 | 232 | 2018 |
| 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 |
| 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 | 187 | 2020 |
| 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 | 158 | 2018 |
| 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 | 157 | 2006 |
| 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 | 145 | 2009 |
| 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 | 131 | 2005 |
| 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 | 128 | 2004 |
| 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 | 124 | 2004 |
| 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 | 114 | 2000 |
| 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 | 87 | 2018 |
| 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 | 86 | 2002 |
| Better nutrients and therapeutics delivery in food through nanotechnology H Kaya-Celiker, K Mallikarjunan Food engineering reviews 4, 114-123, 2012 | 81 | 2012 |
| Breaded fried foods P Mallikarjunan, MO Ngadi, MS Chinnan CRC Press, 2009 | 75 | 2009 |
| 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 | 74 | 2003 |
| 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 | 73 | 2010 |
| 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 | 64 | 2015 |
