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20. Su, G., Ramaswamy, HS, Zhu, S. Yu, Y. Hu, F. and Xu, M. 2014. Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method. Innovative Food Science & Emerging Technologies. 26: 40-50.
21. Su, G., Yu, Y., Ramaswamy, HS, Hu, F. Xu, M. and Zhu, S. 2014. Kinetics of Escherichia coli inactivation in frozen aqueous suspensions by high pressure and its application to frozen chicken meat. Journal Of Food Engineering. 142: 23 – 30.
22. Tola, YB and Ramaswamy, HS. 2014. Effect of Novel Processing Techniques on Texture Softening and beta-Carotene Content of Thermally Processed Carrots. Food And Bioprocess Technology. 7(10): 2986-2999.
23. Rattan, NS and Ramaswamy, HS. 2014. Comparison of free/bi-axial, fixed axial, end-over-end and static thermal processing effects on process lethality and quality changes in canned potatoes. LWT-Food Science and Technology. 58(1): 150-157.
23. Tola, YB and Ramaswamy, HS. 2014. Combined effects of high pressure, moderate heat and pH on the inactivation kinetics of Bacillus licheniformis spores in carrot juice. Food Research International. 62: 50 - 58.
24. Singh, A. and Ramaswamy, HS. 2014. Thermal and high-pressure inactivation kinetics of Avidin. Journal Of Food Processing and Preservation. 38 (4): 1830-1839.
25. Rattan, NS and Ramaswamy, HS. 2014. Quality Optimization of Canned Potatoes during Rotary Autoclaving. Journal of Food Quality. 37(3): 168 – 174.
26. Tola, YB and Ramaswamy, HS. 2014. Thermal destruction kinetics of Bacillus licheniformis spores in carrot juice extract as influenced by pH, type of acidifying agent and heating method. Lwt-Food Science and Technology. 56 (1): 131 - 137.
27. Ahmed, J, Singh, A., Ramaswamy, HS, Pandey, PK and Raghavan, GSV. 2014. Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions. Carbohydrate Polymers. 103: 12 – 21.
28. Zhu, S. M., Su, G. M., He, J. S., Ramaswamy, HS., Le Bail, A., Yu, Y. 2014. Water phase transition under pressure and its application in high pressure thawing of agar gel and fish. Journal of Food Engineering. 125: 1 – 6.
29. Yu, L., Meng, Y., Ramaswamy, H., Boye, J. 2014. Residence time distribution of soy protein isolate and corn flour feed mid in a twin screw extruder. Journal Of Food Processing And Preservation. 38(1): 573 – 584.
30. Singh, A. and Ramaswamy, HS. 2014. Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins. International Journal Of Food Science And Technology. 49(1): 269 -279.
31. Xanthakis, E, Le-Bail, A., Ramaswamy, HS. 2014. Development of an innovative microwave assisted food freezing process. Innovative Food Science and Emerging Technologies. 26: 176 -181.
32. Mohammad Reza Zareifard, Michele Marcotte, Hosahalli S. Ramaswamy, and Yousef Karimi-Zindashty. 2014. Electrical Conductivity: Importance and Methods of Measurement. Section 2 Electrical Conductivity. Chapter 4. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL USA, pp 17-36.
33. Mohammad Reza Zareifard, Hosahalli S. Ramaswamy, Michele Marcotte, and Yousef Karimi-Zindashty. 2014. The Electrical Conductivity of Foods. Section 2 Electrical Conductivity. Chapter 4. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, FL. USA pp 37-52.
34. Mohammad Reza Zareifard, Hosahalli S. Ramaswamy, Michele Marcotte, and Yousef Karimi-Zindashty. 2014, Factors Influencing Electrical Conductivity. Section 2 Electrical Conductivity. Chapter 5. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL. USA pp 53-66.
35. Mohammad Reza Zareifard, Michele Marcotte, Hosahalli S. Ramaswamy, and Yousef Karimi-Zindashty. 2014. Modeling of Electrical Conductivity in the Context of Ohmic Heating. Section 2 Electrical Conductivity. Chapter 6. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL USA, pp 67-90.
36. Yetenayet Bekele Tola, Navneet Singh Rattan, and Hosahalli S. Ramaswamy. 2014. Electrodes in Ohmic Heating. Section 4 Ohmic Heating Behavior and Design Parameters. Chapter 11. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, FL. USA, pp 141-156.
37. Cuiren Chen, Khalid Abdelrahim, Hosahalli S. Ramaswamy, and Michele Marcotte. 2014. Sensitivity Analysis of the Ohmic Heating Process Section 6 Modeling of Ohmic Heating. Chapter 17. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL. USA pp 267–282.
38. Ajaypal Singh, Navneet Singh Rattan, Phani Tej Raghav Narayanapurapu, and Hosahalli S. Ramaswamy. 2014. Applications of Ohmic Heating to Milk and Dairy Products Section 7 Ohmic Heating as Applied to Specific Foods. Chapter 19. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL USA pp 309–320.
39. Nadide Seyhun, Servet Gulum Sumnu, and Hosahalli S. Ramaswamy, 2014. Ohmic Heating as Thawing and Tempering Technology, Section 8 Other Applications and Future Uses of Ohmic Heating. Chapter 23. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL USA pp 369-380.
40. Hussein F. Hassan, Yetenayet Tola, and Hosahalli S. Ramaswamy. 2014. Radio-Frequency and Microwave Applications: Similarities, Advantages, and Limitations. In Radio-Frequency Heating in Food Processing: Principles and Applications, Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang. CRC Press, Boca Raton, FL USA. Chapter 2, 21-30.
41. Hussein F. Hassan and Hosahalli S. Ramaswamy. 2014. Radio-Frequency Heating Effects on Microbial Destruction. In Radio-Frequency Heating in Food Processing: Principles and Applications, Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang. CRC Press, Boca Raton, FL USA. Chapter 10, 191-202.
42. Navneet Singh Rattan and Hosahalli S. Ramaswamy. 2014. Effect of Radio-Frequency Heating on Food Quality Factors. In Radio-Frequency Heating in Food Processing: Principles and Applications, Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang. CRC Press, Boca Raton, FL USA. Chapter 11, 203 -212.
43. Navneet Singh Rattan and Hosahalli S. Ramaswamy. 2014. Radio-Frequency Thawing and Tempering In Radio-Frequency Heating in Food Processing: Principles and Applications, Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang. CRC Press, Boca Raton, FL USA. Chapter 14, 247 -258.
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