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KARTHIKEYAN VENKATACHALAM
KARTHIKEYAN VENKATACHALAM
Associate Professor, Prince of Songkla University (Surat Thani Campus)
Adresse e-mail validée de psu.ac.th - Page d'accueil
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A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage
K Venkatachalam, S Lekjing
RSC Advances 10 (30), 17777-17786, 2020
672020
Effect of aging on changes in rice physical qualities.
I Keawpeng, K Venkatachalam
International Food Research Journal 22 (6), 2015
602015
Changes in physiochemical quality and browning related enzyme activity of longkong fruit during four different weeks of on-tree maturation
K Venkatachalam, M Meenune
Food Chemistry 131 (4), 1437-1442, 2012
592012
Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon)
M Nagarajan, B Rajasekaran, S Benjakul, K Venkatachalam
Current Research in Food Science 4, 345-353, 2021
422021
Total antioxidant activity and radical scavenging capacity of selected fruits and vegetables from South India.
K Venkatachalam, R Rangasamy, V Krishnan
International Food Research Journal 21 (3), 2014
382014
Effect of methyl jasmonate on physiological and biochemical quality changes of longkong fruit under low temperature storage
K Venkatachalam, M Meenune
Fruits 70 (2), 69-75, 2015
352015
Exogenous nitric oxide treatment impacts antioxidant response and alleviates chilling injuries in longkong pericarp
K Venkatachalam
Scientia Horticulturae 237, 311-317, 2018
332018
Physicochemical and sensory properties of savory crackers incorporating green gram flour to partially or wholly replace wheat flour
K Venkatachalam, M Nagarajan
Italian Journal of Food Science 29 (4), 2017
332017
Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice
S Lekjing, K Venkatachalam
RSC advances 10 (28), 16254-16265, 2020
252020
Impact of the ripening stage of wax apples on chemical profiles of juice and cider
K Venkatachalam, C Techakanon, S Thitithanakul
ACS omega 3 (6), 6710-6718, 2018
242018
Hexavalent chromium removal from aqueous solutions using biogenic iron nanoparticles: Kinetics and equilibrium study
P Prema, N Van-Huy, K Venkatachalam, M J.M, MA Hayssam, ...
Environmental Research 205, 112477, 2022
202022
Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication
SCB Bavisetty, K Venkatachalam
Journal of Food Processing and Preservation, e15524, 2021
172021
Influence of prolonged salting on the physicochemical properties of duck egg white
K Venkatachalam
Brazilian Archives of Biology and Technology 61, e18180134, 2018
172018
Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate
K Venkatachalam, M Nagarajan
Journal of food science and technology 56 (6), 3137-3144, 2019
152019
Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process
S Lekjing, K Venkatachalam, C Wangbenmad
Arabian Journal of Chemistry 14 (10), 103365, 2021
142021
Physical and chemical quality changes of longkong (Aglaia dookkoo Griff.) during passive modified atmospheric storage
K Venkatachalam, M Meenune
International Food Research Journal 19 (3), 795, 2012
142012
Antioxidant and antimicrobial properties of mung bean phyto-film combined with longkong pericarp extract and sonication
I Keawpeng, B Paulraj, K Venkatachalam
Membranes 12 (4), 379, 2022
122022
Influences of Different Coating Materials on the Quality Changes of Hardboiled Salted Duck Eggs under Ambient Storage
K Venkatachalam, S Lekjing, P Noonim
Brazilian Archives of Biology and Technology 62 (Special Issue), 1-12, 2019
122019
Influences of storage time and temperature on sensory and measured quality of green gram savory crackers
S Lekjing, K Venkatachalam
LWT 113, 108310, 2019
112019
Postharvest physiology and handling of longkong fruit: A review
K Venkatachalam
Fruits 71 (5), 289-298, 2016
112016
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