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 |
Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment S Dhakal, VM Balasubramaniam, H Ayvaz, LE Rodriguez-Saona Journal of food engineering 224, 62-70, 2018 | 50 | 2018 |
Effect of high pressure processing on dispersive and aggregative properties of almond milk S Dhakal, MM Giusti, VM Balasubramaniam Journal of the Science of Food and Agriculture 96 (11), 3821-3830, 2016 | 37 | 2016 |
Pesticide application and food safety issue in Nepal AS Koirala, P., Dhakal, S., & Tamrakar Journal of Agriculture and Environment 10, 128-132., 2009 | 31* | 2009 |
Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices S Dhakal, VM Balasubramaniam, JC Cocuron, AP Alonso, E Agcam, ... Food and bioprocess technology 10, 1959-1969, 2017 | 13 | 2017 |
Compression Heating of Selected Polymers During High‐Pressure Processing KE Casulli, S Dhakal, KP Sandeep, VM Balasubramaniam Journal of Food Process Engineering 40 (2), e12417, 2017 | 7 | 2017 |
Application of thermal kinetic models in liquid foods and beverages with reference to ascorbic acid, anthocyanin and furan–a review S Dhakal, DR Heldman Journal of Food Science and Technology Nepal 11, 1-13, 2019 | 3 | 2019 |
Thermal and high‐pressure treatment stability of egg‐white avidin in aqueous solution S Dhakal, H Shafaat, VM Balasubramaniam Journal of Food Process Engineering 43 (9), e13481, 2020 | 1 | 2020 |
Evaluation of Synergistic, Additive and Antagonistic Effects During Combined Pressure-thermal Treatment on Selected Liquid Food Constituents by Reaction Kinetic Approach S Dhakal The Ohio State University, 2016 | | 2016 |