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114篇 您的检索式：作者名="BALASUBRAMANIAM V M"

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	题名	作者	年代	出处	被引量
1	Effect of high pressure on moisture and NaC1 diffusion into turkey breast 显示文摘	VILLACIS M F RASTOGI N K BALASUBRAMANIAM V M	2008	Food Science and Technology2008，41，5：	1
2	Validating high-pressure processes for low-acid foods 显示文摘	Sizer C Balasubramaniam V M Ting E	2002	Food technology2002，56，2：	1
3	The effect of edible film on oil uptake and moisture retention of a deep fat fried poultry product显示文摘	Balasubramaniam V M Chinnan M S	1997	Journal of Food Process Engineering1997，20，1：	1
4	Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressureassisted thermal processing显示文摘	AHN J BALASUBRAMANIAM V M YOUSEF A E	2007	International Journal of Food Microbiology2007，113，：	1
5	Structural health monitoring of composite structures using Lamb wave tomography显示文摘	Prasad S M Balasubramaniam K Krishnamurthy C V	2004	Smart Materials and Struc tures2004，13，5：	1
6	Determining thermal effects in high pressure processing 显示文摘	Ting E Balasubramaniam V M Raghubeer E	2002	Food Technology2002，56，2：	1
7	Opportunities and challenges in high pressure processing of foods 显示文摘	Rastogi N K Raghavarao K S M S Balasubramaniam V M	2007	Critical Reviews in Food Science and Nutrition2007，，47：	1
8	The neurobehavioral toxicity of endosulfan in rats:a serotonergic involvement in learning impairment显示文摘	Paul V Balasubramaniam E Kazi M	1994	Eur J Pharmacol1994，270，1：	1
9	Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing 显示文摘	Balasubramanian S Balasubramaniam V M	2003	Food Research International2003，36，7：	1
10	Edible coatings for deep-fat frying of starch products显示文摘	Mallikarjunan P Cbinnan M S Balasubramaniam V M	1997	LWT- Food Science and Technology1997，30，7：	1
11	Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing显示文摘	RAJAN S PANDRANGI S BALASUBRAMANIAM V M	2006	LWT-Food Science and Technology2006，39，8：	1
12	Recommended laboratory practices for conducting high-pressure microbial inactivation experiments 显示文摘	Balasubramaniam V M Ting E Y Stewart C M	2004	Innovative Food Science and Emerging Technologies2004，5，3：	1
13	Use of liquid crystals as a temperature sensor in food processing research显示文摘	V M Balasubramaniam S K Sastry	1995	Journal of Food Engineering1995，26，：	1
14	Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressureassisted thermal processing显示文摘	AHN J BALASUBRAMANIAM V M YOUSEF A E	2007	International Journal of Food Microbiology2007，113，3：	1
15	Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing显示文摘	RASTOGI N K NGUYE N L T BALASUBRAMANIAM V M	2008	Journal of Food Engineering2008，88，4：	1
16	The Inactivation of Listeria Monocytogenes by Pulsed Electric Field (PEF) Treatment in a Static Chamber显示文摘	FLEISCHMAN G J RAVISHANKAR S D BALASUBRAMANIAM V M	2004	Food Microbiology2004，21，：	1
17	Compression heating of selected fatty food materials during high-pressure processing 显示文摘	Rasanayagam V Balasubramaniam V M Ting E	2003	Journal of Food Science2003，68，1：	1
18	Interaction of guided Lamb waves with an asymmetrically located delamination in alaminated composite plate显示文摘	C Ramadas Krishnan Balasubramaniam M Joshi C V Krishnamurthy	2010	Smart Materials and Structures2010，，6：	1
19	Interaction of the primary anti-symmetric Lamb mode (A<SUB>o</SUB>) with symmetric delaminations: numerical and experimental studies显示文摘	C Ramadas Krishnan Balasubramaniam M Joshi C V Krishnamurthy	2009	Smart Materials and Structures2009，，8：	1
20	Opportunities and challenges in high pressure processing of foods显示文摘	Rastogi N K Balasubramaniam V M Niranjan K	2007	Critical Reviews in Food Science and Nutrition2007，47，1：	1

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