| Rheological properties of selected hydrocolloids as a function of concentration and temperature M Marcotte, ART Hoshahili, HS Ramaswamy Food Research International 34 (8), 695-703, 2001 | 668 | 2001 |
| Thermal processing and quality: Principles and overview GB Awuah, HS Ramaswamy, A Economides Chemical Engineering and Processing: Process Intensification 46 (6), 584-602, 2007 | 545 | 2007 |
| Microwave-assisted convective air drying of thin layer carrots DG Prabhanjan, HS Ramaswamy, GSV Raghavan Journal of Food engineering 25 (2), 283-293, 1995 | 520 | 1995 |
| Radio frequency heating of foods: principles, applications and related properties—a review P Piyasena, C Dussault, T Koutchma, HS Ramaswamy, GB Awuah Critical reviews in food science and nutrition 43 (6), 587-606, 2003 | 416 | 2003 |
| Postharvest shelf-life extension of avocados using methyl cellulose-based coating N Maftoonazad, HS Ramaswamy LWT-Food science and technology 38 (6), 617-624, 2005 | 391 | 2005 |
| Shelf‐life extension of peaches through sodium alginate and methyl cellulose edible coatings N Maftoonazad, HS Ramaswamy, M Marcotte International journal of food science & technology 43 (6), 951-957, 2008 | 340 | 2008 |
| Food processing: principles and applications HS Ramaswamy, M Marcotte CRC Press, 2005 | 305 | 2005 |
| Kinetics of quality change associated with potatoes stored at different temperatures F Nourian, HS Ramaswamy, AC Kushalappa LWT-Food Science and Technology 36 (1), 49-65, 2003 | 273 | 2003 |
| High pressure sterilization of foods H Ramaswamy Food engineering interfaces, 341-351, 2011 | 263 | 2011 |
| Developments in food packaging technology. Part II. Storage aspects JP Smith, HS Ramaswamy, BK Simpson Trends in Food Science & Technology 1, 111-118, 1990 | 257 | 1990 |
| Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase S Basak, HS Ramaswamy Food Research International 29 (7), 601-607, 1996 | 247 | 1996 |
| Rice bran proteins: properties and food uses J Prakash, HS Ramaswamy Critical Reviews in Food Science & Nutrition 36 (6), 537-552, 1996 | 229 | 1996 |
| Color and texture change kinetics in ripening bananas CR Chen, HS Ramaswamy LWT-food science and technology 35 (5), 415-419, 2002 | 225 | 2002 |
| The effect of high pressure treatment on rheological characteristics and colour of mango pulp J Ahmed, HS Ramaswamy, N Hiremath International Journal of Food Science & Technology 40 (8), 885-895, 2005 | 217 | 2005 |
| Processing fruits: science and technology DM Barrett, L Somogyi, HS Ramaswamy CRC press, 2004 | 216 | 2004 |
| Effect of high pressure processing on the texture of selected fruits and vegetables S Basak, HS Ramaswamy Journal of Texture Studies 29 (5), 587-601, 1998 | 214 | 1998 |
| Novel concepts in microwave drying of foods D Wray, HS Ramaswamy Drying Technology 33 (7), 769-783, 2015 | 207 | 2015 |
| Handbook of postharvest technology: cereals, fruits, vegetables, tea, and spices A Chakraverty, AS Mujumdar, HS Ramaswamy CRC press, 2003 | 201 | 2003 |
| Pumpkin (Cucurbita maxima) seed oil extraction using supercritical carbon dioxide and physicochemical properties of the oil P Mitra, HS Ramaswamy, KS Chang Journal of food engineering 95 (1), 208-213, 2009 | 200 | 2009 |
| Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods S Zhu, HS Ramaswamy, BK Simpson LWT-Food Science and Technology 37 (3), 291-299, 2004 | 198 | 2004 |
Jasim AhmedKuwait Institute for Scientific Research & Adjunct Professsor-The School of Packaging, MichiganVerified email at kisr.edu.kw
