| Comprehensive understanding of roller milling on the physicochemical properties of red lentil and yellow pea flours MK Pulivarthi, E Nkurikiye, J Watt, Y Li, K Siliveru Processes 9 (10), 1836, 2021 | 19 | 2021 |
| Considerations for gluten free foods-pearl and finger millet processing and market demand M Selladurai, MK Pulivarthi, AS Raj, M Iftikhar, PVV Prasad, K Siliveru Grain & Oil Science and Technology 6 (2), 59-70, 2023 | 16 | 2023 |
| Significance of milling methods on brown teff flour, dough, and bread properties MK Pulivarthi, M Selladurai, E Nkurikiye, Y Li, K Siliveru Journal of Texture Studies 53 (4), 478-489, 2022 | 10 | 2022 |
| Waste from oil-seed industry: a sustainable approach S Thangaraju, MK Pulivarthi, V Natarajan Sustainable Food Waste Management: Concepts and Innovations, 177-190, 2020 | 8 | 2020 |
| Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes E Nkurikiye, MK Pulivarthi, A Bhatt, K Siliveru, Y Li Journal of Food Engineering 357, 111647, 2023 | 6 | 2023 |
| Dry fractionation process operations in the production of protein concentrates: A review MK Pulivarthi, RM Buenavista, SP Bangar, Y Li, LO Pordesimo, SR Bean, ... Comprehensive Reviews in Food Science and Food Safety 22 (6), 4670-4697, 2023 | 5 | 2023 |
| Quantifying Escherichia coli contamination in milling equipment during lab scale milling operations J Rivera, MK Pulivarthi, DP Shivaprasad, R Phebus, CG Aldrich, ... Cereal Chemistry, 2022 | 5 | 2022 |
| Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions J Rivera, MK Pulivarthi, DP Shivaprasad, R Phebus, CG Aldrich, ... Cereal Chemistry, 2022 | 3 | 2022 |
| Effect of tempering conditions on white sorghum milling, flour, and bread properties M Yoganandan, SR Bean, R Miller-Regan, H Dogan, MK Pulivarthi, ... Foods 10 (8), 1947, 2021 | 3 | 2021 |
| Numerical Methods and Modeling Techniques in Food Processing R Pandiselvam, V Prithviraj, A Kothakota, AS Raj, MK Pulivarthi, K Siliveru Handbook of Research on Food Processing and Preservation Technologies, 221-255, 2021 | 1 | 2021 |
| Inactivation of lipase and lipoxygenase in whole wheat flour using atmospheric cold plasma and steam treatments: Kinetics, mechanism, and impact on its compositional properties S Chakraborty, MK Pulivarthi, AS Raj, SD Prakash, H Bommina, K Siliveru Journal of Cereal Science 117, 103889, 2024 | | 2024 |
| Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook R Pandiselvam, Ö Süfer, ZT Özaslan, NAN Gowda, MK Pulivarthi, ... Food Frontiers, 2024 | | 2024 |
| Quantitative Transfer of E. coli (Non-Pathogenic) from Wheat into Milling Fractions and Equipment during Lab Scale Milling (v) J Rivera, MK Pulivarthi, J Dhakal, CG Aldrich, R Phebus, K Siliveru IAFP 2021, 2021 | | 2021 |
Kaliramesh SiliveruKansas State UniversityVerified email at ksu.edu
