Eyarkai Nambi
Eyarkai Nambi
Verified email at icar.gov.in
Cited by
Cited by
Exploitation of microbial antagonists for the control of postharvest diseases of fruits: a review
AS Dukare, S Paul, VE Nambi, RK Gupta, R Singh, K Sharma, ...
Critical reviews in food science and nutrition 59 (9), 1498-1513, 2019
Scientific classification of ripening period and development of colour grade chart for Indian mangoes (Mangifera indica L.) using multivariate cluster analysis
VE Nambi, K Thangavel, DM Jesudas
Scientia Horticulturae 193, 90-98, 2015
Physicochemical Characteristics of Date Powder Produced in a Pilot Scale Spray Dryer
VOGSVR A. Manickavasagan, K. Thangavel, S. R. S. Dev, D. S. Aniesrani ...
Drying Technology 33, 1114-1123, 2015
Degradation kinetics of bioactive components, antioxidant activity, colour and textural properties of selected vegetables during blanching
VE Nambi, RK Gupta, S Kumar, PC Sharma
Journal of food science and technology 53 (7), 3073-3082, 2016
Texture and rheological changes of Indian mango cultivars during ripening
VE Nambi, K Thangavel, KA Rajeswari, A Manickavasagan, V Geetha
Postharvest Biology and Technology 117, 152-160, 2016
Comparison of various RGB image features for nondestructive prediction of ripening quality of “alphonso” mangoes for easy adoptability in machine vision applications: A …
V Eyarkai Nambi, K Thangavel, S Shahir, V Thirupathi
Journal of Food Quality 39 (6), 816-825, 2016
Color kinetics during ripening of Indian mangoes
VE Nambi, K Thangavel, S Shahir, V Chandrasekar
International Journal of Food Properties 19 (10), 2147-2155, 2016
Evaluation of colour behavior during ripening of Banganapalli mango using CIE-Lab and RGB colour coordinates
VE Nambi, K Thangavel, S Shahir, V Geetha
Journal of Applied Horticulture 17 (3), 205-209, 2015
Postharvest changes in antioxidant capacity, enzymatic activity, and microbial profile of strawberry fruits treated with enzymatic and divalent ions
S Kumar, R Kumar, VE Nambi, RK Gupta
Food and Bioprocess Technology 7 (7), 2060-2070, 2014
Modeling the mass of banana fruit by geometrical attributes
S Sulthan, V Rangaraju, EN Vijayaram, C Veerapandian
Effect of pectin methyl esterase and Ca2+ ions on the quality of fresh-cut strawberry
S Kumar, R Kumar, V Nambi, R Gupta
Annals of Agri-Bio Research 20 (2), 194-201, 2015
Naphthalene acetic acid and ferrous sulphate induced changes in physico-chemical composition and shelf-life of ber
VS Meena, E Nambi, P Kashyap, KK Meena
Indian Journal of Horticulture 70 (1), 37-42, 2013
Effect of gibberellic acid on fruit quality and storability of grape in semi-arid region of Punjab
VS Meena, VE Nambi, RK Vishawakarma, RK Gupta, DD Nangare
Agricultural Science Digest-A Research Journal 32 (4), 344-347, 2012
Optimization of process condition for preparation of sapota bar using Refractance window drying method
K Jalgaonkar, MK Mahawar, RK Vishwakarma, US Shivhare, VE Nambi
Drying Technology 38 (3), 269-278, 2020
Modelling of rheological properties of Mango (cv. Neelum) suspensions: effect of sample concentration and particle size
MK Mahawar, K Jalgaonkar, VE Nambi, B Bibwe, V Thirupathi
Not Available, 2018
Optimization of extrusion cooking process for rice-fish extrudates with an underutilized fish mince based on physical, functional and textural properties
GK Rajesh, V Thirupathi, VE Nambi, R Pandiselvam
Comprehensive ripeness-index for prediction of ripening level in mangoes by multivariate modelling of ripening behaviour
VE Nambi, K Thangavel, A Manickavasagan, S Shahir
International Agrophysics 31 (1), 35-44, 2017
Optimization of salt curing of bitter gourd (Momordica charantia L.) with blanching as pre-treatment using response surface methodology
VKSVSM Eyarkai Nambi V, Gitanjali Behera
Nutrition and Food Science 46 (6), 742-752, 2016
A pneumatic assisted electronically controlled continuous aonla seed removing machine
T Kulathaisamy, M Jesudas
Agricultural Engineering International: CIGR Journal 14 (2), 94-101, 2012
Value addition of grains using solid state fermentation
VE Nambi, V Chandrasekar, S Karthikeyan
Nutrition & Food Science International Journal 3 (4), 6, 2017
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