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Advances in Carbon Based Nanomaterials for Bio-Medical Applications

Current medicinal chemistry, 2019-01, Vol.26 (38), p.6851-6877

2019

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Design concepts of an aircraft wing： composite and morphing airfoil with auxetic structures

Frontiers of Structural and Civil Engineering, 2016-12, Vol.10 (4), p.394-408

2016

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Ohmic-assisted peeling of fruits: Understanding the mechanisms involved, effective parameters, and prospective applications in the food industry

Trends in food science & technology, 2020-12, Vol.106, p.345-354

2020

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Ohmic Heating in Food Processing

1, 2014

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Effects of controlled-frequency moderate electric fields on pectin methylesterase and polygalacturonase activities in tomato homogenate

Food chemistry, 2016-05, Vol.199, p.265-272

2016

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Molecular dynamics evidence for nonthermal effects of electric fields on pectin methylesterase activity

Physical chemistry chemical physics : PCCP, 2021-07, Vol.23 (26), p.14422-14432

2021

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Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review

Current opinion in food science, 2020-10, Vol.35, p.36-48

2020

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Electrical conductivity of fruits and meats during ohmic heating

Journal of food engineering, 2008-08, Vol.87 (3), p.351-356

2008

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Effect of moderate electric fields on inactivation kinetics of pectin methylesterase in tomatoes: The roles of electric field strength and temperature

Journal of food engineering, 2016-10, Vol.186, p.17-26

2016

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Ohmic Heating Assisted Lye Peeling of Pears

Journal of food science, 2018-05, Vol.83 (5), p.1292-1298

2018

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Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco‑2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices

Journal of agricultural and food chemistry, 2019-09, Vol.67 (36), p.10185-10194

2019

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Toward a Philosophy and Theory of Volumetric Nonthermal Processing

Journal of food science, 2016-06, Vol.81 (6), p.E1431-E1446

Sastry, Sudhir K.

2016

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Tomato peeling by ohmic heating with lye-salt combinations: Effects of operational parameters on peeling time and skin diffusivity

Journal of food engineering, 2016-10, Vol.186, p.10-16

2016

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Moderate Electric Field Treatment Enhances Enzymatic Hydrolysis of Cellulose at Below-Optimal Temperatures

Enzyme and microbial technology, 2020-12, Vol.142, p.109678-109678, Article 109678

2020

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Effect of ohmic heating on tomato peeling

Food science & technology, 2015-05, Vol.61 (2), p.269-274

2015

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A microfluidic approach for studying microcolonization of Escherichia coli O157:H7 on leaf trichome‐mimicking surfaces under fluid shear stress

Biotechnology and bioengineering, 2022-06, Vol.119 (6), p.1556-1566

2022

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Effects of combined high pressure (HPP), pulsed electric field (PEF) and sonication treatments on inactivation of Listeria innocua

Journal of food engineering, 2018-09, Vol.233, p.49-56

2018

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Studies on ballistic impact of the composite panels

Theoretical and applied fracture mechanics, 2014-08, Vol.72, p.2-12

2014

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Mechanistic insight into roles of α/β-type small acid-soluble proteins, RecA, and inner membrane proteins during bacterial spore inactivation by ohmic heating

Journal of applied microbiology, 2024-07, Vol.135 (7)

2024

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Effect of moderate electric fields on salt diffusion into vegetable tissue

Journal of food engineering, 2012-06, Vol.110 (3), p.329-336

2012

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Challenges facing food engineering

Journal of food engineering, 2013-11, Vol.119 (2), p.332-342

2013

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Mechanisms of enhanced bacterial endospore inactivation during sterilization by ohmic heating

Bioelectrochemistry (Amsterdam, Netherlands), 2019-12, Vol.130, p.107338-107338, Article 107338

2019

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Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating

Food and bioprocess technology, 2020-07, Vol.13 (7), p.1206-1214

2020

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Fresh produce sanitization by combination of gaseous ozone and liquid sanitizer

Journal of food engineering, 2017-10, Vol.210, p.19-26

2017

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Modeling of pulsed electric field processing

Food innovation and advances, 2023-07, Vol.2 (3), p.171-183

Sastry, Sudhir K.

2023

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Advances in Carbon Based Nanomaterials for Bio-Medical Applications

Design concepts of an aircraft wing： composite and morphing airfoil with auxetic structures

Ohmic-assisted peeling of fruits: Understanding the mechanisms involved, effective parameters, and prospective applications in the food industry

Ohmic Heating in Food Processing

Effects of controlled-frequency moderate electric fields on pectin methylesterase and polygalacturonase activities in tomato homogenate

Molecular dynamics evidence for nonthermal effects of electric fields on pectin methylesterase activity

Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review

Electrical conductivity of fruits and meats during ohmic heating

Effect of moderate electric fields on inactivation kinetics of pectin methylesterase in tomatoes: The roles of electric field strength and temperature

Ohmic Heating Assisted Lye Peeling of Pears

Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco‑2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices

Toward a Philosophy and Theory of Volumetric Nonthermal Processing

Tomato peeling by ohmic heating with lye-salt combinations: Effects of operational parameters on peeling time and skin diffusivity

Moderate Electric Field Treatment Enhances Enzymatic Hydrolysis of Cellulose at Below-Optimal Temperatures

Effect of ohmic heating on tomato peeling

A microfluidic approach for studying microcolonization of Escherichia coli O157:H7 on leaf trichome‐mimicking surfaces under fluid shear stress

Effects of combined high pressure (HPP), pulsed electric field (PEF) and sonication treatments on inactivation of Listeria innocua

Studies on ballistic impact of the composite panels

Mechanistic insight into roles of α/β-type small acid-soluble proteins, RecA, and inner membrane proteins during bacterial spore inactivation by ohmic heating

Effect of moderate electric fields on salt diffusion into vegetable tissue

Challenges facing food engineering

Mechanisms of enhanced bacterial endospore inactivation during sterilization by ohmic heating

Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating

Fresh produce sanitization by combination of gaseous ozone and liquid sanitizer

Modeling of pulsed electric field processing

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