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High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacityJin Wang, Vijaya Raghavan, Sai Kranthi Vanga|LWT|2019Cited by 175
Impact of food processing on the structural and allergenic properties of egg whiteYao Zhu, Vijaya Raghavan, Sai Kranthi Vanga et al.|Trends in Food Science & Technology|2018Cited by 127
Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and ConsJun Wang, Vijaya Raghavan, Hong‐Wei Xiao et al.|Food and Bioprocess Technology|2019Cited by 116
Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk proteinSai Kranthi Vanga, Vijaya Raghavan, Jin Wang et al.|Food Research International|2020Cited by 110