How well do plant based alternatives fare nutritionally compared to cow’s milk?Sai Kranthi Vanga, Vijaya Raghavan|Journal of Food Science and Technology|2017Cited by 459
Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructureJin Wang, Vijaya Raghavan, Sai Kranthi Vanga et al.|Food Control|2018Cited by 227
Inactivation methods of soybean trypsin inhibitor – A reviewBrinda Harish Vagadia, Vijaya Raghavan, Sai Kranthi Vanga|Trends in Food Science & Technology|2017Cited by 219
Review of conventional and novel food processing methods on food allergensSai Kranthi Vanga, Vijaya Raghavan, Ashutosh Singh|Critical Reviews in Food Science and Nutrition|2015Cited by 180
Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.)Gabriela Silveira da Rosa, Vijaya Raghavan, Sai Kranthi Vanga et al.|Innovative Food Science & Emerging Technologies|2019Cited by 180