| Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture R Thirumdas, A Kothakota, U Annapure, K Siliveru, R Blundell, R Gatt, ... Trends in food science & technology 77, 21-31, 2018 | 660 | 2018 |
| Production of biofuels from sorghum OS Stamenković, K Siliveru, VB Veljković, IB Banković-Ilić, MB Tasić, ... Renewable and Sustainable Energy Reviews 124, 109769, 2020 | 112 | 2020 |
| Detection of infestation by Callosobruchus maculatus in mung bean using near-infrared hyperspectral imaging S Kaliramesh, V Chelladurai, DS Jayas, K Alagusundaram, NDG White, ... Journal of Stored Products Research 52, 107-111, 2013 | 82 | 2013 |
| Modern processing of Indian millets: A perspective on changes in nutritional properties NAN Gowda, K Siliveru, PVV Prasad, Y Bhatt, BP Netravati, C Gurikar Foods 11 (4), 499, 2022 | 81 | 2022 |
| Teff (Eragrostis tef) processing, utilization and future opportunities: a review R Barretto, RM Buenavista, JL Rivera, S Wang, PVV Prasad, K Siliveru International Journal of Food Science & Technology 56 (7), 3125-3137, 2021 | 73 | 2021 |
| Significance of composition and particle size on the shear flow properties of wheat flour K Siliveru, RPK Ambrose, PV Vadlani Journal of the Science of Food and Agriculture 97 (8), 2300-2306, 2017 | 36 | 2017 |
| A review on flow characterization methods for cereal grain‐based powders RPK Ambrose, S Jan, K Siliveru Journal of the Science of Food and Agriculture 96 (2), 359-364, 2016 | 36 | 2016 |
| Detection of fungal infection in pistachio kernel by long-wave near-infrared hyperspectral imaging technique K Kheiralipour, H Ahmadi, A Rajabipour, S Rafiee, M Javan-Nikkhah, ... Quality Assurance and Safety of Crops & Foods 8 (1), 129-135, 2016 | 32 | 2016 |
| Utilization of distiller's dried grains with solubles: A review RME Buenavista, K Siliveru, Y Zheng Journal of Agriculture and Food Research 5, 100195, 2021 | 31 | 2021 |
| Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders KS Babu, K Siliveru, JK Amamcharla, PV Vadlani, RPK Ambrose Journal of dairy science 101 (8), 7013-7026, 2018 | 30 | 2018 |
| Characterization of white and red sorghum flour and their potential use for production of extrudate crisps JG Pezzali, A Suprabha-Raj, K Siliveru, CG Aldrich PLoS One 15 (6), e0234940, 2020 | 24 | 2020 |
| Granular bond number model to predict the flow of fine flour powders using particle properties K Siliveru, CG Jange, JW Kwek, RPK Ambrose Journal of food engineering 208, 11-18, 2017 | 21 | 2017 |
| Image analysis approach to understand the differences in flour particle surface and shape characteristics K Siliveru, JW Kwek, GML Lau, RPK Ambrose Cereal Chem 93, 234-241, 2016 | 21 | 2016 |
| 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 |
| Development of Tribolium castaneum (Herbst)(Coleoptera: Tenebrionidae) on sorghum milling fractions FH Arthur, SR Bean, D Smolensky, AR Gerken, K Siliveru, ED Scully, ... Journal of stored products research 87, 101606, 2020 | 19 | 2020 |
| Impact of mycotoxins and their metabolites associated with food grains C Gurikar, DP Shivaprasad, L Sabillón, NAN Gowda, K Siliveru Grain & Oil Science and Technology 6 (1), 1-9, 2023 | 18 | 2023 |
| Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality J Rivera, A Deliephan, J Dhakal, CG Aldrich, K Siliveru Foods 10 (7), 1479, 2021 | 18 | 2021 |
| A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications J Rivera, K Siliveru, Y Li Critical Reviews in Food Science and Nutrition, 1-23, 2022 | 17 | 2022 |
| Influence of milling methods on the flow properties of ivory teff flour R Barretto, RM Buenavista, R Pandiselvam, K Siliveru Journal of Texture Studies 53 (6), 820-833, 2022 | 16 | 2022 |
| Effect of pulse type and substitution level on dough rheology and bread quality of whole wheat-based composite flours Y Zhang, R Hu, M Tilley, K Siliveru, Y Li Processes 9 (9), 1687, 2021 | 16 | 2021 |
Anjineyulu KothakotaCSIR-National Institute for Interdisciplinary science and Technology (NIIST)Verified email at niist.res.in
