Author

Revathy Gurusamy

Observed name: Gurusamy, Revathy

Institutions: Norwegian University of Science and Technology, Universidad de Zaragoza, Centro de Investigación y Tecnología Agroalimentaria de Aragón, BSH Electrodomésticos (Spain)

Observed institutions: Norwegian University of Science and Technology, Universidad de Zaragoza, Centro de Investigación y Tecnología Agroalimentaria de Aragón, BSH Electrodomésticos (Spain)

ORCID: 0000-0001-6775-3232

Observed ORCID: 0000-0001-6775-3232

OpenAlex ID: A5104311344

Impact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios

2024 · Revathy Gurusamy, Jørgen Lerfall, et al. · LWT · 5

Assessment of Cooked Meatballs’ Edibility Using Calibrated MOS Sensors and Microbiological Validation

2026 · Luigi Masi, Revathy Gurusamy, et al. · Chemosensors · 1

Soluble gas stabilisation technology to control Listeria innocua and improve microbiological stability in ready-to-eat vacuum-packed salmon during cold storage and temperature abuse

2026 · Revathy Gurusamy, Dionysios Tsoukalas, et al. · LWT

Evolution of microbial dynamics and headspace volatile profiles for predicting the freshness-to-spoilage transition in refrigerated cooked meatballs

2026 · Revathy Gurusamy, Natalia Merino, et al. · Food Research International

Assessment of Cooked Meatballs’ Edibility Using Calibrated MOS Sensors and Microbiological Validation

2026 · Masi, Luigi, Gurusamy, Revathy, et al. · Publications of the UdS (Saarland University)

Works count: 5

Citation count: 6

H-index: 1

I10-index: