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Suhan Bheemaiah Balyatanda
Observed name:
Suhan B. Balyatanda
Institution:
Kansas State University
Observed institution:
Kansas State University
ORCID:
0009-0002-0544-9280
Observed ORCID:
0009-0002-0544-9280
OpenAlex ID:
A5114712774
Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties
2024
·
Suhan Bheemaiah Balyatanda
, N. A. Nanje Gowda
, et al.
·
Foods
·
70
PDF
Aqueous chlorine dioxide mediated tempering of wheat grains: Evaluation of tempering potential, kinetics, and mechanism of Salmonella inactivation
2025
·
Suhan B. Balyatanda
, Snehasis Chakraborty
, et al.
·
Food Research International
·
8
Inactivation of Lipase in Grains: Processing Methods, Kinetics, and Storage Stability
2026
·
Snehasis Chakraborty
, Suhan Bheemaiah Balyatanda
, et al.
·
Comprehensive Reviews in Food Science and Food Safety
·
2
PDF
Chlorine dioxide fumigation of grains: is it a complete solution?
2026
·
Suhan Bheemaiah Balyatanda
, Snehasis Chakraborty
, et al.
·
Critical Reviews in Food Science and Nutrition
·
1
Aqueous Chlorine Dioxide Tempering of Wheat Kernels: Evaluation of Enzyme Activity, Flour Functionality, and Baking Properties
2026
·
Suhan Bheemaiah Balyatanda
, Snehasis Chakraborty
, et al.
·
Food and Bioprocess Technology
Screening of non-thermal treatments and efficacy of pulsed light for Salmonella reduction during wheat tempering
2026
·
Shivaprasad Doddabematti Prakash
, Suhan Bheemaiah Balyatanda
, et al.
·
Innovative Food Science & Emerging Technologies
Lineage-aware comparative genomics shows no consistent reservoir-specific plasmidome in low-moisture food associated Salmonella Enteritidis
2026
·
Kinley Tenzin
, Suhan Bheemaiah Balyatanda
, et al.
·
Food Research International
Benchmarking a 16S rRNA sequencing protocol for microbiome analysis in low-moisture grain environments
2026
·
Shivaprasad Doddabematti Prakash
, Suhan Bheemaiah Balyatanda
, et al.
·
Food Research International
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Works count:
8
Citation count:
81
H-index:
2
I10-index:
1
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