Author

Annet Mary Anto

Observed names: A. Anto, Anto, A.

Institution: National Institute of Food Technology, Entrepreneurship and Management - Thanjavur

Observed institutions: National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Central Food Technological Research Institute, Council of Scientific and Industrial Research

ORCID: 0009-0006-9472-4342

Observed ORCID: 0009-0006-9472-4342

OpenAlex ID: A5024014635

Application of Electromagnetic Radiations and Superheated Steam for Enzyme Inactivation in Green Bell Pepper

2014 · G.C. Jeevitha, A. Anto, et al. · Journal of Food Processing and Preservation · 10

High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water

2024 · Nalla Bhanu Prakash Reddy, Malini Buvaneswaran, et al. · Journal of Food Process Engineering · 6

Ultrasound‐Assisted Hydration and Its Effect on the Antinutrient Factors and Structural Properties of Pearl Millet

2025 · Annet Mary Anto, Malini Buvaneswaran, et al. · Food Chemistry International · 2

High Voltage Pulsed Electric Fields in Food Processing and Preservation

2024 · N. Bhanu Prakash Reddy, Annet Mary Anto, et al. · CRC Press eBooks · 1

Works count: 6

Citation count: 19

H-index: 2

I10-index: 1