KV
Karthikeyan Venkatachalam
Also known as: K. Venkatachalam
Prince of Songkla University, Bharathiar University, Periyar University
Research areas: Agricultural and Biological Sciences · Food Science · Postharvest Quality and Shelf Life Management · Meat and Animal Product Quality · Phytochemicals and Antioxidant Activities
0000-0002-1028-0590
Employment
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Prince of Songkla University Associate Professor2019 - Present
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Prince of Songkla University Assistant Professor2016 - 2019
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Prince of Songkla University Lecturer2014 - 2016
Education
- 2009 - 2013
- 2003 - 2005
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Periyar University B.Sc2001 - 2003
Projects & Funding
Projects & funding information is unavailable.
Publications (85)
- Effects of deep-frying and hot-air drying on nutritional and quality attributes of catfish powder-fortified instant noodles Save
- Effect of Hot-Air Drying Temperature on the Physicochemical, Functional, Compositional, and Structural Properties of Catfish (Clarias macrocephalus × C. gariepinus) Powder Save
- Comprehensive Analysis of Physicochemical Properties, Structure, Bioactive Potential, and Flavor Profiles of Tangerine Pericarp Powder from Different Varieties Save
- Effect of folic acid on mitigation of chilling injury and extending quality and shelf life of eggplant stored under prolonged low temperature Save
- Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder Save
- Step-by-step assembly of functionalized chitosan films via NADES and caffeic acid / ferulic acid grafting for walnuts preservation Save
- Wolffia globosa as an Emerging Plant-Based Protein Source for Functional and Nutraceuticals Save
- A Review of the Nutritional Composition, Bioactive Phytochemicals, and Health Implications of Rice-Based Beers Save
- Quality Evaluation of Ready-to-Use Various Brown Rice (Oryza sativa) Powder Using Extrusion Process Save
- Effect of Sodium Alginate Concentration on the Physicochemical, Structural, Functional Attributes, and Consumer Acceptability of Gel Beads Encapsulating Tangerine Peel (Citrus reticulata Blanco ‘Cho Khun’) Extract Save
- Edible Insect Production in Thailand: Sustainable Supply Chain Management Save
- Application of Citral Nanoemulsion to Enhance Physicochemical Properties and Extend the Shelf Life of Fresh-Cut Longkong during Low-Temperature Storage Save
- Prevention and inhibition of post-harvest browning in longkong pericarp using Prunus Persica resin coating during ambient storage Save
- Effect of Exogenous Melatonin Application on Maintaining Physicochemical Properties, Phytochemicals, and Enzymatic Activities of Mango Fruits During Cold Storage Save
- Physicochemical Properties, Antioxidant Activity, and Flavor Profile of Strawberry Fruit-Based Novel Drinking Jelly Made with Gracilaria fisheri Seaweed as a Gelling Agent at Varying Concentrations Save
- A Review of Essential Oils in Edible Films and Coatings for Seafood Preservation: Functional Roles, Safety, and Regulatory Considerations Save
- Application of Ozone in Seafood Processing Save
- Controlled release and stability enhancement of cinnamon essential oil in glutathione-modified soy protein particles: Its antimicrobial application for fresh-cut cantaloupe Save
- Effect of Different Drying Methods on the Phytochemical and Antioxidant Properties of Soursop Leaves at Two Stages of Maturity Save
- Exogenous Application of Melatonin on the Preservation of Physicochemical and Enzymatic Qualities of Pepper Fruit from Chilling Injury Save