Lecturer Profile

ผศ.ดร.KARTHIKEYAN VENKATACHALAM

Asst. Prof. Dr.KARTHIKEYAN VENKATACHALAM

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Education

  • 2013 Ph.D. (Food Science and Technology) Prince of Songkla University Hatyai Compus , Thailand

Publication

  • Karthikeyan Venkatachalam. 2021. "The Effects of Pasteurization Conditions and Storage Time on Microbial Safety, Quality and Antioxidant Properties of Cider from Rose Apple (Syzygium agueum Alston cv. Taaptimjan)". Chiang Mai University Journal of Natural Sciences, 20 (2 Article Number: e2021034) : 1-16
  • Karthikeyan Venkatachalam. 2021. "Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon)". Current Research in Food Science, 4 (-) : 345-353
  • Karthikeyan Venkatachalam. 2021. "Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication". Journal of Food Processing and Preservation, 45 (6 (e15524)) : 1-12
  • Karthikeyan Venkatachalam. 2021. "Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage". Italian Journal of Food Science, 33 (2) : 129-141
  • Karthikeyan Venkatachalam. 2021. "Effects of bamboo charcoal powder, bamboo vinegar, and their combination in laying hens on performance, egg quality, relative organ weights, and intestinal bacterial populations". TROPICAL ANIMAL HEALTH AND PRODUCTION, 53 (Article number 83) : 1-7
  • Karthikeyan Venkatachalam, Ittiporn Keawpeng and Panyanan Thongbour. 2017. "RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF WHEAT AND GREEN GRAM COMPOSITE FLOURS ". CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9 (3) : 72-82
  • Karthikeyan Venkatachalam and Muralidharan Nagarajan. 2017. "PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SAVORY CRACKERS INCORPORATING GREEN GRAM FLOUR TO PARTIALLY OR WHOLLY REPLACE WHEAT FLOUR ". ITALIAN JOURNAL OF FOOD SCIENCE, 29 (4) : 599-612
  • Karthikeyan Venkatachalam, Suraphon Thitithanakul and Chukwan Techakanon. 2018. "Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider". ACS OMEGA, 3 (6) : 6710-6718
  • Karthikeyan Venkatachalam. 2018. "Exogenous nitric oxide treatment impacts antioxidant response and alleviates chilling injuries in longkong pericarp". Scientia Horticulturae, 237 (-) : 311-317
  • Karthikeyan Venkatachalam, Muralidharan Nagarajan and Panyanan Thongbour. 2018. " EFFECTS OF METHYL JASMONATE FUMIGATION AND PACKAGING ON CHILLING INJURY AND PHYSIOCHEMICAL QUALITY CHANGES OF STORED GREEN BELL PEPPERS ". CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10 (2) : 120-132
  • Somwang Lekjing and Karthikeyan Venkatachalam. 2018. "Effects of Modified Atmospheric Packaging Conditions on the Quality Changes of Pasteurized Oyster (Crassostrea belcheri) Meat during Chilled Storage". JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 27 (10) : 1106-1119
  • Karthikeyan Venkatachalam. 2018. "Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White". BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY, 61 (Special Issue) : e18180134(1)-e18180134(11)
  • Karthikeyan Venkatachalam. 2019. "Changes in Phytochemicals and Antioxidant Properties of Kaffir Lime Leaves under Chilling Storage". KHON KEAN AGRICULTURE JOURNAL, 47 (SUPPL) : 531-536
  • Karthikeyan Venkatachalam and Muralidharan Nagarajan. 2019. "Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate". JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 56 (6) : 3137-3144
  • Karthikeyan Venkatachalam. 2019. "Effect of salting on the antioxidant capacity of duck egg". KHON KEAN AGRICULTURE JOURNAL, 47 (2) : 1083-1088
  • Karthikeyan Venkatachalam. 2019. "Enzymatic activities of curry leaves (Murraya koenigii L.) during storage in chilling temperature". Acta Horticulturae, 1245 (-) : 145-152
  • Paramee Noonim, Karthikeyan Venkatachalam and Somwang Lekjing. 2019. "Influences of Different Coating Materials on the Quality Changes of Hardboiled Salted Duck Eggs under Ambient Storage". Brazilian Archives of Biology and Technology, 62 (Article Number: e19180471) : 1-12
  • Karthikeyan Venkatachalam and Somwang Lekjing. 2019. "Influences of storage time and temperature on sensory and measured quality of green gram savory crackers". LWT-Food Science and Technology, 113 (10 Article Number: UNSP 108310) : 1-8
  • Somwang Lekjing and Karthikeyan Venkatachalam. 2020. "A Chitosan-Based Edible Film with Clove Essential Oil and Nisin for Improving the Quality and Shelf Life of Pork Patties in Cold Storage". RSC ADVANCES, 10 (30) : 17777-17786
  • Karthikeyan Venkatachalam and Somwang Lekjing. 2020. "Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice". RSC ADVANCES, 10 (28) : 16254-16265
  • Karthikeyan Venkatachalam. 2019. "Bioactive Compounds of Longkong Fruit (Lansium domesticum Corr.)". Bioactive Compounds in Underutilized Fruits and Nuts, Reference Series in Phytochemistry, - (-) : 1-16

Interest

  • Effects of methyl jasmonate fumigation and packaging on chilling injury and physiochemical quality changes of stored green bell peppers
  • Impact of ripening stage of wax apple on chemical profiles of juice and cider
  • Exogenous nitric oxide treatment impacts antioxidant response and alleviates chilling injuries in longkong pericarp
  • Physicochemical and sensory properties of savory crackers incorporating green gram flour to partially or wholly replace wheat flour
  • Rheological and functional properties of wheat and green gram composite flours
  • Postharvest physiology and handling of longkong fruit: a review
  • The different concentration of citric acid on inhibition of longkong pericarp browning during low temperature storage.
  • Effect of aging on changes in rice physical qualities
  • Total antioxidant activity and radical scavenging capacity of selected fruits and vegetables from South India