Dr. Rajeev Bhat

Associate Professor
Universiti Sains Malaysia, Malaysia

Highest Degree
Ph.D. in Biosciences from Mangalore University, Mangalore, India

My URL
https://livedna.org/91.10642

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Biography

Dr. Rajeev Bhat holds a position of Associate Professor at Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Malaysia. He has completed his Ph.D. in Bio Sciences and Technology from Mangalore University, Mangalore, India. His main area of interest focuses on Food Technology. His area of expertise includes Food Security, Food Sustainability, and Food Safety. He has published 151 research articles in journals and book chapters contributed as author/co-author.

Area of Interest:

Food Science and Technology
Food Security
Food Safety
Food Technology
Food Sustainabality

Selected Publications

  1. Thomas, R., R. Bhat and Y.T. Kuang, 2015. Composition of amino acids, fatty acids, minerals and dietary fiber in some of the local and import rice varieties of Malaysia. Int. Food Res. J., 22: 1148-1155.
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  2. Tan, T.C., L.H. Cheng, R. Bhat, G. Rusul and A.M. Easa, 2015. Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing. Int. Food Res. J., 22: 631-637.
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  3. Parn, O.J., R. Bhat, T.K. Yeoh and A.A. Al-Hassan, 2015. Development of novel fruit bars by utilizing date paste. Food Biosci., 9: 20-27.
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  4. Kuang, Y.T., R. Bhat and R. Davies, 2015. Influence of chemical preservatives on survival and growth of Zygosaccharomyces rouxii YSa40 in glycerol‐based pineapple model systems and intermediate moisture pineapple products. J. Food Process. Preservation, 39: 56-69.

  5. Ho, L.H., T.C. Tan, N.A.A. Aziz and R. Bhat, 2015. In vitro starch digestibility of bread with banana (Musa acuminata X balbisiana ABB cv. Awak) pseudo-stem flour and hydrocolloids. Food Biosci., 12: 10-17.
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  6. Ho, L.H. and R. Bhat, 2015. Exploring the potential nutraceutical values of durian (Durio zibethinus L.)-An exotic tropical fruit. Food Chem., 168: 80-89.
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  7. Bhat, R., N.A. Shaharuddin and Y.T. Kuang, 2015. A promising approach toward exploring nutritional and functional qualities of beko (Oroxylum indicum L. Benth. Ex Kurz) pods for potential food applications. J. Food Process. Preserv., 39: 47-55.
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  8. Bhat, R., J. Geppert, E. Funken and R. 2015. Consumers perceptions and preference for strawberries-a case study from Germany. Int. J. Fruit Sci., 15: 405-424.
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  9. Bhat, R. and R. Stamminger, 2015. Preserving strawberry quality by employing novel food preservation and processing techniques-recent updates and future scope-an overview. J. Food Process Eng. 10.1111/jfpe.12184.
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  10. Bhat, R. and R. Stamminger, 2015. Impact of combination treatments of modified atmosphere packaging and refrigeration on the status of antioxidants in highly perishable strawberries. J. Food Process Eng. 10.1111/jfpe.12205.
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  11. Bhat, R. and G. Paliyath, 2015. Fruits of Tropical Climates - Biodiversity and Dietary Importance- I. In: Encyclopedia of Food and Health, Caballero, B., P. Finglas and F. Toldra, Elsevier Publishers, Oxford, United Kingdom,.

  12. Bhat, R. and G. Paliyath, 2015. Dietary Importance and Health Benefits of Selected Tropical fruits-II. In: Encyclopedia of Food and Health, Caballero, B., P. Finglas and F. Toldra, Elsevier Publishers, Oxford, UK.,.

  13. Annegowda, H.V. and R. Bhat, 2015. Composition of Papaya fruits and Papaya Cultivars. In: Nutritional Composition of Fruit Cultivars, Victor, P., Elsevier Publishers, Oxford, UK.,.

  14. Zzaman, W., R. Bhat and T.A. Yang, 2014. Effect of superheated steam roasting on the phenolic antioxidant properties of cocoa beans. J. Food Process. Preservation, 38: 1932-1938.
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  15. Zzaman, W., R. Bhat and T.A. Yang, 2014. Application of response surface methodology to optimize roasting conditions in cocoa beans subjected to superheated steam treatments in relevance to antioxidant compounds and activities. Drying Technol., 32: 1104-1111.
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  16. Velmourougane, K., T.N. Gopinandhan and R. Bhat, 2014. Application of Hazard Analysis and Critical Control Point Principles for Ochratoxin-A Prevention in Coffee Production Chain. In: Practical Food Safety: Contemporary Issues and Future Directions. Bhat, R. and V.M. Gomez-Lopez, Wiley Blackwell Publishers, United Kingdom, pp: 577-597.

  17. Thomas, R., T.K. Yeoh, W.A. Wan-Nadiah and R. Bhat, 2014. Quality evaluation of flat rice noodles (Kway Teow) prepared from bario and basmati rice. Sains Malaysiana, 43: 339-347.
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  18. Thomas, R., R. Bhat, Y.T. Kuang and W.N.W. Abdullah, 2014. Functional and pasting properties of locally grown and imported exotic rice varieties of Malaysia. Food Sci. Technol. Res., 20: 469-477.
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  19. Tan, T.C., L.H. Cheng, R. Bhat, G. Rusul and A.M. Easa, 2014. Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chem., 142: 121-128.
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  20. Shin, L.E.R., W. Zzaman, Y.T. Kuang and R. Bhat, 2014. Influence of dehydration techniques on physicochemical, antioxidant and microbial qualities of Ipomoea aquatica Forsk.: An underutilized green leafy vegetable. J. Food Process. Preservation. 10.1111/jfpp.12326.
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  21. Rajan, N.S., R. Bhat and A.A. Karim, 2014. Preliminary studies on the evaluation of nutritional composition of unripe and ripe Kundang fruits (Bouea macrophylla Griffith). Int. Food Res. J., 21: 949-954.

  22. Migeemanathan, S., R. Bhat, W.N. Wan-Abdullah and F.Y. Chye, 2014. Influence of temperature variations on growth, injury survival and inactivation of Listeria monocytogenes in goat milk samples at laboratory scale. Int. J. Dairy Technol., 67: 437-447.
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  23. Kuang, Y.T., R. Bhat and R. Davies, 2014. Mechanisms of repair of low water activity and pH-injured Zygosaccharomyces rouxii YSa40 in glycerol and sucrose/CPB liquid holding system. J. Food Process. Preservation. 10.1111/jfpp.12328.
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  24. Ho, L.H., N.A. Abdul Aziz, R. Bhat and B. Azahari, 2014. Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids. CyTA J. Food, 12: 141-149.
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  25. Han, C.V. and R. Bhat, 2014. In vitro control of food-borne pathogenic bacteria by essential oils and solvent extracts of underutilized flower buds of Paeonia suffruticosa (Andr.). Ind. Crops Prod., 54: 203-208.
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  26. Gomez-Lopez, V.M. and R. Bhat, 2014. Photonic Methods for Pathogen Inactivation. In: Practical Food Safety: Contemporary Issues and Future Directions. Bhat, R. and V.M. Gomez-Lopez, Wiley Blackwell Publishers, United Kingdom, pp: 355-368.

  27. Bhat, R. and V.M. Gomez-Lopez, 2014. Radionuclides in Food. In: Practical Food Safety: Contemporary Issues and Future Directions. Bhat, R. and V.M. Gomez-Lopez, Wiley Blackwell Publishers, United Kingdom, pp: 281-299.

  28. Bhat, R. and R. Stamminger, 2014. Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice. Food Sci. Technol. Int. 10.1177/1082013214536708.
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  29. Bhat, R. and N. binti Yahya, 2014. Evaluating belinjau (Gnetum gnemon L.) seed flour quality as a base for development of novel food products and food formulations. Food Chem., 156: 42-49.
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  30. Bhat, R. and A.A. Karim, 2014. Towards producing novel fish gelatin films by combination treatments of ultraviolet radiation and sugars (ribose and lactose) as cross-linking agents. J. Food Sci. Technol., 51: 1326-1333.
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  31. Annegowda, H.V., R. Bhat, K.J. Yeong, M.T. Liong, A.A.Karim and S.M. Mansor, 2014. Influence of drying treatments on polyphenolic contents and antioxidant properties of raw and ripe papaya (Carica papaya L.). Int. J. Food Properties, 17: 283-292.
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  32. Zzaman, W., R. Bhat, M.Z. Abedin and T.A. Yang, 2013. Comparison between superheated steam and convectional roasting on changes in the phenolic compound and antioxidant activity of cocoa beans. Food Sci. Technol. Res., 19: 949-956.
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  33. Wijekoon, M.J.O., R. Bhat, A.A. Karim and A. Fazilah, 2013. Chemical composition and antimicrobial activity of essential oil and solvent extracts of torch ginger inflorescence (Etlingera elatior Jack.). Int. J. Food Properties, 16: 1200-1210.
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  34. Voon, H.C., R. Bhat, A.A. Karim and A. Rosma, 2013. Composition of tree peony (Paeonia suffruticosa) and Chinese apple flower (Malus spp.) buds. Int. Food Res. J., 20: 1173-1179.
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  35. Thomas, R., W.A. Wan-Nadiah and R. Bhat, 2013. Physiochemical properties, proximate composition and cooking qualities of locally grown and imported rice varieties marketed in Penang, Malaysia. Int. Food Res. J., 20: 1345-1351.
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  36. Naik, P., H.D. Rozman and R. Bhat, 2013. Genoprotective effects of lignin isolated from oil palm black liquor waste. Environ. Toxicol. Pharmacol., 36: 135-141.
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  37. Mak, Y.W., L.O. Chuah, R. Ahmad and R. Bhat, 2013. Antioxidant and antibacterial activities of hibiscus (Hibiscus rosa-sinensis L.) and Cassia (Senna bicapsularis L.) flower extracts. J. King Saud Univ. Sci., 25: 275-282.
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  38. Kuan, Y.H., R. Bhat, A. Patras and A.A. Karim, 2013. Radiation processing of food proteins-a review on the recent developments. Trends Food Sci. Technol., 30: 105-120.
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  39. Kiang, W.S., R. Bhat, L.H. Cheng and A. Rosma, 2013. Effects of Thermosonication on Escherichia coli O157: H7 and salmonella enteritidis as a function of pH and temperature. J. Med. Bioeng., 2: 177-181.
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  40. Kiang, W.S., R. Bhat, A. Rosma and L.H. Cheng, 2013. Effects of thermosonication on the fate of Escherichia coli O157: H7 and Salmonella enteritidis in mango juice. Lett. Applied Microbiol., 56: 251-257.
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  41. Bhat, R., N. Abdullah, R.H. Din and G.S. Tay, 2013. Producing novel sago starch based food packaging films by incorporating lignin isolated from oil palm black liquor waste. J. Food Eng., 119: 707-713.
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  42. Bhat, R., M.T. Liong, M.N. Abdorreza and A.A. Karim, 2013. Evaluation of free radical scavenging activity and antioxidant potential of a few popular green leafy vegetables of Malaysia. Int. J. Food Prop., 16: 1371-1379.
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  43. Bhat, R., 2013. Potential use of fourier transform infrared spectroscopy for identification of molds capable of producing mycotoxins. Int. J. Food Properties, 16: 1819-1829.
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  44. Annegowda, H.V., R. Bhat, L.M. Tze, A.A. Karim and S.M. Mansor, 2013. The free radical scavenging and antioxidant activities of pod and seed extract of Clitoria fairchildiana (Howard)-an underutilized legume. J. Food Sci. Technol., 50: 535-541.
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  45. Yodkraisri, W. and R. Bhat, 2012. Quality evaluation of deep fried chips produced from lotus rhizome. Int. Food Res. J., 19: 1423-1427.
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  46. Voon, H.C., R. Bhat, A.M. Easa, M.T. Liong and A.A. Karim, 2012. Effect of addition of halloysite nanoclay and SiO2 nanoparticles on barrier and mechanical properties of bovine gelatin films. Food. Bioprocess Technol., 5: 1766-1774.
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  47. Voon, H.C., R. Bhat and G. Rusul, 2012. Flower extracts and their essential oils as potential antimicrobial agents for food uses and pharmaceutical applications. Comprehensive Rev. Food Sci. Food Safety, 11: 34-55.
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  48. Velmourougane, K., R. Bhat and T.N. Gopinandhan, 2012. Composting coffee wastes, a potential source of ochratoxigenic fungi and ochratoxin A contamination. World Mycotoxin J., 5: 373-376.
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  49. Tham, C.S.C., K.K. Peh, R. Bhat and M.T. Liong, 2012. Probiotic properties of bifidobacteria and lactobacilli isolated from local dairy products. Ann. Microbiol., 62: 1079-1087.
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  50. Suguna, M., R. Bhat and W.A. Wan Nadiah, 2012. Microbiological quality evaluation of goat milk collected from small-scale dairy farms in Penang Island, Malaysia. Int. Food Res. J., 19: 1241-1245.
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  51. Sridaran, A., A.A. Karim and R. Bhat, 2012. Pithecellobium jiringa legume flour for potential food applications: Studies on their physico-chemical and functional properties. Food Chem., 130: 525-535.
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  52. Silvia, D., M.F. Masturah, Y.T. Aris, W.A.W. Nadiah and R. Bhat, 2012. The effects of different extraction temperatures of the screw press on proximate compositions, amino acid contents and mineral contents of Nigella sativa meal. Am. J. Food Technol., 7: 180-191.
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  53. Palanisamy, B.D., V. Rajendran, S. Sathyaseelan, R. Bhat and B.P. Venkatesan, 2012. Enhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour. Int. J. Food Sci. Nutr., 63: 5-15.
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  54. Nafchi, A.M., R. Bhat and K. Alias, 2012. Pulsed Electric Fields for Food Preservation: An Update on Technological Progress. In: Progress in Food Preservation, Bhat, R., A.K. Alias and G. Paliyath, Wiley-Blackwell, Oxford, UK., pp: 277-289.

  55. Nafchi, A..M, R. Bhat and A.A. Karim, 2012. Pulsed Electric Fields (PEF) for Food Preservation: Updates. In: Progress in Food Preservation, Bhat, R., A.A. Karim and G. Paliyath (Eds.). Blackwell Publishers, UK., pp: 277-289.

  56. Lye, H.S., S.S. The, T.J. Lim, R. Bhat, R. Ahmad, W.N. Wan-Abdullah and M.T. Liong, 2012. Bioactive property of soymilk fermented by agrowastes-immobilized lactobacilli. Br. Food J., 114: 1339-1353.
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  57. Kulandaivelu, V. and R. Bhat, 2012. Changes in the physico-chemical and biological quality attributes of soil following amendment with untreated coffee processing wastewater. Eur. J. Soil Biol., 50: 39-43.
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  58. Kaur, B., F. Ariffin, R. Bhat and A.A. Karim, 2012. Progress in starch modification in the last decade. Food Hydrocolloids, 26: 398-404.
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  59. Karim, A.A. and R. Bhat, 2012. The Sweet and Sticky Science of Malaysian Sweet Delicacies. In: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking, Vega, C., J. Ubbink and E.V.D. Linden, Columbia University Press, New York, USA., pp: 52-58.

  60. Ho, L.H., A.A.N. Aziah and R. Bhat, 2012. Mineral composition and pasting properties of banana pseudo-stem flour from Musa acuminata X balbisiana cv. Awak grown locally in Perak, Malaysia Int. Food Res. J., 19: 1479-1485.
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  61. Goh, W.N., A. Rosma, B. Kaur, A. Fazilah, A.A. Karim and R. Bhat, 2012. Microstructure and physical properties of microbial cellulose produced during fermentation of black tea broth (Kombucha). II. Int. Food Res. J., 19: 153-158.
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  62. Goh, W.N., A. Rosma, B. Kaur, A. Fazilah, A.A. Karim and R. Bhat, 2012. Fermentation of black tea broth (Kombucha): I. Effects of sucrose concentration and fermentation time on the yield of microbial cellulose. Int. Food Res. J., 19: 109-117.
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  63. Ewe, J.A., W.N.W. Abdullah, R. Bhat, A.A. Karim and M.T. Liong, 2012. Enhanced growth of lactobacilli and bioconversion of isoflavones in biotin-supplemented soymilk upon ultrasound-treatment. Ultrasonics Sonochem., 19: 160-173.
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  64. Chan, H.T., A. Fazilah, R. Bhat, C.P. Leh and A.A. Karim, 2012. Effect of deproteinization on degree of oxidation of ozonated starch. Food Hydrocolloids, 26: 339-343.
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  65. Bhat, R., A.K. Alias and G.Paliyath, 2012. Use of Electron Beams in Food Preservation. In: Progress in Food Preservation, Bhat, R., A.K. Alias and G.Paliyath, Wiley-Blackwell, Oxford, UK., pp: 343-366.

  66. Bhat, R., A.A. Karim and G. Paliyath, 2012. Use of Electron Beams for Food Preservation. In: Progress in Food Preservation, Bhat, R., A.A. Karim and G. Paliyath (Eds.). Wiley Blackwell Publishers, UK., pp: 343-366.

  67. Bhat, R., A. Fazilah, B. Kaur and A.A. Karim, 2012. Impact of Ultraviolet Radiation on Phytochemicals and Microbial Quality of Fruits. In: Advances in Post-Harvest Treatments and Fruit Quality and Safety, Vazquez, M. and J.A.R.D. Leon, Nova Science Publishers, New York, USA., pp: 223-239.

  68. Aziz, N.A.A., L.M. Wong, R. Bhat and L.H. Cheng, 2012. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties. J. Sci. Food Agric., 92: 557-563.
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  69. Aziah, A.A.N., L.H. Ho, A.A.N. Shazliana and R. Bhat, 2012. Quality evaluation of steamed wheat bread substituted with green banana flour. Int. Food Res. J., 19: 869-876.
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  70. Annegowda, H.V., R. Bhat, L. Min-Tze, A.A. Karim and S.M. Mansor, 2012. Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits. J. Food Sci. Technol., 49: 510-514.
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  71. Yew, S.E., T.J. Lim, L.C. Lew, R. Bhat, A. Mat‐Easa and M.T. Liong, 2011. Development of a probiotic delivery system from agrowastes, soy protein isolate and microbial transglutaminase. J. Food Sci., 76: H108-H115.
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  72. Wijekoon, M.M.J.O., R. Bhat and A.A. Karim, 2011. Effect of extraction solvents on the phenolic compounds and antioxidant activities of bunga kantan (Etlingera elatior Jack.) inflorescence. J. Food Compos. Anal., 24: 615-619.
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  73. Wijekoon, M.M.J.O., A.A. Karim and R. Bhat, 2011. Evaluation of nutritional quality of torch ginger (Etlingera elatior Jack.) inflorescence. Int. Food Res. J., 18: 1415-1420.
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  74. Velmourougane, K., R. Bhat, T.N. Gopinandhan and P. Panneerselvam, 2011. Management of Aspergillus ochraceus and Ochratoxin-A contamination in coffee during on-farm processing through commercial yeast inoculation. Biol. Control, 57: 215-221.
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  75. Velmourougane, K., R. Bhat, T.N. Gopinandhan and P. Panneerselvam, 2011. Impact of delay in processing on mold development, Ochratoxin-A and cup quality in Arabica and Robusta coffee. World J. Microbiol. Biotechnol., 27: 1809-1816.
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  76. Suguna, M., W.A. Wan-Nadiah, M.T. Liong and R. Bhat, 2011. Microbial safety of street vended and laboratory prepared dragon-fruit (pitaya) juices in Penang, Malaysia. Int. Food Res. J., 18: 1509-1513.
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  77. Noor Aziah, A.A., W. Lee Min and R. Bhat, 2011. Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours. Int. J. Food Sci. Nutr., 62: 559-567.
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  78. Migeemanathan, S., R. Bhat, L. Min-Tze and W.N. Wan-Abdullah, 2011. Effects of temperature abuse on the survival, growth and inactivation of Salmonella Typhimurium in goat milk. Foodborne Pathogens Dis., 8: 1235-1240.
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  79. Lim, T.J., A.M. Easa, A.A. Karim, R. Bhat and M.T. Liong, 2011. Development of soy-based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin. Br. Food J., 113: 1147-1172.
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  80. Lew, L.C., R. Bhat, A.M. Easa and M.T. Liong, 2011. Development of probiotic carriers using microbial transglutaminase-crosslinked soy protein isolate incorporated with agrowastes. J. Sci. Food Agric., 91: 1406-1415.
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  81. Kuan, Y.H., R. Bhat and A.A. Karim, 2011. Emulsifying and foaming properties of ultraviolet-irradiated egg white protein and sodium caseinate. J. Agric. Food Chem., 59: 4111-4118.

  82. Kuan, C.Y., K.H. Yuen, R. Bhat and M.T. Liong, 2011. Physicochemical characterization of alkali treated fractions from corncob and wheat straw and the production of nanofibres. Food Res. Int., 44: 2822-2829.
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  83. Kaur, B., A. Fazilah, R. Bhat and A.A. Karim, 2011. Effect of Novel Thermal Processing on Phytochemicals. In: Handbook of Phytochemicals: Sources, Stability and Extraction, Tiwari, B., N. Brunton and C. Brennan (Eds.). Wiley-Blackwell Publishers, UK.

  84. Fazilah, A., M. Maizura, A. Abd Karim, K. Bhupinder, B. Rajeev, U. Uthumporn and S.H. Chew, 2011. Physical and mechanical properties of sago starch-alginate films incorporated with calcium chloride. Int. Food Res. J., 18: 1027-1033.

  85. Ewe, J.A., W.N. Wan-Abdullah, A.K. Alias, R. Bhat and M.T. Liong, 2011. ACE inhibitory activity and bioconversion of isoflavones by Lactobacillus in soymilk supplemented with B-vitamins. Br. Food J., 113: 1127-1146.
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  86. Chan, H.T., C.P. Leh, C. Senan, P.A. Williams, R. Bhat and A.A. Karim, 2011. Molecular structure, rheological and thermal characteristics of ozone-oxidized starch. Food Chem., 126: 1019-1024.
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  87. Bhat, R., S.B. Ameran, H.C. Voon, A.A. Karim and L.M. Tze, 2011. Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation. Food Chem., 127: 641-644.
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  88. Bhat, R., N.S.B.C. Kamaruddin, L.M. Tze and A.A. Karim, 2011. Sonication ameliorates Kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry, 18: 1295-1300.
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  89. Bhat, R., 2011. The Disease Preventive Potential of Some Popular and Underutilized Seeds. In: Functional Foods, Nutraceuticals, and Degenerative Disease Prevention, Paliyath, G., M. Bakovic and K. Shetty, Wiley Blackwell Publishers, UK., pp: 171-193.

  90. Bhat, R. and K.R. Sridhar, 2011. Influence of ionizing radiation and conventional food processing treatments on the status of free radicals in lotus seeds: An ESR study. J. Food Comp. Anal., 24: 563-567.
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  91. Aziz, N.A.A., L.H. Ho, B. Azahari, R. Bhat, L.H. Cheng and M.N.M. Ibrahim, 2011. Chemical and functional properties of the native banana (Musa acuminata × balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours. Food Chem., 128: 748-753.
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  92. Aziah, A.A.N., L.H. Ho., C.A. Komathi and R. Bhat, 2011. Evaluation of resistant starch in crackers incorporated with unpeeled and peeled pumpkin flour. Am. J. Food Technol., 6: 1054-1060.
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  93. Velmourougane, K., R. Bhat and T.N. Gopinandhan, 2010. Impact of drying surface and raking frequencies on mold incidence, ochratoxin A contamination and cup quality during preparation of arabica and robusta cherries at the farm level. Foodborne Pathogens Dis., 7: 1435-1440.
    CrossRef  |  Direct Link  |  

  94. Velmourougane, K., R. Bhat and T.N. Gopinandhan, 2010. Coffee berry borer (Hypothenemus hampei)-A vector for toxigenic molds and ochratoxin a contamination in coffee beans. Foodborne Pathogens Dis., 7: 1279-1284.
    CrossRef  |  Direct Link  |  

  95. Teh, S.S., R. Bhat, R. Ahmad, W.N. Wan‐Abdullah and M.T. Liong, 2010. Growth characteristics of agrowaste‐immobilised lactobacilli in soymilk during refrigerated storage. Int. J. Food Sci. Technol., 45: 2089-2095.
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  96. Shirazinejad, A., N. Ismail and R. Bhat, 2010. Lactic acid as a potential decontaminant of selected foodborne pathogenic bacteria in shrimp (Penaeus merguiensis de Man). Foodborne Pathogens Dis., 7: 1531-1536.
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  97. Ooi, L.G., R. Bhat, A. Rosma, K.H. Yuen and M.T. Liong, 2010. A synbiotic containing Lactobacillus acidophilus CHO-220 and inulin improves irregularity of red blood cells. J. Dairy Sci., 93: 4535-4544.
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  98. Nadiha, M.Z.N., A. Fazilah, R. Bhat and A.A. Karim, 2010. Comparative susceptibilities of sago, potato and corn starches to alkali treatment. Food Chem., 121: 1053-1059.
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  99. Chan, H.T., R. Bhat and A.A. Karim, 2010. Effects of sodium dodecyl sulphate and sonication treatment on physicochemical properties of starch. Food Chem., 120: 703-709.
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  100. Bhat, R., R.V. Rai and A.A. Karim, 2010. Mycotoxins in food and feed: Present status and future concerns. Comprehen. Rev. Food Sci. Food Safety, 9: 57-81.
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  101. Bhat, R., K.R. Sridhar and A.A. Karim, 2010. Microbial quality evaluation and effective decontamination of nutraceutically valued lotus seeds by electron beams and gamma irradiation. Radiation Phys. Chem., 79: 976-981.
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  102. Bhat, R., K. Kiran, A.B. Arun and A.A. Karim, 2010. Determination of mineral composition and heavy metal content of some nutraceutically valued plant products. Food Anal. Methods, 3: 181-187.
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  103. Bhat, R. and A.A. Karim, 2010. Tongkat Ali (Eurycoma longifolia Jack): A review on its ethnobotany and pharmacological importance. Fitoterapia, 81: 669-679.
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  104. Asgar, M.A., A. Fazilah, N. Huda, R. Bhat and A.A. Karim, 2010. Nonmeat protein alternatives as meat extenders and meat analogs. Comprehensive Rev. Food Sci. Food Saf., 9: 513-529.
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  105. Anang, D.M., G. Rusul, F.H. Ling and R. Bhat, 2010. Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature. Int. J. Food Microbiol., 144: 152-159.
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  106. Alothman, M., B. Kaur, A. Fazilah, R. Bhat and A.A. Karim, 2010. Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innov. Food Sci. Emerging Technol., 11: 666-671.
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  107. Sridhar, K.R., B. Deviprasad, K.S. Karamchand and R. Bhat, 2009. Plastic litter along the beaches of Karnataka, southwest coast of India. Asian J. Water Environ. Pollut., 6: 87-93.

  108. Kuan, Y.H., R. Bhat, C. Senan, P.A. Williams and A.A. Karim, 2009. Effects of Ultraviolet irradiation on the physicochemical and functional properties of gum Arabic. J. Agric. Food Chem., 57: 9154-9159.

  109. Karim, A.A. and R. Bhat, 2009. Fish gelatin: Properties, challenges and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23: 563-576.
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  110. Karamchand, K.S., K.R. Sridhar and R. Bhat, 2009. Diversity of fungi associated with estuarine sedge Cyperus malaccensis Lam. J. Agric. Technol., 5: 111-127.

  111. Goh, K.S., R. Bhat and A.A. Karim, 2009. Probing the sol-gel transition of egg white proteins by pulsed-NMR method. Eur. Food Res. Technol., 228: 367-371.
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  112. D'Cunha, K.R. Sridhar and R. Bhat, 2009. Nutritional Quality of Geminated Seeds of Canavalia Maritima. In: Food Processing: Methods, Techniques and Trends, Bellinghouse, V.C., Nova Science Publishers, NewYork, USA., pp: 363-384.

  113. Chan, H.T., R. Bhat and A.A. Karim, 2009. Physicochemical and functional properties of ozone-oxidized starch. J. Agric. Food Chem., 57: 5965-5970.

  114. Bhat, R., K.R. Sridhar, A.A. Karim, C.C. Young and A.B. Arun, 2009. Influence of γ-radiation on the nutritional and functional qualities of lotus seed flour. J. Agric. Food Chem., 57: 9524-9531.

  115. Bhat, R., H.P.S.A. Khalil and A.A. Karim, 2009. Exploring the antioxidant potential of lignin isolated from black liquor of oil palm waste. Comptes Rendus Biol., 332: 827-831.
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  116. Bhat, R. and V.R. Rai, 2009. Plant Based Edible Vaccines. In: Biotechnology: Concepts and Applications, Rai, V.R. and R. Bhat, Alpha Science International, Oxford, UK., pp: 333-358.

  117. Bhat, R. and K.R. Sridhar, 2009. Marine Fungi and Novel Metabolites. In: Frontiers in Fungal Ecology, Diversity and Metabolites, Sridhar, K.R., IK International Publishing House Pvt. Ltd., New Delhi, India, pp: 51-71.

  118. Bhat, R. and K.R. Sridhar, 2009. Influence of Electron Beam Irradiation on the Antinutritional Features and Protein Digestibility of Seeds of Nutraceutically Valued Legume Mucuna pruriens. In: Food Processing: Methods, Techniques and Trends, Bellinghouse, V.C., Nova Science Publishers, NewYork, USA., pp: 197-209.

  119. Bhat, R. and A.A. Karim, 2009. Ultraviolet irradiation improves gel strength of fish gelatin. Food Chem., 113: 1160-1164.
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  120. Bhat, R. and A.A. Karim, 2009. Impact of radiation processing on starch. Comprehensive Rev. Food Sci. Food Saf., 8: 44-58.
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  121. Bhat, R. and A.A. Karim, 2009. Exploring the nutritional potential of wild and underutilized legumes. Comprehensive Rev. Food Sci. Food Saf., 8: 305-331.
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  122. Bhat, R. and A.A. Karim, 2009. Effect of ionizing radiation on some quality attributes of nutraceutically valued lotus seeds. Int. J. Food Sci. Nutr., 60: 9-20.
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  123. Anita, D.D., K.R. Sridhar and R. Bhat, 2009. Diversity of fungi associated with mangrove legume Sesbania bispinosa (Jacq.) W. Wight (Fabaceae). Livestock Res. Rural Dev., 21: 1-16.

  124. Alothman, M., R. Bhat and A.A. Karim, 2009. UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innov. Food Sci. Emerging Technol., 10: 512-516.
    CrossRef  |  

  125. Alothman, M., R. Bhat and A.A. Karim, 2009. Effects of radiation processing on phytochemicals and antioxidants in plant produce. Trends Food Sci. Technol., 20: 201-212.
    CrossRef  |  

  126. Alothman, M., R. Bhat and A.A. Karim, 2009. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem., 115: 785-788.
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  127. Sridhar, K.R. and R. Bhat, 2008. Electron Beam Irradiation - An Emerging Technology for Fungal Decontamination of Food and Agricultural Commodities. In: Novel Techniques and Ideas in Mycology, Sridhar, K.R., F. Baerlocher and K.D. Hyde, Hong Kong University Press, Hong Kong, pp: 271-303.

  128. Karim, A.A. and R. Bhat, 2008. Gelatin alternatives for the food industry: Recent developments, challenges and prospects. Trends Food Sci. Technol., 19: 644-656.
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  129. Bhat, R., K.R. Sridhar, C.C. Young, A.A. Bhagwath and S. Ganesh, 2008. Composition and functional properties of raw and electron beam‐irradiated Mucuna pruriens seeds. Int. J. Food Sci. Technol., 43: 1338-1351.
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  130. Bhat, R., K.R. Sridhar and S. Seena, 2008. Nutritional quality evaluation of velvet bean seeds (Mucuna pruriens) exposed to gamma irradiation. Int. J. Food Sci. Nutr., 59: 261-278.
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  131. Bhat, R., K. Sridhar, B. Bhushan and A. Sharma, 2008. Canavalia cathartica free radicals studied by ESR. Acta Alimentaria, 37: 337-345.
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  132. Bhat, R. and K.R. Sridhar, 2008. Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds. Food Chem., 107: 174-184.
    CrossRef  |  

  133. Sridhar, K.R. and R. Bhat, 2007. Nutraceutical potential of Lotus seeds. Int. J. Agric. Technol., 3: 143-155.

  134. Sridhar, K.R. and R. Bhat, 2007. Agrobotanical, nutritional and bioactive potential of unconventional legume-Mucuna. Livestock Res. Rural Dev., 19: 126-130.
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  135. Sridhar, K.R. and R. Bhat, 2007. Agrobotanical, nutritional and bioactive potential of unconventional legume - Mucuna. Livestock Res. Rural Dev., 19: 1-18.
    Direct Link  |  

  136. Bhat, R., K.R. Sridhar and K. Tomita-Yokotani, 2007. Effect of ionizing radiation on antinutritional features of velvet bean seeds (Mucuna pruriens). Food Chem., 103: 860-866.
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  137. Bhat, R., K.R. Sridhar and B. Bhushan, 2007. Free radicals in velvet bean seeds (Mucuna pruriens L. DC.) and their status after γ-irradiation and conventional processing. LWT-Food Sci. Technol., 40: 1570-1577.
    CrossRef  |  Direct Link  |  

  138. Bhat, R., K.R. Sridha and K. Velmourougane, 2007. Microbial quality evaluation of velvet beans (Mucuna pruriens L. DC.) exposed to ionizing radiation. Trop. Subtropical Agroecosyst., 7: 29-40.
    Direct Link  |  

  139. Bhat, R. and K.R. Sridhar, 2007. Effect of electron beam irradiation on the quality characteristics of an economically valued tropical legume Mucuna pruriens L. DC. Electr. J. Environ. Agric. Food Chem., 7: 2578-2581.

  140. Bhat, R. and K.R. Sridhar, 2007. Assessment of free radicals in electron beam irradiated Mucuna pruriens (L. DC.) seeds by ESR. Food Sci. Technol. Int., 13 : 249-257.

  141. Bhagya, B., K.R. Sridhar, S. Seena and R. Bhat, 2007. Nutritional qualities of ripened beans of mangrove wild legume Canavalia cathartica Thouars. J. Agric. Technol., 3: 255-274.
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  142. Bhat, R., K.R. Sridhar, K.M. Rajashekara and Y. Narayana, 2005. 210Po bioaccumulation in coastal sand dune wild legumes-Canavalia spp. of southwest coast of India. J. Environ. Monit., 7: 856-860.
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  143. Bhat, R., K.R. Sridhar, K.M. Rajashekar and B. Narayana, 2005. Polonium-210 bioaccumulation in Canvalia spp. of coastal sand dunes of South-West coast of India. J. Environ. Monitor., 2: 856-860.

  144. Rao, B.Y.K., R. Ahmad, R. Bhat and D.R. Bongirwar, 2004. Changes in lipid profile of Indian monsooned coffee. J. Food Sci. Technol., 41: 570-573.

  145. Muralidhara, H.R., R. Bhat, K. Velmourougane and N. Ramamurthy, 2004. Health benefits of caffeine in coffee. Planters Chron., 100: 22-25.

  146. Bhat, R. and K. Velmourougane, 2004. Quality enhancement of coffee by irradiation technology. Indian Coffee, 68: 7-9.

  147. Variyar, P.S., R. Ahmad, R. Bhat, Z. Niyas and A. Sharma, 2003. Flavoring components of raw monsooned arabica coffee and their changes during radiation processing. J. Agric. Food Chem., 51: 7945-7950.
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  148. Bhushan, B., R. Bhat, B.Y.K. Rao, R. Ahmad and D.R. Bongirwar, 2003. Electron Spin Resonance studies on gamma irradiated Coffee bean parts. Int. J. Food Sci. Technol., 38: 11-16.

  149. Bhushan, B., R. Bhat and A. Sharma, 2003. Status of free radicals in Indian monsooned coffee beans gamma-irradiated for disinfestation. J. Agric. Food Chem., 51: 4960-4964.
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  150. Ahmad, R., B.Y.K. Rao and R. Bhat, 2002. Elimination of Araecerus fasciculatus (Deg.) in monsooned coffee beans through low dose gamma irradiation process. Crop Res., 23: 198-201.

  151. Sridhar, K.R., K.S. Karamchand and R. Bhat, 2000. Arboreal water-borne hyphomycetes on oak-leaf basket fern Drynaria quercifolia. Sydowia, 58: 309-320.
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