Dr. S. Rubalya Valantina

Professor
SASTRA University, India

Highest Degree
Ph.D. in Physics from Shanmugha Arts, Science, Technology and Research Academy, India

My URL
https://livedna.org/91.24557

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Area of Interest:

Physics
Biological Physics
Atomic and Molecular Physics
Agrophysics
Applied Physics

Selected Publications

  1. Valantina, S.R., K.A. Jayalatha, D.P. Angeline, S. Uma and B. Ashvanth, 2018. Synthesis and characterisation of electro-rheological property of novel eco-friendly rice bran oil and nanofluid. J. Mol. Liq., 256: 256-266.

  2. Valantina, S.R., D.P. Angeline, S. Uma and B.J. Prakash, 2017. Estimation of dielectric constant of oil solution in the quality analysis of heated vegetable oil. J. Mol. Liq., 238: 136-144.
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  3. Valantina, R.S., P.D.R. Angeline and M.V. Kumar, 2017. Impact of bioactive compounds on improving the oxidative stability of groundnut and mustard oils. Carpathian J. Food Sci. Technol., 9: 5-15.
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  4. Angeline, D.P., S.R. Valantina and M.V. Kumar, 2017. Empirical models to correlate the basic physical and chemical indices of modified rice bran and mustard oil. Int. J. Food Prop., 20: 2805-2816.
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  5. Valantina, S.R., D. Susan, S. Bavasri, V. Priyadarshini, R.R. Saraswathi and M. Suriya, 2016. Experimental investigation of electro-rheological properties of modeled vegetable oils. J. Food Sci. Technol., 53: 1328-1337.
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  6. Ravichandran, A.T., C.S. Pushpa, K. Ravichandran, K. Rubalya, S. Valantina and S. Vijayakumar, 2016. Zr + F codoping-induced variations in antibacterial and magnetic behaviours of ZnO nanopowders. Mater. Res. Innov., 20: 26-31.
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  7. Valantina, RS. and P. Neelamegam, 2015. Selective ABTS and DPPH- radical scavenging activity of peroxide from vegetable oils. Int. Food Res. J., 22: 283-288.

  8. Valantina, R.S., M.V. Kumar and T. Devasena, 2015. Modeling temperature dependent viscosity parameter of vegetable oil and study of physicochemical properties on heating. Int. J. Food Prop., 19: 1852-1862.

  9. Valantina, R.S., M.V. Kumar and T. Devasena, 2015. Artificial neural network approach to predict the rheological parameter in the study of oil solution degradation. Carpathian J. Food Sci. Technol., 7: 75-84.

  10. Sriram, S., S.R. Valantina and R. Chandiramouli, 2015. Structural and Electronic Properties of CuO, CuO2 and Cu2O Nanoclusters-a DFT approach. Mater. Sci., 21: 173-178.

  11. Satyavratan, G., P. Neelamegam and R.S. Valantina, 2015. Image-based surface crack inspection and pothole depth estimation. Res. J. Pharm. Biol. Chem. Sci., 6: 611-620.

  12. Valantina, R.S., P. Neelamegam and S.R. Vignesh, 2014. Effect of heating on oxidative stability of palm and rice bran mixture oils. Int. J. Chem. Tech. Res., 6: 4671-4677.

  13. Sathianathan, R.V., A. Kannapiran, J. Govindan and N. Periasamy, 2014. Profiling of fatty acid compositional alterations in edible oils upon heating using gas chromatography. J. Phy. Sci., 25: 1-14.
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  14. Chandiramouli, R., S.R. Valantina and V. Nagarajan, 2014. Band structure engineering and transport properties of aluminium phosphide nanoribbon-A first-principles study. Superlattices Microstruct., 76: 135-148.
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  15. Valantina, R.S., R. Chandiramouli, K. Aniruthaan and G. Jeyanthinathan, 2013. Determination of thermal degradation in palm oil using viscosity and FTIR analysis. Res. J. Pharm. Boil. Chem. Sci., 4: 1205-1212.

  16. Valantina, R.S., K. Aniruthaan, G. Jeyanthinathan and P. Neelamegam, 2013. Analysis of vegetable oil’s rheological parameters using AT-mega 328 microcontroller. Res. J. Pharm. Boil. Chem. Sci., 4: 129-141.
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  17. Valantina, S.R. and P. Neelamegam, 2012. Study of rheological behaviour and thermal degradation in vegetable oils on heating. Asian J. Chem., 23: 1975-1978.
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  18. Valantina, R.S. and P. Neelamegam, 2012. Antioxidant potential in vegetable oil. Res. J. Chem. Environ., 16: 87-94.

  19. Valantina, S.R., P.A. Sahayaraj and A.A. Prema, 2010. Antioxidant stability in palm and rice bran oil using simple parameters. Rasayan J. Chem., 3: 44-50.

  20. Valantina, S.R., P. Neelameagam and K. Gayathri, 2009. Evaluation of antioxidant activity and chemical characterization of corn oil on heating. College Sci. India, 3: 1-14.
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  21. Valantina, S.R., P. Neelameagam and K. Gayathri, 2009. Estimating antioxidant stability in sunflower and rice bran oil on heating using in-vitro analysis. Biomedicine, 29: 31-35.

  22. Valantina, S.R., P. Neelameagam and K. Gayathri, 2009. Accessing antioxidant stability in heated mixture of oils through neural network approach. Online J. Bioinf., 11: 134-148.

  23. Valantina, S.R., P. Neelameagam and K. Gayathri, 2009. A study of antioxidant stability in edible oil using rheological parameter and in-vitro analysis. Asian J. Chem., 21: 4325-4332.

  24. Valantina, S.R. and P. Neelameagam, 2009. Estimating antioxidants stability in rice bran oil using in-vitro analysis and gas chromatography. J. Sci. Technol., 5: 32-41.

  25. Neelameagam, P., S.R. Valantina and K. Muruganantham, 2009. Viscosity measurement using microcontroller to study the thermal degradation of edible oil. Sensors Transducers, 102: 45-50.

  26. Valantina, S.R., P. Neelameagam, A. Sathya and V. Sudha, 2008. Analytical evaluation of degradation of sunflower oil during thermal oxidation using FTIR and the compositional change analysis by gas chromatography. Anal. Chem. Indian J., 7: 633-637.

  27. Valantina, S.R. and P. Neelameagam, 2008. A study of rheological behaviour and oxidative stability of rice bran and corn oil using FTIR spectra. Int. J. Pure Applied phys., 4: 77-86.
Member since July, 2018