Dr. Sravanthi Budaraju
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Research archive

I keep my papers here, grouped by year (newest first). Use filters to narrow by publication year and topic tags. Each entry includes a ready-to-copy APA 7 citation.

Topics

2023

2023

Processing technologies for the extraction of value-added bioactive compounds from tea

Sonali Raghunath, Sravanthi Budaraju, Seyed Mohammad Taghi Gharibzahedi, Mohamed Koubaa, Shahin Roohinejad, Kumar Mallikarjunan

Food Engineering Reviews, vol. 15, no. 2, pp. 276–308

DOI Details
Citation (APA 7)

Sonali Raghunath, Sravanthi Budaraju, Seyed Mohammad Taghi Gharibzahedi, Mohamed Koubaa, Shahin Roohinejad, & Kumar Mallikarjunan. (2023). Processing technologies for the extraction of value-added bioactive compounds from tea. Food Engineering Reviews, 15(2), 276–308. https://doi.org/10.1007/s12393-023-09338-2

Read abstract

Review of conventional and innovative extraction approaches (microwave, ultrasound, pressurized liquid, pulsed electric field, supercritical CO₂) for tea bioactives—including catechins and caffeine—with discussion of yield, activity, and practical tradeoffs.

2021

2021

The antioxidant activity of barley malt rootlet extracts in heated corn oil at frying temperature

Sravanthi Budaraju, P. Kumar Mallikarjunan, A. Saari Csallany

Food and Nutrition Sciences, vol. 12, no. 9, pp. 899–914

DOI Details
Citation (APA 7)

Sravanthi Budaraju, P. Kumar Mallikarjunan, & A. Saari Csallany. (2021). The antioxidant activity of barley malt rootlet extracts in heated corn oil at frying temperature. Food and Nutrition Sciences, 12(9), 899–914. https://doi.org/10.4236/fns.2021.129067

Read abstract

Evaluates antioxidant activity of phenolic-rich barley malt rootlet extracts in corn oil under frying-relevant heating, connecting malt coproduct chemistry to lipid oxidation control.

2020

2020

Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages

Paulo E. S. Munekata, Rubén Domínguez, Sravanthi Budaraju, Elena Roselló-Soto, Francisco J. Barba, Kumar Mallikarjunan, Shahin Roohinejad, José M. Lorenzo

Foods, vol. 9, no. 3, pp. 288

DOI Details
Citation (APA 7)

Paulo E. S. Munekata, Rubén Domínguez, Sravanthi Budaraju, Elena Roselló-Soto, Francisco J. Barba, Kumar Mallikarjunan, Shahin Roohinejad, & José M. Lorenzo. (2020). Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages. Foods, 9(3), 288. https://doi.org/10.3390/foods9030288

Read abstract

Synthesizes thermal and non-thermal processing options (HPP, HPH, PEF, ultrasound, etc.) for plant-based beverages, focusing on shelf life, emulsion stability, nutrition retention, and sensory quality.

2018

2018

Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets

Sravanthi Budaraju, P. Kumar Mallikarjunan, George Annor, Tonya Schoenfuss, Roger Raun

Food Chemistry, vol. 266, pp. 31–37

DOI Details
Citation (APA 7)

Sravanthi Budaraju, P. Kumar Mallikarjunan, George Annor, Tonya Schoenfuss, & Roger Raun. (2018). Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets. Food Chemistry, 266, 31–37. https://doi.org/10.1016/j.foodchem.2018.05.110

Read abstract

Compares pretreatment effects on phenolic recovery and antioxidant potential from barley malt rootlets, informing valorization of brewing coproducts.

2017

2017

Comparison and optimization of solvent extraction and microwave assisted extraction of phenolic compounds from spent coffee grounds

Sravanthi V. R. N. Budaraju, Kumar P. Mallikarjunan, Rebecca Petit

2017 ASABE Annual International Meeting, pp. Paper 1700127

DOI Link Details
Citation (APA 7)

Sravanthi V. R. N. Budaraju, Kumar P. Mallikarjunan, & Rebecca Petit. (2017). Comparison and optimization of solvent extraction and microwave assisted extraction of phenolic compounds from spent coffee grounds. 2017 ASABE Annual International Meeting, Paper 1700127. https://doi.org/10.13031/aim.201700127

Read abstract

Response surface optimization of conventional solvent vs microwave-assisted extraction for phenolics, DPPH activity, and yield from spent coffee grounds; MAE achieved higher phenolic recovery in far shorter time than solvent extraction.

References (APA 7)

My consolidated bibliography for the publications above (newest first)—same order as the archive.

  1. Sonali Raghunath, Sravanthi Budaraju, Seyed Mohammad Taghi Gharibzahedi, Mohamed Koubaa, Shahin Roohinejad, & Kumar Mallikarjunan. (2023). Processing technologies for the extraction of value-added bioactive compounds from tea. Food Engineering Reviews, 15(2), 276–308. https://doi.org/10.1007/s12393-023-09338-2
  2. Sravanthi Budaraju, P. Kumar Mallikarjunan, & A. Saari Csallany. (2021). The antioxidant activity of barley malt rootlet extracts in heated corn oil at frying temperature. Food and Nutrition Sciences, 12(9), 899–914. https://doi.org/10.4236/fns.2021.129067
  3. Paulo E. S. Munekata, Rubén Domínguez, Sravanthi Budaraju, Elena Roselló-Soto, Francisco J. Barba, Kumar Mallikarjunan, Shahin Roohinejad, & José M. Lorenzo. (2020). Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages. Foods, 9(3), 288. https://doi.org/10.3390/foods9030288
  4. Sravanthi Budaraju, P. Kumar Mallikarjunan, George Annor, Tonya Schoenfuss, & Roger Raun. (2018). Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets. Food Chemistry, 266, 31–37. https://doi.org/10.1016/j.foodchem.2018.05.110
  5. Sravanthi V. R. N. Budaraju, Kumar P. Mallikarjunan, & Rebecca Petit. (2017). Comparison and optimization of solvent extraction and microwave assisted extraction of phenolic compounds from spent coffee grounds. 2017 ASABE Annual International Meeting, Paper 1700127. https://doi.org/10.13031/aim.201700127