What is he best known for?
The fields of study he is best known for:
- Organic chemistry
- Enzyme
- Biochemistry
K.S.M.S. Raghavarao mainly investigates Chromatography, Osmotic dehydration, Biochemical engineering, Nanotechnology and Mass transfer.
Specifically, his work in Chromatography is concerned with the study of Extraction.
The Extraction study combines topics in areas such as Aqueous two-phase system and Polyethylene glycol.
His Osmotic dehydration research is multidisciplinary, incorporating elements of Preservative, Biotechnology, Blanching and Convenience food.
His Nanomaterials, Biosensor and Carbon nanotube study in the realm of Nanotechnology connects with subjects such as Aptamer and Systematic evolution of ligands by exponential enrichment.
As a member of one scientific family, K.S.M.S. Raghavarao mostly works in the field of Mass transfer, focusing on Diffusion and, on occasion, Solute diffusion, Osmosis and Dehydration.
His most cited work include:
- Opportunities and Challenges in High Pressure Processing of Foods (561 citations)
- Nonthermal Plasma Inactivation of Food-Borne Pathogens (322 citations)
- Recent developments in osmotic dehydration: methods to enhance mass transfer (279 citations)
What are the main themes of his work throughout his whole career to date?
Chromatography, Aqueous solution, Extraction, Food science and Membrane are his primary areas of study.
His Chromatography research integrates issues from Aqueous two-phase system and Pulmonary surfactant.
His Aqueous solution research incorporates elements of Partition coefficient, Polyethylene glycol, Potassium phosphate and Phase.
His Extraction research focuses on Adsorption and how it connects with Browning.
K.S.M.S. Raghavarao interconnects Moisture, Spray drying and Computational fluid dynamics in the investigation of issues within Food science.
His Mass transfer study which covers Diffusion that intersects with Solute diffusion.
He most often published in these fields:
- Chromatography (56.30%)
- Aqueous solution (31.09%)
- Extraction (22.69%)
What were the highlights of his more recent work (between 2014-2021)?
- Chromatography (56.30%)
- Food science (18.49%)
- Extraction (22.69%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Chromatography, Food science, Extraction, Aptamer and Biosensor.
His Chromatography research is multidisciplinary, relying on both Membrane fouling, Permeation and Aqueous solution.
His Aqueous solution research includes elements of Yield and Phase.
His work on Blanching is typically connected to Carr index and Water activity as part of general Food science study, connecting several disciplines of science.
K.S.M.S. Raghavarao focuses mostly in the field of Extraction, narrowing it down to topics relating to Biomass and, in certain cases, Pulp and paper industry, Xylanase, Hydrolysis and Cellulase.
His work carried out in the field of Nanotechnology brings together such families of science as Food safety and Food Analysis.
Between 2014 and 2021, his most popular works were:
- Recent advances in nanoparticle based aptasensors for food contaminants (129 citations)
- Recent advances in nanoparticle based aptasensors for food contaminants (129 citations)
- Single step aqueous two-phase extraction for downstream processing of C-phycocyanin from Spirulina platensis. (37 citations)
In his most recent research, the most cited papers focused on:
- Organic chemistry
- Enzyme
- Biochemistry
K.S.M.S. Raghavarao focuses on Chromatography, Extraction, Biosensor, Aptamer and Aqueous solution.
His studies deal with areas such as Biomass, Homogenization and Sonication as well as Extraction.
His work deals with themes such as Detection limit, Linear range and Analyte, which intersect with Biosensor.
Aptamer is connected with Nanotechnology, Carbon nanotube, Food Analysis, Nanosensor and Nanomaterials in his research.
He combines subjects such as Yield, Betacyanins and Phase with his study of Aqueous solution.
K.S.M.S. Raghavarao has researched Yield in several fields, including Partition coefficient, Volume, Downstream processing, Potassium phosphate and Polymer.
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