Vurma, M., Pandit, R.B., Sastry, S.K., & Yousef, A.E. (2009). Inactivation of Escherichia coli O157:H7 and natural microbiota on spinach leaves using gaseous ozone during vacuum cooling and simulated transportation. Journal of Food Protection. 72(7), 1538-1546. http://www.foodprotection.org/publications/journal-of-food-protection/index.php (Sorry, no permanent, direct link to the article was available.)

Wongsa-Ngasri, P., & Sastry, S. K. (2009). Method and apparatus for peeling produce. Patent no. 7550165. http://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20041223&DB=EPODOC&locale=en_EP&CC=WO&NR=2004110182A2&KC=A2&ND=6

Sheung, K. S. M., Min, S, & Sastry, S. K. (2004). Dynamic head space analyses of orange juice flavor compounds and their absorption into packaging materials. Journal of Food Science. 69(7): 549-556. http://dx.doi.org/10.1111/j.1365-2621.2004.tb13649.x

Sastry, S. K., Datta, A. K. & Worobo, R. W. (2000). Ultraviolet Light. Journal of Food Safety, 65, 90–92. http://dx.doi.org/10.1111/j.1745-4565.2000.tb00623.x

Sastry, S.K. (1997). Workshop targets continuous multiphase aseptic processing of foods: Measuring residence time and modeling the system. Food Technology 51 (10), 44-48.

Alhamdan, A. and Sastry, S. K. (1997). Residence time distribution of food and simulated particles in a holding tube. Journal of Food Engineering 34(3): 271–292. http://dx.doi.org/10.1016/S0260-8774(97)82151-6

Murakami, E. G., Sweat, V. E., Sastry, S. K., Kolbe, E., Hayakawa, K., & Datta, A. (1996). Recommended design parameters for thermal conductivity probes for nonfrozen food materials. Journal of Food Engineering. 27(2), 109-123. http://dx.doi.org/10.1016/0260-8774(94)00088-3

Baptista, P.N., Oliveira, F.A.R., Caldas, S.M., Oliveira, J.C. & Sastry, S.K. (1996). Effect of product and process variables in the flow of spherical particles in a carrier fluid through straight tubes. Journal of Food Processing and Preservation, 20(6), 467–486. http://dx.doi.org/10.1111/j.1745-4549.1996.tb00760.x

Balasubramaniam, V. M. & Sastry, S. K. (1995). Use of liquid crystals as temperature sensors in food processing research. Journal of Food Engineering. 26(2), 219-230. http://dx.doi.org/10.1016/0260-8774(94)00055-E

Sastry, S.K. & Palaniappan, S. (1991), The temperature difference between a microorganism and a liquid medium during microwave heating. Journal of Food Processing and Preservation, 15 (3), 225–230. http://dx.doi.org/10.1111/j.1745-4549.1991.tb00168.x

Pai, T. K., & Sastry, S. K. (1990). Effects of storage conditions on color change of selected perishables. International Journal of Refrigeration. 13(3), 197-202. http://dx.doi.org/10.1016/0140-7007(90)90076-9

Dutta, B. & Sastry, S. K. (1990). Velocity distributions of food particle suspensions in holding tube flow: experimental and modeling studies on average particle velocities. Journal of Food Science, 55 (5): 1448–1453. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03955.x

Dutta, B. & Sastry, S. K. (1990), Velocity distributions of food particle suspensions in holding tube flow: distribution characteristics and fastest-particle velocities. Journal of Food Science, 55 (6): 1703–1710. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03605.x

Pai T, K. & Sastry S K. (1989). Effects of refrigerated storage conditions on microbial activity of selected perishables. International Journal of Refrigeration. 12(6), 350-353. http://dx.doi.org/10.1016/0140-7007(89)90067-4

Konanayakam, M., & Sastry, S K. (1988). Kinetics of shrinkage of mushrooms during blanching. Journal of Food Science. 53(5), 1406-1411. http://dx.doi.org/10.1111/j.1365-2621.1988.tb09288.x

Sastry, S. K., Li, S. F., Patel, P., Konanayakam, M., Bafna, P., Doores, S., & Beelman, R., B. (1988). A bioindicator for verification of thermal processes for particulate foods. Journal of Food Science. 53(5), 1528-1531. http://dx.doi.org/10.1111/j.1365-2621.1988.tb09316.x

Sastry, S. K., & Zuritz, C. A. (1987). A review of particle behavior in tube flow applications to aseptic processing. Journal of Food Process Engineering. 10(1), 27-52. http://dx.doi.org/10.1111/j.1745-4530.1987.tb00003.x

Anantheswaran, R. C., Sastry, S. K., Beelman, R. B., Okereke, A., & Konanayakam, M. (1986). Effect of processing on yield color and texture of canned mushrooms. Journal of Food Science. 51(5), 1197-1200. http://dx.doi.org/10.1111/j.1365-2621.1986.tb13083.x

Baldwin, D. R. Anantheswaran, R. C. Sastry, S. K. & Beelman, R. B. (1986). Effect of microwave blanching on the yield and quality of canned mushrooms. Journal of Food Science. 51(4), 965-966. http://dx.doi.org/10.1111/j.1365-2621.1986.tb11209.x

Sastry, S. K. Beelman R. B. & Speroni, J. J. (1985). A three-dimensional finite element model for thermally induced changes in foods: application to degradation of agaritine in canned mushrooms. Journal of Food Science. 50(5), 1293-1299. http://dx.doi.org/10.1111/j.1365-2621.1985.tb10464.x

Sastry S. K., Phillips, J. R., & Morrow, C. T. (1985). Numerical solution of a phase-change problem encountered during frost protection with overhead sprinkling. Journal of Agricultural Engineering Research. 31(4): 283-296. http://dx.doi.org/10.1016/0021-8634(85)90105-2

Speroni, J. J., Sastry, S. K., & Beelman, R. B. (1985). Thermal degradation kinetics of agaritine in model systems and agaritine retention in canned mushrooms. Journal of Food Science, 50 (5), 1306–1311. http://dx.doi.org/10.1111/j.1365-2621.1985.tb10466.x

Sastry, S. K. (1984). Freezing time prediction: an enthalpy-based approach. Journal of Food Science, 49 (4): 1121–1127. http://dx.doi.org/10.1111/j.1365-2621.1984.tb10409.x

Sastry, S. K. & Kilara, A. (1983). Temperature response of frozen peas to di-thermal storage regimes. Journal of Food Science, 48 (1), 77–83. http://dx.doi.org/10.1111/j.1365-2621.1983.tb14793.x