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List of works by Brijesh Tiwari

Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains

scientific article published on 03 April 2020

An evaluation of sonication pretreatment for enhancing saccharification of brewers' spent grain

scientific article published on 20 February 2020

Anthocyanin and ascorbic acid degradation in sonicated strawberry juice

scientific article published on 2 October 2008

Anthocyanin and colour degradation in ozone treated blackberry juice

Anthocyanins and color degradation in ozonated grape juice.

scientific article published on 4 September 2009

Antimicrobial effects of airborne acoustic ultrasound and plasma activated water from cold and thermal plasma systems on biofilms

scientific article published on 14 October 2020

Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms

article

Application of Supercritical Carbon Dioxide to Fruit and Vegetables: Extraction, Processing, and Preservation

Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour.

scientific article

Application of natural antimicrobials for food preservation

scientific article published on July 2009

Application of novel extraction technologies for bioactives from marine algae.

scientific article published on 13 May 2013

Application of ozone in grain processing

Applications of airborne ultrasonic technology in the food industry

Applications of non-thermal plasma technology on safety and quality of dried food ingredients

scientific article published on 14 August 2020

Applications of thermal imaging in food quality and safety assessment

article published in 2010

Applications of ultrasound to enhance fluidized bed drying of Ascophyllum Nodosum: Drying kinetics and product quality assessment

scientific article published on 30 July 2020

Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice

article

Atmospheric pressure cold plasma (ACP) treatment of wheat flour

Bioactive Carbohydrates and Peptides in Foods: An Overview of Sources, Downstream Processing Steps and Associated Bioactivities.

scientific article

Biscuits

Capsaicinoids and capsinoids. A potential role for weight management? A systematic review of the evidence.

scientific article published on 22 May 2012

Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies

scientific article published on 15 May 2018

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

article

Cloud BioLinux: pre-configured and on-demand bioinformatics computing for the genomics community

scientific article

Cold Atmospheric Plasma Stimulates Clathrin-Dependent Endocytosis to Repair Oxidised Membrane and Enhance Uptake of Nanomaterial in Glioblastoma Multiforme Cells

scientific article published on 24 April 2020

Colour degradation and quality parameters of sonicated orange juice using response surface methodology

article

Combination of emerging technologies for the extraction of bioactive compounds

scientific article published on 16 April 2019

Comparison of selected clean and green extraction technologies for biomolecules from apple pomace

scientific article published on 13 June 2018

Computational fluid dynamics in the design and analysis of thermal processes: a review of recent advances.

scientific article published on January 2013

Could capsaicinoids help to support weight management? A systematic review and meta-analysis of energy intake data.

scientific article

Degradation kinetics of tomato juice quality parameters by ozonation

Development of biopolymer-based gelatin and casein films incorporating brown seaweed Ascophyllum nodosum extract

article

Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of physical properties and consumer acceptance

article

Development of yoghurt from ovine milk with enhanced texture and flavour properties

article

Diagnostics of plasma reactive species and induced chemistry of plasma treated foods

scientific article published on 24 January 2019

EFFECT OF DIFFERENT PREMILLING TREATMENTS ON DEHULLING OF BLACK GRAM (PHASEOLUS MUNGOL.)

EMAAS: an extensible grid-based rich internet application for microarray data analysis and management

scientific article

EVALUATION OF OCULAR FILMS OF OFLOXACIN FOR ANTIBACTERIAL ACTIVITY

scholarly article

Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin

scientific article published in 2018

Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

scientific article published on 01 December 2020

Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A Review

scientific article published in 2022

Effect of Low Temperature Sonication on Orange Juice Quality Parameters using Response Surface Methodology

article

Effect of Ultrasound Pretreatment on the Extraction Kinetics of Bioactives from Brown Seaweed (Ascophyllum nodosum)

article published in 2014

Effect of Ultrasound Technology on Food and Nutritional Quality

scientific article published on 06 March 2018

Effect of agronomic practices and drying techniques on nutritional and quality parameters of onions (Allium cepa L.)

Effect of airborne ultrasonic technology on microbial inactivation and quality of dried food ingredients

scientific article published on 23 March 2019

Effect of heat processing on milling of black gram and its end product quality

article

Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system.

scientific article published on 4 January 2016

Effect of high pressure processing on the safety, shelf life and quality of raw milk

scholarly article

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

Effect of non-thermal plasma technology on microbial inactivation and total phenolic content of a model liquid food system and black pepper grains

scholarly article

Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour

article

Effect of ozonation on the rheological and colour characteristics of hydrocolloid dispersions

Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice

Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice

article by B. Torres et al published February 2011 in Food Chemistry

Effect of several pre-treatments on the physical characteristics of dehulled fraction of pigeon pea (Cajanus cajanL)

Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

Effect of sonication on orange juice quality parameters during storage

Effect of sonication on retention of anthocyanins in blackberry juice

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

article

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Effect of thermosonication on bioactive compounds in watermelon juice

Effect of ultrasonic processing on food enzymes of industrial importance

Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs

scientific article published on 21 March 2011

Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice.

scientific article published on September 2016

Effect of ultrasound pre-treatment on the drying kinetics of brown seaweed Ascophyllum nodosum.

scientific article published on 18 October 2014

Effect of ultrasound processing on anthocyanins and color of red grape juice.

scientific article

Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

scholarly article

Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

Effects of high intensity ultrasound on the inactivation profiles of Escherichia coli K12 and Listeria innocua with salt and salt replacers

scientific article published on 11 May 2018

Effects of sonication on the kinetics of orange juice quality parameters.

scientific article published on 6 March 2008

Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley

scholarly article

Efficacy and mechanistic insights into endocrine disruptor degradation using atmospheric air plasma

Emerging Nonthermal Food Preservation Technologies

Emerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contamination

scientific article published on 30 November 2020

Emerging food processing technologies and factors impacting their industrial adoption

scientific article published on 21 November 2018

Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanching

scientific article

Enhancing the Extraction of Polysaccharides and Antioxidants from Macroalgae Using Sequential Hydrothermal-Assisted Extraction Followed by Ultrasound and Thermal Technologies

scientific article published on 05 August 2019

Enrichment of Extruded Snack Products with Coproducts from Chestnut Mushroom (Agrocybe aegerita) Production: Interactions between Dietary Fiber, Physicochemical Characteristics, and Glycemic Load

article

Estimating the efficacy of mild heating processes taking into account microbial non-linearities: A case study on the thermisation of a food simulant

article

Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration

scholarly article

Evaluation of plasma, high-pressure and ultrasound processing on the stability of fructooligosaccharides

Exploring Ultrasound, Microwave and Ultrasound-Microwave Assisted Extraction Technologies to Increase the Extraction of Bioactive Compounds and Antioxidants from Brown Macroalgae

scientific article published on 20 March 2020

Exposure assessment of dioxins and dioxin-like PCBs in pasteurised bovine milk using probabilistic modelling

scientific article

Extraction and Yield Optimisation of Fucose, Glucans and Associated Antioxidant Activities from Laminaria digitata by Applying Response Surface Methodology to High Intensity Ultrasound-Assisted Extraction

scientific article published on 30 July 2018

Extraction and characterization of protein from Irish brown seaweed Ascophyllum nodosum

scientific article published on 25 July 2016

Extraction of Red Beet Pigments

Extraction of biomolecules from seaweeds

Extraction, structure and biofunctional activities of laminarin from brown algae

Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point

Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice.

scientific article

Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

scientific article

Green extraction of soluble dietary fibre from coffee silverskin: impact of ultrasound/microwave‐assisted extraction

scholarly article

Health Implications of Beef Intramuscular Fat Consumption.

scientific article published on October 2016

High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets

scholarly article

Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients

article

Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species

scientific article published in 2022

Impact of frozen storage on polyacetylene content, texture and colour in carrots disks

Impact of pulsed electric field pre-treatment on nutritional and polyphenolic contents and bioactivities of light and dark brewer's spent grains

scholarly article

Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions

Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state

scientific article published on 01 May 2020

Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice

Inactivation of Escherichia coli in orange juice using ozone

scholarly article by S. Patil et al published October 2009 in Innovative Food Science and Emerging Technologies

Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli

Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing.

scientific article published on 27 March 2017

Innovative processing strategies and technologies to obtain hydrocolloids from macroalgae for food applications

scientific article published on 21 July 2020

Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakei

scientific article

Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks.

scientific article

Kinetics of freshly squeezed orange juice quality changes during ozone processing

scientific article published on 15 July 2008

Laminarin from Irish Brown Seaweeds Ascophyllum nodosum and Laminaria hyperborea: Ultrasound Assisted Extraction, Characterization and Bioactivity

scientific article

Modelling Approaches for Ozone Processing

Modelling approaches to ozone processing of liquid foods

article

Modelling colour degradation of orange juice by ozone treatment using response surface methodology

article

Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment

scientific article published on 26 August 2019

Modelling of yeast inactivation in sonicated tomato juice

article

Modelling the effect of different sterilisation treatments on antioxidant activity and colour of carrot slices during storage

New challenges in food science and technology: an industrial perspective

Novel Drying Techniques for the Food Industry

Novel disinfectants for fresh produce

Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

scholarly article

Novel use ofAcacia senegal(Super Gum™) andAnogeisus latifolia(Gatifolia SD) as functional ingredients in extruded snack products: Their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods

scholarly article

Online meat quality and compositional assessment techniques

article

Optimisation of Ultrasound Frequency, Extraction Time and Solvent for the Recovery of Polyphenols, Phlorotannins and Associated Antioxidant Activity from Brown Seaweeds

scientific article published on 11 May 2020

Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology.

scientific article published on 23 November 2011

Optimization of ultrasound assisted extraction of bioactive components from brown seaweed Ascophyllum nodosum using response surface methodology

scientific article published on 12 October 2014

Ozone Processing for Food Preservation: An Overview on Fruit Juice Treatments

Ozone in Fruit and Vegetable Processing

Physicochemical characterization of plasma-treated sodium caseinate film

Plant food phytochemicals

article

Plasma activated water and airborne ultrasound treatments for enhanced germination and growth of soybean

scholarly article

Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua

scholarly article

Plasma-activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

scientific article published on 16 October 2020

Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type

Post-harvest technology of pulses

Potential industrial applications of decontamination technologies for fresh produce

Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications

scholarly article

Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review

scientific article published on 22 December 2018

Processing of seaweeds

Quantitative assessment of the shelf life of ozonated apple juice

article by S. Patil et al published 6 January 2011 in European Food Research and Technology

Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

article

Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

Recent Advances on Application of Ultrasound and Pulsed Electric Field Technologies in the Extraction of Bioactives from Agro-Industrial By-products

Recent advancements in the application of non-thermal plasma technology for the seafood industry

article

Recovery of Protein from Industrial Hemp Waste (Cannabis sativa, L.) Using High-Pressure Processing and Ultrasound Technologies

scientific article published in 2023

Refrigeration and Freezing Preservation of Vegetables

Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

scholarly article

Resistance of Cronobacter sakazakii in reconstituted powdered infant formula during ultrasound at controlled temperatures: A quantitative approach on microbial responses

article

Rheological Properties of Sonicated Guar, Xanthan and Pectin Dispersions

Robotics in meat processing

Safety and Quality Assessment during the Ozonation of Cloudy Apple Juice

scientific article published on 01 September 2010

Salt reduction strategies in processed meat products – A review

article

Seaweed sustainability – food and nonfood applications

Shelf life and textural properties of cooked-chilled black tiger prawns (Penaeus monodon) stored in vacuum pack or modified atmospheric packaging at 4 or 20°C

Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage

Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage

Stability of falcarinol type polyacetylenes during processing of Apiaceae vegetables

State of the art of nonthermal and thermal processing for inactivation of micro-organisms.

scientific article published on 4 March 2018

Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods

Status and Trends of Ozone in Food Processing

Strategies and novel technologies to control Campylobacter in the poultry chain: A review

scientific article published on 03 May 2020

Survival characteristics of monophasic Salmonella Typhimurium 4,[5],12:i:- strains derived from pig feed ingredients and compound feed

article published in 2016

Sustainable Cleaning and Sanitation in the Food Industry

Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview.

scientific article published on 8 April 2016

Technological advances for enhancing quality and safety of fermented meat products

Transforming the potential of renewable food waste biomass towards food security and supply sustainability

scientific article published in 2024

Ultrasonic extraction of steroidal alkaloids from potato peel waste.

scientific article published on 15 February 2014

Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat

scientific article published on 05 May 2017

Ultrasound Processing of Fluid Foods

Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides

Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat

Ultrasound assisted extraction of polysaccharides from mushroom by-products

Ultrasound processing applications in the meat industry

Ultrasound technology for food fermentation applications.

scientific article

Ultrasound technology for the extraction of biologically active molecules from plant, animal and marine sources

scholarly article

Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat

scientific article published on 11 October 2019

Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba (Myrciaria cauliflora) peel: kinetics and mathematical modeling

scientific article published on 29 January 2020

Ultrasound-assisted extraction of polyphenols from potato peels: profiling and kinetic modelling

article by Bibha Kumari et al published 14 February 2017 in International Journal of Food Science and Technology

Ultrasound-assisted processing of Chlorella vulgaris for enhanced protein extraction

scientific article published in 2020

Valorization of Apple Pomace by Extraction of Valuable Compounds

scientific article published on 08 August 2017

Visible spectral imaging (443–726 nm) for evaluating ultraviolet decontamination and predicting bacterial spoilage of vacuum packed chicken breasts

scientific article published in 2022