Professor Brijesh K. Tiwari, FIFST, FRSC
Professor Brijesh K. Tiwari, FIFST, FRSC
Teagasc-Irish Agriculture and Food Development Authority
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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
A Patras, NP Brunton, C O'Donnell, BK Tiwari
Trends in Food Science & Technology 21 (1), 3-11, 2010
Future protein supply and demand: strategies and factors influencing a sustainable equilibrium
M Henchion, M Hayes, AM Mullen, M Fenelon, B Tiwari
Foods 6 (7), 53, 2017
Application of natural antimicrobials for food preservation
BK Tiwari, VP Valdramidis, CP O’Donnell, K Muthukumarappan, P Bourke, ...
Journal of agricultural and food chemistry 57 (14), 5987-6000, 2009
Ultrasound: A clean, green extraction technology
BK Tiwari
TrAC Trends in Analytical Chemistry 71, 100-109, 2015
Nonthermal plasma inactivation of food-borne pathogens
NN Misra, BK Tiwari, K Raghavarao, PJ Cullen
Food Engineering Reviews 3, 159-170, 2011
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
A Rawson, A Patras, BK Tiwari, F Noci, T Koutchma, N Brunton
Food Research International 44 (7), 1875-1887, 2011
Application of novel extraction technologies for bioactives from marine algae
SU Kadam, BK Tiwari, CP O’Donnell
Journal of agricultural and food chemistry 61 (20), 4667-4675, 2013
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
AO Adekunte, BK Tiwari, PJ Cullen, AGM Scannell, CP O’donnell
Food chemistry 122 (3), 500-507, 2010
Effect of ultrasonic processing on food enzymes of industrial importance
CP O’donnell, BK Tiwari, P Bourke, PJ Cullen
Trends in food science & technology 21 (7), 358-367, 2010
Salt reduction strategies in processed meat products–A review
ES Inguglia, Z Zhang, BK Tiwari, JP Kerry, CM Burgess
Trends in Food Science & Technology 59, 70-78, 2017
Effect of ultrasound processing on anthocyanins and color of red grape juice
BK Tiwari, A Patras, N Brunton, PJ Cullen, CP O’donnell
Ultrasonics sonochemistry 17 (3), 598-604, 2010
Extraction, structure and biofunctional activities of laminarin from brown algae
SU Kadam, BK Tiwari, CP O'Donnell
International Journal of Food Science & Technology 50 (1), 24-31, 2015
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
C Brennan, M Brennan, E Derbyshire, BK Tiwari
Trends in Food Science & Technology 22 (10), 570-575, 2011
Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
MA Brennan, E Derbyshire, BK Tiwari, CS Brennan
International journal of food science & technology 48 (5), 893-902, 2013
Effect of non thermal processing technologies on the anthocyanin content of fruit juices
BK Tiwari, CP O'donnell, PJ Cullen
Trends in Food Science & Technology 20 (3-4), 137-145, 2009
Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology
MB Hossain, NP Brunton, A Patras, B Tiwari, CP O’donnell, ...
Ultrasonics sonochemistry 19 (3), 582-590, 2012
Application of ozone in grain processing
BK Tiwari, CS Brennan, T Curran, E Gallagher, PJ Cullen, CP O'Donnell
Journal of cereal science 51 (3), 248-255, 2010
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions
E Roselló-Soto, CM Galanakis, M Brnčić, V Orlien, FJ Trujillo, R Mawson, ...
Trends in Food Science & Technology 42 (2), 134-149, 2015
Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin
M Pojić, A Miąan, B Tiwari
Trends in Food Science & Technology 75, 93-104, 2018
Novel drying techniques for the food industry
JA Moses, T Norton, K Alagusundaram, BK Tiwari
Food Engineering Reviews 6, 43-55, 2014
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