Amit Jaiswal
Amit Jaiswal
Alte numeAmit K. Jaiswal
Lecturer, Food Technology & Industrial Biotechnology, Technological University Dublin - City Campus
Adresă de e-mail confirmată pe TUDublin.ie - Pagina de pornire
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Emerging technologies for the pretreatment of lignocellulosic biomass
SS Hassan, GA Williams, AK Jaiswal
Bioresource Technology 262, 310-318, 2018
A comprehensive review on pre-treatment strategy for lignocellulosic food industry waste: challenges and opportunities
R Ravindran, AK Jaiswal
Bioresource technology 199, 92-102, 2016
Exploitation of Food Industry Waste for High-Value Products
R Ravindran, AK Jaiswal
Trends in Biotechnology 34 (1), 58-69, 2016
Moving towards the second generation of lignocellulosic biorefineries in the EU: Drivers, challenges, and opportunities
SS Hassan, GA Williams, AK Jaiswal
Renewable and Sustainable Energy Reviews Volume 101, March 2019, Pages 590 …, 2019
Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment
AK Jaiswal, S Gupta, N Abu-Ghannam
Food Chemistry 131 (1), 63-72, 2012
Essential oils as additives in active food packaging
S Sharma, S Barkauskaite, AK Jaiswal, S Jaiswal
Food Chemistry 343, 128403, 2021
A Review on Bioconversion of Agro-Industrial Wastes to Industrially Important Enzymes
R Ravindran, SS Hassan, GA Williams, AK Jaiswal
Bioengineering 5 (4), 93, 2018
Antimicrobial, antioxidant and free radical scavenging capacity of brown seaweed Himanthalia elongata from western coast of Ireland
G Rajauria, AK Jaiswal, N Abu‐Ghannam, S Gupta
Journal of Food Biochemistry 37 (3), 322-335, 2013
Enhancement of the antibacterial properties of silver nanoparticles using β-cyclodextrin as a capping agent
S Jaiswal, B Duffy, AK Jaiswal, N Stobie, P McHale
International journal of antimicrobial agents 36 (3), 280-283, 2010
Lignocellulosic Biorefineries in Europe: Current State and Prospects
SS Hassan, GA Williams, AK Jaiswal
Trends in Biotechnology 37 (3), 231-234, 2019
A comparative analysis of pretreatment strategies on the properties and hydrolysis of brewers’ spent grain
R Ravindran, S Jaiswal, N Abu-Ghannam, AK Jaiswal
Bioresource technology 248, 272-279, 2018
Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland
NA Moreb, A Priyadarshini, AK Jaiswal
Food Control 80, 341-349, 2017
Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds
G Rajauria, AK Jaiswal, N Abu‐Ghannam, S Gupta
International journal of food science & technology 45 (12), 2485-2493, 2010
A Review on European Union’s Strategy for Plastics in a Circular Economy and its Impact on Food Safety
C Matthews, F Moran, AK Jaiswal
Journal of Cleaner Production, 125263, 2021
Microbial Enzyme Production Using Lignocellulosic Food Industry Wastes as Feedstock: A Review
R Ravindran, AK Jaiswal
Bioengineering 3 (4), 30, 2016
Wholesomeness and safety aspects of irradiated foods
R Ravindran, AK Jaiswal
Food Chemistry 285, 363-368, 2019
Salmonella, Food Safety and Food Handling Practices
O Ehuwa, AK Jaiswal, S Jaiswal
Foods 10 (5), 907, 2021
An Investigation into Spent Coffee Waste as a Renewable Source of Bioactive Compounds and Industrially Important Sugars
DS Scully, AK Jaiswal, N Abu-Ghannam
Bioengineering 3 (4), 33, 2016
A comparative study on the polyphenolic content, antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracea vegetables
AK Jaiswal, N Abu‐Ghannam, S Gupta
International journal of food science & technology 47 (2), 223-231, 2012
Phenolic composition, antioxidant capacity and antibacterial activity of selected Irish Brassica vegetables
AK Jaiswal, G Rajauria, N Abu-Ghannam, S Gupta
Natural Product Communications 6 (9), 1299-1304., 2011
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