Research Output per year
Fingerprint The Fingerprint is created by mining the titles and abstracts of the person's research outputs and projects/funding awards to create an index of weighted terms from discipline-specific thesauri.
Electronic Nose
Medicine & Life Sciences
electronic nose
Agriculture & Biology
Temperature
Medicine & Life Sciences
Hot Temperature
Medicine & Life Sciences
Curricula
Engineering & Materials Science
beef carcasses
Agriculture & Biology
peanuts
Agriculture & Biology
Fats
Medicine & Life Sciences
Network
Recent external collaboration on country level. Dive into details by clicking on the dots.
Research Output 1993 2019
An overview of organosulfur compounds from Allium spp. From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties
Putnik, P., Gabrić, D., Roohinejad, S., Barba, F. J., Granato, D., Mallikarjunan, K., Lorenzo, J. M. & Bursać Kovačević, D., Mar 15 2019, In : Food Chemistry. 276, p. 680-691 12 p.Research output: Contribution to journal › Review article
Allium
organic sulfur compounds
anti-inflammatory activity
Biological Availability
bioavailability
High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties
Gharibzahedi, S. M. T., Hernández-Ortega, C., Welti-Chanes, J., Putnik, P., Barba, F. J., Mallikarjunan, K., Escobedo-Avellaneda, Z. & Roohinejad, S., Feb 1 2019, In : Food Hydrocolloids. 87, p. 307-320 14 p.Research output: Contribution to journal › Review article
Food Handling
food grades
high pressure treatment
Emulsions
emulsions
Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products
Nikmaram, N., Budaraju, S., Barba, F. J., Lorenzo, J. M., Cox, R. B., Mallikarjunan, K. & Roohinejad, S., Nov 1 2018, In : Meat Science. 145, p. 245-255 11 p.Research output: Contribution to journal › Review article
Meat Products
Plant Extracts
meat products
plant extracts
shelf life
Comparative study of ANN (artificial neural network) versus RSM (response surface methodology) for predicting the recovery of phenolic compounds from spent coffee grounds by conventional and microwave assisted extraction
Budaraju, S. & Mallikarjunan, K., Jan 1 2018.Research output: Contribution to conference › Paper
Coffee
response surface methodology
neural networks
phenolic compounds
Microwaves
Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets
Budaraju, S., Mallikarjunan, K., Annor, G., Schoenfuss, T. C. & Raun, R., Nov 15 2018, In : Food Chemistry. 266, p. 31-37 7 p.Research output: Contribution to journal › Article
malt
Hordeum
pretreatment
Antioxidants
barley