Projects per year
Personal profile
Expertise related to UN SDGs
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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.
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Projects
- 1 Active
Research output
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Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages
Munekata, P. E. S., Domínguez, R., Budaraju, S., Roselló-Soto, E., Barba, F. J., Mallikarjunan, K., Roohinejad, S. & Lorenzo, J. M., 2020, In: Foods. 9, 3, 288.Research output: Contribution to journal › Review article › peer-review
Open Access7 Scopus citations -
Optimization of ultrasound-assisted extraction of cold-brewed black tea using response surface methodology
Raghunath, S. & Mallikarjunan, K., Nov 2020, In: Journal of Food Process Engineering. 43, 11, e13540.Research output: Contribution to journal › Article › peer-review
1 Scopus citations -
Promising applications of cold plasma for microbial safety, chemical decontamination and quality enhancement in fruits
Mir, S. A., Siddiqui, M. W., Dar, B. N., Shah, M. A., Wani, M. H., Roohinejad, S., Annor, G. A., Mallikarjunan, K., Chin, C. F. & Ali, A., Sep 1 2020, In: Journal of Applied Microbiology. 129, 3, p. 474-485 12 p.Research output: Contribution to journal › Review article › peer-review
Open Access5 Scopus citations -
An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products
Roselló-Soto, E., Thirumdas, R., Lorenzo, J. M., Munekata, P. E. S., Putnik, P., Roohinejad, S., Mallikarjunan, K. & Barba, F. J., Jan 1 2019, Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds. Elsevier, p. 3-21 19 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter
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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 › peer-review
58 Scopus citations