1993 …2021
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Research Output 1993 2019

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Review article
2019
10 Citations (Scopus)

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 journalReview article

Allium
organic sulfur compounds
anti-inflammatory activity
Biological Availability
bioavailability

Bridging the knowledge gap for the impact of non-thermal processing on proteins and amino acids

Esteghlal, S., Gahruie, H. H., Niakousari, M., Barba, F. J., Bekhit, A. E. D., Mallikarjunan, K. & Roohinejad, S., Jul 2019, In : Foods. 8, 7, 262.

Research output: Contribution to journalReview article

Open Access
nonthermal processing
knowledge gap
food
Amino Acids
amino acids
6 Citations (Scopus)

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 journalReview article

Food Handling
food grades
high pressure treatment
Emulsions
emulsions
2018
11 Citations (Scopus)

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 2018, In : Meat Science. 145, p. 245-255 11 p.

Research output: Contribution to journalReview article

Meat Products
Plant Extracts
meat products
plant extracts
shelf life
7 Citations (Scopus)

Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

Gharibzahedi, S. M. T., Roohinejad, S., George, S., Barba, F. J., Greiner, R., Barbosa-Cánovas, G. V. & Mallikarjunan, K., May 2018, In : Trends in Food Science and Technology. 75, p. 194-205 12 p.

Research output: Contribution to journalReview article

Food Handling
Food Technology
Transglutaminases
protein-glutamine gamma-glutamyltransferase
processing technology
21 Citations (Scopus)

Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review

Bursać Kovačević, D., Maras, M., Barba, F. J., Granato, D., Roohinejad, S., Mallikarjunan, K., Montesano, D., Lorenzo, J. M. & Putnik, P., Dec 1 2018, In : Food Chemistry. 268, p. 513-521 9 p.

Research output: Contribution to journalReview article

Stevia
Stevia rebaudiana
Phytochemicals
phytopharmaceuticals
Technology
8 Citations (Scopus)

Potential application of pectin for the stabilization of nanoemulsions

Mungure, T. E., Roohinejad, S., Bekhit, A. E. D., Greiner, R. & Mallikarjunan, K., Feb 1 2018, In : Current Opinion in Food Science. 19, p. 72-76 5 p.

Research output: Contribution to journalReview article

nanoemulsions
Emulsions
pectins
Food Industry
Drug Industry
2012
30 Citations (Scopus)

Better Nutrients and Therapeutics Delivery in Food Through Nanotechnology

Kaya-Celiker, H. & Mallikarjunan, K., Jun 1 2012, In : Food Engineering Reviews. 4, 2, p. 114-123 10 p.

Research output: Contribution to journalReview article

Nanotechnology
Nutrients
Bioactivity
Drug delivery
Encapsulation
2005

NSF million for Virginia Tech

Wolfe, M. L. & Mallikarjunan, K., Jan 1 2005, In : Resource: Engineering and Technology for Sustainable World. 12, 1, p. 13-14 2 p.

Research output: Contribution to journalReview article

curriculum
Curriculum
Curricula
Bioengineering
engineering