1993 …2021

Research output per year

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Research Output

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Review article
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 journalReview article

22 Scopus citations

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

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 2019, In : Food Hydrocolloids. 87, p. 307-320 14 p.

Research output: Contribution to journalReview article

8 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., Jan 1 2019, (Accepted/In press) In : Journal of Applied Microbiology.

Research output: Contribution to journalReview article

Open Access
2018

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

15 Scopus citations

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

14 Scopus citations

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

25 Scopus citations

Potential application of pectin for the stabilization of nanoemulsions

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

Research output: Contribution to journalReview article

9 Scopus citations
2012

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

32 Scopus citations
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