Prevalence of aflatoxin contamination in red chilli pepper (Capsicum annum L.) from India von Rajendran, Sasireka, Shunmugam, Ganapathy, Mallikarjunan, Kumar, Paranidharan, Vaikuntavasan, Venugopal, Arun Prasath

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Giant Magnetoresistance Biosensors for Food Safety Applications von Liang, Shuang, Sutham, Phanatchakorn, Wu, Kai, Mallikarjunan, Kumar, Wang, Jian-Ping

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Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages von Munekata, Paulo E S, Domínguez, Rubén, Budaraju, Sravanthi, Roselló-Soto, Elena, Barba, Francisco J, Mallikarjunan, Kumar, Roohinejad, Shahin, Lorenzo, José M

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Better Nutrients and Therapeutics Delivery in Food Through Nanotechnology von Kaya-Celiker, Hande, Mallikarjunan, Kumar

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Discrimination of moldy peanuts with reference to aflatoxin using FTIR-ATR system von Kaya-Celiker, Hande, Mallikarjunan, P. Kumar, Schmale, David, Christie, Maria Elisa

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Therapeutic Potential of Nutraceuticals and Dietary Supplements in the Prevention of Viral Diseases: A Review von Singh, Saumya, Kola, Prithwish, Kaur, Dalveer, Singla, Gisha, Mishra, Vibhu, Panesar, Parmjit S., Mallikarjunan, Kumar, Krishania, Meena

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Combination between antibacterial and antifungal antibiotics with phytocompounds of Artemisia annua L: A strategy to control drug resistance pathogens von Rolta, Rajan, Sharma, Anshika, Sourirajan, Anuradha, Mallikarjunan, P. Kumar, Dev, Kamal

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Effect of heat assisted high pressure treatment on rate of change in pH and gel strength of acidified milk gel in the preparation of soft cheese von Sahu, J K, Mallikarjunan, P Kumar

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Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids von Esteghlal, Sara, Gahruie, Hadi Hashemi, Niakousari, Mehrdad, Barba, Francisco J, Bekhit, Alaa El-Din, Mallikarjunan, Kumar, Roohinejad, Shahin

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Effects of packaging and pre-storage treatments on aflatoxin production in peanut storage under controlled conditions von Darko, Clara, Kumar Mallikarjunan, Parameswaran, Kaya-Celiker, Hande, Frimpong, Emmanuel Anokye, Dizisi, Komla

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Optimization of pulsed electric field processing to reduce the viscosity of micellar casein concentrate von Raghunath, Sonali, Schoenfuss, Tonya, Mallikarjunan, Kumar

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Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products von Nikmaram, Nooshin, Budaraju, Sravanthi, Barba, Francisco J., Lorenzo, Jose M., Cox, Ryan B., Mallikarjunan, Kumar, Roohinejad, Shahin

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Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets von Budaraju, Sravanthi, Mallikarjunan, Kumar, Annor, George, Schoenfuss, Tonya, Raun, Roger

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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 von Putnik, Predrag, Gabrić, Domagoj, Roohinejad, Shahin, Barba, Francisco J., Granato, Daniel, Mallikarjunan, Kumar, Lorenzo, José M., Bursać Kovačević, Danijela

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Modeling of particle size distribution of heat assisted high-pressure treated reconstituted cow milk: Effect of high pressure, pressurization time and heat treatment temperature von Sahu, Jatindra K., Mallikarjunan, P. Kumar

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Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review von Bursać Kovačević, Danijela, Maras, Marta, Barba, Francisco J., Granato, Daniel, Roohinejad, Shahin, Mallikarjunan, Kumar, Montesano, Domenico, Lorenzo, Jose M., Putnik, Predrag

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Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea von Raghunath, Sonali, Budaraju, Sravanthi, Gharibzahedi, Seyed Mohammad Taghi, Koubaa, Mohamed, Roohinejad, Shahin, Mallikarjunan, Kumar

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High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties von Gharibzahedi, Seyed Mohammad Taghi, Hernández-Ortega, César, Welti-Chanes, Jorge, Putnik, Predrag, Barba, Francisco J., Mallikarjunan, Kumar, Escobedo-Avellaneda, Zamantha, Roohinejad, Shahin

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Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks von Gharibzahedi, Seyed Mohammad Taghi, Roohinejad, Shahin, George, Saji, Barba, Francisco J., Greiner, Ralf, Barbosa-Cánovas, Gustavo V., Mallikarjunan, Kumar

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Potential application of pectin for the stabilization of nanoemulsions von .Mungure, Tanyaradzwa E, Roohinejad, Shahin, Bekhit, Alaa El-Din, Greiner, Ralf, Mallikarjunan, Kumar

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