Recent developments in cold plasma decontamination technology in the food industry von Mandal, Ronit, Singh, Anika, Pratap Singh, Anubhav

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Antioxidants help favorably regulate the kinetics of lipid peroxidation, polyunsaturated fatty acids degradation and acidic cannabinoids decarboxylation in hempseed oil von Pratap Singh, Anubhav, Fathordoobady, Farahnaz, Guo, Yigong, Singh, Anika, Kitts, David D.

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Impact of Product Formulation on Spray-Dried Microencapsulated Zinc for Food Fortification von Baldelli, Alberto, Wells, Simon, Pratap-Singh, Anubhav

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Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview von Mandal, Ronit, Mohammadi, Xanyar, Wiktor, Artur, Singh, Anika, Pratap Singh, Anubhav

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Characterizing the pH-Dependent Release Kinetics of Food-Grade Spray Drying Encapsulated Iron Microcapsules for Food Fortification von Pratap Singh, Anubhav, Siddiqui, Juveria, Diosady, Levente L.

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Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction system von Pratap-Singh, Anubhav, Guo, Yigong, Lara Ochoa, Sofia, Fathordoobady, Farahnaz, Singh, Anika

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Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications von Fathordoobady, Farahnaz, Sannikova, Natalia, Guo, Yigong, Singh, Anika, Kitts, David D., Pratap-Singh, Anubhav

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Fabrication of cumin loaded-chitosan particles: Characterized by molecular, morphological, thermal, antioxidant and anticancer properties as well as its utilization in food system von Amiri, Amir, Mousakhani-Ganjeh, Alireza, Amiri, Zohreh, Guo, Yi-gong, Pratap Singh, Anubhav, Esmaeilzadeh Kenari, Reza

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Effect of nonthermal treatments on selected natural food pigments and color changes in plant material von Nowacka, Małgorzata, Dadan, Magdalena, Janowicz, Monika, Wiktor, Artur, Witrowa‐Rajchert, Dorota, Mandal, Ronit, Pratap‐Singh, Anubhav, Janiszewska‐Turak, Emilia

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Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein von Yen, Philip Pui‐Li, Pratap‐Singh, Anubhav

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Emerging strategies for enhancing buccal and sublingual administration of nutraceuticals and pharamaceuticals von Guo, Yi-gong, Pratap Singh, Anubhav

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Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soy... von Kitts, David D., Singh, Anika, Fathordoobady, Farahnaz, Doi, Brenda, Pratap Singh, Anubhav

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Kinetics of anthocyanin condensation reaction in model wine solution under pulsed light treatment von Mohammadi, Xanyar, Matinfar, Golshan, Mandal, Ronit, Singh, Anika, Fiutak, Grzegorz, Kitts, David D., Pratap Singh, Anubhav

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Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System von Jarzębski, Maciej, Siejak, Przemysław, Smułek, Wojciech, Fathordoobady, Farahnaz, Guo, Yigong, Pawlicz, Jarosław, Trzeciak, Tomasz, Kowalczewski, Przemysław Łukasz, Kitts, David D, Singh, Anika, Pratap Singh, Anubhav

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Emerging Protein Sources for Food Production and Human Nutrition

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Legume lipoxygenase: Strategies for application in food industry von Shi, Yuan, Mandal, Ronit, Singh, Anika, Pratap Singh, Anubhav

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A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Prot... von Singh, Anika, Shi, Yuan, Magreault, Perrine, Kitts, David D, Jarzębski, Maciej, Siejak, Przemysław, Pratap-Singh, Anubhav

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A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing von Singh, Anika, Pratap Singh, Anubhav, Ramaswamy, Hosahalli S.

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Pea Protein for Hempseed Oil Nanoemulsion Stabilization von Jarzębski, Maciej, Fathordoobady, Farahnaz, Guo, Yigong, Xu, Minghuan, Singh, Anika, Kitts, David D, Kowalczewski, Przemysław Łukasz, Jeżowski, Paweł, Pratap Singh, Anubhav

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Pulsed UV Light Irradiation Processing of Black Tea Infusions: Effect on Color, Phenolic Content, and Antioxidant Capacity von Mandal, Ronit, Wiktor, Artur, Mohammadi, Xanyar, Pratap-Singh, Anubhav

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