Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation von Patras, Ankit, Brunton, Nigel. P., O'Donnell, Colm, Tiwari, B.K.

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Novel disinfectants for fresh produce von Joshi, Kompal, Mahendran, R., Alagusundaram, K., Norton, T., Tiwari, B.K.

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Effect of ultrasonic processing on food enzymes of industrial importance von O’Donnell, C.P., Tiwari, B.K., Bourke, P., Cullen, P.J.

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Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products von Khadhraoui, B., Ummat, V., Tiwari, B.K., Fabiano-Tixier, A.S., Chemat, F.

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Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice von Adekunte, A.O., Tiwari, B.K., Cullen, P.J., Scannell, A.G.M., O’Donnell, C.P.

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Effects of Sonication on the Kinetics of Orange Juice Quality Parameters von Tiwari, B. K, Muthukumarappan, K, O’Donnell, C. P, Cullen, P. J

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Ultrasound assisted hydration of navy beans (Phaseolus vulgaris) von Ghafoor, M., Misra, N.N., Mahadevan, K., Tiwari, B.K.

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Effect of thermosonication on bioactive compounds in watermelon juice von Rawson, A., Tiwari, B.K., Patras, A., Brunton, N., Brennan, C., Cullen, P.J., O'Donnell, C.

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Physicochemical characterization of plasma-treated sodium caseinate film von Pankaj, S.K., Bueno-Ferrer, C., Misra, N.N., O'Neill, L., Tiwari, B.K., Bourke, Paula, Cullen, P.J.

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Effect of ultrasound processing on anthocyanins and color of red grape juice von Tiwari, B.K., Patras, A., Brunton, N., Cullen, P.J., O’Donnell, C.P.

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Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice von Tiwari, B. K, OʼDonnell, C. P, Patras, A, Cullen, P. J

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Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs von Rawson, A., Tiwari, B.K., Tuohy, M.G., O’Donnell, C.P., Brunton, N.

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Applications of thermal imaging in food quality and safety assessment von Gowen, A.A., Tiwari, B.K., Cullen, P.J., McDonnell, K., O'Donnell, C.P.

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Computational classification of mitochondrial shapes reflects stress and redox state von Ahmad, T, Aggarwal, K, Pattnaik, B, Mukherjee, S, Sethi, T, Tiwari, B K, Kumar, M, Micheal, A, Mabalirajan, U, Ghosh, B, Sinha Roy, S, Agrawal, A

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Modelling of yeast inactivation in sonicated tomato juice von Adekunte, A., Tiwari, B.K., Scannell, A., Cullen, P.J., O'Donnell, C.

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Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing von Valdramidis, V.P., Cullen, P.J., Tiwari, B.K., O’Donnell, C.P.

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Modelling colour degradation of orange juice by ozone treatment using response surface methodology von Tiwari, B.K., Muthukumarappan, K., O’ Donnell, C.P., Cullen, P.J.

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Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage von Tiwari, B. K, O'Donnell, C. P, Patras, A, Brunton, Nigel, Cullen, P. J

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Assessment of Cinnamomum tamala (Tejpat) Plantation in Community Forests: A Case Study from Tanahun District von Khanal, S., Tiwari, B. K., Gautam, L.

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Innovative processing strategies and technologies to obtain hydrocolloids from macroalgae for food applications von Gomez, L.P., Alvarez, C., Zhao, M., Tiwari, U., Curtin, J., Garcia-Vaquero, M., Tiwari, B.K.

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