| 1 |
Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration
Achata EM, Inguglia ES, Esquerre CA, Tiwari BK, ODonnell CP
Journal of Food Engineering, 246, 134, 2019 |
| 2 |
Comparison of selected clean and green extraction technologies for biomolecules from apple pomace
Zhang ZH, Poojary MM, Choudhary A, Rai DK, Tiwari BK
Electrophoresis, 39(15), 1934, 2018 |
| 3 |
Applications of airborne ultrasonic technology in the food industry
Charoux CMG, Ojha KS, O'Donnell CP, Cardoni A, Tiwari BK
Journal of Food Engineering, 208, 28, 2017 |
| 4 |
Effect of Ultrasound Pretreatment on the Extraction Kinetics of Bioactives from Brown Seaweed (Ascophyllum nodosum)
Kadam SU, Tiwari BK, O'Connell S, O'Donnell CP
Separation Science and Technology, 50(5), 670, 2015 |
| 5 |
Impact of frozen storage on polyacetylene content, texture and colour in carrots disks
Rawson A, Tiwari BK, Tuohy M, Brunton N
Journal of Food Engineering, 108(4), 563, 2012 |
| 6 |
Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing
Valdramidis VP, Cullen PJ, Tiwari BK, O'Donnell CP
Journal of Food Engineering, 96(3), 449, 2010 |
| 7 |
Effect of sonication on retention of anthocyanins in blackberry juice
Tiwari BK, O'Donnell CP, Cullen PJ
Journal of Food Engineering, 93(2), 166, 2009 |
| 8 |
Modelling colour degradation of orange juice by ozone treatment using response surface methodology
Tiwari BK, Muthukumarappan K, O'Donnell CP, Cullen PJ
Journal of Food Engineering, 88(4), 553, 2008 |
| 9 |
Effect of heat processing on milling of black gram and its end product quality
Tiwari BK, JaganMohan R, Vasan BS
Journal of Food Engineering, 78(1), 356, 2007 |
