Citation Impact
Citing Papers
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
2023 Standout
Production of bioplastic through food waste valorization
2019
Film formation and deposition methods of edible coating on food products: A review
2020 Standout
New insights into meat by-product utilization
2016
Energy and water efficiency in the gelatine production plant
2020
Exercise-Induced Oxidative Stress: Cellular Mechanisms and Impact on Muscle Force Production
2008 Standout
Recent advances in drying and dehydration of fruits and vegetables: a review
2010 Standout
Bioactives from fruit processing wastes: Green approaches to valuable chemicals
2016 Standout
Antioxidant effect of Cassia essential oil on deep-fried beef during the frying process
2007
Physical Properties of Gelidium corneum –Gelatin Blend Films Containing Grapefruit Seed Extract or Green Tea Extract and Its Application in the Packaging of Pork Loins
2008
Antimicrobial activities of tapioca starch/decolorized hsian-tsao leaf gum coatings containing green tea extracts in fruit-based salads, romaine hearts and pork slices
2010
Bioplastics for a circular economy
2022 Standout
Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation
2011
Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary
2018
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Comparison of Physicochemical and Antioxidant Properties of Egg-White Proteins and Fructose and Inulin Maillard Reaction Products
2009
Drivers of current food waste generation, threats of future increase and opportunities for reduction
2014
A method for pomegranate seed application in food industries: Seed oil encapsulation
2012
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Antimicrobial herb and spice compounds in food
2010 Standout
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Bioactives from Agri-Food Wastes: Present Insights and Future Challenges
2020 Standout
Response of antioxidant system in rats to dietary fat and physical activity.
2004
Relationships between Free Radical Scavenging and Antioxidant Activity in Foods
2009
Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
2018 Standout
Rapid and Quantitative Detection of the Microbial Spoilage of Meat by Fourier Transform Infrared Spectroscopy and Machine Learning
2002
A two-stage convective air and vacuum freeze-drying technique for bamboo shoots
2005
Recycling food, agricultural, and industrial wastes as pore-forming agents for sustainable porous ceramic production: A review
2021 Standout
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review
2016 Standout
Trends in microwave-related drying of fruits and vegetables
2006 Standout
Recovery of Biomolecules from Food Wastes — A Review
2014
Microbial enzymes for bioconversion of poultry waste into added-value products
2015
Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
2018
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle
2019 Standout
Digitization, Digital Twins, Blockchain, and Industry 4.0 as Elements of Management Process in Enterprises in the Energy Sector
2021 Standout
Rapid and quantitative detection of the microbial spoilage of beef by Fourier transform infrared spectroscopy and machine learning
2004
Sustainable Management of Keratin Waste Biomass: Applications and Future Perspectives
2016 Standout
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 Standout
Consumer-Related Food Waste: Causes and Potential for Action
2015 Standout
Rapid and quantitative detection of the microbial spoilage of muscle foods: current status and future trends
2001
Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products
2015
Valorization of organic residues for the production of added value chemicals: A contribution to the bio-based economy
2015
Works of K. Radhakrishna being referenced
Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review
2011
Chromatographic analysis of cadaverine to detect incipient spoilage in mutton
2001
Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products
2014
EFFECT OF COMBINATION DRYING ON THE PHYSICO-CHEMICAL CHARACTERISTICS OF CARROT AND PUMPKIN
2001
Proximate and mineral composition of some processed traditional and popular Indian dishes
2000
Effect of natural antioxidants on the lipid stability of fluidised bed-dried mutton
2005
Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25±2°C)
2007
Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat
2007
EFFECT OF PRETREATMENTS AND ADDITIVES ON THE THERMAL BEHAVIOR AND HYGROSCOPICITY OF FREEZE-DRIED PINEAPPLE JUICE POWDER
2005