متابعة
Anika Singh
Anika Singh
British Columbia Institute of Technology
بريد إلكتروني تم التحقق منه على bcit.ca - الصفحة الرئيسية
عنوان
عدد مرات الاقتباسات
عدد مرات الاقتباسات
السنة
Recent developments in cold plasma decontamination technology in the food industry‏
R Mandal, A Singh, AP Singh‏
Trends in food science & technology 80, 93-103, 2018‏
3392018
Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview‏
APS Ronit Mandal, Xanyar Mohammadi, Artur Wiktor, Anika Singh‏
Applied Sciences 10 (10), 3606, 2020‏
1862020
Hemp (Cannabis Sativa L.) Extract: Anti-Microbial Properties, Methods of Extraction, and Potential Oral Delivery‏
F Fathordoobady, A Singh, DD Kitts, A Pratap Singh‏
Food Reviews International 35 (7), 664-684, 2019‏
1342019
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates‏
Y Shi, A Singh, DD Kitts, A Pratap-Singh‏
Lwt 150, 111927, 2021‏
1072021
Legume lipoxygenase: Strategies for application in food industry‏
Y Shi, R Mandal, A Singh, A Pratap Singh‏
Legume Science, e44, 2020‏
652020
Pulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution‏
A Wiktor, R Mandal, A Singh, A Pratap Singh‏
Foods 8 (9), 380, 2019‏
542019
Antioxidants help favorably regulate the kinetics of lipid peroxidation, polyunsaturated fatty acids degradation and acidic cannabinoids decarboxylation in hempseed oil‏
A Pratap Singh, F Fathordoobady, Y Guo, A Singh, DD Kitts‏
Scientific Reports 10 (1), 2020‏
522020
Modification of a static steam retort for evaluating heat transfer under reciprocation agitation thermal processing‏
AP Singh, A Singh, HS Ramaswamy‏
Journal of Food Engineering 153, 63-72, 2015‏
512015
Pea protein for hempseed oil nanoemulsion stabilization‏
M Jarzębski, F Fathordoobady, Y Guo, M Xu, A Singh, DD Kitts, ...‏
Molecules 24 (23), 4288, 2019‏
492019
Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction system‏
AS Anubhav Pratap-Singh, Yigong Guo, Sofia Lara Ochoa, Farahnaz Fathordoobady‏
Scientific Reports Volume 11 (1), 1-12, 2021‏
48*2021
Development and characterization of the edible packaging films incorporated with blueberry pomace‏
A Singh, Y Gu, SD Castellarin, DD Kitts, A Pratap-Singh‏
Foods 9 (11), 1599, 2020‏
472020
Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications‏
F Fathordoobady, N Sannikova, Y Guo, A Singh, DD Kitts, A Pratap-Singh‏
Scientific Reports 11 (1), 72, 2021‏
462021
Novel drying methods for sustainable upcycling of brewers’ spent grains as a plant protein source‏
A Pratap Singh, R Mandal, M Shojaei, A Singh, PŁ Kowalczewski, M Ligaj, ...‏
Sustainability 12 (9), 3660, 2020‏
442020
Plant extracts containing saponins affects the stability and biological activity of hempseed oil emulsion system‏
M Jarzębski, P Siejak, W Smułek, F Fathordoobady, Y Guo, J Pawlicz, ...‏
Molecules 25 (11), 2696, 2020‏
432020
Computational techniques used in heat transfer studies on canned liquid-particulate mixtures‏
A Singh, AP Singh, HS Ramaswamy‏
Trends in Food Science & Technology 43 (1), 83-103, 2015‏
432015
Production of high loading insulin nanoparticles suitable for oral delivery by spray drying and freeze drying techniques‏
Y Guo, A Baldelli, A Singh, F Fathordoobady, D Kitts, A Pratap-Singh‏
Scientific reports 12 (1), 9949, 2022‏
412022
Impact of three different dehydration methods on nutritional values and sensory quality of dried broccoli, oranges, and carrots‏
X Mohammadi, Y Deng, G Matinfar, A Singh, R Mandal, A Pratap-Singh‏
Foods 9 (10), 1464, 2020‏
412020
Heat transfer phenomena during thermal processing of liquid particulate mixtures—A review‏
AP Singh, A Singh, HS Ramaswamy‏
Critical reviews in food science and nutrition 57 (7), 1350-1364, 2017‏
372017
A controlled agitation process for improving quality of canned green beans during agitation thermal processing‏
A Singh, A Pratap Singh, HS Ramaswamy‏
Journal of Food Science 81 (6), E1399-E1411, 2016‏
362016
Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing‏
A Singh, AP Singh, HS Ramaswamy‏
Food Research International 78, 424-432, 2015‏
352015
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مقالات 1–20