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Anika Singh
Anika Singh
British Columbia Institute of Technology
Подтвержден адрес электронной почты в домене bcit.ca - Главная страница
Название
Процитировано
Процитировано
Год
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
3402018
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
1882020
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
1022021
Legume lipoxygenase: Strategies for application in food industry
Y Shi, R Mandal, A Singh, A Pratap Singh
Legume Science, e44, 2020
652020
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
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
512019
Pea protein for hempseed oil nanoemulsion stabilization
M Jarzębski, F Fathordoobady, Y Guo, M Xu, A Singh, DD Kitts, ...
Molecules 24 (23), 4288, 2019
502019
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
502015
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
49*2021
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
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
462020
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
462020
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
422020
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
422015
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
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
392022
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
382015
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
372016
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