| Ultrasound technology for food fermentation applications KS Ojha, TJ Mason, CP O’Donnell, JP Kerry, BK Tiwari Ultrasonics sonochemistry 34, 410-417, 2017 | 314 | 2017 |
| Food waste valorisation and circular economy concepts in insect production and processing S Ojha, S Bußler, OK Schlüter Waste management 118, 600-609, 2020 | 294 | 2020 |
| Ultrasound technology for the extraction of biologically active molecules from plant, animal and marine sources KS Ojha, R Aznar, C O'Donnell, BK Tiwari TrAC Trends in Analytical Chemistry 122, 115663, 2020 | 181 | 2020 |
| Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview DJ Troy, KS Ojha, JP Kerry, BK Tiwari Meat Science 120, 2-9, 2016 | 159 | 2016 |
| Bioavailability of nutrients from edible insects S Ojha, AED Bekhit, T Grune, OK Schlüter Current Opinion in Food Science 41, 240-248, 2021 | 150 | 2021 |
| State of the art of nonthermal and thermal processing for inactivation of micro‐organisms J Van Impe, C Smet, B Tiwari, R Greiner, S Ojha, V Stulić, T Vukušić, ... Journal of applied microbiology 125 (1), 16-35, 2018 | 145 | 2018 |
| Technological advances for enhancing quality and safety of fermented meat products KS Ojha, JP Kerry, G Duffy, T Beresford, BK Tiwari Trends in Food Science & Technology 44 (1), 105-116, 2015 | 143 | 2015 |
| Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology I Albertos, AB Martin-Diana, PJ Cullen, BK Tiwari, KS Ojha, P Bourke, ... Innovative Food Science & Emerging Technologies 53, 85-91, 2019 | 138 | 2019 |
| Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat KS Ojha, DF Keenan, A Bright, JP Kerry, BK Tiwari International journal of food science and technology 51 (1), 37-45, 2016 | 109 | 2016 |
| Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state YM Zhao, S Ojha, CM Burgess, DW Sun, BK Tiwari Journal of Applied Microbiology 129 (5), 1248-1260, 2020 | 99 | 2020 |
| Edible insect processing pathways and implementation of emerging technologies S Ojha, S Bußler, M Psarianos, G Rossi, OK Schlüter Journal of Insects as Food and Feed 7 (5), 877-900, 2021 | 96 | 2021 |
| Applications of airborne ultrasonic technology in the food industry CMG Charoux, KS Ojha, CP O'Donnell, A Cardoni, BK Tiwari Journal of Food Engineering 208, 28-36, 2017 | 93 | 2017 |
| Effect of ultrasound technology on food and nutritional quality KS Ojha, BK Tiwari, CP O’Donnell Advances in food and nutrition research 84, 207-240, 2018 | 79 | 2018 |
| Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties M Psarianos, G Dimopoulos, S Ojha, ACM Cavini, S Bußler, P Taoukis, ... Innovative Food Science & Emerging Technologies 76, 102908, 2022 | 76 | 2022 |
| Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile … KS Ojha, D Granato, G Rajuria, FJ Barba, JP Kerry, BK Tiwari Food Chemistry 239, 544-550, 2018 | 61 | 2018 |
| Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof J Cropotova, R Mozuraityte, IB Standal, S Ojha, T Rustad, B Tiwari Innovative Food Science & Emerging Technologies 59, 102236, 2020 | 53 | 2020 |
| Investigating the influence of ultrasound pre-treatment on drying kinetics and moisture migration measurement in Lactobacillus sakei cultured and uncultured beef jerky KS Ojha, JP Kerry, BK Tiwari LWT-Food Science and Technology 81, 42-49, 2017 | 52 | 2017 |
| Influence of various fish constituents on inactivation efficacy of plasma‐activated water YM Zhao, S Ojha, CM Burgess, DW Sun, BK Tiwari International Journal of Food Science & Technology 55 (6), 2630-2641, 2020 | 51 | 2020 |
| Effect of enzymatic hydrolysis on the production of free amino acids from boarfish (Capros aper) using second order polynomial regression models KS Ojha, C Alvarez, P Kumar, CP O'Donnell, BK Tiwari LWT-Food Science and Technology 68, 470-476, 2016 | 42 | 2016 |
| Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system KS Ojha, JP Kerry, C Alvarez, D Walsh, BK Tiwari Ultrasonics sonochemistry 31, 539-545, 2016 | 41 | 2016 |
Professor Brijesh K. Tiwari, FIFST, FRSCTeagasc-Irish Agriculture and Food Development AuthorityПідтверджена електронна адреса в teagasc.ie