Mahesha Manjunatha Poojary
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- Udgivet
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction
Poojary, Mahesha Manjunatha & Lund, Marianne N., 2022, I: Annual review of food science and technology. 13, s. 35-58Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials
Poojary, Mahesha Manjunatha, Dellarosa, N., Roohinejad, S., Koubaa, M., Tylewicz, U., Gomez-Galindo, F., Saraiva, J. A., Dalla Rosa, M. & Barba, F. J., 2017, I: Comprehensive Reviews in Food Science and Food Safety. 16, 5, s. 895-905 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum
Periaswamy Sivagnanam, S., Alaydi, H., Cabral, E. M., Poojary, Mahesha Manjunatha, Karuppusamy, S. & Tiwari, B. K., 2024, I: Food Chemistry. 433, 9 s., 137259.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Valorization of dairy side-streams for the cultivation of microalgae for value added food products
Ozcelik, Duygu, Suwal, S., Ray, C., Tiwari, B. K., Jensen, Poul Erik & Poojary, Mahesha Manjunatha, 2024, I: Trends in Food Science and Technology. 146, 13 s., 104386.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
- Udgivet
Effect of processing on in vitro digestibility (IVPD) of food proteins
Orlien, Vibeke, Aalaei, K., Poojary, Mahesha Manjunatha, Nielsen, Dennis Sandris, Ahrné, Lilia & Ruiz Carrascal, Jorge, 2023, I: Critical Reviews in Food Science and Nutrition. 63, 16, s. 2790-2839Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
- Udgivet
The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage
Murmann, A. N., Bevilacqua, Marta, Danielsen, Bente Pia, Jansson, T., Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Arneborg, Nils & Lund, Marianne N., 2024, I: European Food Research and Technology. 250, s. 715-725Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin: A kinetic and product investigation
Liu, Jingyuan, Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Bevilacqua, Marta, Andersen, Mogens Larsen & Lund, Marianne N., 2024, I: Food Chemistry. 434, 10 s., 137473.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Phenolic Acid-Amino Acid Adducts Exert Distinct Immunomodulatory Effects in Macrophages Compared to Parent Phenolic Acids
Liu, Jingyuan, Poojary, Mahesha Manjunatha, Zhu, L., Williams, Andrew Richard & Lund, Marianne N., 2023, I: Journal of Agricultural and Food Chemistry. 71, 5, s. 2344−2355Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Temperature affects the kinetics but not the products of the reaction between 4-methylbenzoquinone and lysine
Liu, Jingyuan, Poojary, Mahesha Manjunatha, Thygesen, Mikkel Boas, Andersen, Mogens Larsen & Lund, Marianne N., 2023, I: Food Research International. 163, 12 s., 112187.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Carotenoid composition and bioaccessibility of papaya cultivars from Hawaii
Laurora, A., Bingham, J., Poojary, Mahesha Manjunatha, Wall, M. M. & Ho, K. K. H. Y., 2021, I: Journal of Food Composition and Analysis. 101, 12 s., 103984.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 173117179
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Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk
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Fruit and Vegetable Derived Waste as a Sustainable Alternative Source of Nutraceutical Compounds
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Control of maillard reactions in lactose hydrolysed uht-processed milk by green tea extract
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