Mahesha M. Poojary

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Professor Brijesh K. Tiwari, FIFST, FRSCTeagasc-Irish Agriculture and Food Development AuthorityVerifierad e-postadress på teagasc.ie
Daniel Anthony DiasDeakin UniversityVerifierad e-postadress på optusnet.com.au
Mohamed KoubaaEcole Supérieure de Chimie Organique et MinéraleVerifierad e-postadress på escom.fr
Wei ZhangUniversity of CopenhagenVerifierad e-postadress på food.ku.dk
Shahin RoohinejadPrincipal Scientist at Zoom Essence Inc.Verifierad e-postadress på zoomessence.com
Zhihang ZhangTeagasc Food Research CentreVerifierad e-postadress på teagasc.ie
Danijela Bursać KovačevićIzv. prof. dr. sc., Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultetVerifierad e-postadress på pbf.unizg.hr
Farhana PinuPlant and Food Research LtdVerifierad e-postadress på plantandfood.co.nz
Konstantinos KouremenosHead of Analytical Workflows,Trajan Scientific and MedicalVerifierad e-postadress på trajanscimed.com
David J. BealeEnvironmental Systems Biology, CSIROVerifierad e-postadress på csiro.au
Dr. Vinod K. NarayanaLead of Gut Microbiome, Spatial metabolomics and Lipidomics in Metabolomics AustraliaVerifierad e-postadress på unimelb.edu.au
Berin BoughtonLa Trobe UniversityVerifierad e-postadress på latrobe.edu.au
Prof. A. Vasudeva AdhikariNational Institute of Technology Karnataka Surathkal and Yenepoya Research Centre, Yenepoya deemedVerifierad e-postadress på nitk.ac.in
Pablo JulianoCSIROVerifierad e-postadress på csiro.au
Bahar AliakbarianMichigan State UniversityVerifierad e-postadress på msu.edu
Francesco DONSI'Full professor, Department of Industrial Engineering, University of SalernoVerifierad e-postadress på unisa.it
Indrawati OeyUniversity of OtagoVerifierad e-postadress på otago.ac.nz
Anet Režek JambrakProfessor, Faculty of Food Technology and Biotechnology, University of ZagrebVerifierad e-postadress på pbf.hr
Ralf GreinerMax Rubner-InstitutVerifierad e-postadress på mri.bund.de
Avi ShpigelmanAssociate Professor, Technion- IITVerifierad e-postadress på tx.technion.ac.il

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Mahesha M. Poojary

Associate Professor, Department of Food Science, University of Copenhagen, Denmark

Verifierad e-postadress på food.ku.dk

Algal Foods Food Chemistry Food Analytical Chemistry Protein modifications Non-conventional processing


Titel Sortera efter citat Sortera efter år Sortera efter titel	Citeras av Citeras av	År
Review of recent developments in GC–MS approaches to metabolomics-based research DJ Beale, FR Pinu, KA Kouremenos, MM Poojary, VK Narayana, ... Metabolomics 14, 1-31, 2018	423	2018
Innovative alternative technologies to extract carotenoids from microalgae and seaweeds MM Poojary, FJ Barba, B Aliakbarian, F Donsì, G Pataro, DA Dias, ... Marine drugs 14 (11), 214, 2016	298	2016
Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products FJ Barba, P Putnik, DB Kovačević, MM Poojary, S Roohinejad, ... Trends in food science & technology 67, 260-270, 2017	159	2017
Extraction of lycopene from tomato processing waste: Kinetics and modelling MM Poojary, P Passamonti Food Chemistry 173, 943-950, 2015	149	2015
Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies MM Poojary, P Putnik, DB Kovačević, FJ Barba, JM Lorenzo, DA Dias, ... Journal of Food Composition and Analysis 61, 28-39, 2017	144	2017
Extraction, characterization and biological studies of phytochemicals from Mammea suriga MM Poojary, KA Vishnumurthy, AV Adhikari Journal of pharmaceutical analysis 5 (3), 182-189, 2015	107	2015
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms MM Poojary, V Orlien, P Passamonti, K Olsen Food Chemistry 234, 236-244, 2017	106	2017
Optimization of extraction of high purity all-trans-lycopene from tomato pulp waste MM Poojary, P Passamonti Food Chemistry 188, 84-91, 2015	81	2015
Ultrasound-assisted processing of Chlorella vulgaris for enhanced protein extraction G Hildebrand, MM Poojary, C O’Donnell, MN Lund, M Garcia-Vaquero, ... Journal of Applied Phycology 32, 1709-1718, 2020	76	2020
Influence of innovative processing on γ‐aminobutyric acid (GABA) contents in plant food materials MM Poojary, N Dellarosa, S Roohinejad, M Koubaa, U Tylewicz, ... Comprehensive Reviews in Food Science and Food Safety 16 (5), 895-905, 2017	67	2017
Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products E Roselló-Soto, MM Poojary, FJ Barba, JM Lorenzo, J Mañes, JC Moltó Innovative food science & emerging technologies 45, 306-312, 2018	64	2018
Thermal and non-thermal preservation techniques of tiger nuts' beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties E Roselló-Soto, MM Poojary, FJ Barba, M Koubaa, JM Lorenzo, J Mañes, ... Food Research International 105, 945-951, 2018	61	2018
Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms MM Poojary, V Orlien, P Passamonti, K Olsen Journal of Food Composition and Analysis 63, 171-183, 2017	57	2017
Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and … MM Poojary, W Zhang, I Greco, C De Gobba, K Olsen, MN Lund Journal of Chromatography A 1615, 460767, 2020	53	2020
Green tea polyphenols decrease strecker aldehydes and bind to proteins in lactose-hydrolyzed UHT milk T Jansson, V Rauh, BP Danielsen, MM Poojary, SS Waehrens, ... Journal of agricultural and food chemistry 65 (48), 10550-10561, 2017	51	2017
Impact of pulsed electric fields on enzymes M Poojary, S Roohinejad, M Koubaa, F Barba, P Passamonti, ... Handbook of electroporation, 1-21, 2016	45	2016
Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere MAM Zainudin, MM Poojary, S Jongberg, MN Lund Food chemistry 299, 125132, 2019	42	2019
Inhibition of Maillard reactions by replacing galactose with galacto-oligosaccharides in casein model systems W Zhang, C Ray, MM Poojary, T Jansson, K Olsen, MN Lund Journal of agricultural and food chemistry 67 (3), 875-886, 2018	41	2018
Quantitation of α-dicarbonyls and advanced glycation endproducts in conventional and lactose-hydrolyzed ultrahigh temperature milk during 1 year of storage W Zhang, MM Poojary, V Rauh, CA Ray, K Olsen, MN Lund Journal of agricultural and food chemistry 67 (46), 12863-12874, 2019	39	2019
Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study H Zhu, MM Poojary, ML Andersen, MN Lund Food chemistry 298, 125086, 2019	38	2019

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