Professor Brijesh K. Tiwari, FIFST, FRSC
Professor Brijesh K. Tiwari, FIFST, FRSC
Teagasc-Irish Agriculture and Food Development Authority
Verified email at - Homepage
TitleCited byYear
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
A Patras, NP Brunton, C O'Donnell, BK Tiwari
Trends in Food Science & Technology 21 (1), 3-11, 2010
Application of natural antimicrobials for food preservation
BK Tiwari, VP Valdramidis, CP O’Donnell, K Muthukumarappan, P Bourke, ...
Journal of agricultural and food chemistry 57 (14), 5987-6000, 2009
Nonthermal plasma inactivation of food-borne pathogens
NN Misra, BK Tiwari, K Raghavarao, PJ Cullen
Food Engineering Reviews 3 (3-4), 159-170, 2011
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
A Rawson, A Patras, BK Tiwari, F Noci, T Koutchma, N Brunton
Food Research International 44 (7), 1875-1887, 2011
Effect of ultrasonic processing on food enzymes of industrial importance
CP O’donnell, BK Tiwari, P Bourke, PJ Cullen
Trends in food science & technology 21 (7), 358-367, 2010
Ultrasound: A clean, green extraction technology
BK Tiwari
TrAC Trends in Analytical Chemistry 71, 100-109, 2015
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
AO Adekunte, BK Tiwari, PJ Cullen, AGM Scannell, CP O’donnell
Food Chemistry 122 (3), 500-507, 2010
Effect of non thermal processing technologies on the anthocyanin content of fruit juices
BK Tiwari, CP O'donnell, PJ Cullen
Trends in Food Science & Technology 20 (3-4), 137-145, 2009
Application of novel extraction technologies for bioactives from marine algae
SU Kadam, BK Tiwari, CP O’Donnell
Journal of agricultural and food chemistry 61 (20), 4667-4675, 2013
Effect of ultrasound processing on anthocyanins and color of red grape juice
BK Tiwari, A Patras, N Brunton, PJ Cullen, CP O’donnell
Ultrasonics sonochemistry 17 (3), 598-604, 2010
Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology
MB Hossain, NP Brunton, A Patras, B Tiwari, CP O’donnell, ...
Ultrasonics sonochemistry 19 (3), 582-590, 2012
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
C Brennan, M Brennan, E Derbyshire, BK Tiwari
Trends in Food Science & Technology 22 (10), 570-575, 2011
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions
E Roselló-Soto, CM Galanakis, M Brnčić, V Orlien, FJ Trujillo, R Mawson, ...
Trends in Food Science & Technology 42 (2), 134-149, 2015
Effects of sonication on the kinetics of orange juice quality parameters
BK Tiwari, K Muthukumarappan, CP O’Donnell, PJ Cullen
Journal of Agricultural and Food Chemistry 56 (7), 2423-2428, 2008
Application of ozone in grain processing
BK Tiwari, CS Brennan, T Curran, E Gallagher, PJ Cullen, CP O'Donnell
Journal of Cereal Science 51 (3), 248-255, 2010
Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
MA Brennan, E Derbyshire, BK Tiwari, CS Brennan
International Journal of Food Science & Technology 48 (5), 893-902, 2013
Future protein supply and demand: strategies and factors influencing a sustainable equilibrium
M Henchion, M Hayes, AM Mullen, M Fenelon, B Tiwari
Foods 6 (7), 53, 2017
Effect of thermosonication on bioactive compounds in watermelon juice
A Rawson, BK Tiwari, A Patras, N Brunton, C Brennan, PJ Cullen, ...
Food Research International 44 (5), 1168-1173, 2011
Applications of thermal imaging in food quality and safety assessment
AA Gowen, BK Tiwari, PJ Cullen, K McDonnell, CP O'Donnell
Trends in food science & technology 21 (4), 190-200, 2010
Effect of sonication on retention of anthocyanins in blackberry juice
BK Tiwari, CP O’Donnell, PJ Cullen
Journal of Food Engineering 93 (2), 166-171, 2009
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