Ashish Rawson, PhD
Ashish Rawson, PhD
Indian Institute of Food Processing Technology (IIFPT)
Verified email at iifpt.edu.in - Homepage
TitleCited byYear
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
2992011
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
1522011
Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity
A Patras, NP Brunton, G Downey, A Rawson, K Warriner, G Gernigon
Journal of Food Composition and Analysis 24 (2), 250-256, 2011
1392011
Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs
A Rawson, BK Tiwari, MG Tuohy, CP O’Donnell, N Brunton
Ultrasonics Sonochemistry 18 (5), 1172-1179, 2011
1162011
Effect of boiling and roasting on the polyacetylene and polyphenol content of fennel (Foeniculum vulgare) bulb
A Rawson, MB Hossain, A Patras, M Tuohy, N Brunton
Food Research International 50 (2), 513-518, 2013
462013
Application of supercritical carbon dioxide to fruit and vegetables: extraction, processing, and preservation
A Rawson, BK Tiwari, N Brunton, C Brennan, PJ Cullen, CP O'Donnell
Food Reviews International 28 (3), 253-276, 2012
362012
Influence of sous vide and water immersion processing on polyacetylene content and instrumental color of parsnip (Pastinaca sativa) disks
A Rawson, A Koidis, DK Rai, M Tuohy, N Brunton
Journal of Agricultural and Food Chemistry 58 (13), 7740-7747, 2010
362010
Modelling the effect of water immersion thermal processing on polyacetylene levels and instrumental colour of carrot disks
A Rawson, A Koidis, A Patras, MG Tuohy, NP Brunton
Food Chemistry 121 (1), 62-68, 2010
312010
Chemistry of pulses
RCV B. Dave Oomah, Ankit Patras, Ashish Rawson, Narpinder Singh
Pulse Foods: Processing, Quality and Nutraceutical Applications, 9–55, 2011
29*2011
Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trial
A Koidis, A Rawson, M Tuohy, N Brunton
Food Chemistry 132 (3), 1406-1412, 2012
232012
Impact of frozen storage on polyacetylene content, texture and colour in carrots disks
A Rawson, BK Tiwari, M Tuohy, N Brunton
Journal of Food Engineering 108 (4), 563-569, 2012
222012
High pressure–temperature degradation kinetics of polyacetylenes in carrots
A Rawson, N Brunton, M Tuohy
Food Chemistry 133 (1), 15-20, 2012
212012
Ultrasound assisted extraction of oil from rice bran: A response surface methodology approach
VCA Krishnan, S Kuriakose, A Rawson
J Food Process Technol 6 (454), 2, 2015
192015
Recovery of steroidal alkaloids from potato peels using pressurized liquid extraction
M Hossain, A Rawson, I Aguiló-Aguayo, N Brunton, D Rai
Molecules 20 (5), 8560-8573, 2015
182015
Characterisation of polyacetylenes isolated from carrot (Daucus carota) extracts by negative ion tandem mass spectrometry
DK Rai, NP Brunton, A Koidis, A Rawson, P McLoughlin, WJ Griffiths
Rapid Communications in Mass Spectrometry 25 (15), 2231-2239, 2011
162011
Stability of falcarinol type polyacetylenes during processing of Apiaceae vegetables
A Rawson, NP Brunton, DK Rai, P McLoughlin, BK Tiwari, MG Tuohy
Trends in Food Science & Technology 30 (2), 133-141, 2013
152013
Utilization of By-product from Tomato Processing Industry for the Development of New Product
B Karthika Devi, SP Kuriakose, AVC Krishnan, P Choudhary, A Rawson
Journal of Food Processing and Technology 7 (7), 1-8, 2016
10*2016
Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread
PK Jha, S Chevallier, J Cheio, A Rawson, A Le-Bail
Journal of Food Engineering 194, 15-23, 2017
92017
Studies on Power Ultrasound Process Optimization and Its Comparative Analysis with Conventional Thermal Processing for Treatment of Raw Honey
S Janghu, MB Bera, V Nanda, A Rawson
Food Technology and Biotechnology 55 (4), 570-579, 2017
7*2017
Effect of ultrasound treatment on dehulling efficiency of blackgram
CK Sunil, DV Chidanand, D Manoj, P Choudhary, A Rawson
Journal of Food Science and Technology, 2018
42018
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Articles 1–20