UB Paderborn / Katalog / Suche / in CDI

Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food

Food chemistry, 2016-05, Vol.199, p.768-781

2016

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Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties

Journal of food science and technology, 2020-04, Vol.57 (4), p.1331-1341

2020

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Study of Influential Parameters for Determination of Polycyclic Aromatic Hydrocarbons (PAHs) on a Non-specific C18 Column by High-Pressure Liquid Chromatography

Food analytical methods, 2022, Vol.15 (6), p.1626-1637

2022

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Artificial neural network (ANNs) and mathematical modelling of hydration of green chickpea

Information processing in agriculture, 2021-03, Vol.8 (1), p.75-86

2021

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Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

Legume science, 2020-03, Vol.2 (1), p.n/a

2020

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Ultrasound pretreated hot air drying of spine gourd (Momordica dioica Roxb. Ex Willd): The effect on quality attributes

Food chemistry advances, 2023-10, Vol.2, p.100167, Article 100167

2023

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Polycyclic aromatic hydrocarbons in diet: Concern for public health

Trends in Food Science & Technology, 2018-09, Vol.79, p.160-170

2018

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PAHs in Indian diet: Assessing the cancer risk

Chemosphere (Oxford), 2018-07, Vol.202, p.366-376

2018

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Comparative analysis of conventional and greener extraction methods and method validation for analyzing PAHs in cooked chicken and roasted coffee

Food chemistry, 2021-12, Vol.364, p.130440-130440, Article 130440

2021

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Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health risk

Risk analysis, 2023-11, Vol.43 (11), p.2380-2397

2023

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Quantification of polycyclic aromatic hydrocarbons in kitchen depositions by SUPRAS-LC-FLR and human health risk assessment

Environmental research, 2020-08, Vol.187, p.109648, Article 109648

2020

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Polycyclic aromatic hydrocarbons (PAHs) exposure through cooking environment and assessment strategies for human health implications

Human and ecological risk assessment, 2022-07, Vol.28 (5-6), p.635-663

2022

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Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum)

Food science & technology, 2017-06, Vol.79, p.223-233

2017

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Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies

Food control, 2023-04, Vol.146, p.109514, Article 109514

2023

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PAHs, diet and cancer prevention: Cooking process driven-strategies

Trends in Food Science & Technology, 2020-05, Vol.99, p.487-506

2020

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Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum)

Food chemistry, 2017-12, Vol.237, p.1124-1132

2017

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Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties

International journal of biological macromolecules, 2020-07, Vol.155, p.27-35

2020

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Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)

Food chemistry, 2021-12, Vol.365, p.130372-130372, Article 130372

2021

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Composition, characteristics and health promising prospects of black wheat: A review

Trends in Food Science & Technology, 2021-06, Vol.112, p.780-794

2021

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Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics

Food science & technology, 2017-12, Vol.86, p.456-464

2017

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Quality attributes of convective hot air dried spine gourd (Momordica dioica Roxb. Ex Willd) slices

Food chemistry, 2021-06, Vol.347, p.129041-129041, Article 129041

2021

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Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench]

Journal of cereal science, 2019-01, Vol.85, p.111-119

2019

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Approaches for development of functional and low gluten bread from sorghum: A review

Journal of food processing and preservation, 2022-11, Vol.46 (11), p.n/a

2022

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Convective drying of spine gourd (Momordica dioica): Effect of ultrasound pre‐treatment on drying characteristics, color, and texture attributes

Journal of food processing and preservation, 2020-09, Vol.44 (9), p.n/a

2020

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Development of a predictive model for determination of urea in milk using silver nanoparticles and UV–Vis spectroscopy

Food science & technology, 2022-10, Vol.168, p.113893, Article 113893

2022

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Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food

Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties

Study of Influential Parameters for Determination of Polycyclic Aromatic Hydrocarbons (PAHs) on a Non-specific C18 Column by High-Pressure Liquid Chromatography

Artificial neural network (ANNs) and mathematical modelling of hydration of green chickpea

Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

Ultrasound pretreated hot air drying of spine gourd (Momordica dioica Roxb. Ex Willd): The effect on quality attributes

Polycyclic aromatic hydrocarbons in diet: Concern for public health

PAHs in Indian diet: Assessing the cancer risk

Comparative analysis of conventional and greener extraction methods and method validation for analyzing PAHs in cooked chicken and roasted coffee

Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health risk

Quantification of polycyclic aromatic hydrocarbons in kitchen depositions by SUPRAS-LC-FLR and human health risk assessment

Polycyclic aromatic hydrocarbons (PAHs) exposure through cooking environment and assessment strategies for human health implications

Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum)

Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies

PAHs, diet and cancer prevention: Cooking process driven-strategies

Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum)

Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties

Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)

Composition, characteristics and health promising prospects of black wheat: A review

Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics

Quality attributes of convective hot air dried spine gourd (Momordica dioica Roxb. Ex Willd) slices

Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench]

Approaches for development of functional and low gluten bread from sorghum: A review

Convective drying of spine gourd (Momordica dioica): Effect of ultrasound pre‐treatment on drying characteristics, color, and texture attributes

Development of a predictive model for determination of urea in milk using silver nanoparticles and UV–Vis spectroscopy

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