All Stories

  1. Emergence of cold plasma and electron beam irradiation as novel technologies to counter mycotoxins in food products

    Article • World Mycotoxin Journal, February 2021, Wageningen Academic Publishers

    Dr Amin Mousavi Khaneghah, Professor Anubhav Pratap Singh

  2. Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source

    Article • Sustainability, May 2020, MDPI AG

    Professor Anubhav Pratap Singh, Dr Przemysław Łukasz Kowalczewski

  3. Fabrication of cumin loaded-chitosan particles: Characterized by molecular, morphological, thermal, antioxidant and anticancer properties as well as its utilization in food system

    Article • Food Chemistry, April 2020, Elsevier

    Professor Anubhav Pratap Singh

  4. HHP Influence on Food Quality and Bioactive Compounds: A Review of the Last Decade

    Article • January 2020, Elsevier

    Professor Anubhav Pratap Singh

  5. Food Safety and Preservation

    Article • January 2020, Elsevier

    Professor Anubhav Pratap Singh

  6. Pea Protein for Hempseed Oil Nanoemulsion Stabilization

    Article • Molecules, November 2019, MDPI AG

    Dr Przemysław Łukasz Kowalczewski, Professor Anubhav Pratap Singh

  7. Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils

    Article • Journal of Food Science, October 2019, Wiley

    Professor Anubhav Pratap Singh

  8. Pulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution

    Article • Foods, September 2019, MDPI AG

    Professor Anubhav Pratap Singh

  9. Emerging strategies for enhancing buccal and sublingual administration of nutraceuticals and pharamaceuticals

    Article • Journal of Drug Delivery Science and Technology, August 2019, Elsevier

    Professor Anubhav Pratap Singh

  10. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins

    Article • Innovative Food Science & Emerging Technologies, August 2019, Elsevier

    Professor Anubhav Pratap Singh

  11. Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica)

    Article • Food Research International, May 2019, Elsevier

    Professor Anubhav Pratap Singh

  12. Hemp (Cannabis Sativa L.) Extract: Anti-Microbial Properties, Methods of Extraction, and Potential Oral Delivery

    Article • Food Reviews International, April 2019, Taylor & Francis

    Professor Anubhav Pratap Singh

  13. Developments in encapsulation of insulin: Is oral delivery now possible?

    Article • Journal of Pharmaceutical and Biopharmaceutical Research, January 2019, Syncsci Publishing Pte., Ltd.

    Professor Anubhav Pratap Singh

  14. Recent advances in agitation thermal processing

    Article • Current Opinion in Food Science, October 2018, Elsevier

    Professor Anubhav Pratap Singh

  15. Natural Acidification with Low-pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices

    Article • Journal of Food Science, July 2018, Wiley

    Professor Anubhav Pratap Singh

  16. Recent developments in cold plasma decontamination technology in the food industry

    Article • Trends in Food Science & Technology, July 2018, Elsevier

    Professor Anubhav Pratap Singh

  17. Characterizing the pH-Dependent Release Kinetics of Food-Grade Spray Drying Encapsulated Iron Microcapsules for Food Fortification

    Article • Food and Bioprocess Technology, November 2017, Springer Science + Business Media

    Professor Anubhav Pratap Singh

  18. Pulsed light destruction kinetics of L. monocytogenes

    Article • LWT, October 2017, Elsevier

    Professor Anubhav Pratap Singh

  19. Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing

    Article • International Journal of Food Engineering, January 2017, De Gruyter

    Professor Anubhav Pratap Singh

  20. Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree

    Article • Journal of the Science of Food and Agriculture, November 2016, Wiley

    Professor Anubhav Pratap Singh

  21. A novel approach for quantification of particle motion and particle mixing during agitation thermal processing

    Article • Journal of Food Engineering, July 2016, Elsevier

    Professor Anubhav Pratap Singh

  22. A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing

    Article • Journal of Food Science, April 2016, Wiley

    Professor Anubhav Pratap Singh

  23. Simultaneous optimization of heat transfer and reciprocation intensity for thermal processing of liquid particulate mixtures undergoing reciprocating agitation

    Article • Innovative Food Science & Emerging Technologies, February 2016, Elsevier

    Professor Anubhav Pratap Singh

  24. Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing

    Article • International Journal of Food Engineering, January 2016, De Gruyter

    Professor Anubhav Pratap Singh

  25. Dimensionless correlations for heat transfer coefficients during reciprocating agitation thermal processing (RA-TP) of Newtonian liquid/particulate mixtures

    Article • Food and Bioproducts Processing, January 2016, Elsevier

    Professor Anubhav Pratap Singh

  26. Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing

    Article • Food Research International, December 2015, Elsevier

    Professor Anubhav Pratap Singh

  27. Heat transfer phenomena during thermal processing of liquid particulate mixtures—A review

    Article • Critical Reviews in Food Science and Nutrition, June 2015, Taylor & Francis

    Professor Anubhav Pratap Singh

  28. Computational techniques used in heat transfer studies on canned liquid-particulate mixtures

    Article • Trends in Food Science & Technology, May 2015, Elsevier

    Professor Anubhav Pratap Singh

  29. Modification of a static steam retort for evaluating heat transfer under reciprocation agitation thermal processing

    Article • Journal of Food Engineering, May 2015, Elsevier

    Professor Anubhav Pratap Singh

  30. A refined methodology for evaluation of heat transfer coefficients in canned particulate fluids under rapid heating conditions

    Article • Food and Bioproducts Processing, April 2015, Elsevier

    Professor Anubhav Pratap Singh

  31. Effect of Can Orientation on Heat Transfer Coefficients Associated with Liquid Particulate Mixtures During Reciprocation Agitation Thermal Processing

    Article • Food and Bioprocess Technology, March 2015, Springer Science + Business Media

    Professor Anubhav Pratap Singh

  32. Steam reforming of methane and methanol in simulated macro & micro-scale membrane reactors: Selective separation of hydrogen for optimum conversion

    Article • Journal of Natural Gas Science and Engineering, May 2014, Elsevier

    Professor Anubhav Pratap Singh

  33. Effect of heat diffusion in the burden on the dissociation of methane in a hydrate bearing formation

    Article • Journal of Natural Gas Science and Engineering, January 2014, Elsevier

    Professor Anubhav Pratap Singh