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Mahesha M Poojary

Showing results (1-10 of 51) with videos related to

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Food Chemistry|November 30, 2024
Polyphenol autoxidation and prooxidative activity induce protein oxidation and protein-polyphenol adduct formation in model systemsMohammad Bayati, Mahesha M Poojary
Food Chemistry|June 5, 2015
Optimization of extraction of high purity all-trans-lycopene from tomato pulp wasteMahesha M Poojary, Paolo Passamonti
Food Chemistry|December 4, 2014
Extraction of lycopene from tomato processing waste: kinetics and modellingMahesha M Poojary, Paolo Passamonti
Journal of Chromatography. A|November 24, 2016
Improved conventional and microwave-assisted silylation protocols for simultaneous gas chromatographic determination of tocopherols and sterols: Method development and multi-response optimizationMahesha M Poojary, Paolo Passamonti
Annual Review of Food Science and Technology|December 23, 2021
Chemical Stability of Proteins in Foods: Oxidation and the Maillard ReactionMahesha M Poojary, Marianne N Lund
Food Chemistry|May 23, 2026
Cold atmospheric plasma induces oxidation, nitration, nitrosation and racemization of free amino acids in model systemsMohammad Bayati, Brijesh K Tiwari, Mahesha M Poojary
Food Chemistry|June 1, 2026
Chemical modifications of polyphenols by plasma-treated water: oxidation, nitration, and adduct formationMohammad Bayati, Brijesh K Tiwari, Mahesha M Poojary
Food Chemistry|May 29, 2017
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushroomsMahesha M Poojary, Vibeke Orlien, Paolo Passamonti, et al.
Journal of Pharmaceutical Analysis|February 7, 2018
Extraction, characterization and biological studies of phytochemicals from <i>Mammea suriga</i>Mahesha M Poojary, Kanivebagilu A Vishnumurthy, Airody Vasudeva Adhikari
Talanta|August 8, 2021
Selective and sensitive UHPLC-ESI-Orbitrap MS method to quantify protein oxidation markersMahesha M Poojary, Brijesh K Tiwari, Marianne N Lund
Pageof 6

Showing results (1-10 of 51) with videos related to

Sort By:
Pageof 6
Food Chemistry|November 30, 2024
Polyphenol autoxidation and prooxidative activity induce protein oxidation and protein-polyphenol adduct formation in model systemsMohammad Bayati, Mahesha M Poojary
Food Chemistry|June 5, 2015
Optimization of extraction of high purity all-trans-lycopene from tomato pulp wasteMahesha M Poojary, Paolo Passamonti
Food Chemistry|December 4, 2014
Extraction of lycopene from tomato processing waste: kinetics and modellingMahesha M Poojary, Paolo Passamonti
Journal of Chromatography. A|November 24, 2016
Improved conventional and microwave-assisted silylation protocols for simultaneous gas chromatographic determination of tocopherols and sterols: Method development and multi-response optimizationMahesha M Poojary, Paolo Passamonti
Annual Review of Food Science and Technology|December 23, 2021
Chemical Stability of Proteins in Foods: Oxidation and the Maillard ReactionMahesha M Poojary, Marianne N Lund
Food Chemistry|May 23, 2026
Cold atmospheric plasma induces oxidation, nitration, nitrosation and racemization of free amino acids in model systemsMohammad Bayati, Brijesh K Tiwari, Mahesha M Poojary
Food Chemistry|June 1, 2026
Chemical modifications of polyphenols by plasma-treated water: oxidation, nitration, and adduct formationMohammad Bayati, Brijesh K Tiwari, Mahesha M Poojary
Food Chemistry|May 29, 2017
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushroomsMahesha M Poojary, Vibeke Orlien, Paolo Passamonti, et al.
Journal of Pharmaceutical Analysis|February 7, 2018
Extraction, characterization and biological studies of phytochemicals from <i>Mammea suriga</i>Mahesha M Poojary, Kanivebagilu A Vishnumurthy, Airody Vasudeva Adhikari
Talanta|August 8, 2021
Selective and sensitive UHPLC-ESI-Orbitrap MS method to quantify protein oxidation markersMahesha M Poojary, Brijesh K Tiwari, Marianne N Lund
Pageof 6