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Rajat Suhag

Showing results (1-10 of 22) with videos related to

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Food Chemistry: X|June 1, 2026
Enrichment of mayonnaise with plant-based antioxidants enhances phenolic bioaccessibility and oxidative stabilityMutasem Razem, Rajat Suhag, Amal Buddhika, et al.
Comprehensive Reviews in Food Science and Food Safety|July 15, 2025
From Quantity to Reactivity: Advancing Kinetic-Based Antioxidant Testing Methods for Natural Compounds and Food ApplicationsRajat Suhag, Lucrezia Angeli, Matteo Scampicchio, et al.
Critical Reviews in Food Science and Nutrition|May 27, 2021
Mechanistic understanding and potential application of electrospraying in food processing: a reviewAtul Dhiman, Rajat Suhag, Arashdeep Singh, et al.
Food Science and Biotechnology|February 19, 2024
Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrotPriyanka Thakur, Anika, Rajat Suhag, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Film formation and deposition methods of edible coating on food products: A reviewRajat Suhag, Nishant Kumar, Anka Trajkovska Petkoska, et al.
Food Chemistry|March 6, 2025
Oxidation kinetics of fats from meat and meat products by isothermal calorimetryAbdul Wahab, Rajat Suhag, Giovanna Ferrentino, et al.
Food Research International (Ottawa, Ont.)|December 6, 2024
Continuous fluorescence-based quantitative antioxidant assay using vegetable oil as an oxidizable substrateRajat Suhag, Zongxin Jin, Giovanna Ferrentino, et al.
International Journal of Food Science|October 1, 2025
Fruit-Vegetable-Herb Blend-Based Polyphenol-Rich Food Powder: Physicochemical, Functional, Antioxidant, and Sensory EvaluationPramod K Prabhakar, Sanket Yadav, Yogesh Kumar, et al.
Journal of Food Science and Technology|October 3, 2023
Oleogelation based on plant waxes: characterization and food applicationsDhruv Thakur, Anurag Singh, Rajat Suhag, et al.
Food Chemistry|September 4, 2023
Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetryRajat Suhag, Giovanna Ferrentino, Ksenia Morozova, et al.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Food Chemistry: X|June 1, 2026
Enrichment of mayonnaise with plant-based antioxidants enhances phenolic bioaccessibility and oxidative stabilityMutasem Razem, Rajat Suhag, Amal Buddhika, et al.
Comprehensive Reviews in Food Science and Food Safety|July 15, 2025
From Quantity to Reactivity: Advancing Kinetic-Based Antioxidant Testing Methods for Natural Compounds and Food ApplicationsRajat Suhag, Lucrezia Angeli, Matteo Scampicchio, et al.
Critical Reviews in Food Science and Nutrition|May 27, 2021
Mechanistic understanding and potential application of electrospraying in food processing: a reviewAtul Dhiman, Rajat Suhag, Arashdeep Singh, et al.
Food Science and Biotechnology|February 19, 2024
Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrotPriyanka Thakur, Anika, Rajat Suhag, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Film formation and deposition methods of edible coating on food products: A reviewRajat Suhag, Nishant Kumar, Anka Trajkovska Petkoska, et al.
Food Chemistry|March 6, 2025
Oxidation kinetics of fats from meat and meat products by isothermal calorimetryAbdul Wahab, Rajat Suhag, Giovanna Ferrentino, et al.
Food Research International (Ottawa, Ont.)|December 6, 2024
Continuous fluorescence-based quantitative antioxidant assay using vegetable oil as an oxidizable substrateRajat Suhag, Zongxin Jin, Giovanna Ferrentino, et al.
International Journal of Food Science|October 1, 2025
Fruit-Vegetable-Herb Blend-Based Polyphenol-Rich Food Powder: Physicochemical, Functional, Antioxidant, and Sensory EvaluationPramod K Prabhakar, Sanket Yadav, Yogesh Kumar, et al.
Journal of Food Science and Technology|October 3, 2023
Oleogelation based on plant waxes: characterization and food applicationsDhruv Thakur, Anurag Singh, Rajat Suhag, et al.
Food Chemistry|September 4, 2023
Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetryRajat Suhag, Giovanna Ferrentino, Ksenia Morozova, et al.
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