2025

Augusto, A., Dias, J. R., Martins, A., Gaspar, H. ORCID: https://orcid.org/0000-0001-7916-1592, Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Alves, N., Geoffrey, M., Silva, S. F. J. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2025) Exploring the relationships between extraction conditions and anti-browning functionality of Codium sp. aqueous extract. Journal of Chemical Technology and Biotechnology. ISSN 0268-2575 doi: 10.1002/jctb.7851

2024

Yap, S. K., Chin, N. L., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Shah, N. N. A. K. and Than, L. T. L. (2024) An antioxidant- and hydroxymethylfurfural-based index for health impact grading of honey. Journal of Food Measurement and Characterization, 18 (4). pp. 2609-2617. ISSN 2193-4134 doi: 10.1007/s11694-023-02340-6

Kumar, R., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Balagiannis, D. P. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2024) Elevated temperature extraction of β-Carotene from freeze dried carrot powder into sunflower oil: extraction kinetics and thermal stability. Journal of Food Science, 89 (3). pp. 1642-1657. ISSN 1750-3841 doi: 10.1111/1750-3841.16964

2022

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of fluid flow. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 23-50, XI, 249. ISBN 9783031075698 doi: 10.1007/978-3-031-07570-4_2

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of mass transfer. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 81-102, XI, 249. ISBN 9783031075698 doi: 10.1007/978-3-031-07570-4_4

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Environmental issues in food engineering. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 161-178, XI, 249. ISBN 9783031075698 doi: 10.1007/978-3-031-07570-4_8

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Mass and energy balances. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 1-21, XI, 249. ISBN 9783031075698 doi: 10.1007/978-3-031-07570-4_1

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Phase and reaction equilibrium, and phase transitions. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 125-143, XI, 249. ISBN 9783031075698 doi: 10.1007/978-3-031-07570-4_6

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Reaction kinetics. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 103-124, XI, 249. ISBN 9783031075698 doi: 10.1007/978-3-031-07570-4_5

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) An engineering view of the fate of food in the gastrointestinal tract (GIT). In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 179-197, XI, 249. ISBN 9783031075698 doi: 10.1007/978-3-031-07570-4_9

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) A selection of engineering methodologies for food product realisation. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 199-217, XI, 249. ISBN 9783031075698 doi: 10.1007/978-3-031-07570-4_10

2018

Okunade, O., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Ghawi, S. K., Kuhnle, G. ORCID: https://orcid.org/0000-0002-8081-8931 and Methven, L. (2018) Supplementation of the diet by exogenous myrosinase via mustard seeds to increase the bioavailability of sulforaphane in healthy human subjects after the consumption of cooked broccoli. Molecular Nutrition & Food Research, 62 (18). 1700980. ISSN 1613-4125 doi: 10.1002/mnfr.201700980

2016

Ezeh, O., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Gordon, M. H. (2016) Effect of enzyme pre-treatments on bioactive compounds in extracted Tiger Nut oil and sugars in residual meals. Journal of the American Oil Chemists Society, 93 (11). pp. 1541-1549. ISSN 0003-021X doi: 10.1007/s11746-016-2883-9

2015

Teruel, M. d. R., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2015) A comparative study of the characteristics of French Fries produced by deep fat frying and air frying. Journal of Food Science, 80 (2). E349-E358. ISSN 0022-1147 doi: 10.1111/1750-3841.12753

2013

Ghawi, S. K., Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2013) The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food Chemistry, 138 (2-3). pp. 1734-1741. ISSN 0308-8146 doi: 10.1016/j.foodchem.2012.10.119

2012

Guadarrama-Lezama, A. Y., Dorantes-Alvarez, L., Jaramillo-Flores, M. E., Pérez-Alonso, C., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Gutiérrez-López, G. F. and Alamilla-Beltrán, L. (2012) Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying. Journal of Food Engineering, 112 (1-2). pp. 29-37. ISSN 0260-8774 doi: 10.1016/j.jfoodeng.2012.03.032

Al-Khusaibi, M. K. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2012) The impact of blanching and high-pressure pretreatments on oil uptake of fried potato slices. Food and Bioprocess Technology, 5 (6). pp. 2392-2400. ISSN 1935-5130 doi: 10.1007/s11947-011-0562-2

Al-Khusaibi, M., Gordon, M., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2012) Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. International Journal of Food Science and Technology, 47 (8). pp. 1701-1709. ISSN 1365-2621 doi: 10.1111/j.1365-2621.2012.03024.x

Al-Habsi, N. A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2012) Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey. Food Chemistry, 135 (3). pp. 1448-1454. ISSN 0308-8146 doi: 10.1016/j.foodchem.2012.06.012

2011

Jimenez Junca, C. A., Gumy, J. C., Sher, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2011) Rheology of milk foams produced by steam injection. Journal of Food Science, 75 (9). E569-E575. ISSN 1750-3841 doi: 10.1111/j.1750-3841.2011.02387.x

2008

Nema, P.K., Ramayya, N., Duncan, E. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2008) Potato glycoalkaloids: formation and strategies for mitigation. Journal of the Science of Food and Agriculture, 88 (11). pp. 1869-1881. ISSN 0022-5142 doi: 10.1002/jsfa.3302

2007

Haedelt, J., Beckett, S.T. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2007) Bubble-included chocolate: relating structure with sensory response. Journal of Food Science, 72 (3). E138-E142. ISSN 0022-1147 doi: 10.1111/j.1750-3841.2007.00313.x

Rastogi, N.K., Raghavarao, K.S.M.S., Balasubramaniam, V.M., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Knorr, D. (2007) Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47 (1). pp. 69-112. ISSN 1040-8398 doi: 10.1080/10408390600626420

2006

Ahromrit, A., Ledward, D.A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2006) High pressure induced water uptake characteristics of Thai glutinous rice. Journal of Food Engineering, 72 (3). pp. 225-233. ISSN 0260-8774 doi: 10.1016/j.jfoodeng.2004.11.013