Article

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Augusto, A. ORCID: https://orcid.org/0000-0001-8561-6848, Miranda, A., Crespo, D. ORCID: https://orcid.org/0000-0003-4402-5229, Campos, M. J. ORCID: https://orcid.org/0000-0002-0883-0610, Raimundo, D., Pedrosa, R., Mitchell, G. ORCID: https://orcid.org/0000-0001-7977-7610, Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Silva, S. F. J. ORCID: https://orcid.org/0000-0002-5764-5665 (2022) Preservation of fresh-cut rocha pear using codium tomentosum extract. LWT, 155. 112938. ISSN 00236438 doi: https://doi.org/10.1016/j.lwt.2021.112938

Augusto, A., Simões, T., Novais, S. C., Mitchell, G., Lemos, M. F. L., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Silva, S. F. J. (2022) An insight into the mechanisms underpinning the anti-browning effect of Codium tomentosum on fresh-cut apples. Food Research International, 161. 111884. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2022.111884

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Azman, E. M., Yusof, N., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2022) Stability enhancement of anthocyanins from blackcurrant (Ribes nigrum L.) pomace through intermolecular copigmentation. Molecules, 27 (17). 5489. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules27175489

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Luna, P., Risfaheri, ., Hoerudin, ., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2022) Fractionation of carbohydrate polymers from Indonesian sorghum by-products. Food and Bioproducts Processing, 135. pp. 114-122. ISSN 0960-3085 doi: https://doi.org/10.1016/j.fbp.2022.07.007

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Book or Report Section

Kumar, R., Sharma, V. and Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 (2022) Waste minimization and management in food industry. In: Sehgal, S., Signh, B. and Sharma, V. (eds.) Smart and Sustainable Food Technologies. Springer, Singapore, pp. 309-340. ISBN 9789811917455 doi: https://doi.org/10.1007/978-981-19-1746-2_11

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: https://doi.org/10.1007/978-3-031-07570-4_2

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of heat 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. 51-80, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_3

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: https://doi.org/10.1007/978-3-031-07570-4_4

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.) A Selection of Engineering Methodologies for Food Product Realisation. Food Engineering. Springer, Cham, pp. 1-21, XI, 249. ISBN 9783031075698 doi: https://doi.org/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: https://doi.org/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: https://doi.org/10.1007/978-3-031-07570-4_5

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Thermal processing of foods. 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. 145-159, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_7

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: https://doi.org/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.) A Selection of Engineering Methodologies for Food Product Realisation. Food Engineering. Springer, Cham, pp. 199-217, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_10

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.) A Selection of Engineering Methodologies for Food Product Realisation. Food Engineering. Springer, Cham, pp. 161-178, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_8

Conference or Workshop Item

Stergiadis, S. ORCID: https://orcid.org/0000-0002-7293-182X, Tarrado Ribes, A., Reynolds, R., Kliem, K. ORCID: https://orcid.org/0000-0002-0058-8225 and Clegg, M. (2022) Nutrients in milk, dairy and plant-based alternatives and nutritional implications for consumers. In: 73rd Annual Meeting of the European Association of Animal Production, 5-9 SEPT 2022, Porto, Portugal, p. 618.

Book

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Engineering principles for food process and product realization. Food Engineering Series. Springer, Cham. ISBN 9783031075704 doi: https://doi.org/10.1007/978-3-031-07570-4