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Ankit Patras, Associate Professor & Principal Investigator
Ankit Patras, Associate Professor & Principal Investigator
Tennessee State University, College of Agriculture
Verified email at tnstate.edu - Homepage
Title
Cited by
Cited by
Year
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
A Patras, NP Brunton, C O'Donnell, BK Tiwari
Trends in Food Science & Technology 21 (1), 3-11, 2010
12782010
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
A Patras, NP Brunton, S Da Pieve, F Butler
Innovative Food Science & Emerging Technologies 10 (3), 308-313, 2009
6712009
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
A Rawson, A Patras, BK Tiwari, F Noci, T Koutchma, N Brunton
Food Research International 44 (7), 1875-1887, 2011
5382011
Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées
A Patras, N Brunton, S Da Pieve, F Butler, G Downey
Innovative food science & emerging technologies 10 (1), 16-22, 2009
3652009
Effect of ultrasound processing on anthocyanins and color of red grape juice
BK Tiwari, A Patras, N Brunton, PJ Cullen, CP O’donnell
Ultrasonics sonochemistry 17 (3), 598-604, 2010
3162010
Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology
MB Hossain, NP Brunton, A Patras, B Tiwari, CP O’donnell, ...
Ultrasonics sonochemistry 19 (3), 582-590, 2012
3062012
Effect of thermosonication on bioactive compounds in watermelon juice
A Rawson, BK Tiwari, A Patras, N Brunton, C Brennan, PJ Cullen, ...
Food Research International 44 (5), 1168-1173, 2011
2382011
Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
KG Zinoviadou, CM Galanakis, M Brnčić, N Grimi, N Boussetta, MJ Mota, ...
Food Research International 77, 743-752, 2015
2292015
Anthocyanin and ascorbic acid degradation in sonicated strawberry juice
BK Tiwari, CP OʼDonnell, A Patras, PJ Cullen
Journal of Agricultural and Food Chemistry 56 (21), 10071-10077, 2008
2122008
Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage
A Patras, NP Brunton, BK Tiwari, F Butler
Food and Bioprocess Technology 4, 1245-1252, 2011
2102011
Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity
A Patras, NP Brunton, G Downey, A Rawson, K Warriner, G Gernigon
Journal of Food Composition and Analysis 24 (2), 250-256, 2011
2002011
Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice
BK Tiwari, CP O’donnell, A Patras, N Brunton, PJ Cullen
Food chemistry 113 (4), 1119-1126, 2009
1912009
Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies
DF Keenan, NP Brunton, TR Gormley, F Butler, BK Tiwari, A Patras
Innovative Food Science & Emerging Technologies 11 (4), 551-556, 2010
1582010
Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage
B Torres, BK Tiwari, A Patras, PJ Cullen, N Brunton, CP O'donnell
Innovative Food Science & Emerging Technologies 12 (2), 93-97, 2011
1462011
Application of non-conventional extraction methods: Toward a sustainable and green production of valuable compounds from mushrooms
E Roselló-Soto, O Parniakov, Q Deng, A Patras, M Koubaa, N Grimi, ...
Food Engineering Reviews 8, 214-234, 2016
1342016
Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage
BK Tiwari, CP O’donnell, A Patras, N Brunton, PJ Cullen
European Food Research and Technology 228, 717-724, 2009
1332009
Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli
A Patras, BK Tiwari, NP Brunton
LWT-Food Science and Technology 44 (1), 299-306, 2011
1232011
Radiation processing of food proteins–A review on the recent developments
YH Kuan, R Bhat, A Patras, AA Karim
Trends in Food Science & Technology 30 (2), 105-120, 2013
1072013
Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant …
MB Hossain, A Patras, C Barry-Ryan, AB Martin-Diana, NP Brunton
Journal of functional foods 3 (3), 179-189, 2011
942011
UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice
MS Islam, A Patras, B Pokharel, Y Wu, MJ Vergne, L Shade, H Xiao, ...
Innovative Food Science & Emerging Technologies 34, 344-351, 2016
912016
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