Atmospheric cold plasma induced nutritional & anti-nutritional, molecular modifications and in-vitro protein digestibility of guar seed (Cyamopsis tetragonoloba L.) flour

Antinutrients: Lectins, goitrogens, phytates and oxalates, friends or foe?

(2022) M. López-Moreno et al.   Journal of Functional Foods

Effect of multipin atmospheric cold plasma discharge on functional properties of little millet (Panicum miliare) flour

(2022) Samuel Jaddu et al.   Innovative Food Science & Emerging Technologies

Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)

(2022) Ankan Kheto et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Cold plasma modification of food macromolecules and effects on related products

(2022) Berkay Kopuk et al.   FOOD CHEMISTRY

The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch

(2021) Xiangzhen Ge et al.   FOOD CHEMISTRY

Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum

(2021) Rahul Vashishth et al.   FOOD RESEARCH INTERNATIONAL

Physical modification of Lepidium perfoliatum seed gum using cold atmospheric-pressure plasma treatment

(2021) Fatemeh Sadeghi et al.   FOOD HYDROCOLLOIDS

Cold Plasma Effects on Changes in Physical, Nutritional, Hydration, and Pasting Properties of Pearl Millet (Pennisetum Glaucum)

(2021) R. Lokeswari et al.   IEEE TRANSACTIONS ON PLASMA SCIENCE

Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients

(2021) Shweta Yadav et al.   ULTRASONICS SONOCHEMISTRY

Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review

(2021) N.U. Sruthi et al.   FOOD CHEMISTRY

Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)

(2021) Subhamoy Dhua et al.   FOOD CHEMISTRY

Effect of atmospheric pressure cold plasma (ACP) treatment on the technological characteristics of quinoa flour

(2021) Leila Zare et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of apple (Malus domestica) seed flour for its structural and nutraceutical potential

(2021) Mehnaza Manzoor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Low-pressure plasma modification of the rheological properties of tapioca starch

(2021) Kexin Zhang et al.   FOOD HYDROCOLLOIDS

Effects of Dielectric Barrier Discharge Cold Plasma Treatments on Degradation of Anilazine Fungicide and Quality of Tomato ( Lycopersicon esculentum Mill) Juice

(2020) Murtaza Ali et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour

(2020) Sonal Chaple et al.   Innovative Food Science & Emerging Technologies

Health effects, sources, utilization and safety of tannins: a critical review

(2019) Kartik Sharma et al.   Toxin Reviews

Comparison of morphological and phytochemical characteristics in guar (Cyamopsis tetragonoloba L.) landraces and cultivars under different sowing dates in an arid environment

(2019) Heidar Meftahizadeh et al.   INDUSTRIAL CROPS AND PRODUCTS

Inactivation of soybean trypsin inhibitor by dielectric-barrier discharge (DBD) plasma

(2017) Junguang Li et al.   FOOD CHEMISTRY

Seed yield, galactomannan content and quality traits of different guar ( Cyamopsis tetragonoloba L.) genotypes

(2017) Fabio Gresta et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets

(2017) I. Albertos et al.   Innovative Food Science & Emerging Technologies

Nutritional quality of flours from guar bean (Cyamopsis tetragonoloba) varieties as affected by different processing methods

(2017) Priyanka Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of high voltage atmospheric cold plasma on white grape juice quality

(2017) Shashi Kishor Pankaj et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physico-chemical properties of low-pressure plasma treated black gram

(2017) Chaitanya Sarangapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High performance liquid chromatographic analysis of phenolic compounds and their antioxidant properties from different cultivars of Cyamopsis tetragonaloba (L.) Taub

(2017) Anubhuti Sharma et al.   MICROCHEMICAL JOURNAL

A review on recent advances in cold plasma technology for the food industry: Current applications and future trends

(2017) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of low temperature plasma on the functional properties of basmati rice flour

(2016) Rohit Thirumdas et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antinutritional factors and functionality of protein-rich fractions of industrial guar meal as affected by heat processing

(2015) N. Nidhina et al.   FOOD CHEMISTRY

Chemical modification of amino acids by atmospheric-pressure cold plasma in aqueous solution

(2014) Eisuke Takai et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Modification of tapioca starch by non-chemical route using jet atmospheric argon plasma

(2013) Rungtiwa Wongsagonsup et al.   CARBOHYDRATE POLYMERS

Protein Inactivation by Low-temperature Atmospheric Pressure Plasma in Aqueous Solution

(2011) Eisuke Takai et al.   Plasma Processes and Polymers

Oxidative depolymerization of polysaccharides by reactive oxygen/nitrogen species

(2010) J. Duan et al.   GLYCOBIOLOGY