Search for

Bibliographia Humboldtiana Index

Bibliographia Humboldtiana

I. Publications by Humboldt Research Fellows from abroad in 2016

Food science

Ibarguren, Dr. Carolina

Universidad Nacional de Salta, Argentina
Field of research: Food preservation
Host: Prof. Dr. Frank A. Müller Friedrich-Schiller-Universität Jena
  • María Gabriela Goñi, Bárbara M. Tomadoni, M. Carina Audisio, Carolina Ibarguren, Sara Inés Roura, María del Rosario Moreira, Alejandra G.Ponce.: Application of bacteriocins from Enterococcus hirae on butterhead lettuce seeds inoculated with Escherichia coli O157:H7. In: International Food Research Journal. 23, 2016, p. 2653 - 2660 [Bacteriocins Biopreservatives Food pathogens Green technologies Lactic acid bacteria Lettuce].

Roohinejad, Dr. Shahin

University of Otago, Germany
Field of research: Food science
Host: Dr. Ralf Greiner Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel
  • Indrawati Oey, Farnaz Faridnia, Shahin Roohinejad, Sze Ying Leong, Pui Yee Lee, Vidya Kethireddy: High Hydrostatic Pressure Processing at High Temperature: Impact on Quality Attributes and Future Outlook from Consumers’ Perspective. In: Food Processing Technologies: Impact on Product Attributes. (Ed. Amit K. Jaiswal) Boca Raton, Florida, U.S.A: CRC Press, Taylor & Francis Group, 2016.

  • Indrawati Oey · Shahin Roohinejad · Sze Ying Leong · Farnaz Faridnia · Pui Yee Lee · Vidya Kethireddy: Pulsed Electric Field processing: Its technological opportunities and consumer perception. In: Food Processing Technologies: Impact on Product Attributes. (Ed. Amit K. Jaiswal) Boca Raton, Florida, U.S.A. (Tentative publication date: February 2016): CRC Press, Taylor & Francis Group, 2016.

  • Mohamed Koubaa, Houcine Mhemdi, Francisco J. Barba, Shahin Roohinejad, Ralf Greiner, Eugène Vorobiev: Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview. In: Accepted to be published in "Food Research International" DOI: 10.1016/j.foodres.2016.04.007. 2016, [Oilseed crops; ultrasounds; microwaves; oil extraction; oxidative stability].

  • Shahin Roohinejad, Mohamed Koubaa, Francisco J. Barba, Ralf Greiner, Vibeke Orlien, Nikolai I. Lebovka : Negative pressure cavitation extraction: A novel method for extraction of food bioactive compounds from plant materials . In: Trends in Food Science & Technology (DOI: 10.1016/j.tifs.2016.04.005). 2016, [Keywords: Negative pressure cavitation method; Cavitation; Extraction; Food active compounds; Plant materials].

  • Shahin Roohinejad, Amin Mousavi Khaneghah, Ralf Greiner, Francisco J. Barba, Mohamed Koubaa, Anderson de Souza Sant'Ana: New development in meat packaging and meat products. In: Advances in Meat Processing Technology. (Ed. Alaa El-Din Bekhit) CRC Press, Taylor & Francis Group, Boca Raton, Florida, U.S.A (Tentative publication date: December 15, 2016), 2016.

  • Fatma Bouaziz, Mohamed Koubaa, Francisco J. Barba, Shahin Roohinejad, Semia Ellouz Chaabouni: Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls. In: Antioxidants. 5, 2016, p. 1 - 10 [flax hull; flaxseed gum; antioxidant properties].

  • Zhenzhou Zhu, Qingyan Guan, Mohamed Koubaa, Francisco J. Barba, Shahin Roohinejad, Giancarlo Cravotto, Xinsun Yang, Shuyi Li, Jingren He : HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction. In: Food Chemistry (In Press). 2016, [Purple sweet potato; polyphenols, anthocyanins; protein; ultrasound-assisted extraction; HPLC-DAD-ESI-MS2].

  • Shahin Roohinejad, Mohamed Koubaa, Francisco J. Barba, Sania Saljoughian, Mehrnoush Amid, Ralf Greiner: Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. In: Food Research International. 2016, [Seaweed; Food products; Nutritional properties; Textural properties; Organoleptic properties (DOI: 10.1016/j.foodres.2016.08.016)].

  • Alaa El-Din Bekhit, Shahin Roohinejad: Cook-Chilled and Cook-Frozen Foods. In: Reference Module in Food Sciences. Elsevier, 2016, [Cook-chilled products; Cook-frozen products; Sous-vide system; Chilling equipment].