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Amit Jaiswal
Amit Jaiswal
Sonstige NamenAmit K. Jaiswal
Lecturer, Food Technology & Industrial Biotechnology, TU Dublin - City Campus
Bestätigte E-Mail-Adresse bei TUDublin.ie - Startseite
Titel
Zitiert von
Zitiert von
Jahr
Emerging technologies for the pretreatment of lignocellulosic biomass
SS Hassan, GA Williams, AK Jaiswal
Bioresource Technology 262, 310-318, 2018
8352018
Exploitation of Food Industry Waste for High-Value Products
R Ravindran, AK Jaiswal
Trends in Biotechnology 34 (1), 58-69, 2016
6872016
A comprehensive review on pre-treatment strategy for lignocellulosic food industry waste: challenges and opportunities
R Ravindran, AK Jaiswal
Bioresource technology 199, 92-102, 2016
6212016
Essential oils as additives in active food packaging
S Sharma, S Barkauskaite, AK Jaiswal, S Jaiswal
Food Chemistry 343, 128403, 2021
5482021
Salmonella, Food Safety and Food Handling Practices
O Ehuwa, AK Jaiswal, S Jaiswal
Foods 10 (5), 907, 2021
4672021
Moving towards the second generation of lignocellulosic biorefineries in the EU: Drivers, challenges, and opportunities
SS Hassan, GA Williams, AK Jaiswal
Renewable and Sustainable Energy Reviews Volume 101, March 2019, Pages 590 …, 2019
3502019
A Review on European Union’s Strategy for Plastics in a Circular Economy and its Impact on Food Safety
C Matthews, F Moran, AK Jaiswal
Journal of Cleaner Production, 125263, 2021
3322021
A Review on Bioconversion of Agro-Industrial Wastes to Industrially Important Enzymes
R Ravindran, SS Hassan, GA Williams, AK Jaiswal
Bioengineering 5 (4), 93, 2018
3272018
A review on latest trends in cleaner biodiesel production: Role of feedstock, production methods, and catalysts
P Maheshwari, MB Haider, M Yusuf, JJ Klemeš, A Bokhari, M Beg, ...
Journal of Cleaner Production 355, 131588, 2022
2722022
Antimicrobial, antioxidant and free radical scavenging capacity of brown seaweed Himanthalia elongata from western coast of Ireland
G Rajauria, AK Jaiswal, N Abu‐Ghannam, S Gupta
Journal of Food Biochemistry 37 (3), 322-335, 2013
2202013
Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment
AK Jaiswal, S Gupta, N Abu-Ghannam
Food Chemistry 131 (1), 63-72, 2012
2162012
A comparative analysis of pretreatment strategies on the properties and hydrolysis of brewers’ spent grain
R Ravindran, S Jaiswal, N Abu-Ghannam, AK Jaiswal
Bioresource technology 248, 272-279, 2018
2052018
Lignocellulosic Biorefineries in Europe: Current State and Prospects
SS Hassan, GA Williams, AK Jaiswal
Trends in Biotechnology 37 (3), 231-234, 2019
2032019
Wholesomeness and safety aspects of irradiated foods
R Ravindran, AK Jaiswal
Food Chemistry 285, 363-368, 2019
1992019
Emerging technologies for the production of nanocellulose from lignocellulosic biomass
D Pradhan, AK Jaiswal, S Jaiswal
Carbohydrate Polymers 285, 119258, 2022
1982022
Enhancement of the antibacterial properties of silver nanoparticles using β-cyclodextrin as a capping agent
S Jaiswal, B Duffy, AK Jaiswal, N Stobie, P McHale
International journal of antimicrobial agents 36 (3), 280-283, 2010
1912010
Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland
NA Moreb, A Priyadarshini, AK Jaiswal
Food Control 80, 341-349, 2017
1832017
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
AK Jaiswal
Academic Press, 2020
1782020
Seaweeds polysaccharides in active food packaging: A review of recent progress
D Carina, S Sharma, AK Jaiswal, S Jaiswal
Trends in Food Science & Technology 110, 559-572, 2021
1642021
Optimisation of ultrasound frequency, extraction time and solvent for the recovery of polyphenols, phlorotannins and associated antioxidant activity from brown seaweeds
V Ummat, BK Tiwari, AK Jaiswal, K Condon, M Garcia-Vaquero, ...
Marine Drugs 18, 250, 2020
1602020
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