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Nikolai Lebovka
Nikolai Lebovka
Professor of Physics, Institute of Biocolloidal Chemistry
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Current applications and new opportunities for the use of pulsed electric fields in food science and industry
FJ Barba, O Parniakov, SA Pereira, A Wiktor, N Grimi, N Boussetta, ...
Food research international 77, 773-798, 2015
7372015
Percolation behaviour of ultrahigh molecular weight polyethylene/multi-walled carbon nanotubes composites
MO Lisunova, YP Mamunya, NI Lebovka, AV Melezhyk
European Polymer Journal 43 (3), 949-958, 2007
3572007
Estimation of characteristic damage time of food materials in pulsed-electric fields
NI Lebovka, MI Bazhal, E Vorobiev
Journal of Food Engineering 54 (4), 337-346, 2002
3212002
Selective extraction from microalgae Nannochloropsis sp. using different methods of cell disruption
N Grimi, A Dubois, L Marchal, S Jubeau, NI Lebovka, E Vorobiev
Bioresource technology 153, 254-259, 2014
3172014
High voltage electrical discharges, pulsed electric field, and ultrasound assisted extraction of protein and phenolic compounds from olive kernel
E Roselló-Soto, FJ Barba, O Parniakov, CM Galanakis, N Lebovka, ...
Food and Bioprocess Technology 8, 885-894, 2015
2932015
Electrical and thermophysical behaviour of PVC-MWCNT nanocomposites
Y Mamunya, A Boudenne, N Lebovka, L Ibos, Y Candau, M Lisunova
Composites Science and Technology 68 (9), 1981-1988, 2008
2922008
The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications
Q Deng, KG Zinoviadou, CM Galanakis, V Orlien, N Grimi, E Vorobiev, ...
Food Engineering Reviews 7, 357-381, 2015
2892015
Pulsed electric field enhanced drying of potato tissue
NI Lebovka, NV Shynkaryk, E Vorobiev
Journal of Food Engineering 78 (2), 606-613, 2007
2342007
Electrotechnologies for extraction from food plants and biomaterials
E Vorobiev, N Lebovka
Springer, 2008
2142008
Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples
NI Lebovka, I Praporscic, E Vorobiev
Innovative Food Science & Emerging Technologies 5 (1), 9-16, 2004
2142004
Biomass fractionation technologies for a lignocellulosic feedstock based biorefinery
SI Mussatto
Elsevier, 2016
2102016
Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction
S El Kantar, N Boussetta, N Lebovka, F Foucart, HN Rajha, RG Maroun, ...
Innovative Food Science & Emerging Technologies 46, 153-161, 2018
2032018
Enhancing extraction processes in the food industry
N Lebovka, E Vorobiev, F Chemat
Crc Press, 2012
202*2012
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
2002016
Enhanced extraction from solid foods and biosuspensions by pulsed electrical energy
E Vorobiev, N Lebovka
Food Engineering Reviews 2, 95-108, 2010
1962010
Pulsed electric field and pH assisted selective extraction of intracellular components from microalgae Nannochloropsis
O Parniakov, FJ Barba, N Grimi, L Marchal, S Jubeau, N Lebovka, ...
Algal Research 8, 128-134, 2015
1872015
Pulsed electric field breakage of cellular tissues: visualisation of percolative properties
NI Lebovka, MI Bazhal, E Vorobiev
Innovative Food Science & Emerging Technologies 2 (2), 113-125, 2001
1852001
Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields
N Grimi, F Mamouni, N Lebovka, E Vorobiev, J Vaxelaire
Journal of Food Engineering 103 (1), 52-61, 2011
1802011
Pulsed electric field treatment of apple tissue during compression for juice extraction
MI Bazhal, NI Lebovka, E Vorobiev
Journal of Food Engineering 50 (3), 129-139, 2001
1782001
Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels
O Parniakov, FJ Barba, N Grimi, N Lebovka, E Vorobiev
Food Chemistry 192, 842-848, 2016
1662016
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