Follow
Shikha Ojha
Shikha Ojha
Leibniz Institute of Agricultural Engineering and Bio-economy eV (ATB), Potsdam, Germany
Verified email at atb-potsdam.de
Title
Cited by
Cited by
Year
Ultrasound technology for food fermentation applications
KS Ojha, TJ Mason, CP O’Donnell, JP Kerry, BK Tiwari
Ultrasonics sonochemistry 34, 410-417, 2017
2772017
Food waste valorisation and circular economy concepts in insect production and processing
S Ojha, S Bußler, OK Schlüter
Waste Management 118, 600-609, 2020
2112020
Ultrasound technology for the extraction of biologically active molecules from plant, animal and marine sources
KS Ojha, R Aznar, C O'Donnell, BK Tiwari
TrAC Trends in Analytical Chemistry 122, 115663, 2020
1382020
Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview
DJ Troy, KS Ojha, JP Kerry, BK Tiwari
Meat Science 120, 2-9, 2016
1372016
Technological advances for enhancing quality and safety of fermented meat products
KS Ojha, JP Kerry, G Duffy, T Beresford, BK Tiwari
Trends in Food Science & Technology 44 (1), 105-116, 2015
1302015
State of the art of nonthermal and thermal processing for inactivation of micro‐organisms
J Van Impe, C Smet, B Tiwari, R Greiner, S Ojha, V Stulić, T Vukušić, ...
Journal of applied microbiology 125 (1), 16-35, 2018
1212018
Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology
I Albertos, AB Martin-Diana, PJ Cullen, BK Tiwari, KS Ojha, P Bourke, ...
Innovative Food Science & Emerging Technologies 53, 85-91, 2019
1172019
Bioavailability of nutrients from edible insects
S Ojha, AED Bekhit, T Grune, OK Schlüter
Current Opinion in Food Science 41, 240-248, 2021
1042021
Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat
KS Ojha, DF Keenan, A Bright, JP Kerry, BK Tiwari
International journal of food science & technology 51 (1), 37-45, 2016
922016
Applications of airborne ultrasonic technology in the food industry
CMG Charoux, KS Ojha, CP O'Donnell, A Cardoni, BK Tiwari
Journal of Food Engineering 208, 28-36, 2017
792017
Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state
YM Zhao, S Ojha, CM Burgess, DW Sun, BK Tiwari
Journal of Applied Microbiology 129 (5), 1248-1260, 2020
732020
Effect of ultrasound technology on food and nutritional quality
KS Ojha, BK Tiwari, CP O’Donnell
Advances in food and nutrition research 84, 207-240, 2018
652018
Edible insect processing pathways and implementation of emerging technologies
S Ojha, S Bußler, M Psarianos, G Rossi, OK Schlüter
Journal of Insects as Food and Feed 7 (5), 877-900, 2021
642021
Investigating the influence of ultrasound pre-treatment on drying kinetics and moisture migration measurement in Lactobacillus sakei cultured and uncultured beef jerky
KS Ojha, JP Kerry, BK Tiwari
LWT-Food Science and Technology 81, 42-49, 2017
502017
Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile …
KS Ojha, D Granato, G Rajuria, FJ Barba, JP Kerry, BK Tiwari
Food Chemistry 239, 544-550, 2018
492018
Influence of various fish constituents on inactivation efficacy of plasma‐activated water
YM Zhao, S Ojha, CM Burgess, DW Sun, BK Tiwari
International Journal of Food Science & Technology 55 (6), 2630-2641, 2020
472020
Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties
M Psarianos, G Dimopoulos, S Ojha, ACM Cavini, S Bußler, P Taoukis, ...
Innovative Food Science & Emerging Technologies 76, 102908, 2022
462022
Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof
J Cropotova, R Mozuraityte, IB Standal, S Ojha, T Rustad, B Tiwari
Innovative Food Science & Emerging Technologies 59, 102236, 2020
422020
Effect of enzymatic hydrolysis on the production of free amino acids from boarfish (Capros aper) using second order polynomial regression models
KS Ojha, C Alvarez, P Kumar, CP O'Donnell, BK Tiwari
LWT-Food Science and Technology 68, 470-476, 2016
412016
Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system
KS Ojha, JP Kerry, C Alvarez, D Walsh, BK Tiwari
Ultrasonics sonochemistry 31, 539-545, 2016
402016
The system can't perform the operation now. Try again later.
Articles 1–20