Mahesha Manjunatha Poojary

Research output

Research output per year 2017 2017 2018 2019 2019

• 15 Journal article
• 2 Conference abstract for conference
• 2 Review
• 1 Editorial

Research output per year

Research output per year

Search results

• 2019

  Conventional and enzyme-assisted green extraction of umami free amino acids from Nordic seaweeds

  Poojary, M. M., Orlien, V. & Olsen, K., 1 Dec 2019, In: Journal of Applied Phycology. 15 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • umami 100%
  • seaweed 83%
  • macroalgae 71%
  • free amino acids 71%
  • amino acid 66%
  4 Citations (Scopus)

• Effect of pH on the reaction between naringenin and methylglyoxal: a kinetic study

  Zhu, H., Poojary, M. M., Andersen, M. L. & Lund, M. N., 15 Nov 2019, In: Food Chemistry. 298, 9 p., 125086.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • naringenin 100%
  • Pyruvaldehyde 95%
  • Naringenin 93%
  • Methylglyoxal 91%
  • Kinetics 49%
  15 Citations (Scopus)

• Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C

  Zhang, W., Poojary, M. M., Olsen, K., Ray, C. A. & Lund, M. N., 5 Jun 2019, In: Journal of Agricultural and Food Chemistry. 67, 22, p. 6350-6358

  Research output: Contribution to journal › Journal article › Research › peer-review

  • 3-Deoxyglucosone 100%
  • 3-deoxygalactosone 98%
  • Glyoxal 96%
  • galactooligosaccharides 92%
  • Lysine 77%
  7 Citations (Scopus)

• Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems

  Zhang, W., Ray, C., Poojary, M. M., Jansson, T., Olsen, K. & Lund, M. N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 3, p. 875-886 12 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Maillard Reaction 100%
  • galactooligosaccharides 88%
  • Maillard reaction 77%
  • Lactose 74%
  • Caseins 73%
  17 Citations (Scopus)

• Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere

  Zainudin, M. A. M., Poojary, M. M., Jongberg, S. & Lund, M. N., 30 Nov 2019, In: Food Chemistry. 299, 9 p., 125132.

  Research output: Contribution to journal › Journal article › Research › peer-review

  11 Citations (Scopus)

• Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

  Zhang, W., Poojary, M. M., Rauh, V., Ray, C. A., Olsen, K. & Lund, M. N., 20 Nov 2019, In: Journal of Agricultural and Food Chemistry. 67, 46, p. 12863-12874

  Research output: Contribution to journal › Journal article › Research › peer-review

  • advanced glycation end products 100%
  • Glycation 89%
  • Maillard Reaction 86%
  • Advanced Glycation End Products 83%
  • Lactose 81%
  9 Citations (Scopus)
• 2018

  Comparison of selected clean and green extraction technologies for biomolecules from apple pomace

  Zhang, Z., Poojary, M. M., Choudhary, A., Rai, D. K. & Tiwari, B. K., Aug 2018, In: Electrophoresis. 39, 15, p. 1934-1945 12 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Malus 100%
  • Microwaves 87%
  • Homogenization 84%
  • 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid 52%
  • phenolic acid 52%
  9 Citations (Scopus)

• Control of maillard reactions in lactose hydrolysed uht-processed milk by green tea extract

  Poojary, M. M., Jansson, T., Rauh, V., Sørensen, J. & Lund, M. N., 2018. 1 p.

  Research output: Contribution to conference › Conference abstract for conference › Research

  45 Downloads (Pure)

• Fruit and Vegetable Derived Waste as a Sustainable Alternative Source of Nutraceutical Compounds

  Attanzio, A., Tesoriere, L., Poojary, M. M. & Cilla, A., 2018, In: Journal of Food Quality. 2018, 2 p., 8136190.

  Research output: Contribution to journal › Editorial › peer-review

  2 Citations (Scopus)

  62 Downloads (Pure)

• Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk

  Poojary, M. M., Greco, I., Jansson, T., Rauh, V., Sørensen, J. & Lund, M. N., 2018. 1 p.

  Research output: Contribution to conference › Conference abstract for conference › Research

  101 Downloads (Pure)

• Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives

  Akramzadeh, N., Hosseini, H., Pilevar, Z., Karimian Khosroshahi, N., Khosravi-Darani, K., Komeyli, R., Barba, F. J., Pugliese, A., Poojary, M. M. & Khaneghah, A. M., 2018, In: Journal of Food Processing and Preservation. 42, 9, 8 p., e13660.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Egg White 100%
  • Meats 94%
  • Physicochemical properties 89%
  • Carrageenan 89%
  • Preservative Agent 83%
  2 Citations (Scopus)

• Review of recent developments in GC-MS approaches to metabolomics-based research

  Beale, D. J., Pinu, F. R., Kouremenos, K. A., Poojary, M. M., Narayana, V. K., Boughton, B. A., Kanojia, K., Dayalan, S., Jones, O. A. H. & Dias, D. A., 1 Nov 2018, In: Metabolomics. 14, 11, p. 1-31 152.

  Research output: Contribution to journal › Review › peer-review

  • Metabolomics 100%
  • Gas Chromatography-Mass Spectrometry 88%
  • Gas Chromatography Mass Spectrometry (GCMS) 68%
  • Preservation Technique 58%
  • Metabolite 51%
  94 Citations (Scopus)

• Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality properties

  Rosello-Soto, E., Poojary, M. M., Barba, F. J., Koubaa, M., Lorenzo, J. M., Manes, J. & Carlos Moltó, J., Mar 2018, In: Food Research International. 105, p. 945-951 7 p.

  Research output: Contribution to journal › Review › peer-review

  • Cyperus 100%
  • Pasteurization 88%
  • Tigers 86%
  • Cyperus esculentus 84%
  • Food Quality 79%
  20 Citations (Scopus)

• Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products

  Roselló-Soto, E., Poojary, M. M., Barba, F. J., Lorenzo, J. M., Manes, J. & Carlos Moltó, J., Feb 2018, In: Innovative Food Science and Emerging Technologies. 45, p. 306-312 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Tigers 100%
  • nuts (equipment) 90%
  • Nuts 83%
  • Panthera tigris 78%
  • Byproducts 68%
  21 Citations (Scopus)
• 2017

  Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts

  Barba Orellana, F. J., Poojary, M. M., Wang, J., Olsen, K. & Orlien, V., 2017, In: Innovative Food Science and Emerging Technologies. 41, p. 188-192 5 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Seedlings 100%
  • Brussels sprouts 90%
  • Brassica 87%
  • high pressure treatment 78%
  • Amino acids 76%
  23 Citations (Scopus)

• Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms

  Poojary, M. M., Orlien, V., Passamonti, P. & Olsen, K., 2017, In: Food Chemistry. 234, p. 236-244 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • flavourzyme 100%
  • umami 96%
  • Agaricales 87%
  • Brown 72%
  • mushrooms 68%
  24 Citations (Scopus)

• Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

  Jansson, T., Rauh, V., Danielsen, B. P., Poojary, M. M., Waehrens, S. S., Bredie, W. L. P., Sørensen, J., Petersen, M. A., Ray, C. A. & Lund, M. N., 6 Dec 2017, In: Journal of Agricultural and Food Chemistry. 65, 48, p. 10550-10561 12 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Strecker Synthesis 100%
  • Aldehydes 85%
  • green tea 85%
  • Lactose 84%
  • Polyphenols 79%
  23 Citations (Scopus)

• Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

  Barba, F. J., Putnik, P., Kovacevic, D. B., Poojary, M., Roohinejad, S., Lorenzo, J. M. & Koubaa, M., Sept 2017, In: Trends in Food Science & Technology. 67, p. 260-270 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Opuntia 100%
  • Pyrus 87%
  • Beverages 67%
  • beverages 58%
  • byproducts 53%
  53 Citations (Scopus)

• Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms

  Poojary, M. M., Orlien, V., Passamonti, P. & Olsen, K., Oct 2017, In: Journal of Food Composition and Analysis. 63, p. 171-183 13 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • umami 100%
  • Agaricales 90%
  • mushrooms 70%
  • Shiitake Mushrooms 59%
  • Pleurotus 57%
  25 Citations (Scopus)

• Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials

  Poojary, M., Dellarosa, N., Roohinejad, S., Koubaa, M., Tylewicz, U., Gomez-Galindo, F., Saraiva, J. A., Dalla Rosa, M. & Barba, F. J., Sept 2017, In: Comprehensive Reviews in Food Science and Food Safety. 16, 5, p. 895-905 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Aminobutyrates 100%
  • Edible Plants 91%
  • food plants 74%
  • gamma-aminobutyric acid 74%
  • gamma-Aminobutyric Acid 65%
  31 Citations (Scopus)