D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 62 Citations 13,551 182 World Ranking 4720 National Ranking 22

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Enzyme
  • Biochemistry

Brijesh K. Tiwari mainly investigates Food science, Sonication, Orange juice, Ascorbic acid and Biochemistry. His Food science study frequently draws parallels with other fields, such as Kinetics. His Sonication research is multidisciplinary, incorporating perspectives in Central composite design, Response surface methodology, Food spoilage and Titratable acid.

His research in Orange juice intersects with topics in Browning, Environmental engineering and Ozone. The study incorporates disciplines such as Saccharina, Rheology and Brown algae in addition to Biochemistry. His biological study spans a wide range of topics, including Pigment and Fruit juice.

His most cited work include:

  • Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation (667 citations)
  • Application of Natural Antimicrobials for Food Preservation (464 citations)
  • Nonthermal Plasma Inactivation of Food-Borne Pathogens (322 citations)

What are the main themes of his work throughout his whole career to date?

His primary scientific interests are in Food science, Extraction, Chromatography, Food processing and Food industry. His work on Sonication expands to the thematically related Food science. His Extraction research is multidisciplinary, relying on both Yield, Polyphenol, Antioxidant and Solvent.

He is studying Response surface methodology, which is a component of Chromatography. The Food processing study combines topics in areas such as Waste management, Biotechnology and Ozone. His Food industry study integrates concerns from other disciplines, such as Quality, Process engineering and Biochemical engineering.

He most often published in these fields:

  • Food science (44.83%)
  • Extraction (15.05%)
  • Chromatography (14.42%)

What were the highlights of his more recent work (between 2019-2021)?

  • Food science (44.83%)
  • Extraction (15.05%)
  • Chromatography (14.42%)

In recent papers he was focusing on the following fields of study:

His primary areas of study are Food science, Extraction, Chromatography, Biochemical engineering and Food processing. His study looks at the intersection of Food science and topics like Lipid oxidation with Mackerel. Brijesh K. Tiwari has included themes like Yield, Polyphenol and Gallic acid in his Extraction study.

His Chromatography study combines topics from a wide range of disciplines, such as Fourier transform infrared spectroscopy, Thermogravimetric analysis and Fucoidan. He combines subjects such as Sustainable agriculture, Joule heating, Process engineering and Food industry with his study of Food processing. His Food industry research incorporates elements of Food spoilage, Food products, Emerging technologies and Food safety.

Between 2019 and 2021, his most popular works were:

  • Combination of emerging technologies for the extraction of bioactive compounds. (30 citations)
  • Ultrasound Technology For The Extraction Of Biologically Active Molecules From Plant, Animal And Marine Sources (19 citations)
  • Exploring Ultrasound, Microwave and Ultrasound-Microwave Assisted Extraction Technologies to Increase the Extraction of Bioactive Compounds and Antioxidants from Brown Macroalgae (15 citations)

In his most recent research, the most cited papers focused on:

  • Food science
  • Enzyme
  • Biochemistry

Food science, Extraction, Chromatography, Biochemical engineering and Food processing are his primary areas of study. The various areas that Brijesh K. Tiwari examines in his Food science study include Pseudomonas fluorescens, Nitrogen, Disinfectant, Listeria and Mackerel. His Extraction research includes elements of Gallic acid, Polyphenol and Chlorella vulgaris.

His work deals with themes such as Amino acid, Protease, Solvent and Lysozyme, which intersect with Chromatography. His Biochemical engineering research focuses on Food industry and how it connects with Emerging technologies, Extraction methods, Environmentally friendly and Leavening agent. His Food processing research includes themes of Biotechnology, Food safety, Antibiotic resistance and Campylobacter.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras;Nigel P. Brunton;Colm O. O'Donnell;B.K. Tiwari.
Trends in Food Science and Technology (2010)

1034 Citations

Application of Natural Antimicrobials for Food Preservation

Brijesh K. Tiwari;Vasilis P. Valdramidis;Colm P. O’ Donnell;Kasiviswanathan Muthukumarappan;Kasiviswanathan Muthukumarappan.
Journal of Agricultural and Food Chemistry (2009)

768 Citations

Nonthermal Plasma Inactivation of Food-Borne Pathogens

N. N. Misra;B. K. Tiwari;K. S. M. S. Raghavarao;P. J. Cullen.
Food Engineering Reviews (2011)

448 Citations

Ultrasound: A clean, green extraction technology

Brijesh K. Tiwari.
Trends in Analytical Chemistry (2015)

443 Citations

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

A. Rawson;A. Patras;B.K. Tiwari;F. Noci.
Food Research International (2011)

397 Citations

Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

Maeve Henchion;Maria Hayes;Anne Maria Mullen;Mark A. Fenelon.
Foods (2017)

390 Citations

Effect of ultrasonic processing on food enzymes of industrial importance

C.P. O’Donnell;B.K. Tiwari;P. Bourke;P.J. Cullen.
Trends in Food Science and Technology (2010)

355 Citations

Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

A. O. Adekunte;Brijesh Tiwari;P. J. Cullen;Amalia Scannell.
Food Chemistry (2010)

347 Citations

Application of novel extraction technologies for bioactives from marine algae.

Shekhar U Kadam;Brijesh K Tiwari;Colm P O'Donnell.
Journal of Agricultural and Food Chemistry (2013)

300 Citations

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

B.K. Tiwari;C.P. O'Donnell;P.J. Cullen.
Trends in Food Science and Technology (2009)

266 Citations

Editorial Boards

If you think any of the details on this page are incorrect, let us know.

Contact us

Best Scientists Citing Brijesh K. Tiwari

Francisco J. Barba

Francisco J. Barba

University of Valencia

Publications: 122

José M. Lorenzo

José M. Lorenzo

Universidade de Vigo

Publications: 79

Patrick J. Cullen

Patrick J. Cullen

University of Sydney

Publications: 73

Min Zhang

Min Zhang

Jiangnan University

Publications: 65

Haile Ma

Haile Ma

Jiangsu University

Publications: 44

Sueli Rodrigues

Sueli Rodrigues

Universidade Federal do Ceará

Publications: 37

Xiaojun Liao

Xiaojun Liao

China Agricultural University

Publications: 35

Fabiano A.N. Fernandes

Fabiano A.N. Fernandes

Universidade Federal do Ceará

Publications: 33

Charles S. Brennan

Charles S. Brennan

RMIT University

Publications: 30

Nigel P. Brunton

Nigel P. Brunton

University College Dublin

Publications: 29

Mehrorang Ghaedi

Mehrorang Ghaedi

Yasouj University

Publications: 29

Narpinder Singh

Narpinder Singh

Guru Nanak Dev University

Publications: 29

Olga Martín-Belloso

Olga Martín-Belloso

University of Lleida

Publications: 28

Herminia Domínguez

Herminia Domínguez

Universidade de Vigo

Publications: 28

Farid Chemat

Farid Chemat

University of Avignon

Publications: 27

Donghong Liu

Donghong Liu

Zhejiang University

Publications: 26

Something went wrong. Please try again later.