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Chemistry

D-Index
63
Citations
12660
World Ranking
8527
National Ranking
300

Overview

Nikolai Lebovka is affiliated with the University of Technology of Compiègne in France. Their research activities span multiple fields including Biochemistry, Genetics and Molecular Biology, Engineering, and Materials Science. Within these broad areas, their work further extends into subfields such as Materials Chemistry, Biotechnology, Condensed Matter Physics, Food Science, and Physiology.

Lebovka's academic output includes published papers on various topics with a focus on microbial inactivation methods, magnetic and electromagnetic effects, theoretical and computational physics, Pickering emulsions and particle stabilization, food drying and modeling, material dynamics and properties, and algal biology and biofuel production.

Recent representative papers authored by or involving Lebovka include:

  • Cell disintegration of apple peels induced by pulsed electric field and efficiency of bio-compound extraction (2020, Food and Bioproducts Processing)
  • Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties (2020, Trends in Food Science & Technology)
  • Pulsed electric energy and ultrasonication assisted green solvent extraction of bio-molecules from different microalgal species (2020, Innovative Food Science & Emerging Technologies)
  • Two-step procedure for selective recovery of bio-molecules from microalga Nannochloropsis oculata assisted by high voltage electrical discharges (2020, Bioresource Technology)
  • Comparison of aqueous extraction assisted by pulsed electric energy and ultrasonication: Efficiencies for different microalgal species (2020, Algal Research)

Lebovka frequently collaborates with other researchers including Eugène Vorobiev, Nikolai V. Vygornitskii, Mykhaylo Petryk, Л. А. Булавін, and Nabil Grimi. These collaborations have contributed to a broad spectrum of interconnected research topics.

Their work appears regularly in journals such as Physical Review E, Low Temperature Physics, Innovative Food Science & Emerging Technologies, Food and Bioproducts Processing, and Research in Agricultural Engineering.

In addition to journal articles, Lebovka has contributed to book publications, including a volume titled Processing of Food Products and Wastes with High Voltage Electrical Discharges (2023) published by Elsevier BV.

Best Publications

  • Current applications and new opportunities for the use of pulsed electric fields in food science and industry

    Francisco J. Barba;Oleksii Parniakov;Sofia A. Pereira;Artur Wiktor

  • Percolation behaviour of ultrahigh molecular weight polyethylene/multi-walled carbon nanotubes composites

    M.O. Lisunova;Ye.P. Mamunya;N.I. Lebovka;A.V. Melezhyk

  • Selective extraction from microalgae Nannochloropsis sp. using different methods of cell disruption.

    N. Grimi;A. Dubois;L. Marchal;S. Jubeau

  • Estimation of characteristic damage time of food materials in pulsed-electric fields

    N.I Lebovka;M.I Bazhal;E Vorobiev

  • High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel

    Elena Roselló-Soto;Francisco J. Barba;Oleksii Parniakov;Charis M. Galanakis

  • The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications

    Qian Deng;Kyriaki G. Zinoviadou;Charis M. Galanakis;Vibeke Orlien

  • Pulsed electric field enhanced drying of potato tissue

    Nikolai I. Lebovka;Nikolai V. Shynkaryk;Eugene Vorobiev

  • Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples

    Nikolai I Lebovka;Iurie Praporscic;Eugene Vorobiev

  • Electrotechnologies for extraction from food plants and biomaterials

    E. Vorobiev;N. I. Lebovka

  • Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction

    Sally El Kantar;Sally El Kantar;Nadia Boussetta;Nikolai I. Lebovka;Félix Foucart

  • Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms

    Elena Roselló-Soto;Oleksii Parniakov;Qian Deng;Ankit Patras

  • Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

    Eugene Vorobiev;Nikolai Lebovka

  • Pulsed electric field treatment of apple tissue during compression for juice extraction

    M.I Bazhal;N.I Lebovka;E Vorobiev

  • Pulsed electric field and pH assisted selective extraction of intracellular components from microalgae Nannochloropsis

    Oleksii Parniakov;Francisco J. Barba;Nabil Grimi;Luc Marchal

  • Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp.

    O. Parniakov;E. Apicella;M. Koubaa;F.J. Barba

  • Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields

    Nabil Grimi;Fatine Mamouni;Nikolaï Lebovka;Eugène Vorobiev

  • Stability of the aqueous suspensions of nanotubes in the presence of nonionic surfactant.

    Milana O. Lisunova;Nikolai I. Lebovka;Nikolai I. Lebovka;Olexander V. Melezhyk;Yurie P. Boiko

  • Impact of pulsed electric fields and high voltage electrical discharges on extraction of high-added value compounds from papaya peels

    Oleksii Parniakov;Francisco J. Barba;Nabil Grimi;Nikolai Lebovka

  • Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels

    Oleksii Parniakov;Francisco J. Barba;Nabil Grimi;Nikolai Lebovka

  • Enhancing Extraction Processes in the Food Industry

    Nikolai I. Lebovka;Eugene Vorobiev;Farid Chemat

Frequent Co-Authors

Eugène Vorobiev
Eugène Vorobiev University of Technology of Compiègne
Nabil Grimi
Nabil Grimi University of Technology of Compiègne
Francisco J. Barba
Francisco J. Barba University of Valencia
Olga Martín-Belloso
Olga Martín-Belloso University of Lleida
Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority
Ralf Greiner
Ralf Greiner Karlsruhe Institute of Technology
Farid Chemat
Farid Chemat University of Avignon
Alaa El-Din A. Bekhit
Alaa El-Din A. Bekhit University of Otago

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