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Balunkeswar Nayak, Ph.D. - Publications

Affiliations: 
2011 Biological and Agricultural Engineering Washington State University, Pullman, WA, United States 
Area:
Food Science and Technology Agriculture
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17 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Jayasena S, Koppelman SJ, Nayak B, Taylor SL, Baumert JL. Comparison of recovery and immunochemical detection of peanut proteins from differentially roasted peanut flour using ELISA. Food Chemistry. 292: 32-38. PMID 31054681 DOI: 10.1016/J.Foodchem.2019.04.026  0.307
2018 Ramesh T, Yaparatne S, Tripp CP, Nayak B, Amirbahman A. Ultraviolet Light-Assisted Photocatalytic Disinfection of Escherichia coli and Its Effects on the Quality Attributes of White Grape Juice Food and Bioprocess Technology. 11: 2242-2252. DOI: 10.1007/S11947-018-2182-6  0.31
2018 Sappati PK, Nayak B, VanWalsum GP, Mulrey OT. Combined effects of seasonal variation and drying methods on the physicochemical properties and antioxidant activity of sugar kelp (Saccharina latissima) Journal of Applied Phycology. 31: 1311-1332. DOI: 10.1007/S10811-018-1596-X  0.388
2017 Sappati PK, Nayak B, Walsum GPv. Effect of glass transition on the shrinkage of sugar kelp (Saccharina latissima) during hot air convective drying Journal of Food Engineering. 210: 50-61. DOI: 10.1016/J.Jfoodeng.2017.04.018  0.308
2016 Amponsah A, Nayak B. Effects of Microwave and Ultrasound Assisted Extraction on the Recovery of Soy Proteins for Soy Allergen Detection. Journal of Food Science. PMID 27741363 DOI: 10.1111/1750-3841.13534  0.351
2016 Lasekan AO, Nayak B. Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen. Food Chemistry. 200: 146-53. PMID 26830572 DOI: 10.1016/J.Foodchem.2016.01.015  0.348
2016 Ramesh T, Nayak B, Amirbahman A, Tripp CP, Mukhopadhyay S. Application of ultraviolet light assisted titanium dioxide photocatalysis for food safety: A review Innovative Food Science & Emerging Technologies. 38: 105-115. DOI: 10.1016/J.Ifset.2016.09.015  0.31
2015 Nayak B, Dahmoune F, Moussi K, Remini H, Dairi S, Aoun O, Khodir M. Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels. Food Chemistry. 187: 507-16. PMID 25977057 DOI: 10.1016/J.Foodchem.2015.04.081  0.364
2015 Dahmoune F, Nayak B, Moussi K, Remini H, Madani K. Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves. Food Chemistry. 166: 585-95. PMID 25053097 DOI: 10.1016/J.Foodchem.2014.06.066  0.366
2015 Nayak B, Liu RH, Tang J. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review. Critical Reviews in Food Science and Nutrition. 55: 887-919. PMID 24915381 DOI: 10.1080/10408398.2011.654142  0.516
2015 Dahmoune F, Remini H, Dairi S, Aoun O, Moussi K, Bouaoudia-Madi N, Adjeroud N, Kadri N, Lefsih K, Boughani L, Mouni L, Nayak B, Madani K. Ultrasound assisted extraction of phenolic compounds from P. lentiscus L. leaves: Comparative study of artificial neural network (ANN) versus degree of experiment for prediction ability of phenolic compounds recovery Industrial Crops and Products. 77: 251-261. DOI: 10.1016/J.Indcrop.2015.08.062  0.331
2015 Moussi K, Nayak B, Perkins LB, Dahmoune F, Madani K, Chibane M. HPLC-DAD profile of phenolic compounds and antioxidant activity of leaves extract of Rhamnus alaternus L Industrial Crops and Products. 74: 858-866. DOI: 10.1016/J.Indcrop.2015.06.015  0.37
2014 Nayak B, Berrios JDJ, Tang J. Impact of food processing on the glycemic index (GI) of potato products Food Research International. 56: 35-46. DOI: 10.1016/J.Foodres.2013.12.020  0.477
2011 Nayak B, Berrios Jde J, Powers JR, Tang J. Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes. Journal of Food Science. 76: C874-83. PMID 22417485 DOI: 10.1111/J.1750-3841.2011.02279.X  0.509
2011 Nayak B, Berrios Jde J, Powers JR, Tang J. Thermal degradation of anthocyanins from purple potato (cv. Purple Majesty) and impact on antioxidant capacity. Journal of Agricultural and Food Chemistry. 59: 11040-9. PMID 21800848 DOI: 10.1021/Jf201923A  0.498
2011 Nayak B, Liu RH, Berrios Jde J, Tang J, Derito C. Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours. Journal of Agricultural and Food Chemistry. 59: 8233-43. PMID 21615124 DOI: 10.1021/Jf200732P  0.532
2011 NAYAK B, BERRIOS JDJ, POWERS JR, TANG J, JI Y. COLORED POTATOES (SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT-RICH VALUE-ADDED FOODS Journal of Food Processing and Preservation. 35: 571-580. DOI: 10.1111/J.1745-4549.2010.00502.X  0.531
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