Mahesha Manjunatha Poojary

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Københavns Universitet

Denmark

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Professors in Food Science

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Recent Grants

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Uncovering the effects of cold plasma on oxidation of grain proteins

Open Date: 2022-12-01

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Grant: Close

Two-in-one: Valorising dairy wastewater to produce food ingredients using microalgae

Open Date: 2022-06-01

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Articles (19)

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2025

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2022

Collaborators (15)

Michael Hellwig

GERMANY

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Marianne Lund

Københavns Universitet

DENMARK

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Jorge Ruiz-Carrascal

Professor

Universidad de Extremadura

SPAIN

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Marco Garcia-Vaquero

Assistant Professor

Dublin City University

IRELAND

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Karsten Olsen

Associate Professor

University of Copenhagen

DENMARK

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Lilia Ahrné

Københavns Universitet

DENMARK

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Åsmund Rinnan

DENMARK

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Helena Damtoft Tjørnelund

Technical University of Denmark

DENMARK

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Marta Bevilacqua

Københavns Universitet

DENMARK

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Kataneh Aalaei

University of Copenhagen

DENMARK

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Mogens L. Andersen

Professor

University of Copenhagen

DENMARK

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Kasper Engholm-Keller

Københavns Universitet

DENMARK

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Saravana Periaswamy Sivagnanam

Assistant Lecturer

Munster Technological University

IRELAND

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Vibeke Orlien

Associate professor

University of Copenhagen

DENMARK

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James F. Curtin

IRELAND

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Mahesha Manjunatha Poojary

Research Interests

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Recent Grants

Articles (19)

Polyphenol autoxidation and prooxidative activity induce protein oxidation and protein-polyphenol adduct formation in model systems

Structural and conformational changes in models of β-lactoglobulin modified by Michael addition of 1,2-benzoquinones using molecular dynamics and metadynamics simulations

The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage

Resolving fluorescence spectra of Maillard reaction products formed on bovine serum albumin using parallel factor analysis

Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin

Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum

Chemical and physical changes induced by cold plasma treatment of foods: A critical review

Valorization of dairy side-streams for the cultivation of microalgae for value added food products

Comparison of the impact of UV-light emitting diode and UV lamp at pilot-plant scale level on quality parameters and consumer perception of fresh chicken meat

Phenolic Acid–Amino Acid Adducts Exert Distinct Immunomodulatory Effects in Macrophages Compared to Parent Phenolic Acids

Covalent bonding between polyphenols and proteins

Temperature affects the kinetics but not the products of the reaction between 4-methylbenzoquinone and lysine

Effect of processing on in vitro digestibility (IVPD) of food proteins

Recovery of Protein from Industrial Hemp Waste (Cannabis sativa, L.) Using High-Pressure Processing and Ultrasound Technologies

Phenolic compounds-containing fruit peel extracts of Garcinia humilis exhibit anti-melanoma activity

A rapid GC-FID method for determination of endogenous glutathione in wheat flour

Chemical Stability of Proteins in Foods

Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species

Effect of solvent composition on the extraction of proteins from hemp oil processing stream

Collaborators (15)

Michael Hellwig

Marianne Lund

Jorge Ruiz-Carrascal

Marco Garcia-Vaquero

Karsten Olsen

Lilia Ahrné

Åsmund Rinnan

Helena Damtoft Tjørnelund

Marta Bevilacqua

Kataneh Aalaei

Mogens L. Andersen

Kasper Engholm-Keller

Saravana Periaswamy Sivagnanam

Vibeke Orlien

James F. Curtin

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