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Mahesha M. Poojary

University of Copenhagen

Nørregade 10

Copenhagen, DK-1165

Denmark

  • University of Copenhagen

SCHOLARLY PAPERS

7

DOWNLOADS

325

TOTAL CITATIONS

6

Scholarly Papers (7)

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1.

Enhancing the Sensory and Nutritional Properties of Faba Bean Protein Through Fermentation with Lactic Acid Bacteria and Bacillus Spp

Number of pages: 36 Posted: 21 Jul 2025
Nadja Larsen, Martin Griffin Henriksen, Christoph Crocoll, René Lametsch, Mahesha M. Poojary, Lukasz Krych, Mikael Agerlin Petersen and Lene Jespersen
University of Copenhagen - Department of Food Science, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen and University of Copenhagen - Department of Food Science
Downloads 82 (809,932)

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Faba protein, fermentation, aroma compounds, amino acids, kokumi, vicine-convicine

2.

Polyphenol Autoxidation and Prooxidative Activity Induce Protein Oxidation and Protein-Polyphenol Adduct Formation in Model Systems

Number of pages: 49 Posted: 17 Sep 2024
Mohammad Bayati and Mahesha M. Poojary
University of Copenhagen and University of Copenhagen
Downloads 67 (899,324)
Citation 5

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autoxidation, free radicals, Michael addition, o-quinone, prooxidant, protein peroxidation

3.

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

Number of pages: 35 Posted: 04 Apr 2023
Arturo B. Soro, Cristina Botinestean, Sajad Shokri, Alexandre Juge, Shay Hannon, Paul Whyte, Declan J. Bolton, Paula Bourke, Mahesha M. Poojary and Brijesh K. Tiwari
UCD School of Agriculture and Food Science, Teagasc Food Research Centre Ashtown, University College Dublin (UCD), affiliation not provided to SSRN, Teagasc Food Research Centre, UCD School of Veterinary Medicine, Teagasc Food Research Centre, University College Dublin (UCD), University of Copenhagen and Teagasc Food Research Centre - Department of Food Chemistry & Technology
Downloads 64 (924,743)

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Protein oxidation, UV-LED, UV lamp, Lipid oxidation, sensory, Food quality, Chicken meat

4.

Biotransformation of lactose free acid whey into high value microalgal biomass

Number of pages: 38 Posted: 28 Aug 2025
Duygu Ozcelik, Rocio Espinosa, Radhakrishna Shetty, Shyam Suwal, Henriette Lyng Røder, Charlotte Jacobsen, Colin Ray, Brijesh K. Tiwari, Poul Erik Jensen and Mahesha M. Poojary
University of Copenhagen, University of Copenhagen, Technical University of Denmark, Arla Foods - Arla Foods amba, University of Copenhagen, Technical University of Denmark, University of Copenhagen, Teagasc Food Research Centre - Department of Food Chemistry & Technology, University of Copenhagen and University of Copenhagen
Downloads 43 (1,145,425)

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microalgae, Acid whey, Mixotrophic cultivation, Heterotrophic cultivation, Dairy Side-Stream, Food Waste Utilization

5.

Cold Atmospheric Plasma Induces Oxidation, Nitration, Nitrosation and Racemization of Free Amino Acids in Model Systems

Number of pages: 47 Posted: 09 Jan 2026
Mohammad Bayati, Brijesh K. Tiwari and Mahesha M. Poojary
University of Copenhagen, Teagasc Food Research Centre - Department of Food Chemistry & Technology and University of Copenhagen
Downloads 31 (1,318,317)
Citation 1

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amino acid oxidation, atmospheric-pressure cold plasma, chirality, epimerization, nitration, non-thermal plasma, Reactive oxygen species

6.

Ultrasound processing induces mild protein oxidation and changes physicochemical properties of milk proteins

Number of pages: 38 Posted: 30 Jan 2026
Bhavya M.L., Mohammad Bayati, Mahesha M. Poojary and Brijesh K. Tiwari
CSIR-Central Food Technological Research Institute - Food Protectants and Infestation Control Department, University of Copenhagen, University of Copenhagen and Teagasc Food Research Centre - Department of Food Chemistry & Technology
Downloads 25 (1,399,036)

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amino acid oxidation, dairy proteins, protein functional properties, protein oxidation products, Protein solubility, ROS

7.

Chemical Modifications of Phenolic Compounds by Plasma-Treated Water: Oxidation, Nitration, and Adduct Formation

Number of pages: 23 Posted: 03 Mar 2026
Mohammad Bayati, Brijesh K. Tiwari and Mahesha M. Poojary
University of Copenhagen, Teagasc Food Research Centre - Department of Food Chemistry & Technology and University of Copenhagen
Downloads 13 (1,518,554)

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Atmospheric cold plasma, Micheal addition, nitration, Plasma activated water, Polyphenol, Reactive oxygen species