Author

Jayashree Arcot

University of New south Wales - Cited by 3,821

Biography

 Jayashree Arcot is an Associate Professor affiliated to the Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, Australia. Jayashree’s Research interests include Analytical Chemistry, Nutrition and Dietetics, Other Biological Sciences.  
Title
Cited by
Year
Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability
MAT Phan, J Paterson, M Bucknall, J ArcotCritical reviews in food science and nutrition 58 (8), 1310-1329, 2018201
149
2018
Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform …
SM Beck, K Knoerzer, J ArcotJournal of Food Engineering 214, 166-174, 2017201
124
2017
25-Hydroxyvitamin D as a biomarker of vitamin D status and its modeling to inform strategies for prevention of vitamin D deficiency within the population
KD Cashman, EGHM van den Heuvel, RJW Schoemaker, DP Prévéraud, ...Advances in nutrition 8 (6), 947-957, 2017201
117
2017
Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma
KT Kaczmarska, MV Chandra-Hioe, D Frank, J ArcotLwt 87, 225-233, 2018201
101
2018
Low moisture extrusion of pea protein and pea fibre fortified rice starch blends
SM Beck, K Knoerzer, M Foerster, S Mayo, C Philipp, J ArcotJournal of Food Engineering 231, 61-71, 2018201
73
2018
Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk
M Weston, MAT Phan, J Arcot, R ChandrawatiFood Chemistry 326, 1217, 2020202
70
2020
A review of food reformulation of baked products to reduce added sugar intake
X Luo, J Arcot, T Gill, JCY Louie, A RanganTrends in Food Science & Technology 86, 412-425, 2019201
63
2019
Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate …
SM Beck, K Knoerzer, J Sellahewa, MA Emin, J ArcotJournal of food engineering 208, 66-76, 2017201
63
2017
Characteristics of a free-standing film from banana pseudostem nanocellulose generated from TEMPO-mediated oxidation
RHF Faradilla, G Lee, JY Arns, J Roberts, P Martens, MH Stenzel, J ArcotCarbohydrate polymers 174, 1156-1163, 2017201
51
2017
Modelling of the impact of universal added sugar reduction through food reformulation
CHC Yeung, P Gohil, AM Rangan, VM Flood, J Arcot, TP Gill, JCY LouieScientific reports 7 (1), 17392, 2017201
42
2017
Effect of glycerol, nanoclay and graphene oxide on physicochemical properties of biodegradable nanocellulose plastic sourced from banana pseudo-stem
RHF Faradilla, G Lee, J Roberts, P Martens, M Stenzel, J ArcotCellulose 25, 9-416, 2018201
39
2018
Effect of polyethylene glycol (PEG) molecular weight and nanofillers on the properties of banana pseudostem nanocellulose films
RHF Faradilla, G Lee, P Sivakumar, M Stenzel, J ArcotCarbohydrate polymers 205, 330-3, 2019201
39
2019
Effect of germination and fermentation on carbohydrate composition of Australian sweet lupin and soybean seeds and flours
KT Kaczmarska, MV Chandra-Hioe, D Zabaras, D Frank, J ArcotJournal of Agricultural and Food Chemistry 65 (46), 10064-10073, 2017201
38
2017
A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia
H Marta, Y Cahyana, M Djali, J Arcot, T TensiskaInternational Journal of Food Properties 22 (1), 1562-1575, 2019201
38
2019
Interactive effects of β-carotene and anthocyanins on cellular uptake, antioxidant activity and anti-inflammatory activity in vitro and ex vivo
MAT Phan, M Bucknall, J ArcotJournal of Functional Foods 45, 129-137, 2018201
32
2018
Interferences of anthocyanins with the uptake of lycopene in Caco-2 cells, and their interactive effects on anti-oxidation and anti-inflammation in vitro and ex vivo
MAT Phan, MP Bucknall, J ArcotFood chemistry 276, 402-409, 2019201
30
2019
Continuous exposure to ethylene in the storage environment adversely affects ‘Afourer’mandarin fruit quality
Y Li, JB Golding, J Arcot, RBH WillsFood chemistry 242, 585-590, 2018201
27
2018
Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour
TK Kornelia, MV Chandra-Hioe, D Frank, J ArcotLwt 96, 205-214, 2018201
26
2018
Derivation of two layer drying model with shrinkage and analysis of volatile depletion during drying of banana
B Saha, M Bucknall, J Arcot, R DriscollJournal of Food Engineering 226, 42-52, 2018201
25
2018
Profile changes in banana flavour volatiles during low temperature drying
B Saha, MP Bucknall, J Arcot, R DriscollFood Research International 106, 992-998, 2018201
24
2018

Referred From: https://scholar.google.com/citations?user=AhEvFPQAAAAJ&hl=en

Cited by
Citations 3821
h-index 33
i10-index 71
Open Access Journals