Rajat Suhag - Publications, H-index & Citations

Rajat Suhag

free university of bolzano-bozen

19H指数

69论文数

1.8K被引数

收录论文 35

发表时间

Current progress in microencapsulation of spice essential oils: Bridging conventional and novel approaches for improved stability, controlled release, and bioactivity preservation 微香料精油微胶囊化的最新进展：连接传统与新型方法以改善稳定性、控制释放和生物活性保留

Food Bioscience

IF5.9

2026-08-17

PREAI

Samridhi Singh; Rajat Suhag; Yogesh Kumar; Murlidhar Meghwal; Alfredo Cassano

PGSS encapsulation of curcumin-rich turmeric extract: Improving photostability and its application in functional mayonnaise PGSS对富含姜黄素的姜黄提取物的包封：提高光稳定性及其在功能性蛋黄酱中的应用

Future Foods

IF8.2

2026-01-06

OAAI

Abdessamie Kellil; Rajat Suhag; Maria Concetta Tenuta; Dimitrije Milosavljevic; Giovanna Ferrentino

Enrichment of mayonnaise with plant-based antioxidants enhances phenolic bioaccessibility and oxidative stability 植物基抗氧化剂强化蛋黄酱可提高酚类物质的生物可及性和氧化稳定性

Food Chemistry: X

IF8.2

2025-12-30

OAAI

Mutasem Razem; Rajat Suhag; Amal Buddhika; Giovanna Ferrentino

Rheological Behavior of Egg Yolk: Processing Impacts and Applications in Food Systems 蛋黄的流变行为：加工影响及在食品体系中的应用

Journal of Food Engineering

IF5.8

2025-11-21

OAAI

Yogesh Kumar; Atul Khalangre; Federico Drudi; Neeraj Ghanghas; Rajat Suhag

Mapping antioxidant mechanisms in plant extracts via reactivity kinetics inhibiting oil autoxidation 通过抑制油脂自动氧化反应动力学，在植物提取物中映射抗氧化机制

Applied Food Research

IF6.2

2025-10-28

OAAI

Rajat Suhag; Mutasem Razem; Sara Bolchini; Maria Concetta Tenuta; Giovanna Ferrentino

Egg yolk powder in the food industry: Role of process and storage, oxidation drivers, metabolomic mapping, functional modifications, and novel food applications 食品工业中的蛋黄粉：加工和储存的作用，氧化驱动因素，代谢组学图谱，功能修饰以及新型食品应用

Food Bioscience

IF5.9

2025-10-24

OAAI

Rajat Suhag; Mutasem Razem; Yogesh Kumar; Abdessamie Kellil; Giovanna Ferrentino

Applications of Reverse Osmosis and Nanofiltration Membrane Process in Wine and Beer Industry 反渗透和纳滤膜工艺在葡萄酒和啤酒工业中的应用

Membranes 2025, Vol. 15, Page 140

IF3.6

2025-08-22

PREAI

Yogesh Kumar; Atul Khalangre; Rajat Suhag; Alfredo Cassano

From Quantity to Reactivity: Advancing Kinetic-Based Antioxidant Testing Methods for Natural Compounds and Food Applications 从含量到活性：推进基于动力学的抗氧化剂测试方法在天然化合物和食品应用中的发展

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2025-07-15

OAAI

Rajat Suhag; Lucrezia Angeli; Matteo Scampicchio; Giovanna Ferrentino

Applications of Reverse Osmosis and Nanofiltration Membrane Process in Wine and Beer Industry 反渗透和纳滤膜工艺在葡萄酒和啤酒工业中的应用

MEMBRANES

IF3.6

2025-05-02

OAAI

Kumar, Yogesh; Khalangre, Atul; Suhag, Rajat; Cassano, Alfredo

Sequential extraction of antioxidants from Citrus aurantium L. flower and kinetic evaluation of their effect on oil microparticle oxidative stability 从Citrus aurantium L.花中顺序提取抗氧化剂及其对油微粒子氧化稳定性的动力学评价

FOOD CHEMISTRY-X

IF8.2

2025-04-01

OAAI

Kellil, Abdessamie; Suhag, Rajat; Tenuta, Maria Concetta; Bolchini, Sara; Merkyte, Vakare; Scampicchio, Matteo; Morozova, Ksenia

Innovative Applications of Hill Lemon (Citrus pseudolimon Tanaka) in Sustainable Bioprocessing: Bioactive Extraction, Nanoparticle Synthesis, and Functional Food Products

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2025-01-01

OAAI

Thakur, Ankita; Suhag, Rajat; Kumar, Yogesh; Sharma, Anshu

Lipid oxidation kinetics and antioxidant efficiency in foods using isothermal calorimetry

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2025-01-01

OAAI

Suhag, Rajat; Kellil, Abdessamie; Ferrentino, Giovanna; Morozova, Ksenia; Zatelli, Daniele; Scampicchio, Matteo

Continuous fluorescence-based quantitative antioxidant assay using vegetable oil as an oxidizable substrate

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-01

OAAI

Suhag, Rajat; Jin, Zongxin; Ferrentino, Giovanna; Amorati, Riccardo; Scampicchio, Matteo

Effect of Slice Thickness and Pretreatments on the Quality of Dried Apple Slices (Golden Delicious)

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2024-11-12

OAAI

Thakur, Abhishek; Sharma, Ritika; Vaidya, Devina; Sharma, Nilakshi; Thakur, Dhruv; Suhag, Rajat

Osmosonication for dehydration of fruits and vegetables: Mechanistic understanding, mathematical models and comprehensive applications in processing 用于水果和蔬菜脱水的渗透压: 机理理解，数学模型和加工中的综合应用

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-10-01

PREAI

Rana, Abhishek; Dhiman, Atul; Kumar, Satish; Suhag, Rajat; Saini, Rajni

Real-time monitoring of vegetable oils photo-oxidation kinetics using differential photocalorimetry

FOOD CHEMISTRY

IF9.8

2024-10-01

OAAI

Suhag, Rajat; Razem, Mutasem; Ferrentino, Giovanna; Morozova, Ksenia; Zatelli, Daniele; Scampicchio, Matteo

Cultivating blue food proteins: Innovating next-generation ingredients from macro and microalgae

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY

IF3.8

2024-09-01

PREAI

Thakur, Ankita; Sharma, Divyanshi; Saini, Rajni; Suhag, Rajat; Thakur, Dhruv

Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review

BEVERAGES

IF2.7

2024-08-02

OAAI

Kumar, Yogesh; Suhag, Rajat

Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetry 通过血氧法和等温量热法研究蛋黄酱的抗氧化效率和氧化性

FOOD CHEMISTRY

IF9.8

2024-02-01

OAAI

Suhag, Rajat; Ferrentino, Giovanna; Morozova, Ksenia; Zatelli, Daniele; Scampicchio, Matteo; Amorati, Riccardo

Microfluidization of Ginger Rhizome (Zingiber officinale Roscoe) Juice: Impact of Pressure and Cycles on Physicochemical Attributes, Antioxidant, Microbial, and Enzymatic Activity

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2023-08-09

PREAI

Suhag, Rajat; Singh, Shivam; Kumar, Yogesh; Prabhakar, Pramod K.; Meghwal, Murlidhar

研究方向