Roman Buckow - Publications, H-index & Citations

Roman Buckow

la trobe university

40H指数

120论文数

5.6K被引数

收录论文 74

发表时间

3D Food Printing for Dysphagia: Navigating Safety, Nutrition, and Technological Challenges 3D食品打印用于吞咽困难：安全、营养与技术挑战的探讨

Food Frontiers

IF6.9

2026-08-05

OAAI

Deepa Agarwal; Annie-Claude M. Lassemillante; Sahiti Peddisetti; Rebecca Smith; Roman Buckow

Wastes in the stone fruit supply chain—a review of sources, causes, and sustainable transformation opportunities 水果供应链中的浪费——来源、成因及可持续转型机遇的综述

Critical Reviews in Food Science and Nutrition

IF8.8

2026-06-23

PREAI

Yakindra Timilsena; Deepa Agarwal; Mahsa Majzoobi; Asgar Farahnaky; Roman Buckow

Key odourants in legumes and legume-based foods: evidence from gas chromatography–olfactometry (GC–O) studies 豆类和豆类基食品中的关键挥发性化合物：气相色谱-嗅闻法（GC-O）研究证据

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2026-05-07

OAAI

Jiaqiang Luo; Xueli Pang; Yakindra Prasad Timilsena; Roman Buckow

Effect of high-pressure homogenisation on the structure and functional properties of micro algae Golden Chlorella (Auxenochlorella protothecoides)高压均质化对微藻Golden Chlorella（Auxenochlorella protothecoides）结构和功能性质的影响

Food Bioscience

IF5.9

2026-04-06

OAAI

Mayang Gitta Pawitra; Billy Lo; Asgar Farahnaky; Roman Buckow; Yakindra Prasad Timilsena; Mahsa Majzoobi

Optimization of Non-Thermal Technology in Food Processing 食品加工中非热技术的优化

Foods

IF5.1

2026-01-14

OAAI

Milan Houška; Roman Buckow

Structure and Functionality of Fermented Faba Bean: Influence of Particle Size and Rhizopus spp.发酵蚕豆的结构与功能特性：粒径和Rhizopus spp.的影响

Foods 2025, Vol. 14, Page 4105

IF5.1

2025-11-29

OAAI

Deepa Agarwal; Priyanka Kharangarh; Pengfei (Alfie) Hao; Mark I. Bradbury; Pankaj Maharjan; Yakindra P. Timilsena; Cassandra K. Walker; Monika S. Doblin; Roman Buckow

Structuring dry-fractionated faba bean protein concentrate using a micro-compounder: Effects of moisture, heat and salt addition 利用微复合机构建干法分离的蚕豆蛋白浓缩物：水分、热处理和盐添加的影响

Journal of Food Engineering

IF5.8

2025-11-19

OAAI

ANDREAS HOPF; DEEPA AGARWAL; DANIELA BRICEÑO GARCIA; PETER VALTCHEV; BRENT N. KAISER; ROMAN BUCKOW; FARIBA DEHGHANI

Effect of soaking conditions on the yield, integrity, and stability of oleosomes from hemp seeds (Cannabis sativa L.)浸泡条件对大麻籽（Cannabis sativa L.）中oleosomes产量、完整性和稳定性的影响

International Journal of Biological Macromolecules

IF8.5

2025-11-08

OAAI

Yakindra Prasad Timilsena; Deepa Agarwal; Billy Lo; Asgar Farahnaky; Roman Buckow

Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients 整合分离、功能性和环境经济权衡的综合性建模，以支持向可持续植物基成分的过渡

Trends in Food Science & Technology

IF15.4

2025-08-26

OAAI

Syahmeer How; Vincent Desaulniers Brousseau; Deepa Agarwal; William Kaye-Blake; Roman Buckow; Mike Weeks

Sustainable approaches to boost soluble dietary fibre in foods: A path to healthier foods

FOOD HYDROCOLLOIDS

IF12.4

2025-05-01

OAAI

Al Faruq, Abdulla; Farahnaky, Asgar; Torley, Peter J.; Buckow, Roman; Eri, Rajaraman; Majzoobi, Mahsa

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

NUTRIENTS

IF5

2022-12-24

OAAI

Gu, Jingyu; Li, Minhao; Nawaz, Malik Adil; Stockmann, Regine; Buckow, Roman; Suleria, Hafiz A. R.

Enzymatic hydrolysis improves the stability of UHT treated faba bean protein emulsions 酶解提高UHT处理蚕豆蛋白乳液的稳定性

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2022-03-01

OAAI

Nawaz, Malik Adil; Buckow, Roman; Jegasothy, Hema; Stockmann, Regine

ICEF13 special issue on Food Engineering for Nutrition and Digestion

JOURNAL OF FOOD ENGINEERING

IF5.8

2021-11-01

PREAI

Bhandari, Bhesh; Juliano, Pablo; Knoerzer, Kai; Minh Nguyen; Buckow, Roman

High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt

FOOD CONTROL

IF6.3

2021-08-01

PREAI

Zhou, Ying; Watkins, Peter; Oiseth, Sofia; Cochet-Broch, Maeva; Sikes, Anita L.; Chen, Conggui; Buckow, Roman

Food Engineering Reviews Special Issue based on the 13th International Congress on Engineering and Food - (ICEF 13)

FOOD ENGINEERING REVIEWS

IF7.6

2021-03-17

OAAI

Buckow, Roman; Barbosa-Canovas, Gustavo V.; Candogan, Kezban; Welti-Chanes, Jorge; Roos, Yrjo

Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process

JOURNAL OF CEREAL SCIENCE

IF3.7

2020-01-01

PREAI

Hong, Jing; An, Di; Li, Limin; Liu, Chong; Li, Mingfei; Buckow, Roman; Zheng, Xueling; Bian, Ke

Effect of simulated digestion on antigenicity of banana prawn (Fenneropenaeus merguiensis) after high pressure processing at different temperatures

FOOD CONTROL

IF6.3

2019-10-01

OAAI

Faisal, M.; Buckow, R.; Vasiljevic, T.; Donkor, O. N.

Modeling counterion partition in composite gels of BSA with gelatin following high pressure treatment

FOOD CHEMISTRY

IF9.8

2019-07-01

PREAI

Semasaka, Carine; Dekiwadia, Chaitali; Buckow, Roman; Kasapis, Stefan

Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product

JOURNAL OF FOOD SCIENCE

IF3.4

2019-01-16

OAAI

Sayanjali, Sara; Sanguansri, Luz; Ying, Danyang; Buckow, Roman; Gras, Sally; Augustin, Mary Ann

Modeling water partition in composite gels of BSA with gelatin following high pressure treatment

FOOD CHEMISTRY

IF9.8

2018-11-01

PREAI

Semasaka, Carine; Mhaske, Pranita; Buckow, Roman; Kasapis, Stefan

研究方向