Article

Celente, Gleison, Sui, Yixing ORCID: 0000-0003-2646-5773 and Acharya, Parag ORCID: 0000-0003-2521-9968 (2023) Seaweed as an alternative protein source: prospective protein extraction technologies. Innovative Food Science and Emerging Technologies, 86:103374. pp. 1-17. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:https://doi.org/10.1016/j.ifset.2023.103374)

Sui, Yixing ORCID: 0000-0003-2646-5773 , Mazzucchi, Laura, Acharya, Parag ORCID: 0000-0003-2521-9968 , Xu, Yanan ORCID: 0000-0002-1697-6070 , Morgan, Geraint and Harvey, Patricia ORCID: 0000-0001-7193-4570 (2021) A comparison of β‐carotene, phytoene and amino acids production in Dunaliella salina DF 15 (CCAP 19/41) and Dunaliella salina CCAP 19/30 using different light wavelengths. Foods, 10 (11):2824. ISSN 2304-8158 (Print), 2304-8158 (Online) (doi:https://doi.org/10.3390/foods10112824)

Pegiou, Erini, Mumm, Roland, Acharya, Parag ORCID: 0000-0003-2521-9968 , Vos, Ric C. H. de and Hall, Robert D. (2019) Green and White Asparagus (Asparagus officinalis): A Source of Developmental, Chemical and Urinary Intrigue. Metabolites, 10:17. pp. 1-23. ISSN 2218-1989 (Online) (doi:https://doi.org/10.3390/metabo10010017)

Qiu, Jun, Acharya, Parag ORCID: 0000-0003-2521-9968 , Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I. (2019) A systematic analysis on tomato powder quality prepared by four conductive drying technologies. Innovative Food Science and Emerging Technologies, 54. pp. 103-112. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:https://doi.org/10.1016/j.ifset.2019.03.013)

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 0000-0003-2521-9968 (2017) Impact of processing on odour-active compounds of a mixed tomato-onion puree. Food Chemistry, 228. pp. 14-25. ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2017.01.135)

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 0000-0003-2521-9968 (2016) Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree. Food Chemistry, 217. pp. 531-541. ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2016.09.003)

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: 0000-0003-2521-9968 (2015) Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system. Journal of Food Engineering, 168. pp. 137-147. ISSN 0260-8774 (doi:https://doi.org/10.1016/j.jfoodeng.2015.07.028)

Acharya, Parag ORCID: 0000-0003-2521-9968 and Chattopadhyaya, Jyoti (2009) Electrostatic cross-modulation of the pseudoaromatic character in single-stranded RNA by nearest-neighbor interactions. Pure and Applied Chemistry, 77 (1). pp. 291-311. ISSN 0033-4545 (Print), 1365-3075 (Online) (doi:https://doi.org/10.1351/pac200577010291)

Acharya, Sandipta ORCID: 0000-0003-2521-9968 , Barman, Jharna, Cheruku, Pradeep, Chatterjee, Subhrangsu, Acharya, Parag ORCID: 0000-0003-2521-9968 , Isaksson, Johan and Chattopadhyaya, Jyoti (2004) Significant pKa perturbation of nucleobases is an intrinsic property of the sequence context in DNA and RNA. Journal of the American Chemical Society, 126 (28). pp. 8674-8681. ISSN 0002-7863 (Print), 1520-5126 (Online) (doi:https://doi.org/10.1021/ja048484c)

Acharya, Parag ORCID: 0000-0003-2521-9968 , Cheruku, Pradeep, Chatterjee, Subhrangshu and Chattopadhyaya, Jyoti (2004) Measurement of nucleobase pKa values in model mononucleotides shows RNA-RNA duplexes to be more stable than DNA-DNA duplexes. Journal of the American Chemical Society, 126 (9). pp. 2862-2869. ISSN 0002-7863 (Print), 1520-5126 (Online) (doi:https://doi.org/10.1021/ja0386546)

Luzhkov, Victor B. ORCID: 0000-0003-2521-9968 , Osterberg, Fredrik, Acharya, Parag ORCID: 0000-0003-2521-9968 , Chattopadhyaya, Jyoti and Agvist, Johan (2002) Computational and NMR study of quaternary ammonium ion conformations in solution. Physical Chemistry Chemical Physics, 4 (19). pp. 4640-4647. ISSN 1463-9076 (Print), 1463-9084 (Online) (doi:https://doi.org/10.1039/b203526j)

Acharya, Parag ORCID: 0000-0003-2521-9968 and Chattopadhyaya, Jyoti B (2002) The hydrogen bonding and hydration of 2′-OH in adenosine and adenosine 3′-ethyl phosphate. Journal of Organic Chemistry, 67 (6). pp. 1852-1865. ISSN 0022-3263 (Print), 1520-6904 (Online) (doi:https://doi.org/10.1021/jo010960j)

Velikian, Irina, Acharya, Parag ORCID: 0000-0003-2521-9968 , Trifonova, Anna, Foldesi, Andras and Chattopadhyaya, Jyoti (2000) The RNA molecular wire: The pH-dependent change of the electronic character of adenin-9-yl is transmitted to drive the sugar and phosphate torsions in adenosine 3′, 5′-bisphosphate. Journal of Physical Organic Chemistry, 13 (5). pp. 300-305. ISSN 0894-3230 (Print), 1099-1395 (Online) (doi:https://doi.org/10.1002/1099-1395(200005)13:5<300::AID-POC245>3.0.CO;2-W)

Acharya, Parag ORCID: 0000-0003-2521-9968 , Trifonova, Anna, Thibaudeau, Christophe, Foldesi, Andras and Chattopadhyaya, Jyoti (1999) The transmission of the electronic character of guanin-9-yl drives the sugar-phosphate backbone torsions in guanosine 3',5'-bisphosphate. Angewandte Chemie - International Edition, 38 (24). pp. 3645-3650. ISSN 1433-7851 (Print), 1521-3773 (Online) (doi:https://doi.org/10.1002/(SICI)1521-3773(19991216)38:24<3645::AID-ANIE3645>3.0.CO;2-O)

Acharya, Parag ORCID: 0000-0003-2521-9968 , Nawrot, Barbara, Sprinzl, Mathias and Chattopadhyaya, Jyoti B. (1999) The strength of the 3′-gauche effect dictates the structure of 3′-O-anthraniloyladenosine and its 5′-phosphate, two analogues of the 3′-end of aminoacyl-tRNA. Journal of the Chemical Society. Perkin Transactions 2, 2 (7). pp. 1531-1536. ISSN 1472-779X (Print), 1364-5471 (Online) (doi:https://doi.org/10.1039/a809350d)

Monograph

Euston, Steve, Groves, Kathy, Huatuco, Luisa, Falloon, Pete, Smith, Elta, Brites, Cyril, Panzone, Luca, Monteiro Souza, Diogo and Acharya, Parag ORCID: 0000-0003-2521-9968 (2024) Food systems research to positively impact the sustainable bioeconomy and transformation of smart food systems – an overview of gaps and future research agenda. Discussion Paper. STFC Food Network+ - The Science and Technology Facilities Council (STFC) - University of York, York, North Yorkshire.

Patent

CONOPCO INC D/B/A Unilever (2019) Composition containing vegetable oil, caramel and phenolic compounds. http://patents.google.com/patent/US20190000104A1/en.

Unilever N. V.; Unilever PLC; CONOPCO INC D/B/A Unilever (2017) A process for preparing a dehydrated food composition. WO 2017/140439 Al.

Conopco, Inc. ; and Englewood Cliffs, NJ (2015) EDTA – Free mayonnaise for the production thereof. US10188130B2; EP2863760A1.