Ab initio

Acharya, Parag ORCID: https://orcid.org/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:10.1021/jo010960j)

agitated thin film drying

Qiu, Jun, Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2019.03.013)

alternative protein

Euston, Steve, Groves, Kathy, Huatuco, Luisa, Falloon, Pete, Smith, Elta, Brites, Cyril, Panzone, Luca, Monteiro Souza, Diogo and Acharya, Parag ORCID: https://orcid.org/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.

anomeric and gauche effects

Velikian, Irina, Acharya, Parag ORCID: https://orcid.org/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:10.1002/1099-1395(200005)13:5<300::AID-POC245>3.0.CO;2-W)

antioxidant

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

aroma

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.foodchem.2017.01.135)

asparagus

Pegiou, Erini, Mumm, Roland, Acharya, Parag ORCID: https://orcid.org/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:10.3390/metabo10010017)

asparagus aroma

Pegiou, Erini, Mumm, Roland, Acharya, Parag ORCID: https://orcid.org/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:10.3390/metabo10010017)

base stacking

Acharya, Parag ORCID: https://orcid.org/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:10.1351/pac200577010291)

bioeconomy

Euston, Steve, Groves, Kathy, Huatuco, Luisa, Falloon, Pete, Smith, Elta, Brites, Cyril, Panzone, Luca, Monteiro Souza, Diogo and Acharya, Parag ORCID: https://orcid.org/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.

broccoli

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.foodchem.2016.09.003)

caramel

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

carotenoids

Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773, Mazzucchi, Laura, Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968, Xu, Yanan ORCID: https://orcid.org/0000-0002-1697-6070, Morgan, Geraint and Harvey, Patricia ORCID: https://orcid.org/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:10.3390/foods10112824)

Carrot

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.jfoodeng.2015.07.028)

cell disruption

Celente, Gleison, Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2023.103374)

colour

Qiu, Jun, Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2019.03.013)

comprehensive two-dimensional gas chromatography

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.foodchem.2017.01.135)

computational study

Luzhkov, Victor B. ORCID: https://orcid.org/0000-0003-2521-9968, Osterberg, Fredrik, Acharya, Parag ORCID: https://orcid.org/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:10.1039/b203526j)

conformation

Luzhkov, Victor B. ORCID: https://orcid.org/0000-0003-2521-9968, Osterberg, Fredrik, Acharya, Parag ORCID: https://orcid.org/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:10.1039/b203526j)

Acharya, Parag ORCID: https://orcid.org/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:10.1002/(SICI)1521-3773(19991216)38:24<3645::AID-ANIE3645>3.0.CO;2-O)

dehydrated food

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

drum drying

Qiu, Jun, Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2019.03.013)

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

EDTA-free

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

electrostatic force

Acharya, Parag ORCID: https://orcid.org/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:10.1351/pac200577010291)

electrostatics

Acharya, Sandipta ORCID: https://orcid.org/0000-0003-2521-9968, Barman, Jharna, Cheruku, Pradeep, Chatterjee, Subhrangsu, Acharya, Parag ORCID: https://orcid.org/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:10.1021/ja048484c)

endogenous enzymes

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.foodchem.2017.01.135)

fingerprinting

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.foodchem.2017.01.135)

Fingerprinting approach

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.jfoodeng.2015.07.028)

flavour

Pegiou, Erini, Mumm, Roland, Acharya, Parag ORCID: https://orcid.org/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:10.3390/metabo10010017)

flavour properties

Qiu, Jun, Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2019.03.013)

flavour retention

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

food system

Euston, Steve, Groves, Kathy, Huatuco, Luisa, Falloon, Pete, Smith, Elta, Brites, Cyril, Panzone, Luca, Monteiro Souza, Diogo and Acharya, Parag ORCID: https://orcid.org/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.

free energy

Acharya, Parag ORCID: https://orcid.org/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:10.1021/ja0386546)

gas chromatography-olfactometry

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.foodchem.2017.01.135)

gauche effect

Acharya, Parag ORCID: https://orcid.org/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:10.1039/a809350d)

GC–MS fingerprinting

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.foodchem.2016.09.003)

genetics

Acharya, Sandipta ORCID: https://orcid.org/0000-0003-2521-9968, Barman, Jharna, Cheruku, Pradeep, Chatterjee, Subhrangsu, Acharya, Parag ORCID: https://orcid.org/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:10.1021/ja048484c)

Acharya, Parag ORCID: https://orcid.org/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:10.1021/ja0386546)

halophile

Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773, Mazzucchi, Laura, Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968, Xu, Yanan ORCID: https://orcid.org/0000-0002-1697-6070, Morgan, Geraint and Harvey, Patricia ORCID: https://orcid.org/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:10.3390/foods10112824)

hydration

Acharya, Parag ORCID: https://orcid.org/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:10.1021/jo010960j)

hydrogen bonding

Acharya, Parag ORCID: https://orcid.org/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:10.1351/pac200577010291)

Acharya, Parag ORCID: https://orcid.org/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:10.1021/jo010960j)

LED

Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773, Mazzucchi, Laura, Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968, Xu, Yanan ORCID: https://orcid.org/0000-0002-1697-6070, Morgan, Geraint and Harvey, Patricia ORCID: https://orcid.org/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:10.3390/foods10112824)

lipid oxidation

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

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

lycopersicum esculentum

Qiu, Jun, Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2019.03.013)

mayonnaise

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

microalgae

Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773, Mazzucchi, Laura, Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968, Xu, Yanan ORCID: https://orcid.org/0000-0002-1697-6070, Morgan, Geraint and Harvey, Patricia ORCID: https://orcid.org/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:10.3390/foods10112824)

microstructure

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.foodchem.2016.09.003)

mixed vegetable system

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.foodchem.2017.01.135)

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.jfoodeng.2015.07.028)

molecular mechanism

Acharya, Sandipta ORCID: https://orcid.org/0000-0003-2521-9968, Barman, Jharna, Cheruku, Pradeep, Chatterjee, Subhrangsu, Acharya, Parag ORCID: https://orcid.org/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:10.1021/ja048484c)

molecular modeling

Acharya, Parag ORCID: https://orcid.org/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:10.1021/jo010960j)

NMR

Acharya, Parag ORCID: https://orcid.org/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:10.1351/pac200577010291)

Luzhkov, Victor B. ORCID: https://orcid.org/0000-0003-2521-9968, Osterberg, Fredrik, Acharya, Parag ORCID: https://orcid.org/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:10.1039/b203526j)

Acharya, Parag ORCID: https://orcid.org/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:10.1021/jo010960j)

Acharya, Parag ORCID: https://orcid.org/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:10.1002/(SICI)1521-3773(19991216)38:24<3645::AID-ANIE3645>3.0.CO;2-O)

NMR conformation

Velikian, Irina, Acharya, Parag ORCID: https://orcid.org/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:10.1002/1099-1395(200005)13:5<300::AID-POC245>3.0.CO;2-W)

Acharya, Parag ORCID: https://orcid.org/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:10.1039/a809350d)

novel food

Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773, Mazzucchi, Laura, Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968, Xu, Yanan ORCID: https://orcid.org/0000-0002-1697-6070, Morgan, Geraint and Harvey, Patricia ORCID: https://orcid.org/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:10.3390/foods10112824)

novel technologies

Celente, Gleison, Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2023.103374)

nucleic acid

Acharya, Parag ORCID: https://orcid.org/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:10.1021/jo010960j)

nucleic acids

Acharya, Parag ORCID: https://orcid.org/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:10.1021/ja0386546)

nucleobase

Acharya, Sandipta ORCID: https://orcid.org/0000-0003-2521-9968, Barman, Jharna, Cheruku, Pradeep, Chatterjee, Subhrangsu, Acharya, Parag ORCID: https://orcid.org/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:10.1021/ja048484c)

nucleobases

Acharya, Parag ORCID: https://orcid.org/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:10.1021/ja0386546)

nucleotide

Acharya, Parag ORCID: https://orcid.org/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:10.1002/(SICI)1521-3773(19991216)38:24<3645::AID-ANIE3645>3.0.CO;2-O)

off-flavour formation

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.foodchem.2016.09.003)

oligomerization

Acharya, Sandipta ORCID: https://orcid.org/0000-0003-2521-9968, Barman, Jharna, Cheruku, Pradeep, Chatterjee, Subhrangsu, Acharya, Parag ORCID: https://orcid.org/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:10.1021/ja048484c)

phenolic compounds

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

phytonutrients

Pegiou, Erini, Mumm, Roland, Acharya, Parag ORCID: https://orcid.org/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:10.3390/metabo10010017)

plant metabolomics

Pegiou, Erini, Mumm, Roland, Acharya, Parag ORCID: https://orcid.org/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:10.3390/metabo10010017)

Process marker identification

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.jfoodeng.2015.07.028)

protein concentration techniques

Celente, Gleison, Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2023.103374)

protein extraction

Celente, Gleison, Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2023.103374)

protein quantification

Celente, Gleison, Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2023.103374)

protonation

Velikian, Irina, Acharya, Parag ORCID: https://orcid.org/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:10.1002/1099-1395(200005)13:5<300::AID-POC245>3.0.CO;2-W)

Acharya, Parag ORCID: https://orcid.org/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:10.1002/(SICI)1521-3773(19991216)38:24<3645::AID-ANIE3645>3.0.CO;2-O)

refractance window drying

Qiu, Jun, Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2019.03.013)

RNA

Acharya, Parag ORCID: https://orcid.org/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:10.1351/pac200577010291)

Velikian, Irina, Acharya, Parag ORCID: https://orcid.org/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:10.1002/1099-1395(200005)13:5<300::AID-POC245>3.0.CO;2-W)

Acharya, Parag ORCID: https://orcid.org/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:10.1002/(SICI)1521-3773(19991216)38:24<3645::AID-ANIE3645>3.0.CO;2-O)

seaweed protein

Celente, Gleison, Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.ifset.2023.103374)

secondary metabolites

Pegiou, Erini, Mumm, Roland, Acharya, Parag ORCID: https://orcid.org/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:10.3390/metabo10010017)

stability

Acharya, Parag ORCID: https://orcid.org/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:10.1021/ja0386546)

sustainability

Euston, Steve, Groves, Kathy, Huatuco, Luisa, Falloon, Pete, Smith, Elta, Brites, Cyril, Panzone, Luca, Monteiro Souza, Diogo and Acharya, Parag ORCID: https://orcid.org/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.

t-RNA

Acharya, Parag ORCID: https://orcid.org/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:10.1039/a809350d)

Tomato

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.jfoodeng.2015.07.028)

Untargeted GC–MS profiling

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.jfoodeng.2015.07.028)

vegetable oil

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

vegetable processing

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.foodchem.2016.09.003)

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.jfoodeng.2015.07.028)

vegetable-based puree

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

Volatile organic compounds (VOC)

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/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:10.1016/j.jfoodeng.2015.07.028)