Jissy K. Jacob

Effect of fat-type on cookie dough and cookie quality

Jissy K. Jacob, K. Leelavathi · Journal of Food Engineering · 2006 · 228 citations

Nutrition, Cookie Dough, Food Structure +4

Hexanal and 1-MCP treatments for enhancing the shelf life and quality of sweet cherry (Prunus avium L.)

Mohini Sharma, Jissy K. Jacob, Jayasankar Subramanian et al. · Scientia Horticulturae · 2010 · 128 citations

Sweet Cherry, Shelf Life, Engineering +7

Antioxidant and antiproliferative activity of polyphenols in novel high-polyphenol grape lines

Jissy K. Jacob, Fatima Hakimuddin, Gopinadhan Paliyath et al. · Food Research International · 2008 · 69 citations

Food Chemistry, Antiproliferative Activity, Wine Perception +5

Effect of soy lecithin in enhancing fruit juice/sauce quality

Moustapha Oke, Jissy K. Jacob, Gopinadhan Paliyath · Food Research International · 2009 · 55 citations

Nutrition, Food Function, Soy Lecithin +4

Effect of a sodium caseinate edible coating on berry cactus fruit (Myrtillocactus geometrizans) phytochemicals

Julieta Correa-Betanzo, Jissy K. Jacob, Cristina Pérez-Pérez et al. · Food Research International · 2010 · 40 citations

Food Chemistry, Edible Film, Myrtillocactus Geometrizans +4