Jayashree Arcot - Concepedia

Author

Jayashree Arcot

UNSW Sydney ORCID

Also Known As

Arcot, Jayashree, G Angyal, J Arcot, J. Arcot, Jayashree Arcot, R Jayashree

136

Publications

Citations

H-Index

Concepts

All Affiliations

UNSW Sydney ARC Centre of Excellence in Advanced Molecular Imaging Commonwealth Scientific and Industrial Research Organisation The University of Sydney Agriculture and Food

About

Jayashree Arcot is an author at UNSW Sydney specializing in food chemistry, nutrition, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	21	1.2K
2	Engineering	14	14	903
3	Medicine	12	13	731
4	Education	1	1	137
5	Natural Sciences	1	1	33

Jayashree Arcot

Publications

3.3K

Citations

H-Index

Page 1

	Year	Citations
Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR) Svenja M. Beck, Kai Knoerzer, Jayashree Arcot Journal of Food Engineering EngineeringLow Moisture ExtrusionSecondary StructureFood BiophysicsBiotechnology	2017	195
Folate: methods of analysis Jayashree Arcot, Ashok K. Shrestha Trends in Food Science & Technology Nutrient BioavailabilityBiochemistryBioanalysisClinical NutritionMetabolism	2005	194
Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose Rosario Sagum, Jayashree Arcot Food Chemistry Domestic Processing MethodsBiomanufacturingIn Vitro FermentationVitro StarchAgricultural Economics	2000	181
Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians James T. Hsu, Jayashree Arcot, N. Alice Lee Food Chemistry NutritionDietary ExposureEnvironmental HealthAgricultural EconomicsPublic Health Nutrition	2008	147
Fecal Numbers of Bifidobacteria Are Higher in Pigs Fed Bifidobacterium longum with a High Amylose Cornstarch Than with a Low Amylose Cornstarch , Ian Brown, Michelle Warhurst, Jayashree Arcot, Journal of Nutrition Animal ScienceAnimal NutritionEducationLow Amylose CornstarchMicrobial Ecology	1997	137
Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk Max Weston, Minh Anh Thu Phan, Jayashree Arcot, Food Chemistry Food ChemistryShelf LifeSensor ApplicationEngineeringSensors	2020	137
The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients Maria V. Chandra-Hioe, Christina H. M. Wong, Jayashree Arcot Plant Foods for Human Nutrition Food ChemistryNutritionFood FermentationFaba Bean FlourFood Analysis	2016	130
Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma Kornelia T. Kaczmarska, Maria V. Chandra-Hioe, Damian Frank, LWT Food ChemistryFood FermentationBotanyAroma CharacteristicsAlternative Protein Source	2017	126
Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry Svenja M. Beck, Kai Knoerzer, Jayantha Sellahewa, Journal of Food Engineering Rheological MeasurementDifferent Heat-treatment TimesPea Protein IsolateRheological PropertyRheology	2017	100
Low moisture extrusion of pea protein and pea fibre fortified rice starch blends Svenja M. Beck, Kai Knoerzer, Martin Foerster, Journal of Food Engineering Food ChemistryPea ProteinLow Moisture ExtrusionFood EngineeringFood Processing	2018	98

Page 1