Yasmina Sultanbawa
Yasmina Sultanbawa
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Title
Cited by
Cited by
Year
Cryoprotective effects of sugar and polyol blends in ling cod surimi during frozen storage
Y Sultanbawa, ECY Li-Chan
Food Research International 31 (2), 87-98, 1998
891998
Structural changes in natural actomyosin and surimi from ling cod (Ophiodon elongatus) during frozen storage in the absence or presence of cryoprotectants
Y Sultanbawa, ECY Li-Chan
Journal of agricultural and food chemistry 49 (10), 4716-4725, 2001
822001
Plant antimicrobials in food applications: Minireview
Y Sultanbawa
Science against microbial pathogens: Communicating current research and …, 2011
462011
Effect of the combined application of chitosan and carbonate salts on the incidence of anthracnose and on the quality of papaya during storage
D Sivakumar, Y Sultanbawa, N Ranasingh, P Kumara, R Wijesundera
The Journal of Horticultural Science and Biotechnology 80 (4), 447-452, 2005
452005
Profiling ellagic acid content: The importance of form and ascorbic acid levels
DJ Williams, D Edwards, S Pun, M Chaliha, Y Sultanbawa
Food Research International 66, 100-106, 2014
322014
Increasing vegetable consumption: a means‐end chain approach
S Kirchhoff, H Smyth, J Sanderson, Y Sultanbawa, K Gething
British Food Journal, 2011
312011
Mode of action of chitosan coating on anthracnose disease control in papaya
IGN Hewajulige, Y Sultanbawa, RSW Wijeratnam, RLC Wijesundara
Phytoparasitica 37 (5), 437-444, 2009
302009
Inactivation of Aspergillus flavus spores by curcumin-mediated photosensitization
BA Temba, MT Fletcher, GP Fox, JJW Harvey, Y Sultanbawa
Food control 59, 708-713, 2016
292016
An innovative microplate assay to facilitate the detection of antimicrobial activity in plant extracts
Y Sultanbawa, A Cusack, M Currie, C Davis
Journal of Rapid Methods & Automation in Microbiology 17 (4), 519-534, 2009
282009
Effect of chitosan coating on the control of anthracnose and overall quality retention of papaya (Carica papaya L.) during storage
IGN Hewajulige, D Sivakumar, Y Sultanbawa, RS Wilson Wijeratnam, ...
I International Symposium on Papaya 740, 245-250, 2005
242005
Betalain rich functional extract with reduced salts and nitrate content from red beetroot (Beta vulgaris L.) using membrane separation technology
R Mereddy, A Chan, K Fanning, N Nirmal, Y Sultanbawa
Food chemistry 215, 311-317, 2017
232017
Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys
Y Sultanbawa, D Cozzolino, S Fuller, A Cusack, M Currie, H Smyth
Food chemistry 172, 207-212, 2015
222015
Lexicon for the Sensory Description of A ustralian Native Plant Foods and Ingredients
HE Smyth, JE Sanderson, Y Sultanbawa
Journal of sensory studies 27 (6), 471-481, 2012
222012
Effect of packaging materials and storage on major volatile compounds in three Australian native herbs
M Chaliha, A Cusack, M Currie, Y Sultanbawa, H Smyth
Journal of agricultural and food chemistry 61 (24), 5738-5745, 2013
212013
Formulation, characterisation and antibacterial activity of lemon myrtle and anise myrtle essential oil in water nanoemulsion
NP Nirmal, R Mereddy, L Li, Y Sultanbawa
Food chemistry 254, 1-7, 2018
202018
A novel photosensitization treatment for the inactivation of fungal spores and cells mediated by curcumin
F Al-Asmari, R Mereddy, Y Sultanbawa
Journal of Photochemistry and Photobiology B: Biology 173, 301-306, 2017
182017
Tools for defusing a major global food and feed safety risk: Nonbiological postharvest procedures to decontaminate mycotoxins in foods and feeds
BA Temba, Y Sultanbawa, DJ Kriticos, GP Fox, JJW Harvey, MT Fletcher
Journal of agricultural and food chemistry 64 (47), 8959-8972, 2016
172016
Tuna process waste-an unexploited resource
Y Sultanbawa, A Aksnes
Infofish international 3, 37, 2006
172006
Deficit irrigation improves phenolic content and antioxidant activity in leafy lettuce varieties
DN Malejane, P Tinyani, P Soundy, Y Sultanbawa, D Sivakumar
Food science & nutrition 6 (2), 334-341, 2018
162018
Organic acids in Kakadu plum (Terminalia ferdinandiana): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic)
DJ Williams, D Edwards, S Pun, M Chaliha, B Burren, U Tinggi, ...
Food Research International 89, 237-244, 2016
162016
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