Oleksii Parniakov
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Explore the profile of Oleksii Parniakov including associated specialties, affiliations and a list of published articles.
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10
Citations
100
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Recent Articles
1.
Smetana S, Ristic D, Pleissner D, Tuomisto H, Parniakov O, Heinz V
Resour Conserv Recycl
. 2023 Mar;
190:106831.
PMID: 36874227
The modern food system is characterized with high environmental impact, which is in many cases associated with increased rates of animal production and overconsumption. The adoption of alternatives to meat...
2.
Rybak K, Wiktor A, Witrowa-Rajchert D, Parniakov O, Nowacka M
Foods
. 2021 Jan;
10(2).
PMID: 33499383
It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve...
3.
Rybak K, Wiktor A, Witrowa-Rajchert D, Parniakov O, Nowacka M
Molecules
. 2020 Sep;
25(18).
PMID: 32962060
The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in...
4.
Ostermeier R, Parniakov O, Topfl S, Jager H
Foods
. 2020 Apr;
9(4).
PMID: 32325831
Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters influencing the drying process of fruit and vegetable tissue. This study investigates the applicability of PEF pre-treatment...
5.
Leonhardt L, Kaferbock A, Smetana S, de Vos R, Toepfl S, Parniakov O
Bioresour Technol
. 2020 Jan;
301:122743.
PMID: 31945684
The aim of this work was to investigate the potential of PEF technology for green extraction of microalgal pigments and lipids from fresh Chlorella sorokiniana suspensions. Efficiencies of PEF treatment...
6.
Alirezalu K, Munekata P, Parniakov O, Barba F, Witt J, Toepfl S, et al.
J Sci Food Agric
. 2019 Jul;
100(1):16-24.
PMID: 31328265
Pulsed electric field (PEF) treatment consists of exposing food to electrical fields between electrodes within a treatment chamber, which can improve the preservation of fresh-like products such as milk. Although...
7.
Zhang R, Parniakov O, Grimi N, Lebovka N, Marchal L, Vorobiev E
Bioprocess Biosyst Eng
. 2018 Nov;
42(2):173-186.
PMID: 30470909
Microalgae of Nannochloropsis sp. present valuable source of bio-molecules (pigments, lipids, proteins) that have nutritional potential for the prevention and treatment of human diseases. Moreover, some species of Nannochloropsis are...
8.
Parniakov O, Toepfl S, Barba F, Granato D, Zamuz S, Galvez F, et al.
J Food Sci Technol
. 2018 Jul;
55(7):2552-2559.
PMID: 30042571
The addition of different protein sources (soy, bean, lentil, broad bean, and ) on nutritional, physicochemical and sensory properties of chicken rotti was evaluated. Significant changes were observed in physicochemical...
9.
Parniakov O, Bals O, Barba F, Mykhailyk V, Lebovka N, Vorobiev E
Crit Rev Food Sci Nutr
. 2016 Jun;
58(3):362-385.
PMID: 27245977
Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food...
10.
Parniakov O, Barba F, Grimi N, Lebovka N, Vorobiev E
Food Chem
. 2015 Aug;
192:842-8.
PMID: 26304419
The study compares the efficiency of conventional aqueous extraction at different temperatures (20-60 °C) and pH (2.5-11) and extraction assisted by pulsed electric energy (pulsed electric fields, PEF or high...