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Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/10282
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dc.date.accessioned2025-11-06T10:01:48Z-
dc.date.available2025-11-06T10:01:48Z-
dc.date.issued2025-09-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://localhost:80/xmlui/handle/123456789/10282-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVol-62;No. 9-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectEmpowering health with mushroom biofortification: nutritional and medicinal attributesen_US
dc.subjectBiobased plastics and their nanocomposites: emerging trends in active and intelligent food packaging applicationsen_US
dc.subjectAdvancement in starch complexes: structural features, bioactive encapsulation, and modification techniqueen_US
dc.subjectIsolation and characterization of novel Lacticaseibacillus, Pediococcus, Enterococcus, Lentilactobacillus, and Levilactobacillus strains with probiotic potential from fermented turnip juiceen_US
dc.subjectDevelopment of sweet fermented rice (Khao-Mak) production using a pure culture ofAmylomyces rouxii TISTR 3182 by the mixture design approachen_US
dc.subjectEffects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at +4±2 °Cen_US
dc.subjectElectrospun probiotic (Lactobacillus pentosus) with prebiotic for better survival in the food system and during gastrointestinal transiten_US
dc.subjectSometimes size matters! Fruit size in combination with I-methylcyclopropene influence kiwifruit postharvest qualityen_US
dc.subjectDeveloping novel synbiotic low-fat yogurt using sour cherry pomace pectin-derived oligosaccharides: Lactobacillus acidophilus survival, quality and antioxidant propertiesen_US
dc.subjectPreparation of new modified pyrogallol vinyl monomer and its antimicrobial and antioxidant propertiesen_US
dc.subjectDetermination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive productionen_US
dc.subjectHoney moisture reduction on the inclined plate system: optimization of process parametersen_US
dc.subjectMonitoring the changes in UHT whole milk during storage under dynamic and constant temperature profilesen_US
dc.subjectCalcium enriched guava crisps: effect of material and process parametersen_US
dc.subjectHigh-intensity ultrasound improves texture profile and technological characteristics of cupuaeu (Theobroma grandiflorum) ice creamen_US
dc.subjectIsolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juiceen_US
dc.subjectAmultivariate approach to verify correlations between sensory quality indices and analytical quality indices in traditional Brazilian cheeseen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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