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Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/10566
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dc.date.accessioned2026-01-13T09:43:34Z-
dc.date.available2026-01-13T09:43:34Z-
dc.date.issued2025-10-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://localhost:80/xmlui/handle/123456789/10566-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVol-62;No. 10-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectAdvanced extraction techniques and functional applications of millet-derived nutrients: a reviewen_US
dc.subjectOccurrence and concentration of zearalenone, nivalenol, and trichothecene in beers: a global systematic review and meta-analysis and health risk assessmenten_US
dc.subjectExploring potential biomarkers in foods of animal originen_US
dc.subjectpossible role for food-based citrus bioactive compounds in bridging the gap between prevalence of diabetes and the effectiveness of current treatmentsen_US
dc.subjectEffect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction productsen_US
dc.subjectThe bio-transformation of green tea infusion with tannase enzymes produced by Bacillus subtilis KMS2-2en_US
dc.subjectPotential application of seaweed extract in tomato to improve bioactive compounds during postharvest storageen_US
dc.subjectPhysical and chemical properties of exopolysaccharide obtained from whey fermentation by Lactiplantibacillus plantarum DF60Mien_US
dc.subjectWatermelon juice microfiltration: optimization to maximize antioxidant compounds and influence mineral contenten_US
dc.subjectBiomass production optimization and quality assessment of Saccharomyces eubayanus starter cultures for their application in the craft brewing industryen_US
dc.subjectUsing near-infrared reflectance spectroscopy (NIRS) and chemometrics for non-destructive estimation of the amount and composition of seed tocopherols in Brassicajuncea (Indian mustard)en_US
dc.subjectInfluence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternativeen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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