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Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/11279
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dc.date.accessioned2026-05-27T08:13:41Z-
dc.date.available2026-05-27T08:13:41Z-
dc.date.issued2026-01-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://localhost:80/xmlui/handle/123456789/11279-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVol-63;No. 1-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectFried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future developmenten_US
dc.subject[Aticle Title]: negative impacts of elevated CO, on quality responses of Garlic scapes kept in low oxygen atmospheresen_US
dc.subjectInstrumental detection of fish freshness in research and food industry: a reviewen_US
dc.subjectOptimization of composite flour for the production of thermo extrudates made from African breadfruit seeds, orange-fleshed sweet potato and tigernuten_US
dc.subjectMarket investigation of basic parameters for dietary exposure assessment of food contact materials of edible fungi, algae and their products in Chinaen_US
dc.subjectAnalysis of heavy metals and health risk assessment in edible seaweeds from Mandapam (Tamil Nadu), Okha and Veraval (Gujarat) Indiaen_US
dc.subjectOptimization of vacuum impregnation technique for the improvement of bioactive compounds and quality of fresh-cut strawberriesen_US
dc.subjectProduction of probiotic sweet lime juice powder: process optimization, quality assessment, and storage stabilityen_US
dc.subjectProduction of mead using Saccharomyces cerevisiae isolated from stingless BEE: IM8, JP14 E IP9 strainsen_US
dc.subjectOptimizing snap melon (Cucumis melo var. momordica) puree processing, sustainable long-term preservation and value additionen_US
dc.subjectPhysiochemical characterization and antibacterial properties of a honey-like extract from Averrhoa carambola fruitsen_US
dc.subjectAnti-food allergic activity of soymilk fermented by Lactobacillus in vitroen_US
dc.subjectThe combined fermentation of endophytic bacteria in Zizyphus jujuba and high sugar tolerant yeast to promote cAMP content and activity exploration in jujube juiceen_US
dc.subjectBioactive properties of fucoidan from Malaysian brown seaweed (Sargassum binderi) with an assessment of its anti-diabetic potential in 3T3-L1 adipocytesen_US
dc.subjectPerformance analysis of oleic/caprylic acid phase - change materials incorporated with copper oxide nanofluids for food processing applicationsen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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