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| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2026-07-10T09:33:07Z | - |
| dc.date.available | 2026-07-10T09:33:07Z | - |
| dc.date.issued | 2026-04 | - |
| dc.identifier.issn | 0022-1155 | - |
| dc.identifier.uri | http://heritageit.dspaces.org/jspui/handle/123456789/11291 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.relation.ispartofseries | Vol-63;No. 4 | - |
| dc.subject | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
| dc.subject | REVIEW ARTICLES--Nature's marvel: unravelling the multiphase composition of Cordyceps militaris mushroom and its implications as a dietary supplement | en_US |
| dc.subject | Mind gut harmony: psychobiotics effects on the gut-brain axis and harnessing its effects for the mental health | en_US |
| dc.subject | Research progress on the regulation of endogenous enzyme activity in food by low temperature plasma | en_US |
| dc.subject | Phytochemical, antioxidant, and antimicrobial properties of Bellardia trixago methanol and ethanol extracts: insights from ADMET and molecular docking approaches | en_US |
| dc.subject | Phosphorylated modification of walnut protein isolate: tructural characteristics, functional properties and mkroencapsulation of Lactobacillus bulgaricus | en_US |
| dc.subject | Enhancement of phenolic content and antioxidant activity in snakefruit (Salacca zalacca (Gaerth.)Voss) vinegar by malolactic fermentation with Lactobacillus plantarum | en_US |
| dc.subject | The effect of corrugated box containing orange oil to delay ripening in green mango and its mechanism of action | en_US |
| dc.subject | Evaluating the physicochemical properties and antioxidant activity of pineapple-oriented energy drink | en_US |
| dc.subject | Optimization of protein recovery from Atlantic salmon (Salmo salar) head and backbone by response surface methodology and characterization of functional properties and nutritional value | en_US |
| dc.subject | Valorization of tomato waste as a source of additive ingredients: purification, cell proliferation and anti-inflammatory activities of flavonoids from tomato pomace | en_US |
| dc.subject | Preparation of goat milk-based herbal kalakand enriched with rhododendron flower juice and jaggery: sensory and functional characterization | en_US |
| dc.subject | Crude anthocyanin-rich extract from banana bracts (Musa cavendish) and its application as an antioxidant in Birz | en_US |
| dc.subject | Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability | en_US |
| dc.subject | Formulation and analysis of probiotic Bacillus licheniformis MCC 2514 infused osmo dried carrot | en_US |
| dc.subject | Food safety in the production of olive oils. Presence of heavy metals and phthalic acid esters using different types of packaging | en_US |
| dc.subject | Functional ready-to-eat cereal-based snacks supplemented with food by-products | en_US |
| dc.subject | Process standardization and characterization of Pizza cheeses prepared employing starter culture technique using Glucono-Delta-Lactone (GDL) for post-acidification of curd | en_US |
| dc.title | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
| dc.type | Image | en_US |
| Appears in Collections: | Alerting of New Journals (CHE) | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-April-2026.pdf | 1.55 MB | Adobe PDF | View/Open |
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