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Please use this identifier to cite or link to this item: http://heritageit.dspaces.org/jspui/handle/123456789/11302
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dc.date.accessioned2026-07-13T12:47:19Z-
dc.date.available2026-07-13T12:47:19Z-
dc.date.issued2026-02-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://heritageit.dspaces.org/jspui/handle/123456789/11302-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVol-63;No. 2-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectProgrammable probiotics in functional foods: adaptive responses, nutrient delivery, and food matrix interactionsen_US
dc.subjectTraditional production, grading, nutritional value, packaging and value addition of palmyra, date, and coconut palm jaggeryen_US
dc.subjectAutomated monitoring of alcoholic fermentation: trends and challengesen_US
dc.subjectCharacterization of phytoconstituents of vital herbal oils by GC-MS and LC-MS/MS and their bioactivitiesen_US
dc.subjectEffects of mashed potato on techno-functional characteristics of set hybrid yogurten_US
dc.subjectInfluence of baking on the retrieval of 6-gingerol and 6-shogaol in ginger (Zingiber rubens) incorporated cookiesen_US
dc.subjectIntensification of biofumigant stability: preparation of peppermint-piperitone nanoemulsion for effective fumigation against stored-product beetlesen_US
dc.subjectCrystalline xylitol synthesis from de-oiled rice bran hydrolysate using Candida guilliermondii NCIM 3044en_US
dc.subjectImpact of colostrum-derived whey and beetroot powder on the nutritional, rheological and sensory characteristics of set-type yogurten_US
dc.subjectMachine learning-based prediction of Clostridium growth in pork meat using explainable artificial intelligenceen_US
dc.subjectExploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and agingen_US
dc.subjectSustainable packaging films: polylactic acid-surface-modified nanocellulose-pectin biocomposite to extend shelf life of strawberry fruiten_US
dc.subjectAn exploratory study on the prevalence of dysphagia and malnutrition risk among older residents in care homesen_US
dc.subjectQuality and volatile flavor compounds of vacuum frying chili crisps as affected by different fresh chilien_US
dc.subjectAnalysis for conceptual design of domestic scale Ragi Mudde machineen_US
dc.subjectFunctional fermented fruit juice production and characterization by using water kefir grainsen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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