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Please use this identifier to cite or link to this item: http://heritageit.dspaces.org/jspui/handle/123456789/11411
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dc.date.accessioned2026-09-29T07:34:07Z-
dc.date.available2026-09-29T07:34:07Z-
dc.date.issued2026-07-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://heritageit.dspaces.org/jspui/handle/123456789/11411-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVol-63;No. 7-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectRevolutionizing food science: a review on the role of nanotechnology in enhancing safety, quality, and sustainabilityen_US
dc.subjectEffect of coating with nano-chitosan and nano-calclum lactate on quality and storability indices of fresh-cut Galia melonen_US
dc.subjectArtificial intelligence in food technology and processing: a reviewen_US
dc.subjectOptimization of frying conditions for the development of Moringa oleifera leave-based tortilla chips and its quality evaluationen_US
dc.subjectTechno-functional and sensory properties of pigeon pea-rice protein blends for beverage applicationsen_US
dc.subjectNano formulation of Sophora japonica extract stimulates osteogenic activity in osteoblastsen_US
dc.subjectThe alteration in volatile aroma compounds of red wines obtained from Acikara and Fersun during bottle storage; ancient grapes of the Western Mediterraneanen_US
dc.subjectSurival of Lactiplantibacillus plantarum, metabolism of physicochemical properties, and sensory quality of coffee pulp fruit juice during fermentationen_US
dc.subjectMicroencapsulation of carotenoids from peach palm byproducts (Bactris gasipaes Kunth): physicochemical characterization, bioactives, volatile profile, stability evaluation and application in margarineen_US
dc.subjectExploring the effects of sugarcane bagasse extracts on human gut microbiota via fecal batch fermentationen_US
dc.subjectA study to enhance the milling recovery, functional properties and storage stability of 13 Kharif sorghum millet cultivarsen_US
dc.subjectDetection and interference analysis oflead in acidcontaining fruits using gel/graphite paper electrode based on extraction-electrochemical detectionen_US
dc.subjectA comparative analysis of gelatin, hydrolysates, and peptide fractions from Katsuwonus pelamis skin: Insights into characterizationen_US
dc.subjectPhysiochemical characterization and optimization of sesame seed dehulling process: a RSM approachen_US
dc.subjectProtective agents to preserve lactic acid bacteria cell viability in type msourdough dried by spray- and freeze-drying, and the influence on bread productionen_US
dc.subjectNano-emulsified kesum essential oil-based gelatinechitosan edible film enhanced with enzymatically reticulated microbial transglutaminaseen_US
dc.subjectProduction of symbiotic non-dairy beverage fermented by Lactobacillus sp. using a water-soluble extract from sprouted purple creole corn and xylo-oligosaccharides from corncobsen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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