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Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/7352
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dc.date.accessioned2023-02-17T08:01:12Z-
dc.date.available2023-02-17T08:01:12Z-
dc.date.issued2022-12-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://172.16.0.4:8085/heritage/handle/123456789/7352-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVOLUME-59;Number-12-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectNatural fruits based ready to serve (RTS) beverages: a reviewen_US
dc.subjectRecent trends and developments of PCR-based methods for the detection of food-borne Salmonella bacteria and Norovirusen_US
dc.subjectAUergenicity reduction of the bio-elicited peanut sprout powder (BPSP) and toxicological acceptance of BPSP-supplemented diets assessed with ICR mice B.Ben_US
dc.subjectStarch-based composite foam for chicken meat packagingen_US
dc.subjectPreparation, characterization, structural analysis and antioxidant activities of phosphorylated polysaccharide from Sanchi (Panax notoginseng) floweren_US
dc.subjectExtraction and characterization of cereal bran cell wall in relation to its end use perspectivesen_US
dc.subjectSensory evaluation of microwave-ultrasound treated bottle gourd juice using hybrid features of fuzzy logic and proportional odd modelling approachen_US
dc.subjectImproving the function of pickle insoluble dietary fiber by coupling enzymatic hydrolysis with HHP treatment Y. Yu . J. Zhao . J. Liu . J. Wu . Z. Wang· Z. SUDen_US
dc.subjectDevelopment of Iron fortified potato fries through Vacuum assisted processing strategiesen_US
dc.subjectRecombinant protein G/ Au nanoparticles/graphene oxide modified electrodes used as an electrochemical biosensor for Brucella Testing in milken_US
dc.subjectOptimization of ultrasound-assisted enzymatic extraction of resistant starch from green banana peels and its structural characterizationen_US
dc.subjectalorization of biowastes from sustainable viticulture with bioactive potential: application in functional yogurten_US
dc.subjectFungal community and physicochemical profiles of ripened cheeses from the Canastraen_US
dc.subjectAntimicrobial activities of emulsion-based edible solutions incorporating lemon essential oil and sodium caseinate against some food-borne bacteriaen_US
dc.subjectnvestigation of Aflatoxin Bl, total Aflatoxin, and Ochratoxin A presence in Cig Kofte: raw meatballs without meaten_US
dc.subjectProtein degradation and texture properties of skate (Raja kenojei) muscle during fermentationen_US
dc.subjectEffect of feed particle size and solvent flow rate on soybean oil extraction in a percolation type extractoren_US
dc.subjectffect of Moringa oleifera seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookiesen_US
dc.subjectDevelopment of the best-worst method (BWM) as a novel technique for ranking fruit juice productsen_US
dc.subjectEvaluation of nutrients and organoleptic value of novel value added multi bran cookies using multivariate approachen_US
dc.subjectMultivariate analysis of chemometric based aroma dynamics in small cardamom (Elettaria cardamomum Maton) during dryingen_US
dc.subjectSensory and physicochemical analysis of honeys of nine stingless bee species of Mexico and Guatemalaen_US
dc.subjectMethods to differentiate between cotton tract area ghee and cotton seed oil adulterated gheeen_US
dc.subjectPage-4794-fermentation with lactobacillus speciesen_US
dc.subjectnfluence of quince seed mucilage-alginate composite hydrogel coatings on quality of fresh walnut kernels during refrigerated storageen_US
dc.subjectFabrication of electrospun gum Arabic-polyvinyl alcohol blend nanofibers for improved viability of the probioticen_US
dc.subjectThe relationship between physicochemical and microbiological characteristics of Surk cheeseen_US
dc.subjectPhysicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food producten_US
dc.subjectariations in nutritional quality and fatty acids composition of sardine (Sardina pilchardus) during canning process in grape seed and olive oilsen_US
dc.subjectmpact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurten_US
dc.subjectChlorine dioxide gas mediated inactivation of the biofilm cellsen_US
dc.subjectSoy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides: neuroprotective effects against oxidative stressen_US
dc.subjectBiogenic amine production from processed animal and plant protein-based foods contaminated with Escherichia coli and Enterococcus feacalis 0.0.en_US
dc.subjectCharacterization of different parts of litchi fruit using UHPLC-QExactive Orbitrapen_US
dc.subjectHuman lactoferrin from breast milk: characterization by HPLC and its in vitro antibiofilm performanceen_US
dc.subjectEffect of herbal extracts and supplement mixture on alcohol metabolism in Sprague Dawley-ratsen_US
dc.subjectMorphological and thermo-mechanical characterization of sweet potato starch based nanocomposites reinforced with barley starch nanoparticlesen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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