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Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/9624
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dc.date.accessioned2025-05-02T08:07:11Z-
dc.date.available2025-05-02T08:07:11Z-
dc.date.issued2024-10-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://localhost:80/xmlui/handle/123456789/9624-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVolume-61;Number-10-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectThe anabolism of volatile compounds during the pasteurization process of sea buckthorn (Hippophae rhamnoides) pulpen_US
dc.subjectDevelopments and opportunities in minimal processing and production of tender jackfruit flouren_US
dc.subjectRole of millets in pre-diabetes and diabetes: effect of processing and product formulationen_US
dc.subjectExploring the preservation efficiency of cured betel leaf essential oil in augmenting the quality of fruit j~ce: a comprehensive evaluation of physicochemical, microbial, and sensory parametersen_US
dc.subjectManufacturing plant-based non-dairy and pro biotic frozen desserts and their impact on physicochemical, sensory and functional aspectsen_US
dc.subjectBiofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu tLabeo rohita) egg sauceen_US
dc.subjectExposure assessment to areca alkaloids in the Chinese populations through areca nut chewingen_US
dc.subjectUpcycling Surinam cherry and spine gourd fruit waste: development of anthelmintic jelly candies using fruit extractsen_US
dc.subjectDevelopment and characterization of gelatin-based biodegradable films incorporated with pistachio shell hemicelluloseen_US
dc.subjectGreen recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigationen_US
dc.subjectImproving the geographical traceability of tea in China based on stable isotope ratiosen_US
dc.subjectStatistical machine learning techniques applied to NIR spectral data for rapid detection of sudan dye-I in turmeric powders with optimized pre-processing and wavelength selectionen_US
dc.subjectCellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookieen_US
dc.subjectThe changes induced by hydrodynamic cavitation treatment in wheat gliadin and celiac-toxic peptidesen_US
dc.subjectProduction of new functional coconut milk kefir with blueberry extract and microalgae: the comparison of the prebiotic potentials on lactic acid bacteria of kefir grain and biochemical characteristicsen_US
dc.subjectThe isolation and characterisation of protein from nine edible insect speciesen_US
dc.subjectConjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and Iycopene loaded nanoparticlesen_US
dc.subjectEnhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasounden_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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