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(2024) Coffee substitutes: A review of the technology, characteristics, application, and future perspective. Comprehensive Reviews in Food Science and Food Safety. ISSN 15414337 (ISSN)
(2024) Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread. Food Science & Nutrition. p. 11. ISSN 2048-7177
(2024) Impacts of novel non-thermal processing (NTP) on anti-nutritional compounds of food grains and seeds. Food Control. p. 23. ISSN 0956-7135
(2023) Application of guar (<i>Cyamopsis tetragonoloba</i> L.) gum in food technologies: A review of properties and mechanisms of action. Food science & nutrition. pp. 4869-4897. ISSN 2048-7177
(2023) Application of inulin in bread: A review of technological properties and factors affecting its stability. Food science & nutrition. pp. 639-650. ISSN 2048-7177
(2023) Effect of irradiation treatment on microbial, nutritional and technological characteristics of cereals: A comprehensive review. Radiation Physics and Chemistry. p. 11. ISSN 0969-806X
(2023) Gluten-free Nan-e-Fasaee: Formulation optimization on the basis of quinoa flour and inulin. Food science & nutrition. p. 12. ISSN 2048-7177
(2022) Diazinon reduction in food products: a comprehensive review of conventional and emerging processing methods. Environmental Science and Pollution Research. pp. 40342-40357.
(2022) Effect of atmospheric pressure cold plasma (ACP) treatment on the technological characteristics of quinoa flour. Lwt-Food Science and Technology. p. 8. ISSN 0023-6438
(2022) Harmful compounds of soy milk: characterization and reduction strategies. Journal of Food Science and Technology-Mysore. pp. 3723-3732. ISSN 0022-1155
(2022) Mayonnaise main ingredients influence on its structure as an emulsion. Journal of Food Science and Technology. pp. 2108-2116.
(2022) Mayonnaise main ingredients influence on its structure as an emulsion. Journal of Food Science and Technology. pp. 2108-2116.
(2022) Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins. Food science & nutrition. pp. 1725-1744. ISSN 2048-7177
(2022) Potentially toxic elements (PTEs) in coffee: a comprehensive review of toxicity, prevalence, and analytical techniques. International Journal of Environmental Health Research.
(2022) Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride. Food Science and Nutrition. pp. 3282-3292.
(2022) A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. Journal of Food Science and Technology.
(2022) The impacts of salt reduction strategies on technological characteristics of wheat bread: a review. Journal of Food Science and Technology-Mysore. pp. 4141-4151. ISSN 0022-1155
(2021) Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques. Environmental Science and Pollution Research. pp. 15627-15645.
(2021) Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods. European Food Research and Technology.
(2021) Inulin enriched wheat bread: interaction of polymerization degree and fermentation type. Journal of Food Measurement and Characterization.
(2021) Prebiotic wheat bread: Technological, sensorial and nutritional perspectives and challenges. LWT.
(2021) Technological characteristics of inulin enriched gluten-free bread: Effect of acorn flour replacement and fermentation type. Food Science and Nutrition.