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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)
(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) 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.
(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) Prebiotic wheat bread: Technological, sensorial and nutritional perspectives and challenges. LWT.
(2021) An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges. Food Control.
(2020) Probiotic viability in yoghurt: A review of influential factors. International Dairy Journal.