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Mathematical modelling of thin layer drying kinetics of biodegradable pellets |
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OMICS Publishing Group |
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Physicochemical, pasting, rheological, thermal and morphological properties of horse chestnut starch |
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52 |
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5651-5660 |
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Springer India |
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Principles and sources of gamma irradiation |
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2021 |
Elsevier |
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Modification of structure and physicochemical properties of buckwheat and oat starch by γ-irradiation |
International journal of biological macromolecules |
108 |
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1348-1356 |
2018 |
Elsevier |
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Effects of gamma irradiation on starch granule structure and physicochemical properties of brown rice starch |
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194-200 |
2017 |
Academic Press |
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History, status and regulatory aspects of gamma irradiation for food processing |
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2021 |
Elsevier |
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Emerging Technologies in Cereal Processing: Present Status and Future Potential |
Health and Safety Aspects of Food Processing Technologies |
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95-103 |
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Springer International Publishing |
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Value addition to agro industrial byâproducts: Effect of temperature and plasticizer on various properties of pellets developed using extrusion technology |
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41 |
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Characterization of agro-industrial byproducts and wastes for sustainable industrial application |
Journal of Food Measurement and Characterization |
11 |
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Springer US |
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Emerging technologies in dairy processing: Present status and future potential |
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105-120 |
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Springer International Publishing |
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Effect of Plasticizer on the Properties of Pellets Made from Agro-Industrial Wastes |
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8887 |
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Citeseer |
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Optimization of pellet production from agro-industrial by-products: effect of plasticizers on properties of pellets and composite pots |
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25 |
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56-73 |
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Springer US |
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Preparation of nutri bar for lactating women |
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Physico-chemical, functional and rheological characterization of biodegradable pellets and composite sheets |
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Flow property measurement of rice flour-A Review |
MATEC Web of Conferences |
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Engineering and functional properties of biodegradable pellets developed from various agro-industrial wastes using extrusion technology |
Journal of food science and technology |
52 |
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7625-7639 |
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Springer India |
| 17 |
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Thermoârheological and functional properties of gammaâirradiated wholewheat flour |
International Journal of Food Science & Technology |
52 |
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Effect of irradiation on food components |
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2021 |
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Status, supply chain and processing of cocoa-A review |
Trends in food science & technology |
66 |
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Physicochemical and functional properties of gamma irradiated buckwheat and potato starch |
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Elsevier |
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Value Addition to Food Industry ByâProducts and Wastes (Deoiled Rice Bran and Banana Peel) by Optimizing Pellets' Formulation Using Response Surface Methodology: Characterisation and Classification by PCA Approach |
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41 |
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Technology of Meat Products |
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γ Irradiation of cowpea and potato starch: effect on physicochemical functional and rheological properties |
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Gamma irradiation and food properties |
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2021 |
Elsevier |
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Ohmic processing of plant-related food products |
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2021 |
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Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives |
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Gamma Irradiation Modification |
Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application |
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213-225 |
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Springer International Publishing Cham |
| 28 |
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Phosphate Modification |
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153-162 |
2022 |
Springer International Publishing Cham |
| 29 |
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Methods for the Improvement of Barrier and Mechanical Properties of Edible Packaging |
Edible Food Packaging: Applications, Innovations and Sustainability |
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353-368 |
2022 |
Springer Nature Singapore Singapore |
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Development and validation of multiresidue method for organophosphorus pesticides in lanolin using gas chromatographyâtandem mass spectrometry |
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57 |
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Extraction and Characterization of Bioactive Compounds from Different Sources |
Bioactive Components: A Sustainable System for Good Health and Well-Being |
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121-141 |
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Springer Nature Singapore Singapore |
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Fortification of Bioactive Components for the Development of Functional Foods |
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381-401 |
2022 |
Springer Nature Singapore Singapore |
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Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages |
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22 |
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135-186 |
2023 |
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Natural Anthocyanins from Subtropical Fruits for Cardiac Disease Prevention |
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105-118 |
2023 |
CRC Press |
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Natural Anthocyanins from Subtropical Fruits for Hypertension |
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119-142 |
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CRC Press |
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Optimization and analysis of MPI collective communication on fat-tree networks |
2016 IEEE International Parallel and Distributed Processing Symposium (IPDPS) |
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1031-1040 |
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IEEE |
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Effect of roasting on physicochemical and antioxidant properties of kalonji (Nigella sativa) seed flour |
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13 |
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1364-1372 |
2019 |
Springer US |
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Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch |
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19 |
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100771 |
2023 |
Elsevier |
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Effect of sand roasting on physicochemical, thermal, functional, antinutritional, and sensory properties of sattu, a nourishing form of chickpea |
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2023 |
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5564365 |
2023 |
Hindawi |
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Gamma Irradiation of Starch |
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385-407 |
2023 |
Springer International Publishing Cham |
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Method validation with associated measurement of uncertainty for determination of pyrethroid in lanolin using gas chromatographyâmass spectrometry |
International Journal of Mass Spectrometry |
494 |
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117152 |
2023 |
Elsevier |
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Optimisation of multigrain seera from sorghum, green gram and finger millet: effect of ingredients on functional, structural and thermal properties |
Journal of Food Science and Technology |
61 |
3 |
471-480 |
2024 |
Springer India New Delhi |
| 43 |
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Valorization of food wastes by implementation of subcritical water extraction: A comprehensive review |
Trends in Food Science & Technology |
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104316 |
2023 |
Elsevier |
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Optimizing psyllium husk and fenugreek leaves in meat patties: enhanced nutrition, reduced cholesterol and improved texture and color |
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1-13 |
2024 |
Springer US New York |
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Introduction to food packaging |
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1-37 |
2024 |
Academic Press |
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Starch-based food packaging |
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139-176 |
2024 |
Academic Press |
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Protein-based food packaging |
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247-283 |
2024 |
Academic Press |
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Biodegradable and edible packaging materials |
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39-74 |
2024 |
Academic Press |
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435-476 |
2024 |
Academic Press |
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Vitamin C Encapsulation |
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102 |
2024 |
CRC Press |
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Multigrain Flour Fortification |
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284-302 |
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Vitamin C Encapsulation and Fortification |
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102-132 |
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2024 |
CRC Press |
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Vitamin D Fortification |
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57-71 |
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Zinc, Calcium, Fluoride, and Selenium Fortification |
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229-250 |
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Physicochemical, Thermal and Sensory Properties of Microwave-Treated Chickpea Flour (Sattu) |
Journal of Culinary Science & Technology |
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1-20 |
2024 |
Taylor & Francis |
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Carbon Pricing and the Food System: Implications for Sustainability and Equity |
Trends in Food Science & Technology |
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104577 |
2024 |
Elsevier |
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Biodegradable and Edible Food Packaging: Trends and Technologies |
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2024 |
Elsevier |
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Introduction to functional foods and nutraceuticals |
Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
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1-15 |
2024 |
Springer International Publishing Cham |
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Emerging Trends in Nutraceutical Research: Role of Minerals |
Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
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81-112 |
2024 |
Springer International Publishing Cham |
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Prebiotics, Probiotics, Synbiotics, and Nutraceuticals |
Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
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199-219 |
2024 |
Springer International Publishing Cham |
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Vitamins as Functional Foods and Nutraceuticals |
Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
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113-144 |
2024 |
Springer International Publishing Cham |
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Proteins as Functional Foods and Nutraceuticals |
Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
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17-35 |
2024 |
Springer International Publishing Cham |
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Recent Advances in Extraction of Phytochemicals |
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305-337 |
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Springer International Publishing Cham |
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Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
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Effects of germination on the physicochemical, thermal, in vitro protein digestibility, Antinutrients, and antioxidant properties of sorghum flour |
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Utilization of agro-industrial wastes (banana peel): development, characterization, and classification of biodegradable composite pots using PCA approach |
Biomass Conversion and Biorefinery |
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1-17 |
2024 |
Springer Berlin Heidelberg Berlin/Heidelberg |
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Physicochemical, thermal, and functional properties of edible red algae (Gracilaria corticata) |
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89 |
9 |
5425-5433 |
2024 |
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DoseâDependent Effects of Gamma Irradiation on Microbiological, Antioxidant, and Functional Properties of Buckwheat, Cowpea, Oat, and Brown Rice Flour |
Journal of Food Processing and Preservation |
2024 |
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1196594 |
2024 |
Wiley |
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A Comprehensive Review on Recent Trends and Utilization of Algal β-Glucan for the Development of Nutraceuticals and Functional Foods |
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2024 |
Taylor & Francis |
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Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits |
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2024 |
Royal Society of Chemistry |
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Pesticide residues and their detection techniques in foods using sensors-a review |
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1-19 |
2024 |
Springer India |
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Gamma IrradiationâInduced Structural Modification of Sorghum Flour and Its Impact on the Physicofunctional, Rheological, and Thermal Properties of Extracted Starch |
Journal of Food Processing and Preservation |
2024 |
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2228239 |
2024 |
Wiley |
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Ultrasonication modifies the structural, thermal and functional properties of pumpkin seed protein isolate (PSPI) |
Ultrasonics Sonochemistry |
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107172 |
2024 |
Elsevier |
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Revolutionizing Beverage Preservation: A Deep Dive into Non-Thermal Techniques for Extended Shelf Life and Sustainable Industry Practices |
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205-222 |
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CRC Press |
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205-222 |
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Advancing Nutritional Fortification: Cold Plasma Technology in Enhancing Iron and Phytochemical Content of Foods |
Non-Thermal Processing of Functional Foods |
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186-204 |
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Advancing Nutritional 10 Fortification |
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186 |
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