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Physio-chemical and sensory characteristics of pasta fortified with chickpea flour and defatted soy flour |
Journal of Environmental Science, Toxicology and food technology |
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5 |
34-39 |
2012 |
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| 2 |
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Fortification of biscuit with flaxseed: biscuit production and quality evaluation |
IOSR J Environ Sci Toxicol Food Technol |
1 |
2 |
06-09 |
2012 |
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| 3 |
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Physicochemical and Thermal Properties of Candy Crystals Prepared from PalmyraâPalm Jaggery |
Journal of Food Process Engineering |
40 |
1 |
e12337 |
2017 |
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| 4 |
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Effects of gamma irradiation on the physicochemical, thermal and functional properties of chickpea flour |
LWT-Food Science and Technology |
69 |
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614-622 |
2016 |
Academic Press |
| 5 |
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Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch |
LWT-Food Science and Technology |
76 |
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131-139 |
2017 |
Academic Press |
| 6 |
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Physicochemical, thermal and functional properties of gamma irradiated chickpea starch |
International Journal of Biological Macromolecules |
97 |
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426-433 |
2017 |
Elsevier |
| 7 |
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Thermoârheological and functional properties of gammaâirradiated wholewheat flour |
International Journal of Food Science & Technology |
52 |
4 |
927-935 |
2017 |
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| 8 |
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Status, supply chain and processing of cocoa-A review |
Trends in food science & technology |
66 |
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108-116 |
2017 |
Elsevier |
| 9 |
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Bioutilization of agro-industrial waste to produce biopigment using Monascus Purpureus MTCC 369 by solid state fermentation |
Indian Journal of Ecology |
43 |
1 |
128-133 |
2016 |
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| 10 |
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Effects of gamma irradiation on starch granule structure and physicochemical properties of brown rice starch |
Journal of Cereal Science |
77 |
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194-200 |
2017 |
Academic Press |
| 11 |
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Effects of gamma irradiation on cereals and pulsesâa review |
International Journal of Recent Scientific Research |
7 |
12 |
14680-14686 |
2016 |
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| 12 |
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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 |
| 13 |
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Physicochemical and functional properties of gamma irradiated buckwheat and potato starch |
Radiation Physics and Chemistry |
144 |
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37-42 |
2018 |
Pergamon |
| 14 |
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Effect of different drying techniques on physicochemical, thermal, and functional properties of seera |
Drying Technology |
36 |
11 |
1284-1291 |
2018 |
Taylor & Francis |
| 15 |
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Optimization of enzyme aided extraction of anthocyanins from Prunus nepalensis L. |
Lwt |
91 |
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382-390 |
2018 |
Academic Press |
| 16 |
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Development of synbiotic litchi juice drink and its physiochemical, viability and sensory analysis. |
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2017 |
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| 17 |
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Production and optimization of anthocyanin-rich food colorant extracted from prunus nepalensis L.(Sohiong) |
Pigment & Resin Technology |
47 |
6 |
453-463 |
2018 |
Emerald Publishing Limited |
| 18 |
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Physicochemical, structural and functional properties of native and irradiated starch: a review |
Journal of food science and technology |
56 |
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513-523 |
2019 |
Springer India |
| 19 |
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Application of anthocyanins extracted from Sohiong (Prunus nepalensis L.) in food processing |
Lwt |
114 |
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108360 |
2019 |
Academic Press |
| 20 |
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Effect of different grades on physical and mechanical properties of popped mkahana |
Int. J. Processing and Post Harvest Technology |
6 |
1 |
101-108 |
2015 |
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| 21 |
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Vitamin D microencapsulation and fortification: Trends and technologies |
The Journal of steroid biochemistry and molecular biology |
196 |
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105489 |
2020 |
Pergamon |
| 22 |
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γ Irradiation of cowpea and potato starch: effect on physicochemical functional and rheological properties |
J Food Process Technol |
10 |
9 |
1000810 |
2019 |
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| 23 |
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Plant Food ByâProducts and their Application in Food Industry |
PlantâBased Natural Products: Derivatives and Applications |
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103-128 |
2017 |
Wiley Online Library |
| 24 |
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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 |
2019 |
Springer International Publishing |
| 25 |
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Emerging technologies in dairy processing: Present status and future potential |
Health and safety aspects of food processing technologies |
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105-120 |
2019 |
Springer International Publishing |
| 26 |
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Irradiation and legal aspects |
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2021 |
Elsevier |
| 27 |
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Effect of irradiation on food components |
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2021 |
Elsevier |
| 28 |
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Plasma decontamination of animal-related food products |
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2021 |
Elsevier |
| 29 |
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Principles and sources of gamma irradiation |
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2021 |
Elsevier |
| 30 |
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History, status and regulatory aspects of gamma irradiation for food processing |
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2021 |
Elsevier |
| 31 |
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Manufacturing of Jams, Jellies, and Marmalades from Fruits and Vegetables |
Processing of Fruits and Vegetables |
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59-80 |
2019 |
Apple Academic Press |
| 32 |
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Negative Effects of Processing on Fruits and Vegetables |
Processing of Fruits and Vegetables |
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279-296 |
2019 |
Apple Academic Press |
| 33 |
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Gamma irradiation and food properties |
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2021 |
Elsevier |
| 34 |
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Ohmic processing of plant-related food products |
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2021 |
Elsevier |
| 35 |
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Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents |
Food Bioscience |
41 |
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101015 |
2021 |
Elsevier |
| 36 |
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Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives |
Journal of Food Science |
86 |
12 |
5159-5174 |
2021 |
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| 37 |
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Effect of Moringa oleÃfera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta |
Journal of Food Processing and Preservation |
46 |
1 |
e16163 |
2022 |
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| 38 |
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Phosphate Modification |
Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application |
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153-162 |
2022 |
Springer International Publishing Cham |
| 39 |
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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 |
| 40 |
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Vitamin A fortification: Recent advances in encapsulation technologies |
Comprehensive Reviews in Food Science and Food Safety |
21 |
3 |
2772-2819 |
2022 |
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| 41 |
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Quality Evaluation of Wheat Flour |
Bakery & Confectionery Technology |
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https://www.nipabooks.com/info/978939449 |
2022 |
NIPA |
| 42 |
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Dough Development and Chemistry |
Bakery & Confectionery Technology |
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https://www.nipabooks.com/info/978939449 |
2022 |
NIPA |
| 43 |
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Bakery & Confectionery Technology |
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2022 |
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| 44 |
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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 |
2022 |
Springer Nature Singapore Singapore |
| 45 |
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Fortification of Bioactive Components for the Development of Functional Foods |
Bioactive Components: A Sustainable System for Good Health and Well-Being |
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381-401 |
2022 |
Springer Nature Singapore Singapore |
| 46 |
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Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages |
Comprehensive Reviews in Food Science and Food Safety |
22 |
1 |
135-186 |
2023 |
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| 47 |
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Natural Anthocyanins from Subtropical Fruits for Hypertension |
Anthocyanins in Subtropical Fruits |
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119-142 |
2023 |
CRC Press |
| 48 |
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Application of ohmic heating in the food industry |
Emerging Thermal Processes in the Food Industry |
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261-285 |
2023 |
Woodhead Publishing |
| 49 |
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Natural Anthocyanins from Subtropical Fruits for Cardiac Disease Prevention |
Anthocyanins in Subtropical Fruits |
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105-118 |
2023 |
CRC Press |
| 50 |
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Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch |
Food Chemistry: X |
19 |
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100771 |
2023 |
Elsevier |
| 51 |
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Effect of sand roasting on physicochemical, thermal, functional, antinutritional, and sensory properties of sattu, a nourishing form of chickpea |
Journal of Food Quality |
2023 |
1 |
5564365 |
2023 |
Hindawi |
| 52 |
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Gamma Irradiation of Starch |
Starch: Advances in Modifications, Technologies and Applications |
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385-407 |
2023 |
Springer |
| 53 |
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Vitamin C fortification: Need and recent trends in encapsulation technologies |
Frontiers in Nutrition |
10 |
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1229243 |
2023 |
Frontiers Media SA |
| 54 |
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Commercial Production of Anthocyanins from Subtropical Fruits |
Anthocyanins in Subtropical Fruits |
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https://www.taylorfrancis.com/chapters/e |
2023 |
CRC |
| 55 |
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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 |
| 56 |
|
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 |
| 57 |
|
Optimizing psyllium husk and fenugreek leaves in meat patties: enhanced nutrition, reduced cholesterol and improved texture and color |
Journal of Food Measurement and Characterization |
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1-13 |
2024 |
Springer |
| 58 |
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Biodegradable and edible packaging materials |
Biodegradable and Edible Food Packaging |
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39-74 |
2024 |
Elsevier |
| 59 |
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Starch-based food packaging |
Biodegradable and Edible Food Packaging |
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139-176 |
2024 |
Elsevier |
| 60 |
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Protein-based food packaging |
Biodegradable and Edible Food Packaging |
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247-283 |
2024 |
Elsevier |
| 61 |
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Emerging trends in food packaging |
Biodegradable and Edible Food Packaging |
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435-476 |
2024 |
Elsevier |
| 62 |
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Introduction to food packaging |
Biodegradable and Edible Food Packaging |
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1-37 |
2024 |
Elsevier |
| 63 |
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Vitamin C Encapsulation |
Food Fortification: Trends and Technologies |
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102 |
2024 |
CRC Press |
| 64 |
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8 Iron Fortification |
Food Fortification: Trends and Technologies |
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177 |
2024 |
CRC Press |
| 65 |
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Multigrain Flour Fortification |
Food Fortification |
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284-302 |
2024 |
CRC Press |
| 66 |
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Food Fortification: Trends and Technologies |
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2024 |
CRC Press |
| 67 |
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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 |
| 68 |
|
Zinc, Calcium, Fluoride, and Selenium Fortification |
Food Fortification |
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229-250 |
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CRC Press |
| 69 |
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Phytochemical Fortification |
Food Fortification |
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253-283 |
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CRC Press |
| 70 |
|
Carbon Pricing and the Food System: Implications for Sustainability and Equity |
Trends in Food Science & Technology |
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104577 |
2024 |
Elsevier |
| 71 |
|
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 |
| 72 |
|
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 |
| 73 |
|
Prebiotics, Probiotics, Synbiotics, and Nutraceuticals |
Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
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199-219 |
2024 |
Springer |
| 74 |
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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 |
| 75 |
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Recent Advances in Extraction of Phytochemicals |
Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
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305-337 |
2024 |
Springer International Publishing Cham |
| 76 |
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Biodegradable and Edible Food Packaging: Trends and Technologies |
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2024 |
Elsevier |
| 77 |
|
Physicochemical Attributes and Dynamic-Mechanical Properties of a Traditional Himalayan CheeseâKalari |
Journal of Culinary Science & Technology |
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1-16 |
2024 |
Taylor & Francis |
| 78 |
|
Effects of germination on the physicochemical, thermal, in vitro protein digestibility, Antinutrients, and antioxidant properties of sorghum flour |
International Journal of Food Science & Technology |
59 |
9 |
6513-6521 |
2024 |
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| 79 |
|
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 |
| 80 |
|
Physicochemical, thermal, and functional properties of edible red algae (Gracilaria corticata) |
Journal of Food Science |
89 |
9 |
5425-5433 |
2024 |
|
| 81 |
|
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 |
1 |
1196594 |
2024 |
Wiley Online Library |
| 82 |
|
A Comprehensive Review on Recent Trends and Utilization of Algal β-Glucan for the Development of Nutraceuticals and Functional Foods |
Food Reviews International |
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1-22 |
2024 |
Taylor & Francis |
| 83 |
|
Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits |
Food & Function |
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2024 |
Royal Society of Chemistry |
| 84 |
|
Pesticide residues and their detection techniques in foods using sensors-a review |
Journal of Food Science and Technology |
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1-19 |
2024 |
Springer |
| 85 |
|
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 |
1 |
2228239 |
2024 |
Wiley Online Library |
| 86 |
|
Ultrasonication modifies the structural, thermal and functional properties of pumpkin seed protein isolate (PSPI) |
Ultrasonics Sonochemistry |
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107172 |
2024 |
Elsevier |
| 87 |
|
Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
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Springer |
| 88 |
|
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 |
|
CRC Press |
| 89 |
|
Revolutionizing Beverage Preservation: A Deep Dive into Non-Thermal Techniques for Extended Shelf Life and Sustainable Industry Practices |
Non-Thermal Processing of Functional Foods |
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205-222 |
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CRC Press |
