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Identification and characterization of novel α-amylase and α-glucosidase inhibitory peptides from camel whey proteins

Journal of dairy science, 2021-02, Vol.104 (2), p.1364-1377

2021

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Conjoint application of ultrasonication and redox pair mediated free radical method enhances the functional and bioactive properties of camel whey-quercetin conjugates

Ultrasonics sonochemistry, 2021-11, Vol.79, p.105784-105784, Article 105784

2021

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Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications

Food chemistry, 2021-12, Vol.365, p.130455-130455, Article 130455

2021

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Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product

Animal Bioscience, 2023, 36(11), , pp.1747-1756

2023

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Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy

Cogent food & agriculture, 2016-12, Vol.2 (1)

2016

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New insights into the cholesterol esterase- and lipase-inhibiting potential of bioactive peptides from camel whey hydrolysates: Identification, characterization, and molecular interaction

Journal of dairy science, 2021-07, Vol.104 (7), p.7393-7405

2021

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Impact of quercetin conjugation using alkaline and free radical methods with tandem ultrasonication on the functional properties of camel whey and its hydrolysates

Food research international, 2024-08, Vol.190, p.114562, Article 114562

2024

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Effect of chemical and thermal treatments on quality parameters and antioxidant activity of apple (pulp) grown in high Himalayan regions

Cogent food & agriculture, 2015-12, Vol.1 (1), p.1063797

2015

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A comprehensive review on health benefits, nutritional composition and processed products of camel milk

Food reviews international, 2023-08, Vol.39 (6), p.3080-3116

2023

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A comparative investigation into novel cholesterol esterase and pancreatic lipase inhibitory peptides from cow and camel casein hydrolysates generated upon enzymatic hydrolysis and in-vitro digestion

Food chemistry, 2022-01, Vol.367, p.130661-130661, Article 130661

2022

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Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour

Cogent food & agriculture, 2016-12, Vol.2 (1)

2016

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Synergistic combination of natural deep eutectic solvents and green extraction techniques for the valorization of date palm leaves: Optimization of the solvent-biomass interaction

Microchemical journal, 2023-12, Vol.195, p.109503, Article 109503

2023

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Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum

Food science & technology, 2018-06, Vol.92, p.242-249

2018

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Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS

Cogent food & agriculture, 2015-12, Vol.1 (1), p.1106387

2015

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Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

Journal of food science and technology, 2016-12, Vol.53 (12), p.4278-4288

2016

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Anti‐hypercholesteraemic and antioxidative activities of camel skin gelatin hydrolysate: effect of enzyme type, enzyme: substrate ratio and time of hydrolysis

International journal of food science & technology, 2023-04, Vol.58 (4), p.2151-2160

2023

Volltextzugriff (PDF)

Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti‐inflammatory activity in raw macrophages cell lines

International journal of dairy technology, 2023-02, Vol.76 (1), p.111-125

2023

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Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties

Journal of food science and technology, 2017-11, Vol.54 (12), p.3791-3801

2017

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A correlation study of proximate composition, physical and cooking properties of new high yielding and disease resistant rice varieties

Cogent food & agriculture, 2015-12, Vol.1 (1), p.1099175

2015

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Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)

Journal of food science and technology, 2016-06, Vol.53 (6), p.2752-2759

2016

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Editorial: Improving protein functionality using conventional and non-conventional methods

Frontiers in Food Science and Technology (Online), 2024-05, Vol.4

2024

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Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties

Journal of food science and technology, 2015-10, Vol.52 (10), p.6334-6344

2015

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A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

Journal of Ethnic Foods , 2021, 8(0), , pp.1-13

2021

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Enhanced functional properties and shelf stability of cookies by fortification of kinnow derived phytochemicals and residues

Journal of food measurement & characterization, 2021-06, Vol.15 (3), p.2369-2376

2021

Volltextzugriff (PDF)

Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

Journal of food science and technology, 2016-06, Vol.53 (6), p.2558-2568

2016

Volltextzugriff (PDF)

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Identification and characterization of novel α-amylase and α-glucosidase inhibitory peptides from camel whey proteins

Conjoint application of ultrasonication and redox pair mediated free radical method enhances the functional and bioactive properties of camel whey-quercetin conjugates

Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications

Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product

Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy

New insights into the cholesterol esterase- and lipase-inhibiting potential of bioactive peptides from camel whey hydrolysates: Identification, characterization, and molecular interaction

Impact of quercetin conjugation using alkaline and free radical methods with tandem ultrasonication on the functional properties of camel whey and its hydrolysates

Effect of chemical and thermal treatments on quality parameters and antioxidant activity of apple (pulp) grown in high Himalayan regions

A comprehensive review on health benefits, nutritional composition and processed products of camel milk

A comparative investigation into novel cholesterol esterase and pancreatic lipase inhibitory peptides from cow and camel casein hydrolysates generated upon enzymatic hydrolysis and in-vitro digestion

Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour

Synergistic combination of natural deep eutectic solvents and green extraction techniques for the valorization of date palm leaves: Optimization of the solvent-biomass interaction

Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum

Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS

Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

Anti‐hypercholesteraemic and antioxidative activities of camel skin gelatin hydrolysate: effect of enzyme type, enzyme: substrate ratio and time of hydrolysis

Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti‐inflammatory activity in raw macrophages cell lines

Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties

A correlation study of proximate composition, physical and cooking properties of new high yielding and disease resistant rice varieties

Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)

Editorial: Improving protein functionality using conventional and non-conventional methods

Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties

A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

Enhanced functional properties and shelf stability of cookies by fortification of kinnow derived phytochemicals and residues

Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

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