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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

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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

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

Animal bioscience, 2023-11, Vol.36 (11), p.1747-1756

2023

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Effect of microwave roasting on antioxidant and anticancerous activities of barley flour

Journal of the Saudi Society of Agricultural Sciences, 2016-01, Vol.15 (1), p.12-19

2016

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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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Macro and nano level intervention of reinforcing agents for production of novel edible whey composite films and their applications in food systems: A review

Food chemistry, 2024-03, Vol.437, p.137715, Article 137715

2024

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Production and utilization of non-covalent dairy-based proteins complexed with date palm leave polyphenols for improving curcumin stability

Food bioscience, 2023-06, Vol.53, p.102690, Article 102690

2023

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Pepsin generated camel whey protein hydrolysates with potential antihypertensive properties: Identification and molecular docking of antihypertensive peptides

Food science & technology, 2021-05, Vol.143, p.111135, Article 111135

2021

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Production, characterization, and bioactivity of novel camel milk-based infant formula in comparison to bovine and commercial sources

Food science & technology, 2022-01, Vol.154, p.112813, Article 112813

2022

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Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry

Food science & technology, 2016-03, Vol.66, p.496-502

2016

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Biotransformation of banana peel waste into bacterial nanocellulose and its modification for active antimicrobial packaging using polyvinyl alcohol with in-situ generated silver nanoparticles

Food packaging and shelf life, 2023-09, Vol.38, p.101115, Article 101115

2023

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Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads

Journal of food measurement & characterization, 2017-09, Vol.11 (3), p.1094-1105

2017

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Effect of sprouting on cake quality from wheat–barley flour blends

Journal of food measurement & characterization, 2018-06, Vol.12 (2), p.1253-1265

2018

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Effect of some preservation techniques on quality parameters and antioxidant properties of banana pulp during storage

Journal of food measurement & characterization, 2018-03, Vol.12 (1), p.661-673

2018

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Formulation and characterization of hypo allergic weaning foods containing potato and sprouted green gram

Journal of food measurement & characterization, 2016-09, Vol.10 (3), p.453-465

2016

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Some nutraceutical properties of fenugreek seeds and shoots (Trigonella foenum-graecum L.) from the high Himalayan region

Food bioscience, 2018-06, Vol.23, p.31-37

2018

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Effect of sand roasting on the antioxidant and antiproliferative activity of barley (Hordeum vulgare)

Nutrafoods, 2015-12, Vol.14 (4), p.227-236

2015

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Engineering and functional properties of four varieties of pulses and their correlative study

Journal of food measurement & characterization, 2015-09, Vol.9 (3), p.347-358

2015

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Chemically reactive Maxwell nanoliquid flow by a stretching surface in the frames of Newtonian heating, nonlinear convection and radiative flux: Nanopolymer flow processing simulation

Nanotechnology reviews (Berlin), 2022-04, Vol.11 (1), p.1291-1306

2022

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

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

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

Effect of microwave roasting on antioxidant and anticancerous activities of barley flour

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

Macro and nano level intervention of reinforcing agents for production of novel edible whey composite films and their applications in food systems: A review

Production and utilization of non-covalent dairy-based proteins complexed with date palm leave polyphenols for improving curcumin stability

Pepsin generated camel whey protein hydrolysates with potential antihypertensive properties: Identification and molecular docking of antihypertensive peptides

Production, characterization, and bioactivity of novel camel milk-based infant formula in comparison to bovine and commercial sources

Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry

Biotransformation of banana peel waste into bacterial nanocellulose and its modification for active antimicrobial packaging using polyvinyl alcohol with in-situ generated silver nanoparticles

Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads

Effect of sprouting on cake quality from wheat–barley flour blends

Effect of some preservation techniques on quality parameters and antioxidant properties of banana pulp during storage

Formulation and characterization of hypo allergic weaning foods containing potato and sprouted green gram

Some nutraceutical properties of fenugreek seeds and shoots (Trigonella foenum-graecum L.) from the high Himalayan region

Effect of sand roasting on the antioxidant and antiproliferative activity of barley (Hordeum vulgare)

Engineering and functional properties of four varieties of pulses and their correlative study

Chemically reactive Maxwell nanoliquid flow by a stretching surface in the frames of Newtonian heating, nonlinear convection and radiative flux: Nanopolymer flow processing simulation

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