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Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems

Molecules (Basel, Switzerland), 2018-02, Vol.23 (2), p.402

2018

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Purification of serine protease from mango (Mangifera Indica Cv. Chokanan) peel using an alcohol/salt aqueous two phase system

Food chemistry, 2012-06, Vol.132 (3), p.1382-1386

2012

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Response surface methodology applied to supercritical carbon dioxide extraction of Piper nigrum L. essential oil

Food science & technology, 2014-06, Vol.57 (1), p.149-155

2014

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Response Surface Methodology Modelling of an Aqueous Two-Phase System for Purification of Protease from Penicillium candidum (PCA 1/TT031) under Solid State Fermentation and Its Biochemical Characterization

International journal of molecular sciences, 2016-11, Vol.17 (11), p.1872-1872

2016

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Detection and identification of Lactobacillus bacteria found in the honey stomach of the giant honeybee Apis dorsata

Apidologie, 2011-09, Vol.42 (5), p.642-649

2011

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The Improvement of The Endogenous Antioxidant Property of Stone Fish (Actinopyga lecanora) Tissue Using Enzymatic Proteolysis

BioMed research international, 2013-01, Vol.2013 (2013), p.1-9

2013

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Encapsulation of Bifidobacterium pseudocatenulatum Strain G4 within Bovine Gelatin-Genipin-Sodium Alginate Combinations: Optimisation Approach Using Face Central Composition Design-Response Surface Methodology (FCCD-RSM)

International journal of microbiology, 2019, Vol.2019 (2019), p.1-11

2019

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Antioxidant activity of Piper nigrum L. essential oil extracted by supercritical CO2 extraction and hydro-distillation

Talanta (Oxford), 2014-04, Vol.121, p.220-228

2014

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Optimization of Processing Parameters for Extraction of Amylase Enzyme from Dragon (Hylocereus polyrhizus) Peel Using Response Surface Methodology

TheScientificWorld, 2014-01, Vol.2014 (2014), p.1-12

2014

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Optimization of γ-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 from honeybees

Molecules (Basel, Switzerland), 2015-04, Vol.20 (4), p.6654-6669

2015

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Defatted coconut residue crude polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro

Journal of food science and technology, 2017-01, Vol.54 (1), p.164-173

2017

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Purification of pectinase from mango (Mangifera indica L. cv. Chokanan) waste using an aqueous organic phase system: A potential low cost source of the enzyme

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2013-07, Vol.931, p.17-22

2013

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Applications of supercritical fluid extraction (SFE) of palm oil and oil from natural sources

Molecules, 2012-02, Vol.17 (2), p.1764-1794

2012

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Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

International journal of food properties, 2018-01, Vol.20 (sup3), p.S2395-S2408

2018

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Use of response surface methodology for partitioning, one-step purification of alkaline extracellular lipase from Penicillium candidum (PCA 1/TT031)

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2016-12, Vol.1039, p.66-73

2016

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Development of bio-yoghurt chewable tablet: a review

Nutrition and food science, 2020-04, Vol.50 (3), p.539-553

2020

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'Heat-treatment aqueous two phase system' for purification of serine protease from Kesinai (Streblus asper) leaves

Molecules (Basel, Switzerland), 2011-12, Vol.16 (12), p.10202-10213

2011

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Optimization of serine protease purification from mango (Mangifera indica cv. Chokanan) peel in polyethylene glycol/dextran aqueous two phase system

International journal of molecular sciences, 2012-03, Vol.13 (3), p.3636-3649

2012

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Optimization of freeze drying conditions for purified pectinase from mango (Mangifera indica cv. Chokanan) peel

International journal of molecular sciences, 2012-03, Vol.13 (3), p.2939-2950

2012

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Optimization of the conditions for extraction of serine protease from kesinai plant (Streblus asper) leaves using response surface methodology

Molecules (Basel, Switzerland), 2011-11, Vol.16 (11), p.9245-9260

2011

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Direct purification of pectinase from mango (Mangifera Indica Cv. Chokanan) peel using a PEG/salt-based Aqueous Two Phase System

Molecules (Basel, Switzerland), 2011-10, Vol.16 (10), p.8419-8427

2011

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Effect of some biopolymers on the rheological behavior of surimi gel

Molecules, 2012-05, Vol.17 (5), p.5733-5744

2012

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Recent Approaches in the Development of Encapsulated Delivery Systems for Probiotics

Food biotechnology, 2011-01, Vol.25 (1), p.77-101

2011

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Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2018-10, Vol.35 (10), p.1911-1927

2018

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STORAGE STABILITY OF CLARIFIED BANANA JUICE FORTIFIED WITH INULIN AND OLIGOFRUCTOSE

Journal of food processing and preservation, 2010-05, Vol.34 (s2), p.599-610

2010

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Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems

Purification of serine protease from mango (Mangifera Indica Cv. Chokanan) peel using an alcohol/salt aqueous two phase system

Response surface methodology applied to supercritical carbon dioxide extraction of Piper nigrum L. essential oil

Response Surface Methodology Modelling of an Aqueous Two-Phase System for Purification of Protease from Penicillium candidum (PCA 1/TT031) under Solid State Fermentation and Its Biochemical Characterization

Detection and identification of Lactobacillus bacteria found in the honey stomach of the giant honeybee Apis dorsata

The Improvement of The Endogenous Antioxidant Property of Stone Fish (Actinopyga lecanora) Tissue Using Enzymatic Proteolysis

Encapsulation of Bifidobacterium pseudocatenulatum Strain G4 within Bovine Gelatin-Genipin-Sodium Alginate Combinations: Optimisation Approach Using Face Central Composition Design-Response Surface Methodology (FCCD-RSM)

Antioxidant activity of Piper nigrum L. essential oil extracted by supercritical CO2 extraction and hydro-distillation

Optimization of Processing Parameters for Extraction of Amylase Enzyme from Dragon (Hylocereus polyrhizus) Peel Using Response Surface Methodology

Optimization of γ-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 from honeybees

Defatted coconut residue crude polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro

Purification of pectinase from mango (Mangifera indica L. cv. Chokanan) waste using an aqueous organic phase system: A potential low cost source of the enzyme

Applications of supercritical fluid extraction (SFE) of palm oil and oil from natural sources

Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

Use of response surface methodology for partitioning, one-step purification of alkaline extracellular lipase from Penicillium candidum (PCA 1/TT031)

Development of bio-yoghurt chewable tablet: a review

'Heat-treatment aqueous two phase system' for purification of serine protease from Kesinai (Streblus asper) leaves

Optimization of serine protease purification from mango (Mangifera indica cv. Chokanan) peel in polyethylene glycol/dextran aqueous two phase system

Optimization of freeze drying conditions for purified pectinase from mango (Mangifera indica cv. Chokanan) peel

Optimization of the conditions for extraction of serine protease from kesinai plant (Streblus asper) leaves using response surface methodology

Direct purification of pectinase from mango (Mangifera Indica Cv. Chokanan) peel using a PEG/salt-based Aqueous Two Phase System

Effect of some biopolymers on the rheological behavior of surimi gel

Recent Approaches in the Development of Encapsulated Delivery Systems for Probiotics

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

STORAGE STABILITY OF CLARIFIED BANANA JUICE FORTIFIED WITH INULIN AND OLIGOFRUCTOSE

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