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Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilactici ATTC 8042

Journal of the science of food and agriculture, 2021-05, Vol.101 (7), p.2718-2726

2021

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An overview on recent advances in functional properties of dietary lipids, encapsulation strategies and applications

Nutrition and food science, 2022-08, Vol.52 (7), p.1158-1180

2022

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An improved RP-HPLC method for simultaneous analyses of squalene and cholesterol especially in aquatic foods

Journal of food science and technology, 2015-09, Vol.52 (9), p.6083-6089

2015

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Influence of solvent-free extraction of fish oil from catfish ( Clarias magur ) heads using a Taguchi orthogonal array design: A qualitative and quantitative approach

Open life sciences, 2023-11, Vol.18 (1), p.20220789-20220789

2023

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Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process

Foods and raw materials, 2025-02, Vol.13 (1), p.94-106

2025

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Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production

Preventive Nutrition and Food Science, 2024, 29(1), , pp.47-62

2024

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Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication

Journal of food processing and preservation, 2021-06, Vol.45 (6), p.n/a

2021

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Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes

Trends in food science & technology, 2022-11, Vol.129, p.306-326

2022

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Purification, physicochemical properties, and statistical optimization of fibrinolytic enzymes especially from fermented foods: A comprehensive review

International journal of biological macromolecules, 2020-11, Vol.163, p.1498-1517

2020

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Squalene from Fish Livers Extracted by Ultrasound‐Assisted Direct In Situ Saponification: Purification and Molecular Characteristics

Journal of the American Oil Chemists' Society, 2019-09, Vol.96 (9), p.1059-1071

2019

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Effect of different drying methods on phenolic content, antioxidant, antidiabetic, anti-obesity, and inhibition kinetic properties of selective green leafy vegetables

Biodiversitas (Surakarta), 2023-10, Vol.24 (9)

2023

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Rapid pathogen detection tools in seafood safety

Current opinion in food science, 2018-04, Vol.20, p.92-99

2018

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Effect of different extraction solvents on the yield and enzyme inhibition (a-amylase, a-glucosidase, and lipase) activity of some vegetables

Biodiversitas (Surakarta), 2023-07, Vol.24 (6)

2023

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Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects

Bioactive Compounds in Fermented Foods, 2022, p.325-362

1, 2022

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Microbial Enzymes for the Recovery of Nutraceuticals from Agri-Food Waste

Microbial Enzymes in Production of Functional Foods and Nutraceuticals, 2023, Vol.1, p.219-247

1, 2023

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Production of fibrinolytic enzymes during food production

Current Developments in Biotechnology and Bioengineering, 2021

2021

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Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilactici ATTC 8042

An overview on recent advances in functional properties of dietary lipids, encapsulation strategies and applications

An improved RP-HPLC method for simultaneous analyses of squalene and cholesterol especially in aquatic foods

Influence of solvent-free extraction of fish oil from catfish ( Clarias magur ) heads using a Taguchi orthogonal array design: A qualitative and quantitative approach

Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process

Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production

Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication

Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes

Purification, physicochemical properties, and statistical optimization of fibrinolytic enzymes especially from fermented foods: A comprehensive review

Squalene from Fish Livers Extracted by Ultrasound‐Assisted Direct In Situ Saponification: Purification and Molecular Characteristics

Effect of different drying methods on phenolic content, antioxidant, antidiabetic, anti-obesity, and inhibition kinetic properties of selective green leafy vegetables

Rapid pathogen detection tools in seafood safety

Effect of different extraction solvents on the yield and enzyme inhibition (a-amylase, a-glucosidase, and lipase) activity of some vegetables

Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects

Microbial Enzymes for the Recovery of Nutraceuticals from Agri-Food Waste

Production of fibrinolytic enzymes during food production

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