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Winemaking: Basics and Applied Aspects

1, 2021

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Concise Encyclopedia of Science and Technology of Wine

Joshi, V. K.

1, 2022

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Wine Making: Basics and Applied Aspects

1st, 2021

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Indigenous Fermented Foods of South Asia

1, 2016

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Effect of pre-treatments and drying methods on quality attributes of sweet bell-pepper (Capsicum annum) powder

Journal of food science and technology, 2015-06, Vol.52 (6), p.3433-3439

2015

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SYSTEMATIC INVESTIGATION ON PRODUCTION AND QUALITY EVALUATION OF LUGDI: A TRADITIONAL ALCOHOLIC BEVERAGE OF HIMACHAL PRADESH, INDIA

Journal of microbiology, biotechnology and food sciences, 2019-06, Vol.8 (6), p.1307-1311

2019

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Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine

International journal of food and fermentation technology, 2014-12, Vol.4 (2), p.137

2014

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A methodological study of leaf spring by material comparison and Taguchi’s DOE

International journal on interactive design and manufacturing, 2022-03, Vol.16 (1), p.239-252

2022

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Cyclic Neutropenia in a Cleft Lip and Palate Patient: A Case Report

The Cleft palate-craniofacial journal, 2011-11, Vol.48 (6), p.776-778

2011

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Functional improvement of whey protein concentrate on interaction with pectin

Food hydrocolloids, 2001, Vol.15 (1), p.9-15

2001

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Occurrence of Patulin its Dietary Intake through Consumption of Apple and Apple Products and Methods of its Removal

International journal of food and fermentation technology, 2013-06, Vol.3 (1), p.15

2013

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Value addition of wild apricot fruits grown in North–West Himalayan regions-a review

Journal of food science and technology, 2014-11, Vol.51 (11), p.2917-2924

2014

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Production of Wine from Mango Fruit: A Review

International journal of food and fermentation technology, 2014-06, Vol.4 (1), p.13

2014

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Nomenclature of anukta dravya

Ancient science of life, 2010-10, Vol.29 (4), p.17-17

2010

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Application of response surface methodology in optimization of lactic acid fermentation of radish: effect of addition of salt, additives and growth stimulators

Journal of food science and technology, 2015-08, Vol.52 (8), p.4935-4944

2015

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Preparation and evaluation of an animal feed byproduct produced by solid-state fermentation of apple pomace

Bioresource technology, 1996, Vol.56 (2), p.251-255

1996

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Optimization of Apple Pomace Based Medium and Fermentation Conditions for Pigment Production by Micrococcus Species

Journal of scientific & industrial research (New Delhi, India : 1963), 2005-08, Vol.64 (8), p.598-598

2005

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Azadirachta indica attenuates colonic mucosal damage in experimental colitis induced by trinitrobenzene sulfonic acid

Indian journal of pharmaceutical sciences, 2013-09, Vol.75 (5), p.602-606

2013

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Preparation and evaluation of sauces from lactic acid fermented vegetables

Journal of food science and technology, 2010-03, Vol.47 (2), p.214-218

2010

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Standardization of pre-treatments for the preparation of dried arils from wild pomegranate

Journal of food science and technology, 2010-12, Vol.47 (6), p.620-625

2010

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Meat Analogues: Plant based alternatives to meat products- A review

International journal of food and fermentation technology, 2015-12, Vol.5 (2), p.107

2015

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Effect of methanolic extract of Pongamia pinnata Linn seed on gastro-duodenal ulceration and mucosal offensive and defensive factors in rats

Indian journal of experimental biology, 2009-08, Vol.47 (8), p.649

2009

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Vermouth: Technology of Production and Quality Characteristics

Advances in food and nutrition research, 2011, Vol.63, p.251-283

2011

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From the Desk of Editor-in-Chief

International journal of food and fermentation technology, 2020-12, Vol.10 (2), p.VII-VIII

Joshi, V K

2020

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Open Forum

International journal of food and fermentation technology, 2020-12, Vol.10 (2), p.IX-XIV

Joshi, V K

2020

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Winemaking: Basics and Applied Aspects

Concise Encyclopedia of Science and Technology of Wine

Wine Making: Basics and Applied Aspects

Indigenous Fermented Foods of South Asia

Effect of pre-treatments and drying methods on quality attributes of sweet bell-pepper (Capsicum annum) powder

SYSTEMATIC INVESTIGATION ON PRODUCTION AND QUALITY EVALUATION OF LUGDI: A TRADITIONAL ALCOHOLIC BEVERAGE OF HIMACHAL PRADESH, INDIA

Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine

A methodological study of leaf spring by material comparison and Taguchi’s DOE

Cyclic Neutropenia in a Cleft Lip and Palate Patient: A Case Report

Functional improvement of whey protein concentrate on interaction with pectin

Occurrence of Patulin its Dietary Intake through Consumption of Apple and Apple Products and Methods of its Removal

Value addition of wild apricot fruits grown in North–West Himalayan regions-a review

Production of Wine from Mango Fruit: A Review

Nomenclature of anukta dravya

Application of response surface methodology in optimization of lactic acid fermentation of radish: effect of addition of salt, additives and growth stimulators

Preparation and evaluation of an animal feed byproduct produced by solid-state fermentation of apple pomace

Optimization of Apple Pomace Based Medium and Fermentation Conditions for Pigment Production by Micrococcus Species

Azadirachta indica attenuates colonic mucosal damage in experimental colitis induced by trinitrobenzene sulfonic acid

Preparation and evaluation of sauces from lactic acid fermented vegetables

Standardization of pre-treatments for the preparation of dried arils from wild pomegranate

Meat Analogues: Plant based alternatives to meat products- A review

Effect of methanolic extract of Pongamia pinnata Linn seed on gastro-duodenal ulceration and mucosal offensive and defensive factors in rats

Vermouth: Technology of Production and Quality Characteristics

From the Desk of Editor-in-Chief

Open Forum

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