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Indigenous Fermented Foods of South Asia

1, 2016

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Science and Technology of Fruit Wine Production

1, 2016

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Technology of Preparation and Consumption Pattern of Traditional Alcoholic Beverage ‘ Sur ’ of Himachal Pradesh

International journal of food and fermentation technology, 2015-06, Vol.5 (1), p.75

2015

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Synbiotics: A culinary Art to Creative Health Foods

International journal of food and fermentation technology, 2015-06, Vol.5 (1), p.1

2015

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Effect of Different Sugar Sources, Pectin Esterase and Acidulant Concentrations on Pumpkin Wine Production

International journal of food and fermentation technology, 2014-06, Vol.4 (1), p.67

2014

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Effect of Addition of Herbal Extract and Maturation on Apple Wine

International journal of food and fermentation technology, 2013-12, Vol.3 (2), p.107

2013

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Production and Evaluation of Biocolour (carotenoids) from Rhodotorula using Apple Pomace: Effect of Composition of different Nitrogen Sources and Methods of Cell Disruption

International journal of food and fermentation technology, 2013-12, Vol.3 (2), p.127

2013

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P534: Oral health of patients in an acute geriatric ward in a teaching hospital in Kuala Lumpur, Malaysia

European geriatric medicine, 2014-09, Vol.5, p.S252-S252

2014

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Qualitative phytochemical and physiochemical analysis of Cassia fistula L. fruit

Medicinal plants (New Delhi), 2014-06, Vol.6 (2), p.138

2014

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Influence of Addition of Apple Insoluble Solids, Different Wine Yeast Strains and Pectinolytic Enzymes on the Flavour Profile of Apple Wine

International journal of food and fermentation technology, 2013-06, Vol.3 (1), p.57

2013

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Development of wild pomegranate aril-in-syrup and its quality evaluation during storage

International journal of food and fermentation technology, 2013-06, Vol.3 (1), p.33

2013

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Winemaking: Basics and Applied Aspects

1, 2021

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A Peep into Academics, Research and Research Publications

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

Joshi, Prof V.K.

2020

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Anti-Nutritional Factors in Food and Plant Crops

International journal of food and fermentation technology, 2020-12, Vol.10 (2), p.101-111

Joshi, V.K.

2020

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The academics, research papers and advancement of research

International journal of food and fermentation technology, 2020-06, Vol.10 (1), p.XIII-XV

Joshi, Prof V.K.

2020

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Kombucha : Technology, Microbiology, Production, Composition and Therapeutic Value

International journal of food and fermentation technology, 2016-06, Vol.6 (1), p.13

2016

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Optimization of low alcoholic bitter gourd apple beverage by applying Response surface methodology (RSM)

International journal of food and fermentation technology, 2015-12, Vol.5 (2), p.191

2015

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Preparation of Probiotic Apple Juice by Lactic Acid Fermentation

International journal of food and fermentation technology, 2017-06, Vol.7 (1), p.67-85

2017

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Ochratoxin A in Food: An Overview

International journal of food and fermentation technology, 2017-06, Vol.7 (1), p.13-24

2017

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Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation

International journal of current microbiology and applied sciences, 2018-01, Vol.7 (1), p.3371-3381

2018

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Molecular Engineering of Heterogeneous Catalysts: An Efficient Catalyst for the Production of Hydrogen Peroxide

Journal of catalysis, 1996-06, Vol.161 (1), p.62-67

1996

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Fruit and Vegetable Processing Waste Management – An Overview

International journal of food and fermentation technology, 2020-12, Vol.10 (2), p.67-94

Joshi, Prof V.K.

2020

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Value addition to Fruit and Vegetable Processing Waste– An Appraisal

International journal of food and fermentation technology, 2020-12, Vol.10 (2), p.35-58

Joshi, Prof V.K.

2020

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INFLUENCE OF ENZYME, SODIUM BENZOATE AND YEAST IMMOBILIZATION ON FERMENTATION OF PLUM MUST BY SCHIZOSACCHAROMYCES POMBE YEAST

Acta horticulturae, 2005 (696), p.533-540

2005

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Chemical Conversion of Pigment of Monascus purpureus to Water Soluble Pigment

International journal of food and fermentation technology, 2016-06, Vol.6 (1), p.185

2016

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Indigenous Fermented Foods of South Asia

Science and Technology of Fruit Wine Production

Technology of Preparation and Consumption Pattern of Traditional Alcoholic Beverage ‘ Sur ’ of Himachal Pradesh

Synbiotics: A culinary Art to Creative Health Foods

Effect of Different Sugar Sources, Pectin Esterase and Acidulant Concentrations on Pumpkin Wine Production

Effect of Addition of Herbal Extract and Maturation on Apple Wine

Production and Evaluation of Biocolour (carotenoids) from Rhodotorula using Apple Pomace: Effect of Composition of different Nitrogen Sources and Methods of Cell Disruption

P534: Oral health of patients in an acute geriatric ward in a teaching hospital in Kuala Lumpur, Malaysia

Qualitative phytochemical and physiochemical analysis of Cassia fistula L. fruit

Influence of Addition of Apple Insoluble Solids, Different Wine Yeast Strains and Pectinolytic Enzymes on the Flavour Profile of Apple Wine

Development of wild pomegranate aril-in-syrup and its quality evaluation during storage

Winemaking: Basics and Applied Aspects

A Peep into Academics, Research and Research Publications

Anti-Nutritional Factors in Food and Plant Crops

The academics, research papers and advancement of research

Kombucha : Technology, Microbiology, Production, Composition and Therapeutic Value

Optimization of low alcoholic bitter gourd apple beverage by applying Response surface methodology (RSM)

Preparation of Probiotic Apple Juice by Lactic Acid Fermentation

Ochratoxin A in Food: An Overview

Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation

Molecular Engineering of Heterogeneous Catalysts: An Efficient Catalyst for the Production of Hydrogen Peroxide

Fruit and Vegetable Processing Waste Management – An Overview

Value addition to Fruit and Vegetable Processing Waste– An Appraisal

INFLUENCE OF ENZYME, SODIUM BENZOATE AND YEAST IMMOBILIZATION ON FERMENTATION OF PLUM MUST BY SCHIZOSACCHAROMYCES POMBE YEAST

Chemical Conversion of Pigment of Monascus purpureus to Water Soluble Pigment

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