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Chemical and biological properties of Cydonia oblonga L. flour: a concurrent review
International journal of food properties, 2023-09, Vol.26 (1), p.1167-1176
2023
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Biocompatible Nanomaterials in Food Science, Technology, and Nutrient Drug Delivery: Recent Developments and Applications
Frontiers in nutrition (Lausanne), 2022-01, Vol.8, p.778155-778155
2022
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Nutritional and Health Potential of Probiotics: A Review
Applied sciences, 2021-12, Vol.11 (23), p.11204
2021
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Nutritional health status: association of stunted and wasted children and their mothers
BMC pediatrics, 2022-05, Vol.22 (1), p.255-255, Article 255
2022
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Phytochemical profile, nutritional composition, and therapeutic potentials of chia seeds: A concise review
Cogent food & agriculture, 2023-12, Vol.9 (1)
2023
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Efficacy of nutritional intervention in breast cancer patients: a randomized clinical case control trial
International journal of food properties, 2023-09, Vol.26 (1), p.2146-2159
2023
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Vegetable proteins as encapsulating agents: Recent updates and future perspectives
Food science & nutrition, 2023-04, Vol.11 (4), p.1705-1717
2023
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Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)
Food chemistry advances, 2022-10, Vol.1, p.100094, Article 100094
2022
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Bacteriophages and food safety: An updated overview
Food science & nutrition, 2023-07, Vol.11 (7), p.3621-3630
2023
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Health benefits, importance, and challenges during production of cultured meat: An overview
International journal of food properties, 2023-09, Vol.26 (1), p.1724-1735
2023
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Functional profile and encapsulating properties of Colocasia esculenta (Taro)
Food science & nutrition, 2023-06, Vol.11 (6), p.2440-2449
2023
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Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review
Food science & nutrition, 2023-06, Vol.11 (6), p.2471-2482
2023
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The effects of natural and synthetic calcium utilization on quality parameters of cookies
Applied Food Research, 2022-06, Vol.2 (1), p.100093, Article 100093
2022
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Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction
1, 2022
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Nutritional, functional, and ethno‐medical properties of sweet corn cob: a concurrent review
International journal of food science & technology, 2023-05, Vol.58 (5), p.2181-2188
2023
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Synthesis and Food Applications of Resistant Starch-Based Nanoparticles
Journal of nanomaterials, 2022, Vol.2022 (1)
2022
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Functional Cereals and Cereal Foods: Properties, Functionality and Applications
1, 2022
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Synergistic effect of ultrasound and microwave treatments in meat, fish, and seafood processing, preservation, and extraction
Ultrasound and Microwave for Food Processing, 2022
2022
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Synergistic effect of sonication and microwave for inhibition of microorganism
Ultrasound and Microwave for Food Processing, 2022
2022
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Sonication microwave synergistic extraction of bioactive compounds from plants, animals and others agro-industrial waste sources
Ultrasound and Microwave for Food Processing, 2022
2022
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Synergistic effect of sonication and microwave on physicochemical and textural properties of foods
Ultrasound and Microwave for Food Processing, 2022
2022
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Management of infectious disease and biotoxin elimination using nanomaterials
Advances in Smart Nanomaterials and Their Applications, 2023
2023
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Recent advances in applications of sonication and microwave
Ultrasound and Microwave for Food Processing, 2022
2022
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Synergistic effects of sonication and microwave on safety and quality of foods
Ultrasound and Microwave for Food Processing, 2022
2022
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Synergistic effect of sonication and microwave on shelf-life of foods
Ultrasound and Microwave for Food Processing, 2022
2022
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