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Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review

Ultrasonics sonochemistry, 2021-01, Vol.70, p.105325-105325, Article 105325

2021

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Advances in application of ultrasound in food processing: A review

Ultrasonics sonochemistry, 2021-01, Vol.70, p.105293-105293, Article 105293

2021

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Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)

Food chemistry, 2021-12, Vol.365, p.130372-130372, Article 130372

2021

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Structural, Thermo‐Functional, and Rheological Properties of Dielectric Modified Underutilized Jicama (Pachyrhizus, spp.) Starch

Starch - Stärke, 2024-05, Vol.76 (5-6), p.n/a

2024

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Guinea Grass Seed (Megathyrsus maximus), a Potential Novel Starch Source: Impact of Isolation Methods on Functional, Morphological, Structural, Pasting, and Rheological Properties

Starch - Stärke, 2023-07, Vol.75 (7-8), p.n/a

2023

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Application of biosensors against food-borne pathogens

Nutrition and food science, 2024-01, Vol.54 (1), p.207-237

2024

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Gluten-free grains: Importance, processing and its effect on quality of gluten-free products

Critical reviews in food science and nutrition, 2024, Vol.64 (7), p.1988-2015

2024

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Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties

Journal of food science and technology, 2020-04, Vol.57 (4), p.1331-1341

2020

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Bioactive compounds and its optimization from food waste: review on novel extraction techniques

Nutrition and food science, 2022-11, Vol.52 (8), p.1270-1288

2022

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Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

Starch - Stärke, 2023-05, Vol.75 (5-6), p.n/a

2023

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Formation of acrylamide in microwave‐roasted sorghum and associated dietary risk

International journal of food science & technology, 2022-03, Vol.57 (3), p.1654-1665

2022

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Starch: Advances in Modifications, Technologies and Applications

2023

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Assessment of microwave roasting-induced changes in composition and signature flavor compounds of black pepper (Pepper nigrum L.)

Microchemical journal, 2024-08, Vol.203, p.110853, Article 110853

2024

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Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana

British food journal (1966), 2021-07, Vol.123 (8), p.2805-2817

2021

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Artificial neural network (ANNs) and mathematical modelling of hydration of green chickpea

Information processing in agriculture, 2021-03, Vol.8 (1), p.75-86

2021

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Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

Legume science, 2020-03, Vol.2 (1), p.n/a

2020

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Ultrasound pretreated hot air drying of spine gourd (Momordica dioica Roxb. Ex Willd): The effect on quality attributes

Food chemistry advances, 2023-10, Vol.2, p.100167, Article 100167

2023

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Esterified porous starch from guinea grass seed for enhanced facile microencapsulation of bioactive materials

Carbohydrate polymer technologies and applications, 2024-06, Vol.7, p.100490, Article 100490

2024

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Effect of novel blanching methods on Infra-red drying characteristics and quality attributes of elephant foot yam

Food chemistry advances, 2024-06, Vol.4, p.100727, Article 100727

2024

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Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans

Food production, processing and nutrition, 2024-04, Vol.6 (1), p.1-11, Article 18

2024

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Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content

Journal of food measurement & characterization, 2021-06, Vol.15 (3), p.2240-2250

2021

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Physico-functional and structural characterization of ultrasonic-assisted chemically modified elephant foot yam starch

International journal of biological macromolecules, 2020-12, Vol.164, p.1061-1069

2020

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Modeling the effect of temperature on the hydration kinetic whole moong grain

Journal of the Saudi Society of Agricultural Sciences, 2018-07, Vol.17 (3), p.268-274

2018

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Effects of Microwave Pretreatment on Licorice Cell Structure, Components Content, and Physical Properties

Journal of food biochemistry, 2024-06, Vol.2024 (1)

2024

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Microwave Pretreatment of Presoaked Bambara Groundnut Seeds Enhances the Functionality and Phenolics‐Related Antioxidant Properties of the Resultant Flour

Journal of food biochemistry, 2024-06, Vol.2024 (1)

2024

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Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review

Advances in application of ultrasound in food processing: A review

Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)

Structural, Thermo‐Functional, and Rheological Properties of Dielectric Modified Underutilized Jicama (Pachyrhizus, spp.) Starch

Guinea Grass Seed (Megathyrsus maximus), a Potential Novel Starch Source: Impact of Isolation Methods on Functional, Morphological, Structural, Pasting, and Rheological Properties

Application of biosensors against food-borne pathogens

Gluten-free grains: Importance, processing and its effect on quality of gluten-free products

Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties

Bioactive compounds and its optimization from food waste: review on novel extraction techniques

Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

Formation of acrylamide in microwave‐roasted sorghum and associated dietary risk

Starch: Advances in Modifications, Technologies and Applications

Assessment of microwave roasting-induced changes in composition and signature flavor compounds of black pepper (Pepper nigrum L.)

Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana

Artificial neural network (ANNs) and mathematical modelling of hydration of green chickpea

Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

Ultrasound pretreated hot air drying of spine gourd (Momordica dioica Roxb. Ex Willd): The effect on quality attributes

Esterified porous starch from guinea grass seed for enhanced facile microencapsulation of bioactive materials

Effect of novel blanching methods on Infra-red drying characteristics and quality attributes of elephant foot yam

Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans

Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content

Physico-functional and structural characterization of ultrasonic-assisted chemically modified elephant foot yam starch

Modeling the effect of temperature on the hydration kinetic whole moong grain

Effects of Microwave Pretreatment on Licorice Cell Structure, Components Content, and Physical Properties

Microwave Pretreatment of Presoaked Bambara Groundnut Seeds Enhances the Functionality and Phenolics‐Related Antioxidant Properties of the Resultant Flour

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