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Plant proteins for sustainable food production: “Serving present to secure the future”

International journal of food science & technology, 2024-01, Vol.59 (1), p.460-461

2024

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A review on the valorization of coconut shell waste

Biomass conversion and biorefinery, 2024-04, Vol.14 (7), p.8115-8125

2024

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Silver nanoparticles as an active packaging ingredient and its toxicity

Packaging technology & science, 2021-11, Vol.34 (11-12), p.653-663

2021

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Importance and health hazards of nanoparticles used in the food industry

Nanotechnology reviews (Berlin), 2018-12, Vol.7 (6), p.623-641

2018

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Nanotechnology in sustainable agriculture: studies from seed priming to post-harvest management

Nanotechnology for environmental engineering, 2019-12, Vol.4 (1), p.1-15, Article 11

2019

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An Overview Encompassing the Present Status of Jaggery Processing

Sugar tech : an international journal of sugar crops & related industries, 2023-12, Vol.25 (6), p.1303-1315

2023

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Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability

Applied Food Research, 2021-12, Vol.1 (2), p.100015, Article 100015

2021

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Boosting protein yield from mustard (Brassica juncea) meal via microwave-assisted extraction and advanced optimization methods

Biomass conversion and biorefinery, 2023-11, Vol.13 (17), p.16241-16251

2023

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Erratum to “Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability” [Applied Food Research, volume 1, issue 2 (2021) 100015]

Applied Food Research, 2022-12, Vol.2 (2), p.100159, Article 100159

2022

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Study of Nutraceuticals and Phytochemicals for the Management of Alzheimer's Disease: A Review

Current neuropharmacology, 2021-01, Vol.19 (11), p.1884-1895

2021

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Erratum to Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability [Applied Food Research, volume 1, issue 2 (2021) 100015]

Applied Food Research, 2022-06, Vol.2 (1), p.100094, Article 100094

2022

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Underutilized kadam (Neolamarckia cadamba) fruit: Determination of some engineering properties and drying kinetics

Journal of the Saudi Society of Agricultural Sciences, 2020-09, Vol.19 (6), p.401-408

2020

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Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam

Cogent food & agriculture, 2015-12, Vol.1 (1), p.1023675

2015

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Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-Silico study

Food science & technology, 2020-02, Vol.119, p.108889, Article 108889

2020

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Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage

Cogent food & agriculture, 2015-12, Vol.1 (1), p.1119397

2015

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Application of nanotechnology in food packaging: Pros and Cons

Journal of agriculture and food research, 2022-03, Vol.7, p.100270, Article 100270

2022

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Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality

Journal of agricultural and food chemistry, 2023-07, Vol.71 (28), p.10486-10499

2023

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A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products

Journal of texture studies, 2023-06, Vol.54 (3), p.365-382

2023

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Valorization of citrus peel waste for the sustainable production of value-added products

Bioresource technology, 2022-05, Vol.351, p.127064-127064, Article 127064

2022

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Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products

Plant foods for human nutrition (Dordrecht), 2024-08

2024

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Protein-based functional colloids and their potential applications in food: A review

Food science & technology, 2022-01, Vol.154, p.112667, Article 112667

2022

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Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive

Journal of food science and technology, 2023-04, Vol.60 (4), p.1284-1293

2023

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A review of the health benefits, functional properties, and ultrasound-assisted dietary fiber extraction

Bioactive carbohydrates and dietary fibre, 2023-11, Vol.30, p.100356, Article 100356

2023

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Development of under-utilized kadam (Neolamarkia cadamba) powder using foam mat drying

Food science & technology, 2022-01, Vol.154, p.112782, Article 112782

2022

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Optimization of ultrasound‐assisted protein extraction from defatted mustard meal and determination of its physical, structural, and functional properties

Journal of food processing and preservation, 2022-08, Vol.46 (8), p.n/a

2022

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Plant proteins for sustainable food production: “Serving present to secure the future”

A review on the valorization of coconut shell waste

Silver nanoparticles as an active packaging ingredient and its toxicity

Importance and health hazards of nanoparticles used in the food industry

Nanotechnology in sustainable agriculture: studies from seed priming to post-harvest management

An Overview Encompassing the Present Status of Jaggery Processing

Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability

Boosting protein yield from mustard (Brassica juncea) meal via microwave-assisted extraction and advanced optimization methods

Erratum to “Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability” [Applied Food Research, volume 1, issue 2 (2021) 100015]

Study of Nutraceuticals and Phytochemicals for the Management of Alzheimer's Disease: A Review

Erratum to Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability [Applied Food Research, volume 1, issue 2 (2021) 100015]

Underutilized kadam (Neolamarckia cadamba) fruit: Determination of some engineering properties and drying kinetics

Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam

Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-Silico study

Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage

Application of nanotechnology in food packaging: Pros and Cons

Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality

A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products

Valorization of citrus peel waste for the sustainable production of value-added products

Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products

Protein-based functional colloids and their potential applications in food: A review

Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive

A review of the health benefits, functional properties, and ultrasound-assisted dietary fiber extraction

Development of under-utilized kadam (Neolamarkia cadamba) powder using foam mat drying

Optimization of ultrasound‐assisted protein extraction from defatted mustard meal and determination of its physical, structural, and functional properties

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