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Optimization of extraction process of inulin from Indian millets (jowar, bajra and ragi)—characterization and cost analysis

Journal of food science and technology, 2017-12, Vol.54 (13), p.4302-4314

2017

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Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

Journal of food science and technology, 2015-12, Vol.52 (12), p.7795-7805

2015

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Application of prebiotics in apple products and potential health benefits

Journal of food science and technology, 2022-04, Vol.59 (4), p.1249-1262

2022

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Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

Journal of food science and technology, 2020-03, Vol.57 (3), p.1003-1012

2020

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Optimization of fermentation parameters for high-activity inulinase production and purification from Rhizopus oryzae by Plackett–Burman and Box–Behnken

Journal of food science and technology, 2021-02, Vol.58 (2), p.739-751

2021

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Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics

Journal of food science and technology, 2021-11, Vol.58 (11), p.4185-4193

2021

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Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium

Journal of food science and technology, 2022-10, Vol.59 (10), p.3754-3764

2022

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Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits

Journal of food science and technology, 2020-04, Vol.57 (4), p.1517-1522

2020

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Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development

Journal of food science and technology, 2022-04, Vol.59 (4), p.1372-1383

2022

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Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup

Journal of food science and technology, 2021-11, Vol.58 (11), p.4127-4138

2021

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Sequential extraction of protein and inulin from the tubers of Jerusalem artichoke (Helianthus tuberosus L.)

Journal of food science and technology, 2020-02, Vol.57 (2), p.775-786

2020

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Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage

Journal of food science and technology, 2019-02, Vol.56 (2), p.987-994

2019

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Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation

Journal of food science and technology, 2022-07, Vol.59 (7), p.2643-2654

2022

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Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis

Journal of food science and technology, 2019-06, Vol.56 (6), p.2949-2958

2019

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Use of rose oil in probiotic fermented whey as a functional food

Journal of food science and technology, 2021-07, Vol.58 (7), p.2705-2713

2021

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Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread

Journal of food science and technology, 2017-07, Vol.54 (8), p.2443-2451

2017

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Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion

Journal of food science and technology, 2020-01, Vol.57 (1), p.60-69

2020

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Interactions between whey protein and inulin in a model system

Journal of food science and technology, 2018-10, Vol.55 (10), p.4051-4058

2018

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Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage

Journal of food science and technology, 2018-04, Vol.55 (4), p.1525-1534

2018

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Response surface optimization of solid state fermentation for inulinase production from Penicillium oxalicum using corn bran

Journal of food science and technology, 2018-07, Vol.55 (7), p.2533-2540

2018

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Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides

Journal of food science and technology, 2018-08, Vol.55 (8), p.3056-3064

2018

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Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch

Journal of food science and technology, 2017-05, Vol.54 (6), p.1638-1645

2017

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Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt

Journal of food science and technology, 2017-08, Vol.54 (9), p.2804-2813

2017

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Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

Journal of food science and technology, 2014-10, Vol.51 (10), p.2809-2814

2014

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Malt sprout, an underused beer by-product with promising potential for the growth and dehydration of lactobacilli strains

Journal of food science and technology, 2017-12, Vol.54 (13), p.4464-4472

2017

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Optimization of extraction process of inulin from Indian millets (jowar, bajra and ragi)—characterization and cost analysis

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

Application of prebiotics in apple products and potential health benefits

Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

Optimization of fermentation parameters for high-activity inulinase production and purification from Rhizopus oryzae by Plackett–Burman and Box–Behnken

Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics

Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium

Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits

Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development

Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup

Sequential extraction of protein and inulin from the tubers of Jerusalem artichoke (Helianthus tuberosus L.)

Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage

Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation

Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis

Use of rose oil in probiotic fermented whey as a functional food

Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread

Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion

Interactions between whey protein and inulin in a model system

Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage

Response surface optimization of solid state fermentation for inulinase production from Penicillium oxalicum using corn bran

Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch

Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt

Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

Malt sprout, an underused beer by-product with promising potential for the growth and dehydration of lactobacilli strains

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