Journal of Food Processing & Technology

Kowalska J, Kowalska H, Marzec A, Brzezi?ski T, Samborska K, Lenart A. Dried strawberries as a high nutritional value fruit snack. Food science and biotechnology. 2018 Jun;27(3):799-807.

Güzel M, AKPINAR Ö. Turunçgil kabuklar?ndan elde edilen pektinlerin karakterizasyonu ve kar??la?t?r?lmas?. Akademik G?da. 2017;15(1):17-28.

Güzel M, Akp?nar Ö. Valorisation of fruit by-products: Production characterization of pectins from fruit peels. Food and Bioproducts Processing. 2019 May 1;115:126-33.

Cardoso RV, Fernandes Â, Pinela J, Dias MI, Pereira C, Pires TC, Carocho M, Vasallo EF, Ferreira IC, Barros L. Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency. Agronomy. 2021 May;11(5):972.

Joseph M, Alavi S, Johnson Q, Walton S, Webb P. ENHANCING THE NUTRIENT BIOAVAILABILITY OF FOOD AID PRODUCTS A Report from the Food Aid Quality Review.

Ayadi I, Belghith H, Gargouri A, Guerfali M. Utilization of wheat bran acid hydrolysate by Rhodotorula mucilaginosa Y-MG1 for microbial lipid production as feedstock for biodiesel synthesis. BioMed research international. 2019 Dec 12;2019.

Kuchtová V, Minarovi?ová L, Kohajdová Z, Karovi?ová J. Effect of wheat and corn germs addition on the physical properties and crackers sensory quality. Potravinarstvo Slovak Journal of Food Sciences. 2016 Nov 16;10(1):543-9.

Luithui Y, Nisha RB, Meera MS. Cereal by-products as an important functional ingredient: effect of processing. Journal of food science and technology. 2019 Jan;56(1):1-1.

ARUNA R, KUMAR KV, JAYAMMA P. STANDARDIZATION AND PROXIMATE ANALYSIS OF MUSKMELON JAM.

Vinichenko MV, ?hulanova OL, Vinogradova MV, Amozova LN. The impact of artificial intelligence on society views of Islamic religious leaders. European Journal of Science and Theology. 2020 Jun;16(3):67-77.

Sathya K, Jayalakshmi H, Bharathi S, Nagarajan K. Production and Quality Evaluation of Jam from Palmyra Fruit-Optimization by using Response Surface Methodology.

Jribi S, Ouhaibi M, Boukhris H, Damergi C, Debbabi H. Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response. Journal of Food Measurement and Characterization. 2021 Apr;15(2):1578-87.

Rahman TU, Amanullah NT, Tahir A, Rahman AU, Khan A. 13. Evaluation and preparation of guava jam stored at ambient temperature. Pure and Applied Biology (PAB). 2018 Aug 31;7(3):1064-73.

Tai NV, Linh MN, Thuy NM. Modeling of thin layer drying characteristics of “Xiem” banana peel cultivated at U Minh district, Ca Mau province, Vietnam. Food Research. 2021 Oct;5(5):244-9.

Wu SP, Jen CC, Yang CH, Chien TH, Lin CH. The Ergonomic Design of Bent-Handled Wok for Female Cooks’ Wok Flipping Task. Journal of Food Research. 2016;5(1):58-74.

de Oliveira GQ, do Nascimento RA, Costa JF, Santana EB, Costa CM, Ribeiro NF. Drying of Banana Pseudo-stem Fibers: Evaluation of Kinetic Models, Effective Diffusivity, Thermodynamic Properties, and Structural Characterization. Journal of Natural Fibers. 2020 Dec 3:1-4.

Vinichenko MV, Makushkin SA, Rybakova MV, ?hulanova OL, Kuznetsova IV, Lobacheva AS. Using natural and artificial intelligence in the talent management system. International Journal of Recent Technology and Engineering. 2019;8(3):7417-23.

Teo CS, Yan SW. Unripe Cavendish banana (Musa acuminata) and enzymatic hydrolysis (Flavourzyme®) enhance sensorial and nutritional profiles of functional chicken nugget. British Food Journal. 2021 Apr 7.

Nahavandi S. Industry 5.0-A human-centric solution. Sustainability. 2019 Jan;11(16):4371.

Fontoura LM, Ascheri JL, Vargas JW. Enrichment of Rice with Grape Peel Powder by Extrusion. International Journal of Food Engineering. 2019 Dec;5(4).