Journal of Food Processing & Technology

Adsare SR, Bellary AN, Sowbhagya HB, Baskaran R, Prakash M, Rastogi NK. Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering. 2016 Apr 1;175:24-32.

Ahmad MK, Marzuki NA, Soon CF, Nafarizal N, Sanudin R, Suriani AB, Mohamed A, Shimomura M, Murakami K, Mamat MH, Malek MF. Effect of anneal temperature on fluorine doped tin oxide (FTO) nanostructured fabricated using hydrothermal method. InAIP Conference Proceedings 2017 Jan 3 (Vol. 1788, No. 1, p. 030044). AIP Publishing LLC.

Sokoya OO, Babajide JM, Shittu TA, Sanwo KA, Adegbite JA. Chemical and color characterization of breast meat from FUNAAB indigenous and marshal broiler chickens. Tropical animal health and production. 2019 Nov;51(8):2575-82.

Hussein FH, Razavi SH. Physicochemical properties and sensory evaluation of reduced fat fermented functional beef sausage. Applied food biotechnology. 2017 Mar 1;4(2):93-102.

Kumar L. STUDY ON PUFFING AND FLAKING CHARACTERISTICS OF SOME POTENTIAL PADDY VARIETIES OF CHHATISGARH (Doctoral dissertation).

Kaur G, Singla N, Jain R. Nutritional and Health Attributes of Herbs. Chemical Science Review and Letters. 2018;25(7):250-5.

Kaur G, Singla N, Singh B, Javed M. Nutritional evaluation of cereal-pulse based extruded snacks supplemented with dehydrated herbs. Current Journal of Applied Science and Technology. 2018;28:1-4.

Singh SK, Sundaram S, Kishor K. Photosynthetic microorganisms: Mechanism for carbon concentration. Springer International Publishing; 2014 Aug 25.

Gerges TM, Selim A, Osman M. Improvement the shelf life of tilapia fillets stored at chilling condition. Benha Veterinary Medical Journal. 2016 Dec 1;31(2):45-55.

Halladj F, Boukhiar A, Amellal H, Benamara S. Optimization of traditional date vinegar preparation using full factorial design. Journal of the American Society of Brewing Chemists. 2016 Apr 1;74(2):137-44.

Wali MK, Abed MM. Antibacterial activity of acetic acid against different types of bacteria causes food spoilage. Plant Archives. 2019;19(1):1827-31.

Kadiro?lu P. FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics. Journal of the Science of Food and Agriculture. 2018 Aug;98(11):4121-7.

Al?Qadiri HM, Ovissipour M, Al?Alami N, Govindan BN, Shiroodi SG, Rasco B. Efficacy of neutral electrolyzed water, quaternary ammonium and lactic acid?based solutions in controlling microbial contamination of food cutting boards using a manual spraying technique. Journal of food science. 2016 May;81(5):M1177-83.

Karabiyikli S, Sengun I. Beneficial effects of acetic acid bacteria and their food products. InAcetic Acid Bacteria 2017 Jun 28 (pp. 321-342). CRC Press.

Sengun IY, editor. Acetic acid bacteria: Fundamentals and food applications. CRC Press; 2017 Jun 28.

Hernandez?Patlan D, Solis?Cruz B, Méndez?Albores A, Latorre JD, Hernandez?Velasco X, Tellez G, López?Arellano R. Comparison of PrestoBlue® and plating method to evaluate antimicrobial activity of ascorbic acid, boric acid and curcumin in an in vitro gastrointestinal model. Journal of applied microbiology. 2018 Feb;124(2):423-30.

Tango CN, Mansur AR, Kim GH, Oh DH. Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food?borne pathogens and extending the shelf life of fresh beef. Journal of applied Microbiology. 2014 Dec;117(6):1709-20.

Milke DT. Characterization of the growth/survival of Francisella tularensis in selected food matrices (Doctoral dissertation, Kansas State University).

Paoli GC, Sommers CH, Scullen OJ, Wijey C. Inactivation of avirulent pgm+ and ?pgm Yersinia pestis by ultraviolet light (UV-C). Food microbiology. 2014 Dec 1;44:168-72.

Colejo S, Alvarez-Ordóñez A, Prieto M, González-Raurich M, López M. Evaluation of ultraviolet light (UV), non-thermal atmospheric plasma (NTAP) and their combination for the control of foodborne pathogens in smoked salmon and their effect on quality attributes. Innovative Food Science & Emerging Technologies. 2018 Dec 1;50:84-93.