Journal of Food Processing & Technology

Adikwu E, Ebinyo NC, Benalayefa O. Protective effect of lycopene against tamoxifen-induced hepatotoxicity in albino rats. Biomedical and biotechnology research journal (BBRJ). 2020 Jan 1;4(1):69.

Ajayi OA, Ola OO, Akinwunmi OO. Effect of drying method on nutritional composition, sensory and antimicrobial properties of Ginger (Zinginber officinale). International Food Research Journal. 2017 Jun 1;24(2).

Fana Haile SA, Fisseha A. Effects of pre-treatments and drying methods on chemical composition, microbial and sensory quality of orange-fleshed sweet potato flour and porridge. American Journal of Food Science and Technology. 2015;3(3):82-8.

Bhalchandra W, Joshi MA. Physicochemical properties of blended raw honey samples collected from three different locations of Kannad taluka of Aurangabad district (MS), India.

Yayinie M, Atlabachew M, Tesfaye A, Hilluf W, Reta C. Quality authentication and geographical origin classification of honey of Amhara region, Ethiopia based on physicochemical parameters. Arabian Journal of Chemistry. 2021 Mar 1;14(3):102987.

Hu L, Wu XW. The difference in pollen harvest between Apis mellifera and Apis cerana in a Tibetan alpine meadow. Journal of Mountain Science. 2019 Jul;16(7):1598-605.

Abou-Shaara HF. Geographical information system for beekeeping development. Journal of Apicultural Science. 2019;63(1):5-16.

Kumar A, Gill JP, Bedi JS, Manav M, Ansari MJ, Walia GS. Sensorial and physicochemical analysis of Indian honeys for assessment of quality and floral origins. Food Research International. 2018 Jun 1;108:571-83.

Azhar MA, Salim N. Isolation and molecular characterization of local goat milk casein for nutraceutical value. InMATEC Web of Conferences 2017 (Vol. 97, p. 01084). EDP Sciences.

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

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

Rani MD, Umar NS, Ramli S, Rahman ZA, Abdullah MY, Salleh NM. Knowledge of prophetic food consumption in Malaysia: Halal, health benefits and practices. InContemporary Issues and Development in the Global Halal Industry 2016 (pp. 499-508). Springer, Singapore.

Fajardo JG, Ossa TI, Hernández EJ. Effect of pasteurization and starter cultures on physicochemical and microbiological properties of costeño cheese. Revista Facultad Nacional de Agronomía Medellín. 2016 Jul;69(2):8007-14.

Ilhan Z, Ekin IH, Koltas S, Gulayd?n O, Ozturk C, Borum AE. Occurrence of fungal agents in mastitis in dairy goats. Journal of Animal &Plant Sciences. 2016;29(3):4691-700.

Alnaemi HS. Estimation of aflatoxin M1 levels in some dairy products manufactured from raw milk experimentally inoculated with Toxin. Iraqi Journal of Veterinary Medicine. 2019 Aug 4;43(1):50-8.

Znamirowska A, Szajnar K, Pawlos M. Organic magnesium salts fortification in fermented goat’s milk. International Journal of Food Properties. 2019 Jan 1;22(1):1615-25.

Goswami M, Bharti SK, Tewari A, Sharma H, Karunakara KN, Khanam T. Implication of functional ingredients of goat milk to develop functional foods. Journal of Animal Feed Science and Technology. 2017;5:65-72.

Thilakarathna G, Navaratne S, Wickramasinghe I. DETERMINATION OF IMPORTANT PHYSICAL PROPERTIES AND WATER ABSORPTION CAPACITIES OF FOUR TRADITIONAL PADDY VARIETIES IN SRI LANKA.

Chaves MA, SOUZA AH, Colla E, BITTENCCOURT PR, Matsushita M. Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’from goat milk. Food Science and Technology. 2018 Mar 22;38:338-44.

MBATHA NW. RESPONSE OF HYBRID RICE (Oryza sativa L.) VARIETIES TO FERTILIZER APPLICATION UNDER SYSTEM OF RICE INTENSIFICATION IN KIRINYAGA AND KISUMU COUNTIES, KENYA (Doctoral dissertation, Kenyatta University).