Journal of Food Processing & Technology

Ukeyima MT, Acham IO, Amaechi BA. Quality Evaluation of Maize Based Complimentary Food Supplemented with Garden Peas. Asian Food Science Journal. 2019 Sep 5:1-0.

ÖZTÜRK K, Nilüfer-Erdil AP. Packaging Applications for Ready-To-Eat Foods (Doctoral dissertation, Istanbul Techn?cal Un?vers?ty Faculty of Chem?cal and Metallurg?cal Eng?neer?ng Food Eng?neer?ng).

Ukeyima MT, Acham IO, Awojide CT. Quality evaluation of ogi from acha (Digitaria exilis), soybean (Glycine max) and carrot (Daucus carota L.) composite flour. Asian Journal of Biotechnology and Bioresource Technology. 2019 Aug 9:1-1.

Bozkurt H, D'Souza DH, Davidson PM. Thermal inactivation kinetics of human norovirus surrogates and hepatitis A virus in turkey deli meat. Applied and environmental microbiology. 2015 Jul 15;81(14):4850-9.

Sousa DF, Salgado JM, Belo I, Cambra-López M, Dias AC. Production of bioactive compounds by solid-state fermentation of oilseed cakes. InWastes: Solutions, Treatments and Opportunities III 2019 Aug 8 (pp. 281-286). CRC Press.

Angadam JO. Tertiary biovalorisation of Grape pomace (Doctoral dissertation, Cape Peninsula University of Technology).

Angadam JO. Tertiary biovalorisation of Grape pomace (Doctoral dissertation, Cape Peninsula University of Technology).

Tsehay S, Ortiz R, Geleta M, Bekele E, Tesfaye K, Johansson E. Nutritional Profile of the Ethiopian Oilseed Crop Noug (Guizotia abyssinica Cass.): Opportunities for Its Improvement as a Source for Human Nutrition. Foods. 2021 Aug;10(8):1778.

Sá AG, da Silva DC, Pacheco MT, Moreno YM, Carciofi BA. Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility. Future Foods. 2021 Jun 1;3:100023.

Sohu S. Nutritional Changes in Commercial Oil Blend During Repetitive Deep Fat Frying of French Fries with Sensory Characteristic of Fried Food. Pakistan Journal of Analytical & Environmental Chemistry. 2020 Dec 24;21(2):358-67.

Nayak PK, Dash UM, Rayaguru K, Krishnan KR. Physio?chemical changes during repeated frying of cooked oil: A Review. Journal of Food Biochemistry. 2016 Jun;40(3):371-90.

Thapa BS, Chandra TS. Kluyvera georgiana MCC 3673: a novel electrogen enriched in microbial fuel cell fed with oilseed cake. Current microbiology. 2019 May;76(5):650-7.

Ancu?a P, Sonia A. Oil press-cakes and meals valorization through circular economy approaches: A review. Applied Sciences. 2020 Jan;10(21):7432.

Ancu?a P, Sonia A. Oil press-cakes and meals valorization through circular economy approaches: A review. Applied Sciences. 2020 Jan;10(21):7432.

Simranjeet K, Kumar S, Ramandeep K. Utilization of grape powder in the development of chocolate and caramel coated designer chhana delights. Nutrition & Food Science. 2018 Nov 12.

Saleh I, Abdelwahed EM, Rabie AM, El-Ella A. FORTIFICATION OF PROBIOTIC STIRRED YOGHURT BY ADDITION OF APPLE AND MANGO PULPS. Zagazig Journal of Agricultural Research. 2018 Mar 1;45(2):625-35.

Anwar SH, Hifdha RW, Hasan H, Rohaya S. Optimizing the sterilization process of canned yellowfin tuna through time and temperature combination. InIOP Conference Series: Earth and Environmental Science 2020 (Vol. 425, No. 1, p. 012031). IOP Publishing.

Gallina DA, Pacheco MT, Barbosa PD, Amorim MM, Cobas AC. Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage. Revista do Instituto de Laticínios Cândido Tostes. 2019 Jun 29;74(4):240-51.

Nath M, Tasnim A, Chowdhury JK, Alam F, Absar N. Comprehensive Evaluations of Physicochemical Characteristics and Sensory Acceptance of Selected Fruits, Almond and Dark Chocolate Incorporated Yogurt. Journal of Food and Agriculture. 2020 Dec 30;13(2).

Abd-Eltawab S, Ebid W. Production and Evaluation of Stirred Synbiotic Fermented Milk Fortified with Fig Fruit (Ficus carica L.). Egyptian Journal of Food Science. 2019 Dec 1;47(2):201-12.