Journal of Food Processing & Technology

Maiti S, Khillar PS, Mishra D, Nambiraj NA, Jaiswal AK. Physical and self–crosslinking mechanism and characterization of chitosan-gelatin-oxidized guar gum hydrogel. Polymer Testing. 2021 May 1;97:107155.

Kan T, Asma BM. Loading... Indian Journal of Agricultural Research. 2010 Jun;44(2).

Santander C. Removing Fine Solids from Bitumen through Water-assisted Flocculation using Biomolecules Extracted from Guar Beans.

Mohammed HH, He L, Nawaz A, Jin G, Khalifa I. Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China.

Ferysiuk K, Wójciak KM. The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork. Foods. 2020 Dec;9(12):1869.

Hammad HH, Ma M, Jin G, Jin Y, Khalifa I, Zeng Q, Liu Y. Nitroso-Hemoglobin increased the color stability and inhibited the pathogenic bacteria in a minced beef model: A combined low-field NMR study. Food science of animal resources. 2019 Oct;39(5):704.

Mekuria SA, Kinyuru JN, Mokua BK, Tenagashaw MW. Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (Apis mellifera). International Journal of Food Science. 2021 May 10;2021.

Anane MA, Immanuel G. Hygienic Assessment of Tools Used for Juice Extraction by Street Juice Vendors in Close Vicinity of Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India. J Food Process Technol. 2017;8(660):2.

Navya DV, Kukanoor L, Ramachandra Naik K, Kirankumar Gorabal AB, Jalawadi S. Studies on organoleptic qualities and colour (L* a* b*) values of Karonda (Carissa carandas L.) blended squash during storage. Journal of Pharmacognosy and Phytochemistry. 2020;9(6):994-7.

Banu SS, Shanthi K, Mini RS. Evaluation of quality attributes and characterization of bio-active components in betel leaf blended fruit squashes using GC-MS.

Elbakheet SI, Elgasim EA, Algadi MZ. Sensorial Assessment of Beef Sausage Processed by Wheat Germ Flour. J Food Process Technol. 2017;8(652):2.

Lakehal S, Bennoune O, Ayachi A. Application of histological and physicochemical analyses for evaluation of meat product-Cachir. Scientific journal" Meat Technology". 2019 Aug 26;60(1):24-9.

Gagniuc E, Raita ?M, Militaru M. The benefits of applying the microscopic examination in the analysis of meat products.

Sohrabi H, Cannizzo FT, Pregel P, Scaglione FE, Beltramo C, Acutis PL, Dalmasso A, Biolatti B. Tissue and species identification in minced meat and meat products from Italian commercial markets by DNA microarray and histological approach. Veterinaria Italiana. 2020 Jul 14;56(2).

Abdel-Maguid DS, Zaki RS, Soliman SA, Abd-Elhafeez HH, Mohamed SA. Fraudulence risk strategic assessment of processed meat products. Journal of Advanced Veterinary Research. 2019 Jun 30;9(3):81-90.

Anwar SM, Abd?Elhafeez HH, Abdel?maksoud FM, Abdalla KE. Morph?anatomic and histochemical study of ileum of goose (Alopochen egyptiacus) with special references to immune cells, mucous and serous goblet cells, telocytes, and dark and light smooth muscle fibers. Microscopy Research and Technique. 2021 Jun;84(6):1328-47.

Guelmamene R, Bennoune O, Elgroud R. Histological Techniques for Quality Control of Meat and Meat Products. Sch J Appl Sci Res. 2018;1:26-32.

Aitta E. Product development using protein isolate produced by pH-shift process from Baltic herring (Clupea harengus membras).

Quan TH, Benjakul S. Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi. Journal of texture studies. 2019 Oct;50(5):434-42.

Quan TH, Benjakul S. Comparative study on the effect of duck and hen egg albumens on proteolysis and gel property of sardine surimi. International journal of food properties. 2017 Dec 31;20(sup3):S2786-97.