Journal of Food Processing & Technology

Heude C, Lemasson E, Elbayed K, Piotto M. Rapid assessment of fish freshness and quality by 1 H HR-MAS NMR spectroscopy. Food Analytical Methods. 2015 Apr;8(4):907-15.

Correa DA, Castillo PM, Martelo RJ. Evaluation of Mass Transfer During the Osmotic Dehydration of Pumpkin Slices (Sicana odorifera naud).

Corsaro C, Cicero N, Mallamace D, Vasi S, Naccari C, Salvo A, Giofrè SV, Dugo G. HR-MAS and NMR towards foodomics. Food Research International. 2016 Nov 1;89:1085-94.

Le D, Konsue N. Mass Transfer Behavior During Osmotic Dehydration and Vacuum Impregnation of “Phulae” Pineapple and the Effects on Dried Fruit Quality. Current Research in Nutrition and Food Science Journal. 2021 Apr 16;9(1):308-19.

Alharaty G. Edible Coating to Extend the Shelf Life and Enhance the Quality of Fresh and Frozen Cut Fruits. McGill University (Canada); 2020.

Saranyah K, Mahendran T. Watermelon (Citrulluslanatus) Blended Ready-To-Serve Beverage. Volume III. 2014:17.

Andhale RR, Patil RN, Katkade MB, Dagadkhair AC, Bhavsar GJ. Formulation and Quality Evaluation of Multigrain Bhakari Premix Fortified with Defatted Soya Flour.

Satao PA. An integrated approach to process modeling, kinetics and its parameters on osmotic dehydration of fruits and vegetables.

Wolever TM, Vella D, Seetharaman K, Duizer LM, Duncan AM. Liking of soy flour muffins over time and the impact of a health claim on willingness to consume.

Salazar DM, Álvarez FC, Acurio LP, Perez LV, Arancibia MY, Carvajal MG, Valencia AF, Rodriguez CA. Osmotic concentration of pineapple (Cayenne lisse) as a pretreatment for convection drying. InIOP Conference Series: Earth and Environmental Science 2019 Jun 1 (Vol. 292, No. 1, p. 012039). IOP Publishing.

Akter M, Roshid M, Hosen MA, Hosain M, Islam M, Khalek MA. Physico-chemical and sensory properties of cakes supplemented with different concentration of soy flour.

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

Razaq I. Pasteurization Effects on Drinking Yogurt Quality Containing Aloe Vera Gel Extract and Strawberry Pulp. LGUJLS. 2020 Mar 11;4(01):68-84.

CIOTEA D, POPA ME. INFLUENCE OF PRESERVATION METHOD ON PEPPERMINT, BASIL AND ROSEMARY PLANT EXTRACTS CHEMICAL COMPOSITION.

CIOTEA D, POPA ME. INFLUENCE OF PRESERVATION METHOD ON PEPPERMINT, BASIL AND ROSEMARY PLANT EXTRACTS CHEMICAL COMPOSITION.

Mishra N. Potential use of germinated soy flour and flaxseed oil in formulation of functional bread.

Safarov JE, Dadaev GT. RESULTS OF RESEARCH OF VARIOUS THERMAL-CONTAINING MATERIALS BASED ON RENEWABLE SOURCES.

Husain S, Bhatnagar V. Utilization of soyflour as a source of isoflavone in wheat paratha. Asian Journal of Dairy and Food Research. 2018;37(1):69-72.

WHEAT BO, PEEL O, PEEL P, PEEL P. World Journal of Pharmaceutical and Life Sciences.

WHEAT BO, PEEL O, PEEL P, PEEL P. World Journal of Pharmaceutical and Life Sciences.