Journal of Food Processing & Technology

Neres Santos AM, Duarte Moreira AP, Piler Carvalho CW, Luchese R, Ribeiro E, McGuinness GB, Fernandes Mendes M, Nunes Oliveira R. Physically cross-linked gels of PVA with natural polymers as matrices for manuka honey release in wound-care applications. Materials. 2019 Jan;12(4):559.

Alabi O, Olaoye OJ, George FO, Adeola AA, Alabi JO, Taiwo AM. CONCENTRATION AND POTENTIAL HEALTH RISK ASSOCIATED WITH DIETARY INTAKE OF SMOKED FISH FROM LAGOS LAGOON. Journal of Agricultural, Food and Environmental Sciences, JAFES. 2020;74(2):20-36.

Orodu V, Sunny PS. Assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish (Hydrocynus Forskahlii) from tombia community-Ekpetiama, Bayelsa State. Sumerianz J Biotechnology. 2018;1(4):100-6.

Jinadasa BK, Monteau F, Fowler SW. Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective. Environmental Science and Pollution Research. 2020 Jun;27(17):20663-74.

Ofori SA, Cobbina SJ, Doke DA. The occurrence and levels of polycyclic aromatic hydrocarbons (PAHs) in African environments—a systematic review. Environmental Science and Pollution Research. 2020 Sep;27(26):32389-431.

Tippanna KS, Mangesh P, Srinivas N, Anand GP. Quality changes in osmotically dehydrated pineapple as influenced by fructose syrup. Journal of Pharmacognosy and Phytochemistry. 2019;8(4):2190-5.

Kumari N, Sharma PD. Optimization of osmotic dehydration process of pointed gourd by response surface methodology. Journal of Pharmacognosy and Phytochemistry. 2018;7(4):2491-5.

Sethi K, Kaur M. Effect of osmotic dehydration on physicochemical properties of pineapple using honey, sucrose and honey-sucrose solutions. Int J Eng Adv Technol. 2019;9(1):6257-62.

Rafiq S, Ghosh B. Effect of Non-dairy Ingredients on the Quality Characteristics of Processed Cheese during Storage. J Adv Dairy Res. 2018;6(208):2.

Hamdy SM, Hassan MG, Ahmed RB, Abdelmontaleb HS. Impact of oat flour on some chemical, physicochemical and microstructure of processed cheese. Journal of Food Processing and Preservation. 2021 Sep;45(9):e15761.

SHALABY SM. Ashraf. G. MOHAMED and cheese fortified with vegetables and mushroom”. International Jou Key Words.

Farahat ES, Mohamed AG, El-Loly MM, Gafour WA. Food Bioscience.

Kim HS, Kim SL, Kang HJ, Kim WK, Kim MH. Enzymolysis-assisted treatments for improved phytochemical contents and bioactivities levels from unfertilized corn silk extracts. Journal of Food Processing and Technology. 2017;8(9).

Petridean PM, Ilioni DL, Mara DC, Marean MM, Bordean DM. Moisture content as a marker for fruits, nut fruits and vegetables fingerprint. Journal of Agroalimentary Processes and Technologies. 2018;24(4):247-50.

INVESTIGATIONS OF FILTRATE CLARIFICATION AND OPTIMIZATIONS OF FLOCCULANT DOSAGES: A CASE STUDY AT WONJI SHOA SUGAR FACTORY

Shobha D, Veena UK, Mahadevu P. Development of gluten free pasta using Quality Protein Maize (QPM) enriched with functional ingredients.

Krivokapi? S, Pejatovi? T, Perovi? S. CHEMICAL CHARACTERIZATION, NUTRITIONAL BENEFITS AND SOME PROCESSED PRODUCTS FROM CARROT (Daucus carota L.). Poljoprivreda i Sumarstvo. 2020 Apr 1;66(2):191-216.

Characteristics of Beef Sausage Mixed with Modified Bekasam Meat Fermented by Lactobacillus plantarum

Dolma N. Effect of drying time and temperat Moringa oleifer. Research Journal of Agriculture. 2020 Jan;8(1):34-9.

Ali S, Sharma A. Osmotic Dehydration and Assessment of Quality Attributes of Seasonal Vegetable Crops: Carrot and Beetroot Cubes. Journal of Food Science & Technology* SDRP (Sift Desk Research Page). 2020;5(4):199-217.