Journal of Food Processing & Technology

Planque M, Arnould T, Dieu M, Delahaut P, Renard P, Gillard N. Liquid chromatography coupled to tandem mass spectrometry for detecting ten allergens in complex and incurred foodstuffs. Journal of Chromatography A. 2017 Dec 29;1530:138-51.

Formulation and shelf life study of a whey-based functional beverage containing orange juice and probiotic organisms.

Neupane S. EFFECT OF ADDITION OF SOY MILK ON THE PREPARATION OF PANEER (Doctoral dissertation).

Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates

Carbone K, Amoriello T, Iadecola R. Exploitation of Kiwi Juice Pomace for the Recovery of Natural Antioxidants through Microwave-Assisted Extraction. Agriculture. 2020 Oct;10(10):435.

Menezes J, Athmaselvi KA. Report on edible films and coatings. InFood Packaging and Preservation 2018 Jan 1 (pp. 177-212). Academic Press.

Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability

Dongare SA, Dige YP, Syed HM. Storage study and textural profile analysis of paneer at different temperature. Journal of Pharmacognosy and Phytochemistry. 2019;8(2):864-8.

Wang N, Zhao S, Long X, Gong J, Sui C, Zhang Y, Chen L, Hu D. Determination, risk assessment and processing factors for pyridaben in field-incurred kiwifruit samples. Journal of Environmental Science and Health, Part B. 2020 Jul 2;55(7):613-9.

Park H, Han N, Kim CW, Lee U. Chlorine dioxide gas treatment improves the quality of hardy kiwifruit (Actinidia arguta) during storage. Forest Science and Technology. 2019 Jul 3;15(3):159-64.

Optimisation of low-temperature extraction of banana juice using commercial pectinase

Flores O, Retamales J, Núñez M, León M, Salinas P, Besoain X, Yañez C, Bastías R. Characterization of bacteriophages against Pseudomonas syringae pv. actinidiae with potential use as natural antimicrobials in kiwifruit plants. Microorganisms. 2020 Jul;8(7):974.

Lippi G, Mattiuzzi C. Kiwifruit and cancer: An overview of biological evidence. Nutrition and cancer. 2020 May 18;72(4):547-53.

Production, optimization, and characterization of sugarcane (Saccharum officinarum)–papaya (Carica papaya) wine using Saccharomyces cerevisiae

Wang S, Qiu Y, Zhu F. Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activities. Food Chemistry. 2021 Jul 15;350:128469.

Regulation of environmental factors affecting ethanol & phenolic contents of Jamun wine and in-vitro evaluation of its anti-bacterial efficacy

Efficacy of Yeast Strains on Fruit Wine Fermentation

Pinheiro LA, Pereira C, Barreal ME, Gallego PP, Balcão VM, Almeida A. Use of phage ?6 to inactivate Pseudomonas syringae pv. actinidiae in kiwifruit plants: In vitro and ex vivo experiments. Applied microbiology and biotechnology. 2020 Feb;104(3):1319-30.

Wang Y, Zhao CL, Li JY, Liang YJ, Yang RQ, Liu JY, Ma Z, Wu L. Evaluation of biochemical components and antioxidant capacity of different kiwifruit (Actinidia spp.) genotypes grown in China. Biotechnology & Biotechnological Equipment. 2018 May 4;32(3):558-65.

Hua C, Li Y, Wang X, Kai K, Su M, Zhang D, Liu Y. The effect of low and high molecular weight chitosan on the control of gray mold (Botrytis cinerea) on kiwifruit and host response. Scientia Horticulturae. 2019 Feb 27;246:700-9.