Journal of Food Processing & Technology

Alamu EO, Ntawuruhunga P, Chibwe T, Mukuka I, Chiona M. Evaluation of cassava processing and utilization at household level in Zambia. Food Security. 2019 Feb;11(1):141-50.

Alamu EO, Ntawuruhunga P, Chibwe T, Mukuka I, Chiona M. Evaluation of cassava processing and utilization at household level in Zambia. Food Security. 2019 Feb;11(1):141-50.

Dehestani-Ardakani M, Mostofi Y. Postharvest application of chitosan and Thymus essential oil increase quality of the table grape cv.‘Shahroudi’. Journal of horticulture and postharvest research. 2019 Mar 1;2(1-March 2019):31-42.

Xin Y, Jin Z, Chen F, Lai S, Yang H. Effect of chitosan coatings on the evolution of sodium carbonate-soluble pectin during sweet cherry softening under non-isothermal conditions. International journal of biological macromolecules. 2020 Jul 1;154:267-75.

Jiang Y, Yu L, Hu Y, Zhu Z, Zhuang C, Zhao Y, Zhong Y. The preservation performance of chitosan coating with different molecular weight on strawberry using electrostatic spraying technique. International journal of biological macromolecules. 2020 May 15;151:278-85.

Agarwal P, Gupta R, Agarwal N. A review on enzymatic treatment of phenols in wastewater. J. Biotechnol. Biomater. 2016;6(04):2.

Abebe Z, Tola YB, Mohammed A. Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits. African journal of agricultural research. 2017 Feb 23;12(8):550-65.

Xing Y, Xu Q, Li X, Chen C, Ma L, Li S, Che Z, Lin H. Chitosan-based coating with antimicrobial agents: preparation, property, mechanism, and application effectiveness on fruits and vegetables. International Journal of Polymer Science. 2016 Jan 1;2016.

Pasquariello MS, Di Patre D, Mastrobuoni F, Zampella L, Scortichini M, Petriccione M. Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit. Postharvest Biology and Technology. 2015 Nov 1;109:45-56.

Priyashantha H, Ranadheera CS, Rasika DM, Vidanarachchi JK. Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics. Journal of Ethnic Foods. 2021 Dec;8(1):1-7.

Palthur S, Anuradha CM, Devanna N. Development and Evaluation of Cinnamon Flavored Buttermilk. Frontiers in Food & Nutrition Res. 2014.

Zaman MA, Ara A, Haque MN, Hamid MA. Chemical quality and economic status of dahi available in Sylhet city. International Journal of Natural Sciences. 2016 Jul 1;6(2).

Sameem M, Singh A, Hossain SA. Studies on preparation of Shrikhand by using dragon fruit pulp. The Pharma Innovation Journal. 2018;7(8):455-8.

Begum R, Sarker MA, Islam MA, Alam MK, Pramanik MK. Isolation and characterization of lactic acid bacteria from indigenous dairy product and preparation of starter culture by freeze-drying. Bioresearch Communications-(BRC). 2017;3(1):302-8.

Pu Q, Han L, Liu X. A new approach for species discrimination of different processed animal proteins based on fat characteristics. European Journal of Lipid Science and Technology. 2016 Apr;118(4):576-83.

Nam KH. Lard injection matrix for serial crystallography. International journal of molecular sciences. 2020 Jan;21(17):5977.

Shen X, Zhang M, Bhandari B, Gao Z. Novel technologies in utilization of byproducts of animal food processing: A review. Critical reviews in food science and nutrition. 2019 Nov 30;59(21):3420-30.

Shen X, Zhang M, Bhandari B, Gao Z. Novel technologies in utilization of byproducts of animal food processing: A review. Critical reviews in food science and nutrition. 2019 Nov 30;59(21):3420-30.

?opusiewicz ?, J?dra F, Bartkowiak A. The application of melanin modified gelatin coatings for packaging and the oxidative stability of pork lard. World Scientific News. 2018;101:108-19.

Tang J, Mu B, Zong L, Wang A. From waste hot-pot oil as carbon precursor to development of recyclable attapulgite/carbon composites for wastewater treatment. Journal of Environmental Sciences. 2019 Jan 1;75:346-58.