Journal of Food Processing & Technology

Torres MD, Chenlo F, Moreira R. Viscoelastic and textural characteristics of gels obtained from potato starch roasted under several temperature-time conditions. International Journal of Polymer Science. 2018 Dec 23;2018.

Wijesinghe JA, Wickramasinghe I, Saranandha KH. Effect of different modification methods on gelatinization properties and amylose content of Kithul (Caryota urens) flour.

Sarkar T, Chakraborty R. Formulation, physicochemical analysis, sustainable packaging-storage provision, environment friendly drying techniques and energy consumption characteristics of mango leather production: A review. Asian Journal of Water, Environment and Pollution. 2018 Jan 1;15(3):79-92.

Sarkar T, Chakraborty R. Formulation, physicochemical analysis, sustainable packaging-storage provision, environment friendly drying techniques and energy consumption characteristics of mango leather production: A review. Asian Journal of Water, Environment and Pollution. 2018 Jan 1;15(3):79-92.

Sarkar T, Nayak P, Chakraborty R. Storage study of mango leather in sustainable packaging condition. Materials Today: Proceedings. 2020 Jan 1;22:2001-7.

Shakoor A, Ayub M, Wahab S, Khan M, Khan A, Rehman Z. Effect of different levels of sucrose-glucose mixture on overall quality of guava bar. Journal of Food Processing and Technology. 2015 Jan 1;6:1-7.

Khan A, Zeb A, Khan M, Shah W. Preparation and evaluation of olive apple blended leather. Int J Food Sci, Nutr Diet. 2014 Jul 25;3(7):134-7.

Pecyna A, Santoro F, Sagan A, Starek-Wójcicka A, Krzywicka M. Analysis of Selected Physicochemical Properties of Commercial Apple Juices.

Bolarinwa IF, Aruna TE, Ajetunmobi RI, Adejuyitan JA, Alawode OW. Pawpaw enriched soymilk beverage. Bangladesh Journal of Scientific and Industrial Research. 2021 Jun 23;56(2):105-14.

Motamedzadegan A, Amiri EO, Jamshidi M, Rad TK. Effect of concentration on the rheological and physicochemical properties of lemon juice. Iranian Food Science & Technology Research Journal. 2018;14(1):119-31.

Minh NP, Cuong HN. Various Variables Influencing to Production of Star Apple (Chrysophyllum Cainito) Juice. Journal of Pharmaceutical Sciences and Research. 2019 Mar 1;11(3):855-8.

Ewulo TO, Oluwalana IB, Ewulo BS, Awolu OO. Enrichment of traditional maize snack (Kokoro) with moringa (Moringa oliefera) leaf and soybean. African journal of food science. 2017 May 31;11(5):140-5.

Olagunju AI, Sandewa OE. Comparative physicochemical properties and antioxidant activity of dietary soursop milkshake. Beverages. 2018 Jun;4(2):38.

George MJ, Moiloa LV. Determination and comparison of physico-chemical properties of home-made juices in Lesotho and commercial juice available in the local markets. American Chemical Sciences Journal. 2015;5(3):247-52.

Nwosu JN, Udeozor LO, Ogueke CC, Onuegbu N, Omeire GC, Egbueri IS. Extraction and utilization of pectin from purple star-apple (Chrysophyllum cainito) and African star-apple (Chrysophyllum delevoyi) in jam production. Austin Journal of Nutrition and Food Science. 2014;1(1):1003-9.

Awolu OO, Okedele GO, Ojewumi ME, Oseyemi FG. Functional jam production from blends of banana, pineapple and watermelon pulp. International Journal of Food Science and Biotechnology. 2018 Jan 19;3(1):7-14.

Sommers C, Huang CY, Sheen LY, Sheen S, Huang L. Growth modeling of uropathogenic Escherichia coli in ground chicken meat. Food Control. 2018 Apr 1;86:397-402.

Milani MA, Dana MG, Ghanbarzadeh B, Alizadeh A, Afshar PG. Comparison of the Chemical Compositions and Antibacterial Activities of Two Iranian Mustard Essential Oils and Use of these Oils in Turkey Meats as Preservatives. Applied Food Biotechnology.;6(4):225-36.

Campbell B. Current Emulsifier Trends in Dressings and Sauces. InFood Emulsifiers and Their Applications 2019 (pp. 285-298). Springer, Cham.

Tabakaeva OV, Piekoszewski W, Kalenik TK, Maximova SN, Tabakaev AV, Poleshyk DV, Proniewicz L. Antiradical Activity of Hydrolysates and Extracts from Mollusk A. broughtonii and Practical Application to the Stabilization of Lipids. Foods. 2020 Mar;9(3):304.