Department Of Food Science And Technology 1

1. Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei
2. Quercetin Impact in Pancreatic Cancer: An Overview on Its Therapeutic Effects
3. Dimensionless analysis of foam stability for application in enhanced oil recovery
4. The effect of probiotics on various diseases and their therapeutic role: An update review
5. Fabrication of biodegradable blend plastic from konjac glucomannan/zein/ PVA and understanding its multi-scale structure and physicochemical properties
6. Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications
7. Genotype by environment interactions in barley (Hordeum vulgare L.) cultivars for nutritional quality assessment
8. Ferulic acid as a promising candidate for developing selective and effective anti-cancer therapies
9. Carissa carandas L. and Its Methanol Extracts Promote Hematopoiesis and Thrombocytopoiesis: A Sub-Acute Toxicological Study in Experimental Rats
10. Supplementation of chicken meat balls with quinoa flour for enhancing the quality and nutritional profile
11. Mapping routine measles vaccination in low- and middle-income countries
12. Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties
13. Status and Trends of Physical Activity Surveillance, Policy, and Research in 164 Countries: Findings From the Global Observatory for Physical Activity—GoPA! 2015 and 2020 Surveys
14. Conventional and advanced extraction methods of some bioactive compounds with health benefits of food and plant waste: A comprehensive review
15. Global, regional, and national burden of meningitis and its aetiologies, 1990–2019: a systematic analysis for the Global Burden of Disease Study 2019
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