Department Of Food Science 1

1. Bioactive Effects of Curcumin in Human Immunodeficiency Virus Infection Along with the Most Effective Isolation Techniques and Type of Nanoformulations
2. Therapeutic perspective of thymoquinone: A mechanistic treatise
3. Oxidative stress, free radicals and antioxidants: potential crosstalk in the pathophysiology of human diseases
4. Formation of oxidation products in polar compounds of different vegetable oils during French fries deep-frying
5. An updated overview of anticancer effects of alternariol and its derivatives: underlying molecular mechanisms
6. Phytates as a natural source for health promotion: A critical evaluation of clinical trials
7. Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications
8. Medicinal and mechanistic overview of artemisinin in the treatment of human diseases
9. Spermidine as a promising anticancer agent: Recent advances and newer insights on its molecular mechanisms
10. Glycyrrhiza Genus: Enlightening Phytochemical Components for Pharmacological and Health-Promoting Abilities
11. Resveratrol-Based Nanoformulations as an Emerging Therapeutic Strategy for Cancer
12. DEVISING A PRODUCTION TECHNOLOGY AND ASSESSING THE QUALITY OF GLUTEN-FREE ENERGY BARS WITH A GELLED LAYER
13. DEVELOPMENT OF CURD FOR CHILDREN FROM SHEEP MILK WITH BERRIES: IMPROVEMENT OF NUTRITIONAL AND FUNCTIONAL PROPERTIES
14. DEVELOPMENT OF CURD FOR CHILDREN FROM SHEEP MILK WITH BERRIES: IMPROVEMENT OF NUTRITIONAL AND FUNCTIONAL PROPERTIES
15. Physicochemical Characteristics and Functional Properties of Seed Oil from Four Different Cultivars of S. Wilsoniana
16. Insulin Conformation Changes in Hybrid Alginate–Gelatin Hydrogel Particles
17. Microbial Polysaccharides as Functional Components of Packaging and Drug Delivery Applications
18. Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds
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