2022:
Thermal, High Pressure and Ultrasound Inactivation of Various 2 Fruit Cultivar’s Polyphenol oxidase: Kinetic Inactivation Mod-3 els and Estimation of Treatment Energy Requirement
2021:
Minimal processing for goat milk preservation: Effect of high-pressure processing on its quality
2021:
Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction
2021:
Oxidative Effects of Aqueous Ozone (O3) on Physicochemical and Antioxidant Properties of Cold-Pressed Pomegranate Fruit Juice
2021:
A Review of Clean-Label Approaches to Chilli Paste Processing
2021:
Sugar Recovery from Bakery Leftovers through Enzymatic Hydrolysis: Effect of Process Conditions and Product Characterization
2021:
Proximate composition of Malaysian local sweet potatoes
2021:
Pulsed Electric Field (PEF) of goat milk: Impact on Escherischia coli ATCC 8739 and vitamin constituents
2021:
Effect of High-Pressure Processing (HPP) on composition, lactose and microstructure of goat milk
2020:
Ultrasound-Assisted Extraction and Gaseous Ozone as Preservation Method for Roselle (Hibiscus sabdariffa L.) Fruit Juice
2020:
Optimizing the Processing Factor and Formulation of Oat-Based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition
2020:
Consumers' delayed consumption of bakery products: Effect on physical and chemical properties
2020:
Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions
2020:
Sugar Recovery from Food Waste via Sub-critical Water Treatment
2020:
Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk