Bookmark (0)
Please login to bookmark
Close
Publication date: June 2026
Source: Innovative Food Science & Emerging Technologies, Volume 110
Author(s): Keyur Saliya, Geetarani Liklam Loushigam, Rushali Jaiswal, Prarabdh C. Badgujar, Kiran Verma, Lalit Pratap Singh, Mahesh Shivanand Dige
Publication date: June 2026Source: Innovative Food Science & Emerging Technologies, Volume 110Author(s): Keyur Saliya, Geetarani Liklam Loushigam, Rushali Jaiswal, Prarabdh C. Badgujar, Kiran Verma, Lalit Pratap Singh, Mahesh Shivanand Dige Read More
Related posts:
Systematic evaluation of anodal transcutaneous electrical stimulation on the five basic tastes in humans
Functional properties and bioaccessibility of ferulic acid/β-cyclodextrin inclusion complexes: Molecular dynamics simulation and experimental validation
Cryo-induced clarification of Termitomyces albuminosus hydrolysates: An emerging clean-label strategy
Rapid colorimetric validation of UV-C fluence for food-contact surfaces using optimized Leucomalachite green and Spiropyran Radiochromic films (RCFs)
Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality
The combined effect of chitosan and High Hydrostatic Pressure on Listeria monocytogenes and Escherichia coli