|
Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties Food Engineering Series |
|
Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes PeerJ |
|
Traditional Therapeutic Uses of Marine Animal Parts and Derived Products as Functional Foods – A Systematic Review Food Reviews International Vol. 39, Issue 2, 827, 2023 |
|
Recent Frontiers of Phytochemicals Recent Frontiers of Phytochemicals |
|
Food Processing Technology Food Processing Technology |
|
Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. LWT |
|
Improving the lipid oxidative and microbial stability of chicken protein‐based shelf‐stable snacks using
Solanum nigrum
, a natural immune booster Journal of Food Processing and Preservation Vol. 46, Issue 1, , 2022 |
|
Food Security and Safety Food Security and Safety |
|
Optimum Additive Composition to Minimize Fat in Functional Goat Meat Nuggets: A Healthy Red Meat Functional Food Processes Vol. 9, Issue 3, 475, 2021 |
|
Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages Molecules Vol. 26, Issue 21, 6678, 2021 |
|
Quality characteristics of functional chicken patties incorporated with round cabbage powder Journal of Food Processing and Preservation Vol. 45, Issue 12, , 2021 |
|
Geleceğin Alternatif Protein Kaynağı: Yapay Et Akademik Gıda Vol. 18, Issue 2, 209, 2020 |
|
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages Food Science and Technology Vol. 39, Issue 1, 232, 2019 |
|
Possible Protein Sources for the Future Akademik Gıda Vol. 16, Issue 2, 197, 2018 |
|
Food Processing Technology Food Processing Technology |
|
Effect of incorporation of carrot on the quality characteristics of chicken sausages Indian Journal of Poultry Science Vol. 52, Issue 1, 91, 2017 |
|
Phytochemicals in Citrus Functional Foods and Nutraceuticals |
|
Herbal Bioactives and Food Fortification Nutraceuticals: Basic Research/Clinical Applications |
|
Milk oligosaccharides: A review International Journal of Dairy Technology Vol. 68, Issue 3, 305, 2015 |
|
Effect of sorghum bicolour and clove oil on the quality characteristics and storage quality of aerobically packaged chevon cutlets Nutrition & Food Science Vol. 45, Issue 1, 145, 2015 |
|
Novel trends in development of dietary fiber rich meat products—a critical review Journal of Food Science and Technology Vol. 52, Issue 2, 633, 2015 |
|
Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages SpringerPlus Vol. 3, Issue 1, 39, 2014 |
|
Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste Meat Science Vol. 97, Issue 1, 54, 2014 |
|
Innovation trends in the food industry: The case of functional foods Trends in Food Science & Technology Vol. 31, Issue 2, 118, 2013 |
|
Color of smoked loin from animals fed with bioactive compounds added to forage Pesquisa Agropecuária Brasileira Vol. 47, Issue 10, 1504, 2012 |
