Journal of Food Processing & Technology

Torkiantabar M, Ismaeil SM, Nooshinfard F. Commercialization of the Scientific Research Results in Iran Knowledge-Based Companies. Mediterranean Journal of Social Sciences. 2016 Jun 5;7(3 S3):11-.

Mir JI, Naqash S, Rashid M, Singh DB, Sharma OC, Sharma A, Kumawat KL, Raja WH, Nabi SU, Masoodi L, Sheikh MA. Distinctiveness, uniformity and stability testing of apricot genotypes based on morphological traits. Indian Academy of Horticultural Sciences. 2019 Dec 1;76(4):590-5.

Kyath S. Benchmarking Technology Transfer in the Philippines Food Processing Industry. MOJ Food Processing & Technology. 2017;4(2).

Lolletti D, Principio L, Ciorba R, Mitrano F, Ceccarelli D, Antonucci F, Manganiello R, Ciccoritti R. Asimina triloba: Crop years, cultivars and ripening time influence on qualitative parameters. Scientia Horticulturae. 2021 Nov 17;289:110481.

Harb ZM. Antioxidant intake from fruits, vegetables, and beverages consumed in Lebanon.

Peng Hongmei, He Yaqiang. The effect of wheat bran dietary fiber on bread quality. Grain Science and Technology and Economy. 2016;41(1):54-5.

Jiamjariyatam R, Roskhrua P, Attiwittayaporn S. Effect of Coconut Flour on Biscuit Quality. Journal of Culinary Science & Technology. 2021 Sep 19:1-5.

Kubal SS, Shirke VS, Shirke KK, SS W, Gunaga RP, Rane AD. Research & Reviews: Journal of Botanical Sciences.

Ivanišová E, Drevková B, Tokár M, Terentjeva M, Kraj?ovi? T, Ka?ániová M. Physicochemical and sensory evaluation of biscuits enriched with chicory fiber. Food Science and Technology International. 2020 Jan;26(1):38-43.

Qadri T, Rather AH, Hussain SZ, Amin T. Evaluation of Techno Functional, Nutritional and Storage Stability of Wheat Based Crackers Incorporated with Brown Rice Flour and Carboxymethyl Cellulose. J Food Process Technol. 2018;9(736):2.

Alajil O, Sagar VR, Kaur C, Rudra SG, Sharma RR, Kaushik R, Verma MK, Tomar M, Kumar M, Mekhemar M. Nutritional and Phytochemical Traits of Apricots (Prunus Armeniaca L.) for Application in Nutraceutical and Health Industry. Foods. 2021 Jun;10(6):1344.

Laukova M, Karovi?ová J, Kohajdova Z, Babulicova M, Rückschloss ?, Lopatkova V. Potential of bran from various wheat variety for cookies production. Acta Chimica Slovaca. 2016 Oct 1;9(2):95-9.

Goswami M, Sharma BD, Mendiratta SK, Pathak V. Quality evaluation of functional carabeef cookies incorporated with guar gum (Cyamopsis tetragonoloba) as fat replacer. Nutrition & Food Science. 2019 May 13.

Ceccarelli D, Antonucci F, Talento C, Ciccoritti R. Chemical characterization in the selection of Italian autochthonous genotypes of plum. Scientia Horticulturae. 2021 Apr 30; 281: 109922.

Qadri T, Hussain SZ, Rather AH, Amin T, Naseer B. Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC). International Journal of Food Properties. 2018 Jan 1;21(1) : 1117-28.

Papadaki E, Kontogiannopoulos KN, Assimopoulou AN, Mantzouridou FT. Feasibility of multi-hydrolytic enzymes production from optimized grape pomace residues and wheat bran mixture using Aspergillus niger in an integrated citric acid-enzymes production process. Bioresource technology. 2020 Aug 1;309: 123317.

YEZHOV V, GRYNYK I. BIOCHEMICAL ASPECTS OF THE FRUITCROPS BREEDING THE GENUS PRUNUS L.

Inroga MM, da Silva MM, Cantillano RF, Paese K, Guterres SS, Flôres SH, de Oliveira Rios A. Apples (Malus Domestica Borkh) Minimally Processed Biofortified with Nanoencapsulated ?-carotene. Journal of Culinary Science & Technology. 2021 Jul 18:1-5.

NESHEVA M, BOZHKOVA V, MILUSHEVA S. ?HARLAYNE? ? ?HARCOT?–PERSPECTIVE CROSSBREED FOR COMBINING GOOD FRUIT QUALITY AND RESISTANCE TO PLUM POX VIRUS. SCIENTIFIC PAPERS.:71.

Sardella D, Gatt R, Valdramidis VP. Metal nanoparticles for controlling fungal proliferation: quantitative analysis and applications. Current Opinion in Food Science. 2019 Dec 1;30:49-59.