Journal of Food Processing & Technology

Kohajdová Z, Karovičová J, Magala M (2013) Effect of lentil and bean flours on rheological and baking properties of wheat dough. Chemical Papers 67: 398-407.

Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M (2014) Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. International journal of food microbiology 180: 78-87.

Gökoğlu N, Yerlikaya P (2014) Freezing technology. Seafood Chilling, Refrigeration and Freezing: Science and Technology 163-85.

Szczawińska ME (2017) Application of Ionizing Radiation for Control of Salmonella in Food. In Current Topics in Salmonella and Salmonellosis. InTech.

Sommers CH, Sheen S (2015) Inactivation of avirulent Yersinia pestis on food and food contact surfaces by ultraviolet light and freezing. Food microbiology 50: 1-4.

Guo M, Jin TZ, Yang R, Antenucci R, Mills B, (2013) Inactivation of natural microflora and inoculated Listeria innocua on whole raw shrimp by ozonated water, antimicrobial coatings, and cryogenic freezing. Food control 34: 24-30.

Prasad P, Kochhar A, Javed M (2016) Development of ready-to-eat supplementary foods using germinated cereal-pulse mix, potato flour and green leafy vegetable for malnourished children. Nutrition & Food Science 46: 30-42.

Kour H, Kaul R, Ahmad N, Malik AA, Wani T (2016) Effect of Blends and Processing Methods on the Nutritional Quality of Protein Rich Supplementary Powder. Ecological Perspectives 18: 862.

GUDDAD S (2014) NUTRITIONAL STATUS AND STRATEGY TO COMBAT MALNUTRITION AMONG PRESCHOOL CHILDREN OF RURAL DHARWAD (Doctoral dissertation, UNIVERSITY OF AGRICULTURAL SCIENCES, DHARWAD).

Eke-Ejiofor J, Deedam JN (2015) Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries. Journal of Food Research 4: 172.

Krishnamoorthy S, Kunjithapatham S, Manickam L (2013) Traditional Indian breakfast (Idli and Dosa) with enhanced nutritional content using millets. Nutrition & Dietetics 70: 241-246.

Mbayo MK, Kalonda EM, Tshisand PT, Tatchoua O, Kamulete S, et al. (2015) Criblage chimique de quelques champignons du Katanga (RDC) et évaluation de leur activité biologique [Chemical Screening of some mushrooms of Katanga (DRC) and their biological activities evaluation]. International Journal of Innovation and Applied Studies 10: 435.

Olšová M (2013) Změny antioxidačních vlastností Basidiomycet v závislosti na kuchyňské úpravě.

Sulistiany H (2015) Produksi Tubuh Buah Dan Aktivitas Antioksidan Miselium Dan Tubuh Buah Isolat Tropis Lentinus Dan Pleurotus (Doctoral dissertation, Bogor Agricultural University (IPB)).

González-Palma I, Escalona-Buendía HB, Ponce-Alquicira E, Téllez-Téllez M, Gupta VK, et al. (2016) Evaluation of the Antioxidant Activity of Aqueous and Methanol Extracts of Pleurotus ostreatus in Different Growth Stages. Frontiers in Microbiology.

Prasad R, Varshney VK, Harsh NS, Kumar M (2015) Antioxidant Capacity and Total Phenolics Content of the Fruiting Bodies and Submerged Cultured Mycelia of Sixteen Higher Basidiomycetes Mushrooms from India. International journal of medicinal mushrooms.

Yılmaz A, Yıldız S, Tabbouche S, Kılıç AO, Can Z (2016) Total Phenolic Content, Antioxidant and Antimicrobial Properties of Pleurotus ostreatus Grown on Lime (Tilia Tomentosa) Leaves.

Sánchez C (2016) Reactive oxygen species and antioxidant properties from mushrooms. Synthetic and Systems Biotechnology.

RU H (2015) Phytochemical screening and antioxidant activity of methanolic extract of selected wild edible nigerian mushrooms.

Lalotra P, Bala P, Kumar S, Sharma YP (2005) Biochemical Characterization of Some Wild Edible Mushrooms from Jammu and Kashmir. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences.