Journal of Food Processing & Technology

Ramya V, Jain NK. A review on osmotic dehydration of fruits and vegetables: An integrated approach. Journal of Food Process Engineering. 2017 Jun;40(3):e12440.

Ramya V, Jain NK. A review on osmotic dehydration of fruits and vegetables: An integrated approach. Journal of Food Process Engineering. 2017 Jun;40(3):e12440.

Wang J, Brennan MA, Brennan CS, Serventi L. Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta. Foods 2021, 10, 1931.

Shere PD, Devkatte AN, Pawar VN. Cooking and textrual qualities of carrot incorporated instant noodles. Journal of Pharmacognosy and Phytochemistry. 2018;7(3):3040-5.

Wang J, Brennan MA, Brennan CS, Serventi L. Effect of vegetable juice, puree, and pomace on chemical and technological quality of fresh pasta. Foods. 2021 Aug;10(8):1931.

Wahanik AL, Chang YK, Clerici MT. How to make pastas healthier?. Food reviews international. 2018 Jan 2;34(1):52-69.

Prerana S, Anupama D. Influence of carrot puree incorporation on quality characteristics of instant noodles. Journal of Food Process Engineering. 2020 Mar;43(3):e13270.

Cedola A, Cardinali A, Del Nobile MA, Conte A. Enrichment of bread with olive oil industrial by-product. J. Agric. Sci. Technol. B. 2019;9:119-27.

Costa C, Lucera A, Marinelli V, Del Nobile MA, Conte A. Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese. Journal of Food Science and Technology. 2018 Oct;55(10):4174-83.

Cedola A, Cardinali A, Del Nobile MA, Conte A. Fish burger enriched by olive oil industrial by?product. Food science & nutrition. 2017 Jul;5(4):837-44.

Spinelli S, Padalino L, Costa C, Del Nobile MA, Conte A. Food by-products to fortified pasta: A new approach for optimization. Journal of Cleaner Production. 2019 Apr 1;215:985-91.

Stru?i D, Boaru A, Mierli?? D, Georgescu B. Studies regarding the effects of the redworm meal utilization as a protein substitute in Japanese quail diets. Advances in Agriculture & Botanics. 2018 Dec 1;10(3):105-13.

Ijabadeniyi OA, Itiolu I, Ajayeoba TA, Oladunjoye AO. 1 The food industry: yesterday, today, and tomorrow. InFood Science and Technology 2020 Dec 7 (pp. 3-28). De Gruyter.

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Zhang Y, O'Connor AM, Wang C, Dickson JS, Hurd HS, Wang B. Interventions targeting deep tissue lymph nodes may not effectively reduce the risk of salmonellosis from ground pork consumption: a quantitative microbial risk assessment. Risk Analysis. 2019 Oct;39(10):2237-58.

Alonso-Rorís VM, Alvarez-Sabucedo L, Santos-Gago JM, Ramos?Merino M. Towards a cost-effective and reusable traceability system. A semantic approach. Computers in Industry. 2016 Dec 1;83:1-1.

Salar S, Jafarian S, Mortazavi A, Nasiraie LR. Effect of hurdle technology of gentle pasteurisation and drying process on bioactive proteins, antioxidant activity and microbial quality of cow and buffalo colostrum. International Dairy Journal. 2021 Jun 19:105138.

Robbers L, Jorritsma R, Nielen M, Koets A. A Scoping Review of On-Farm Colostrum Management Practices for Optimal Transfer of Immunity in Dairy Calves. Frontiers in veterinary science. 2021:797.

Singh V, Kushwaha SK. Colostrum: A New Golden Era in Health and Disease. Energy (kcal). 2021 Jun 7;58(130):130.

Chen Y, Qu S, Huang Z, Ren Y, Wang L, Rankin SA. Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry. Journal of Dairy Science. 2021 May 28.