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1 |
R Nandana, V Radhalakshmi, M Salim Linu, K J Jismy, Thomas Anooja, M S Jisha, Rehman Sajad |
Hybrid meat: A comprehensive review of composition, processing, and consumer acceptance
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15 |
2 |
2027 |
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2 |
Omran Azza A., Hassan Nadra S.Y., Hanaa Abd Elaziz M. |
Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics
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14 |
2 |
2026 |
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3 |
Girotto F. |
Sunflower press-cake and its protein extract for food applications: Effects of sonication on functional properties
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14 |
1 |
2026 |
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4 |
Hien B. T. T., Pham D. T., Vu L. P., Dao P. H. , Tuyen P. V., Nghia N. V., Bat N. K. |
Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L. ) preserved in ice water
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11 |
2 |
2023 |
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5 |
Baskar N., Varadharajan S., Rameshbabu M., Ayyasamy S., Velusamy S. |
Development of plant-based yogurt
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10 |
2 |
2022 |
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6 |
Jafarpour D., Hashemi S. M. B. |
Ohmic heating application in food processing: Recent achievements and perspectives
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10 |
2 |
2022 |
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7 |
Serba E. M., Rimareva L. V., Overchenko M. B., Ignatova N. I., Tadzhibova P. Yu., Zorin S. N. |
Production of peptides and amino acids from microbial biomass in food and feed industries: biotechnological aspects
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8 |
2 |
2020 |
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8 |
Phuong D. V., Phuong D. V., Quoc L. P. T., Tan P. V., Duy L. N. D. |
Production of bioethanol from Robusta coffee pulp (Coffea robusta L.) in Vietnam
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7 |
1 |
2019 |
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9 |
M. I. Zimina , A. F. Gazieva , J. Pozo-Dengra , S. Yu. Noskova , A. Yu. Prosekov |
DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS
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5 |
1 |
2017 |
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10 |
Zhukova Olga , Voynov Nikolay , Nikolaev Aleksandr |
INTENSIFICATION OF YEAST BIOMASS CULTURING IN A FILM BIOREACTOR
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1 |
2 |
2013 |
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11 |
Каленик Т. К. |
Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load
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1 |
1 |
2013 |
