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Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs.
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- Food Biophysics, 2024, v. 19, n. 3, p. 701, doi. 10.1007/s11483-024-09861-7
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- Article
Use of Sprouted Legumes as Sources of Antioxidants in Functional Dairy Product Development .
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- Environment & Ecology, 2022, v. 40, n. 2A, p. 577
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- Article
Low-calorie and carrot pulp incorporated shrikhand from low-fat cow milk: Optimization and quality evaluation.
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- AIMS Agriculture & Food, 2024, v. 9, n. 1, p. 220, doi. 10.3934/agrfood.2024013
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- Article
Occurrence of Multidrug-Resistant (MDR) Extended-Spectrum Beta-lactamase (ESBL)-Producing Escherichia coli in Wastewater and Natural Water Sources from the Eastern Part of Uttar Pradesh, India.
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- Water, Air & Soil Pollution, 2024, v. 235, n. 2, p. 1, doi. 10.1007/s11270-024-06914-y
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- Article
Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs.
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- Foods, 2023, v. 12, n. 1, p. 218, doi. 10.3390/foods12010218
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- Article
Prediction, Synthesis and Evaluation of a Synthetic Peptide as an Enzyme-Linked Immunosorbent Assay (ELISA) Candidate for Screening of Bovine Antibodies against Theileria annulata.
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- Microorganisms, 2023, v. 11, n. 11, p. 2663, doi. 10.3390/microorganisms11112663
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- Article
Intrinsic and extrinsic factors impacting fresh goat meat quality: An overview.
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- Meat Technology, 2023, v. 64, n. 1, p. 20, doi. 10.18485/meattech.2023.64.1.3
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- Article
Ratanjot (Alkanna tinctoria L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative.
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- Foods, 2024, v. 13, n. 14, p. 2254, doi. 10.3390/foods13142254
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- Article
Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products.
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- Chemical & Biological Technologies in Agriculture, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40538-023-00483-8
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- Article
Characterization of crude extract prepared from Indian curd and its potential as a biopreservative.
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- Food Science & Technology International, 2021, v. 27, n. 4, p. 313, doi. 10.1177/1082013220940093
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- Article