Found: 11
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Utilization of Food Waste for the Development of Composite Bread.
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- Sustainability (2071-1050), 2023, v. 15, n. 17, p. 13079, doi. 10.3390/su151713079
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- Article
Convolution network model based leaf disease detection using augmentation techniques.
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- Expert Systems, 2022, v. 39, n. 4, p. 1, doi. 10.1111/exsy.12885
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- Article
An Insight Review on the Prophylactic Effects of Ayurvedic Plants in the Global COVID-19 Pandemic.
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- Egyptian Journal of Botany, 2023, v. 63, n. 3, p. 693, doi. 10.21608/ejbo.2023.200503.2281
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- Article
Weed density estimation in soya bean crop using deep convolutional neural networks in smart agriculture.
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- Journal of Plant Diseases & Protection, 2022, v. 129, n. 3, p. 593, doi. 10.1007/s41348-022-00595-7
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- Article
Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 3, p. 2071, doi. 10.1007/s11694-022-01326-0
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- Article
Waste Utilization of Amla Pomace and Germinated Finger Millets for Value Addition of Biscuits.
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- Current Research in Nutrition & Food Science, 2019, v. 7, n. 1, p. 272, doi. 10.12944/CRNFSJ.7.1.27
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- Article
The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation.
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- Foods, 2024, v. 13, n. 11, p. 1738, doi. 10.3390/foods13111738
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- Article
Recognition of Leaf Disease Using Hybrid Convolutional Neural Network by Applying Feature Reduction.
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- Sensors (14248220), 2022, v. 22, n. 2, p. 575, doi. 10.3390/s22020575
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- Article
IndianFoodNet: effective Indian multi-food identification and recommendation for hypertensive patients using deep convolutional neural network.
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- Neural Computing & Applications, 2024, v. 36, n. 15, p. 8625, doi. 10.1007/s00521-024-09537-w
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- Article
Microwave Assisted Green Extraction of Pectin from Citrus maxima Albedo and Flavedo, Process Optimization, Characterisation and Comparison with Commercial Pectin.
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- Food Analytical Methods, 2024, v. 17, n. 1, p. 105, doi. 10.1007/s12161-023-02547-9
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- Article
Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 2, p. 1, doi. 10.1111/jfpp.16280
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- Article