| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Antibacterial and antimutagenic activities of Dillenia indica extracts
|
Jaiswal, Sweta
|
|
2014
|
5 |
C |
p. 47-53
7 p.
|
article
|
| 2 |
Antioxidant and antigenotoxic effects of pupae of the muga silkworm Antheraea assamensis
|
Deori, Meetali
|
|
2014
|
5 |
C |
p. 108-114
7 p.
|
article
|
| 3 |
Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties
|
Rai, Amit Kumar
|
|
2014
|
5 |
C |
p. 101-107
7 p.
|
article
|
| 4 |
Bio-processing of bael [Aegle marmelos L.] fruits into wine with antioxidants
|
Panda, S.K.
|
|
2014
|
5 |
C |
p. 34-41
8 p.
|
article
|
| 5 |
BOX-PCR and PCR-DGGE analysis for bacterial diversity of a naturally fermented functional food (Enzyme®)
|
Zhu, Linjiang
|
|
2014
|
5 |
C |
p. 115-122
8 p.
|
article
|
| 6 |
Characteristics and antioxidative activity of carotenoprotein from shells of Pacific white shrimp extracted using hepatopancreas proteases
|
Senphan, Theeraphol
|
|
2014
|
5 |
C |
p. 54-63
10 p.
|
article
|
| 7 |
Control of chapati staling upon treatment of dough with amylases and xylanase
|
Hemalatha, M.S.
|
|
2014
|
5 |
C |
p. 73-84
12 p.
|
article
|
| 8 |
Determining probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products
|
Patel, Ami
|
|
2014
|
5 |
C |
p. 27-33
7 p.
|
article
|
| 9 |
Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition
|
Naji, Sara
|
|
2014
|
5 |
C |
p. 1-8
8 p.
|
article
|
| 10 |
Physicochemical properties of skin gelatin from farmed Amur sturgeon (Acipenser schrenckii) as influenced by acid pretreatment
|
Nikoo, Mehdi
|
|
2014
|
5 |
C |
p. 19-26
8 p.
|
article
|
| 11 |
Poly-ε-lysine amylase conjugates to increase the stability of enzyme
|
Bankar, Sandip B.
|
|
2014
|
5 |
C |
p. 85-90
6 p.
|
article
|
| 12 |
Response surface optimization of bromelain-assisted gelatin extraction from surimi processing wastes
|
Norziah, M.H.
|
|
2014
|
5 |
C |
p. 9-18
10 p.
|
article
|
| 13 |
Rhodotorula glutinis as source of pigments and metabolites for food industry
|
Hernández-Almanza, Ayerim
|
|
2014
|
5 |
C |
p. 64-72
9 p.
|
article
|
| 14 |
Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum)
|
Apichartsrangkoon, Arunee
|
|
2014
|
5 |
C |
p. 91-100
10 p.
|
article
|
| 15 |
Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf
|
Akwetey, W.Y.
|
|
2014
|
5 |
C |
p. 42-46
5 p.
|
article
|
Journal description