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Evaluation of anti-oxidant and anti-proliferative potential of garlic extract on...
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Antioxidant profiling of Pongamia pinnata leaves and flowers.
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Development of BIiocolours from Natural Sources for Application in Foods.
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Studies on encapsulating Lactobacillus species using spray drying and freeze drying.
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Effect of wheat germ oil concentrates on fatty liver of high fat fed mice.
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Functions of Eggs in Bakery Products.
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Application of Cold Plasma in Food Processing.
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Punicic Acid, An Underexplored Fatty Acid In Pomegranate.
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Chemical Preservatives for Bakery Products.
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Freshness keepers in food packaging application.
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Dietary Omega-3 Fatty Acids and Epigenetics.
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Recent Developments in Diversification and
Innovation of New Products from...
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Taurine as a Biofunctional and a Nutraceutical compound.
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Biochemical and bioactive compounds of dicoccum wheat and its health benefits.
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Physiological Disorders of Mango:An Insight into Spongy Tissue.
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A comparative evaluation of various extraction systems for food materials.
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Enzymes in muscle food processing.
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Recent Advances in Traditional Indian Sweetmeats.
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Sausages: A texturized comminuted meat product.
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Adapting High Hydrostatic Pressure
Processing for Food Processing
Operations.
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Sugarcane Juice Processing:
Conventional Practices and Recent Advances.
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Nanoparticulate Immunotherapy: An Intelligent Way to Tailor Make Our Defense System
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Development of a Sustained Release Solid Dosage Formulation for Delivery of a Poorly...
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New Starches
from Under Utilized Plants for Food Applications.
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Dehydration of foods: Methods with a focus on
dehumidified air drying.
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