Implications of cold plasma and plasma activated water on food texture- a review
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Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)
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Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains
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A comparative study of in vitro cytotoxicity and chemical constituents of wild and cultured plants of Marchantia polymorpha L.
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Emerging Non-destructive Techniques to Quantify the Textural Properties of Food: A State-of-Art Review
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Insights into headway in essential oil-based Pickering emulsions for food applications
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Pectin emulsions and emulgels: Bridging the correlation between rheology and microstructure
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Editorial: Emerging perspectives on probiotics, prebiotics, and synbiotics for prevention and management of chronic disease
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Effect of chitosan-based bio coating on mechanical, structural and physical characteristics of microfiber based paper packaging: An alternative to wood pulp/plastic packaging
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In vitro and in vivo anti-inflammatory and anti-arthritic effect of Tinospora cordifolia via modulation of JAK/STAT pathway
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