المؤلفون: Rana, Sudha^{Aff1, Aff2}, Mehta, Deepak, Bansal, Vasudha^Aff1, Shivhare, U. S., Yadav, Sudesh Kumar^Aff1

المصدر: Journal of Food Science and Technology. 57(1):102-112

المؤلفون: Ghoshal, G., Shivhare, U. S., Banerjee, U. C.

المصدر: Journal of Food Science and Technology. June 2017 54(7):1928-1937

المؤلفون: Sudesh Yadav, Vasudha Bansal, Deepak Mehta, Sudha Rana, Uma Shanker Shivhare

المصدر: J Food Sci Technol

مصطلحات موضوعية: 0106 biological sciences, Atmospheric cold plasma, Phloretin, Vanillin, 04 agricultural and veterinary sciences, Dielectric barrier discharge, Shelf life, 040401 food science, 01 natural sciences, chemistry.chemical_compound, Rutin, 0404 agricultural biotechnology, Chlorogenic acid, chemistry, 010608 biotechnology, Original Article, Gallic acid, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::931303d3a48acedb31f1b7c3db903bb4
https://doi.org/10.1007/s13197-019-04035-7

المؤلفون: Basu, Santanu, Shivhare, U. S., Muley, S.

المصدر: Journal of Food Science and Technology. June 2013 50(3):585-589

المؤلفون: Uma Shanker Shivhare, Uttam Chand Banerjee, Gargi Ghoshal

المصدر: Journal of food science and technology. 54(7)

مصطلحات موضوعية: 0106 biological sciences, chemistry.chemical_classification, Materials science, Scanning electron microscope, business.industry, 04 agricultural and veterinary sciences, Microstructure, 040401 food science, 01 natural sciences, Gluten, Biotechnology, Shear rate, 0404 agricultural biotechnology, chemistry, Creep, Rheology, 010608 biotechnology, Xylanase, Original Article, Composite material, business, Elastic modulus, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67f5261270b59a9c51475e3a3ae64725
https://pubmed.ncbi.nlm.nih.gov/28720949

المؤلفون: S. Muley, Uma Shanker Shivhare, Santanu Basu

المصدر: Journal of Food Science and Technology. 50:585-589

مصطلحات موضوعية: food.ingredient, Pectin, Water activity, Moisture, Chemistry, Sorption, Equilibrium moisture content, food, Adsorption, Chemical engineering, Original Article, Glass transition, Water content, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58400a2e110d1080b9e2d405f1c826b9
https://doi.org/10.1007/s13197-011-0327-y