Bioactive compounds and pharmacological and food applications of Syzygium cumini - a review by Chhikara, Navnidhi, Kaur, Ravinder, Jaglan, Sundeep, Sharma, Paras, Gat, Yogesh, Panghal, Anil

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Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability by Gat, Yogesh, Ananthanarayan, Laxmi

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Considerations for development of lactose-free food by Suri, Sheenam, Kumar, Vikas, Prasad, Rasane, Tanwar, Beenu, Goyal, Ankit, Kaur, Sawinder, Gat, Yogesh, Kumar, Ashwani, Kaur, Jaspreet, Singh, Digvijay

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Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods by Waghmare, Roji, Kumar, Manoj, Yadav, Rahul, Mhatre, Priyank, Sonawane, Sachin, Sharma, Swati, Gat, Yogesh, Chandran, Deepak, Radha, Hasan, Muzaffar, Dey, Abhijit, Sarkar, Tanmay, Banwo, Kolawole, Alao, Micheal, Balakrishnan, Jayanthi, Suryawanshi, Deodatt, Lorenzo, José M.

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Bioactive compounds, health benefits and utilisation of Morus spp.- a comprehensive review by Dhiman, Shikha, Kumar, Vikas, Mehta, C. M., Gat, Yogesh, Kaur, Sawinder

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Effect of calcium chloride extracted from eggshell in maintaining quality of selected freshâcut fruits by Rohit J. Thakur, Hamad Shaikh, Yogesh Gat, Roji B. Waghmare

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Quality characterization of gluten free noodles enriched with chickpea protein isolate by Sofi, Sajad Ahmad, Singh, Jagmohan, Chhikara, Navnidhi, Panghal, Anil, Gat, Yogesh

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Development of functional fermented whey–oat-based product using probiotic bacteria by Sharma, Poorva, Trivedi, Neetika, Gat, Yogesh

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Whey valorization: current options and future scenario – a critical review by Panghal, Anil, Patidar, Rakesh, Jaglan, Sundeep, Chhikara, Navnidhi, Khatkar, Sunil K, Gat, Yogesh, Sindhu, Neelesh

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Development of Probiotic Beetroot Drink by Panghal, Anil, Virkar, Kiran, Kumar, Vikas, B. Dhull, Sanju, Gat, Yogesh, Chhikara, Navnidhi

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Physicochemical, Phytochemical and Nutrimental Impact of Fortified Cereal Based Extrudate Snacks: Effect of Jackfruit Seed Flour Addition and Extrusion Cooking by Gat, Yogesh, Ananthanarayan, Laxmi

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Rice bean (Vigna umbellata) based ready‐to‐eat geriatric premix: Optimization and analysis by Kaur, Damanpreet, Rasane, Prasad, Dhawan, Kajal, Singh, Jyoti, Kaur, Sawinder, Gurumayum, Sushma, Sandhu, Kanchan, Kumar, Ashwani, Gat, Yogesh

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Wine: a potential source of antimicrobial compounds by Jamir, Lemnaro, Kumar, Vikas, Gat, Yogesh, Kumar, Ashwani, Kaur, Sawinder

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Effect of calcium chloride extracted from eggshell in maintaining quality of selected fresh-cut fruits by Thakur, Rohit J., Shaikh, Hamad, Gat, Yogesh, Waghmare, Roji B.

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Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage by Panghal, Anil, Kumar, Vikas, Dhull, Sanju, Gat, Yogesh, Chhikara, Navnidhi

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Effect of extrusion on thermal, textural and rheological properties of legume based snack by Ananthanarayan, Laxmi, Gat, Yogesh, Panghal, Anil, Chhikara, Navnidhi, Sharma, Poorva, Kumar, Vikas, Singh, Barinderjit

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Energy drinks: health effects and consumer safety by Kaur, Jaspreet, Kumar, Vikas, Goyal, Ankit, Tanwar, Beenu, Gat, Yogesh, Prasad, Rasane, Suri, Sheenam

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nutritional, phytochemical composition and health benefits - a review by Chhikara, Navnidhi, Kour, Ragni, Jaglan, Sundeep, Gupta, Pawan, Gat, Yogesh, Panghal, Anil

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Impact of Soaking and Germination Time on Nutritional Composition and Antioxidant Activity of Nigella Sativa by SURI, SHEENAM, KUMAR, VIKAS, TANWAR, BEENU, GOYAL, ANKIT, GAT, YOGESH

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Effect of Addition of Jackfruit Seed Flour on Nutrimental, Phytochemical and Sensory Properties of Snack Bar by Meethal, Sayooj, Kaur, Narinder, Singh, Jyoti, Gat, Yogesh

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