Functional, nutritional, antinutritional, and microbial assessment of novel fermented sugar syrup fortified with pre-mature fruits of Totapuri mango and star gooseberry

Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste

(2019) Ashutosh Bahuguna et al.   Scientific Reports

Comparative study of the physicochemical, nutritional, and antioxidant properties of some commercial refined and non-centrifugal sugars

(2018) Jong Suk Lee et al.   FOOD RESEARCH INTERNATIONAL

Beneficial Effects of Monascus sp. KCCM 10093 Pigments and Derivatives: A Mini Review

(2018) Daehwan Kim et al.   MOLECULES

Changes of ethyl carbamate and its precursors in maesil (Prunus mume) extract during one-year fermentation

(2016) Bogyoung Choi et al.   FOOD CHEMISTRY

Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

(2016) Sinjitha S. Nambiar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar

(2016) Yonathan Asikin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Therapeutic potentials of bioactive compounds from mango fruit wastes

(2016) Afifa Asif et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mango (Mangifera indica L.) by-products and their valuable components: A review

(2015) M.H.A. Jahurul et al.   FOOD CHEMISTRY

Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market

(2015) Oonagh Markey et al.   FOOD RESEARCH INTERNATIONAL

Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties ofDoenjang, a Traditional Korean Soybean Fermented Sauce Variety

(2015) Shruti Shukla et al.   JOURNAL OF FOOD SCIENCE

Antioxidant and α-Glucosidase Inhibitory Activities of 40 Tropical Juices from Malaysia and Identification of Phenolics from the Bioactive Fruit Juices of Barringtonia racemosa and Phyllanthus acidus

(2014) Shaida Fariza Sulaiman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oral processing, texture and mouthfeel: From rheology to tribology and beyond

(2013) Jason R. Stokes et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Physico chemical characterization and the effect of processing on the quality characteristics of Sindura, Mallika and Totapuri mango cultivars

(2013) P. Vijayanand et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Hormonal changes in response to paclobutrazol induced early flowering in mango cv. Totapuri

(2013) Kaushal K. Upreti et al.   SCIENTIA HORTICULTURAE

Bacillus probiotics

(2010) Simon M. Cutting   FOOD MICROBIOLOGY

Functional potential of tropical fruits with respect to free bioactive amines

(2010) Paula Santiago-Silva et al.   FOOD RESEARCH INTERNATIONAL

Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties

(2008) S.M.R. Ribeiro et al.   FOOD CHEMISTRY

BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF FOUR MANGO VARIETIES AND SOME QUALITY CHARACTERISTICS OF THEIR JAMS

(2008) GERMAIN KANSCI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION