Food composition and properties

Articles on Scinovex in this research area

406 articles, most cited first · page 3 of 9

101. Assessment of nutritional composition of barley genotypes under late sown irrigated condition
     International Journal of Agriculture and Food Science · 2026 · 0 citations
102. Nutritional composition, bioactive compounds, and health benefits of banana
     International Journal of Agriculture and Food Science · 2026 · 0 citations
103. Development and quality evaluation of functional chicken cutlets enriched with pumpkin and chia seed powders
     International Journal of Veterinary Sciences and Animal Husbandry · 2026 · 0 citations
104. Developing flour blends with diverse millet types for improved nutritional and functional qualities
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
105. Moisture stability of mango-enriched vermicelli prepared from wheat and sorghum flour
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
106. Effect of unripe plantain and banana peel powder incorporation on the quality of functional chicken nuggets
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
107. Fortified rice analogues: Processing, structure and nutritional optimization
     International Journal of Research in Agronomy · 2026 · 0 citations
108. Effect of incorporation of full fat soy flour on the quality of noodles
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
109. Pre-processing interventions to improve Nutri-cereal nutritional profile: A review
     International Journal of Agriculture and Food Science · 2026 · 0 citations
110. Optimization of physical properties and storage characteristics of crab-incorporated noodles using response surface methodology
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
111. Morphology of kidney bean varieties by scanning electron microscopy of different regions of Himachal Pradesh, India
     International Journal of Agriculture and Food Science · 2026 · 0 citations
112. Impact of extrusion process on sensory properties of extruded product prepared from defatted soybean meal, and broken rice fortified with moringa leaf powder
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
113. Development and quality evaluation of carabeef spread incorporated with almond gum and foxtail millet
     International Journal of Agriculture and Food Science · 2026 · 0 citations
114. Studies on physicochemical, nutritional and sensory characteristics of Bamboo sprouts powder incorporated Biscuit
     International Journal of Agriculture Extension and Social Development · 2026 · 0 citations
115. Development and standardization of functional bakery puffs incorporated with kiddi shrimp (Parapenaeopsis stylifera) and finger millet (Eleusine coracana) flour
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
116. Phytochemical and proximate analysis of protein based bar prepared by oyster mushroom
     International Journal of Agriculture and Food Science · 2026 · 0 citations
117. The fibremaxing phenomenon: Social media’s new healthy eating trend
     International Journal of Agriculture and Food Science · 2026 · 0 citations
118. Comparative evaluation of traditional and modern processing techniques on nutritional and functional properties of millets in South India
     International Journal of Agriculture and Food Science · 2026 · 0 citations
119. Formulation and nutritional evaluation of a fortified khichdi mix enriched with millets, pulses, and dry dates powder for combating protein-energy malnutrition and iron deficiency
     International Journal of Agriculture and Food Science · 2026 · 0 citations
120. Amino Acid Profiling of GI-Tagged Kamalapura Fresh Red Banana (Musa acuminata) from Kalaburagi District, Karnataka, India
     International Journal of Agriculture and Nutrition · 2026 · 0 citations · AI summary
121. Valorization of banana peel: Physicochemical properties and functional potential of peel powder
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
122. Benefits evaluation of quinoa flour powder instead of animal fat on quality of beef and chicken burgers
     International Journal of Horticulture and Food Science · 2026 · 0 citations
123. Physicochemical and functional characterization of jackfruit seed starch extracted by aqueous and alkaline methods
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
124. Influence of twin-screw extrusion processing parameters on the microstructural characteristics of peda
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
125. Development of functional bread enriched with coffee husk flour: Physicochemical, fiber, and antioxidant characteristics
     International Journal of Agriculture and Food Science · 2026 · 0 citations
126. Development and evaluation of plant based meat analogue
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
127. Effect of oat β-glucan on the rheological and sensorial properties of chocolate milk drink
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
128. Development and physico-chemical characterization of sterilized chocolate milk drink stabilized with oat flour
     International Journal of Agriculture and Food Science · 2026 · 0 citations
129. Nutritional evaluation of traditional millet-based food products for rural diet diversification
     International Journal of Agriculture and Nutrition · 2026 · 0 citations · AI summary
130. Physicochemical properties of sorghum grains
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
131. Physical and nutritional characterization of Amaranth and Quinoa
     International Journal of Agriculture and Nutrition · 2026 · 0 citations · AI summary
132. Studies on storage stability and nutritional composition of value-added millet flour
     International Journal of Agriculture and Nutrition · 2026 · 0 citations · AI summary
133. Formulation and quality evaluation of quinoa-enriched functional spaghetti: Nutritional, antioxidant, cooking, color, and textural characteristics
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
134. Influence of controlled fermentation on the nutritional composition, antinutritional factors, and protein digestibility of Bambara groundnut flour
     International Journal of Agriculture and Food Science · 2026 · 0 citations
135. Development and evaluation of banana peel powder fortified with instant soup mix
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
136. Utilization of walnut okara powder as a functional ingredient for the development of protein-enriched muffins
     International Journal of Horticulture and Food Science · 2026 · 0 citations · AI summary
137. Cost economics of fibre-enriched chicken meat chips incorporated with apple pomace
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
138. Nutritional properties of browntop millet (Brachiaria ramosa) based Khakhra
     International Journal of Agriculture and Food Science · 2026 · 0 citations
139. Nutritional profile of jamun (Syzygium cumini L.) Seed powder-based value-added laddu
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
140. Development and optimization of chocolate cake using flours of jackfruit seed, white finger millet and whole wheat through mixture response surface methodology
     International Journal of Horticulture and Food Science · 2026 · 0 citations · AI summary
141. Development of finger and banyard millet based fortified nutri-mix powder: A sensory acceptability, nutritional value and microbial load (shelf-life)
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
142. Quality characteristics of chicken meat cutlets incorporated with oat flour (Avena sativa)
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
143. Standardization and assessment of blended cookies for nutritional quality
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
144. Response surface optimization of wheat-ground bean-sweet potato composite flour blends for enhanced bread quality characteristics
     International Journal of Statistics and Applied Mathematics · 2026 · 0 citations
145. Functional modification of cassava starch using clean label technologies: Heat moisture treatment, annealing, and atmospheric pressure plasma jet
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
146. Molecular interaction and starch gelatinization behaviour in wheat-legume-tuber composite flour systems for bakery applications
     International Journal of Advanced Chemistry Research · 2026 · 0 citations · AI summary
147. Development and sensory evaluation of honey-infused bakery products with enhanced nutritional and functional atributes
     International Journal of Agriculture and Food Science · 2026 · 0 citations
148. Development and quality evaluation of chhana Jhilli utilizing Rajgara (Amaranthus hypochondriacus L.) as a substitute for Maida
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
149. Physio-chemical property of value-added cookies with partial replacement of wheat flour by fruit pomace flour
     International Journal of Advanced Biochemistry Research · 2026 · 0 citations
150. Emerging trends in parboiling of small millets: a sustainable route to improved grain quality- A review
     International Journal of Research in Agronomy · 2026 · 0 citations