Detalhe da pesquisa
1.
Interaction study of aflatoxin M1 with milk proteins using ATR-FTIR.
J Food Sci Technol
; 60(1): 64-72, 2023 Jan.
Artigo
Inglês
| MEDLINE | ID: mdl-36618042
2.
Migration study of chemical additives from low density polyethylene (LDPE) into dahi.
J Food Sci Technol
; 59(8): 3283-3295, 2022 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-35872732
3.
Effect of incorporation of iron-whey protein concentrate (Fe-WPC) conjugate on physicochemical characteristics of dahi (curd).
J Food Sci Technol
; 59(2): 478-487, 2022 Feb.
Artigo
Inglês
| MEDLINE | ID: mdl-35153305
4.
Methods to differentiate between cotton tract area ghee and cotton seed oil adulterated ghee.
J Food Sci Technol
; 59(12): 4782-4793, 2022 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-36276548
5.
Assessment of physico-chemical changes in UHT milk during storage at different temperatures.
J Dairy Res
; 87(2): 243-247, 2020 May.
Artigo
Inglês
| MEDLINE | ID: mdl-32314682
6.
Impact of sequential enzymatic hydrolysis on antioxidant activity and peptide profile of casein hydrolysate.
J Food Sci Technol
; 57(12): 4562-4575, 2020 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-33087969
7.
Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends.
J Food Sci Technol
; 57(2): 426-434, 2020 Feb.
Artigo
Inglês
| MEDLINE | ID: mdl-32116352
8.
Development and validation of an analytical method for determination of bronopol and kathon preservative in milk.
J Food Sci Technol
; 56(6): 3170-3176, 2019 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-31205373
9.
Physico-chemical and antimicrobial properties of d-limonene oil nanoemulsion stabilized by whey protein-maltodextrin conjugates.
J Food Sci Technol
; 55(7): 2749-2757, 2018 Jul.
Artigo
Inglês
| MEDLINE | ID: mdl-30042591
10.
Estimation of steviol glycosides in food matrices by high performance liquid chromatography.
J Food Sci Technol
; 55(8): 3325-3334, 2018 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-30065444
11.
Construction of a lateral flow strip for detection of soymilk in milk.
J Food Sci Technol
; 54(13): 4213-4219, 2017 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-29184227
12.
Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin-gum arabic blend.
J Food Sci Technol
; 53(10): 3834-3843, 2016 Oct.
Artigo
Inglês
| MEDLINE | ID: mdl-28017999
13.
Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey.
J Sci Food Agric
; 95(14): 2908-15, 2015 Nov.
Artigo
Inglês
| MEDLINE | ID: mdl-25469498
14.
Iron (II)-chelating activity of buffalo αS-casein hydrolysed by corolase PP, alcalase and flavourzyme.
J Food Sci Technol
; 52(6): 3911-8, 2015 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-26028776
15.
Antioxidant activity of whey protein hydrolysates in milk beverage system.
J Food Sci Technol
; 52(6): 3235-41, 2015 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-26028704
16.
Process optimisation for preparation of caseinophosphopeptides from buffalo milk casein and their characterisation.
J Dairy Res
; 81(3): 364-71, 2014 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-25052437
17.
Ameliorative potential of whey protein hydrolysate against paracetamol-induced oxidative stress.
J Dairy Sci
; 96(3): 1431-7, 2013 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-23313001
18.
Physico-chemical characterization of ultrasound assisted clove oil-loaded nanoemulsion: As enhanced antimicrobial potential.
Biotechnol Rep (Amst)
; 34: e00720, 2022 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-35686016
19.
Distinction between glycomacropeptide and ß-lactoglobulin with 'stains all' dye on tricine SDS-PAGE gels.
Food Chem
; 340: 127923, 2021 Mar 15.
Artigo
Inglês
| MEDLINE | ID: mdl-32889212
20.
Preparation and characterization of iron-chelating peptides from whey protein: An alternative approach for chemical iron fortification.
Food Res Int
; 141: 110133, 2021 03.
Artigo
Inglês
| MEDLINE | ID: mdl-33642000