about
Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree.A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing.Natural Acidification with Low-pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized JuicesPlant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega-3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean OilsFabrication of cumin loaded-chitosan particles: Characterized by molecular, morphological, thermal, antioxidant and anticancer properties as well as its utilization in food systemPea Protein for Hempseed Oil Nanoemulsion StabilizationPulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) SolutionCharacterizing the pH-Dependent Release Kinetics of Food-Grade Spray Drying Encapsulated Iron Microcapsules for Food FortificationPlant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System
P50
Q50225110-5A43F30D-70A7-47D9-94D9-336C48A7B87BQ50229445-D2857ED8-3E23-4DFA-9EAD-9D7E95C73DEDQ90465518-E22746A1-9B3E-485E-85E5-714107CE0840Q90627613-1AC5A732-025C-4FE9-8D85-06D588EBE417Q91384134-449A93B0-18EF-4B23-8BE3-043E1B87E03CQ91491016-08225560-D0AA-455A-9111-564537F69A89Q93080702-43DAFA58-3D18-47AE-B90F-6B1A48F45CCCQ93149472-02D7F069-DDF7-4D19-8259-8B2D3FA92AEAQ96345476-FBE6DB89-4644-4F25-A76F-27353C6AC99A
P50
description
researcher
@en
name
Anubhav Pratap Singh
@en
type
label
Anubhav Pratap Singh
@en
prefLabel
Anubhav Pratap Singh
@en
P31
P496
0000-0003-1752-0101