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Meena, Kumari and Kalpana, Platel (2022) Effect of different thermal processing on copper and chromium bioaccessibility from various cereals and pulses. Journal of Food Processing and Preservation, 46. e15360.

Yogita, Bhatt and Jyothi Lakshmi, A. (2022) Effect of processing treatments on digestibility and physicochemical properties of ready-to- cook breakfast mixes. Journal of Food Processing and Preservation, 46. e16324.

Romuald Willy, Saa and Edith Fombang, Nig and Radha, C. (2022) Effect of soaking, germination, and roasting on the proximate composition, antinutrient content, and some physicochemical properties of defatted Moringa oleifera seed flour. Journal of Food Processing and Preservation, 46. e16329.

Swapna, R. Sonale and Saarika, P. K. and Nidhi, Sori and Jeevan Prasad, Reddy and Mahejibin, Khan (2022) Low methoxy feruloylated pectin from beetroot: Antioxidant and prebiotic properties. Journal of Food Processing and Preservation, 46. e17240.

Riya, Kumar and Soumya, Chandrashekar and Ashwath Kumar, K. and Prabhasankar, P. (2022) Multi-Fabaceae flour for gluten-free pizza base: Rheology, processing, microstructural, and physico-sensory characteristics. Journal of Food Processing and Preservation, 46. e16239.

Nivedha, K. and Prabhasankar, P. (2022) Sesbania grandiflora as a food ingredient in pasta making: Processing, rheology, and its quality evaluation. Journal of Food Processing and Preservation, 46. e16640.

Arpita, Das and Arunkumar, P. and Sudheer, K. Yannam and Baskaran, V. (2022) Shelf-life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes. Journal of Food Processing and Preservation, 46. e16162.

Arpita, Das and Arunkumar, P. and Sudheer, K. Yannam and Baskaran, V. (2022) Shelf-life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes. Journal of Food Processing and Preservation, 46. e16162.