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Manusha, C. and Roopa, B. S. (2025) Cryoconcentration: an integrated agro food processing technique for concentration. Journal of Food Science and Technology, 62. pp. 1021-1031.

Kaneez, Haleema and Suresh Sakhare, D. (2025) Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes. Journal of Food Science and Technology, 62. pp. 841-852.

Madhumitha, R. and Harish Prashanth, K. V. and Aashitosh, A. Inamdar (2025) Effect of nutrient‑rich quinoa fraction composite wheat flour on product development. Journal of Food Science and Technology, 62. pp. 134-143. ISSN 0022-1155

Madhumathi, R. and Harish Prashanth, K. V. and Aashitosh Ashok, Inamdar (2025) Effect of nutrient‑rich quinoa fraction composite wheat flour on product development. Journal of Food Science and Technology, 62. pp. 134-143.

Manoj, Prabhakaran and Chauhan, A. S. and Nandini, P. Shetty and Sreerama, Y. N. (2025) Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability. Journal of Food Science and Technology, 62. pp. 144-154. ISSN 0022-1155

Pallavi, B. V. and Harish Prashanth, K. V. and Aashitosh, A. Inamdar (2025) Impact of different milling techniques towards vitamin D3 fortification in wheat flour. Journal of Food Science and Technology, 62. pp. 751-762. ISSN 0022-1155

Manisha, Chauhan and Pradeep Singh, Negi (2025) Ultrasonication and ozone processing of Syzygium malaccense juice for retention of bioactive components. Journal of Food Science and Technology, 62. pp. 519-529.