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Sajan Chandrangadhan, Achi and Chetana, R. and Asha, M. R. and Steji, Raphel and Prakash, M. Halami (2024) Dark chocolate: delivery medium for probiotic Bifidobacterium breve NCIM 5671. Journal of Food Science and Technology, 61 (7). pp. 1411-1415. ISSN 0022-1155

Veeranna, H. and Parvati, H. and Suresh Kumar, G. and Chetana, R. (2024) Development of high‑fiber and high‑protein virgin coconut oil‑based spread and its physico‑chemical, and sensory qualities. Journal of Food Science and Technology, 61 (11). pp. 2196-2204. ISSN 0022-1155

Neha Naijo, Areekal and Chakkaravarthi, A. and Sukumar, Debnath (2024) Effect of microencapsulation on physical properties of powder developed from blended oils rich in PUFA. Journal of Food Science and Technology, 61 (12). pp. 2275-2286. ISSN 0022-1155

Balaji Wamanrao, Kanwate and Sandesh Suresh, Karkal and Tanaji Kudre, G. (2024) Impact of antioxidant potential of rohu (Labeo rohita) swim bladder gelatin hydrolysate on oxidative stability, textural and sensory properties of fish sausage enriched with polyunsaturated fatty acids. Journal of Food Science and Technology, 61 (6). pp. 1083-1093.

Sandipa, Sarkar and Jeyarani, T. and Sudha, M. L. (2024) Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits. Journal of Food Science and Technology, 61 (9). pp. 1767-1777. ISSN 0022-1155

Vasudevan, Sekar and Venkateish, V. P. and Vani, Vijay and Annapoorna, B. R. and Nivya, Vijayan and Madan Kumar, P. (2024) Inhibition of hepatic stellate cell activation by nutraceuticals: an emphasis on mechanisms of action. Journal of Food Science and Technology, 61 (11). pp. 2046-2056. ISSN 0022-1155

Vidhyalakshmi, R. and Meera, M. S. (2024) Role of millets in pre‑diabetes and diabetes: effect of processing and product formulation. Journal of Food Science and Technology, 61 (10). pp. 1848-1861. ISSN 0022-1155

Havalli Bommegowda, Rashmi and Pradeep Singh, Negi (2024) Upcycling Surinam cherry and spine gourd fruit waste: development of anthelmintic jelly candies using fruit extracts. Journal of Food Science and Technology, 61 (10). pp. 1905-1918.

Siddhi, S. Patil and Vedashree, M. and Suresh, D. Sakhare and Pushpa, S. Murthy Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties. Journal of Food Science and Technology, 61 (6). pp. 1117-1125. ISSN 0022-1155