Food Technology and Processing Innovations

Dr. Kamble Sonali Ravindra

Zenodo (CERN European Organization for Nuclear Research)

Food processing

The improvement of food security, safety, nutrition, health, economics, and sustainability has been greatly aided by food processing. Technologies like canning, thermal processing, and refrigeration...

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2026Scientific literatureDOI

Manipulating omega-3 and omega-6 fatty acids in sheep - Repletion of long-chain omega-3 polyunsaturated fatty acids when ewes graze pasture

RD Taylor, EH Clayton

Livestock Science

Pasture

DOI →

Research Library

Food Technology and Processing Innovations

Manipulating omega-3 and omega-6 fatty acids in sheep - Repletion of long-chain omega-3 polyunsaturated fatty acids when ewes graze pasture

Determination of proximate compositions of twelve recently released bread and durum wheat varieties in Ethiopia

Standardised ileal amino acid digestibility of grain legumes is comparable to soybean meal for broiler chickens

Characterization Nutritional Value and Promoting Fonio (Digitaria exilis Stapf.) a Traditional Cereal as a Functional Cereal in Chad

RYE ECONOMICAL PRODUCTION AND THE POSSIBILITY OF USING STRAW IN ORDER TO PROTECT THE ENVIRONMENT

Physical Processing of Cereal Grain as Fish Feed Filler

Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome

ECONOMIC MILLET PRODUCTION, FUNCTIONAL FOOD AND HEALTH BENEFIT

Embryo–Endosperm Interaction

Physical Processing of Cereal Grain as Fish Feed Filler

More than just flavour and fragrance - the chemistry and pharmacological potential of anethole.

Physical Processing of Cereal Grain as Fish Feed Filler

A histochemical assay for polyphenolic profiling in cereal grains

A Pilot Study on the Prevalence and Characterization of Multidrug-Resistant Gram-Negative Bacteria in Chicken and Pork Meat Around Kathmandu District, Nepal.

Healing the Earth by Growing Food as Medicine

Grain zinc, iron and protein concentrations of contemporary wheat cultivars fall short of targets for human health

Allergenicity Assessment of Plant-Derived Sweet Proteins-In Silico, In Vitro, In Vivo, and Clinical Approach: A Systematic Review.

Effects of Sweeteners and Cinnamon Flavor on Oral Nicotine Choice Behaviors.

The extended phenotype: plants as shapers of microbial communities

The effect of nitrogen on grain yield and quality in oats

The effect of mechanical perturbation on the growth and development of wheat

Enhancing nutritional yeast-derived meaty flavours with multi-task Bayesian optimisation.

Erythritol, sucrose, and sucralose elicit similar reward responses after flavor preference learning in healthy humans.

A green self-assembled hydrogel developed from glycyrrhizic acid and berberine for shelf-life extension and flavor quality preservation of strawberry fruits.

Pigmented Grains as a Source of Bioactives

Mycotoxin contamination of domestic barley grain (results of screening studies of the 2024 harvest)

Designing Effective Food Safety Systems

The study as potentian usage of sugar beet and brewer’s grains from food production to enhance diet and improve clinical performance in dogs under stress

OsCYP51H9 Integrates Brassinosteroid Biosynthesis and Nitrogen Sensing to Enhance Grain Development and Nitrogen Utilization in Rice

Characterisation of off-flavour compounds and their sensory impact on Lupinus angustifolius L.: Special emphasis on volatile markers of green, grassy, and beany aroma notes and bitter taste.

Efficacy of Azamethiphos for Grain and Surface Treatment Against Three Major Stored-Product Beetle Species

Development and validation of an LC-HRMS method for the screening and the quantification of 45 biocidal active substances in fortified chicken muscle and their monitoring in commercial samples.

Future Aspects of Rye Grains Quality and Role of Technologists in Its Management

Uses of Millet Protein in Food and Non-food Sectors

Novel Thermal and Non-thermal Technologies towards Sustainability and Microbiological Food Safety and Quality

Systematic Assessment of Flavor Cues and Additives in Cigarettes and Heated Tobacco Products in Korea: Cross-Sectional Surveillance Study.

<b>Barley (</b><b><i>Hordeum vulgare L.</i></b><b>) </b><b><i>Hv</i></b><b><i>DEP1</i></b><b> allele</b><b>s</b><b> and their effect on agronomic and </b><b>physical grain traits</b>

ВЛИЯНИЕ УСЛОВИЙ МИНЕРАЛЬНОГО ПИТАНИЯ НА КАЧЕСТВО ФРАКЦИЙ ЗЕРНОВОК ПИВОВАРЕННОГО ЯЧМЕНЯ

Millets in Chhattisgarh: From Forgotten Grain to Future Opportunity

A laboratory-based study on interspecific interactions between two stored-grain insect pests

Recent Advances in Synthesis Regulation, Quality Effect, and Genetic Improvement Strategies of Rice Grain Lipids

Sustainable Management Practices for Maximizing Productivity and Quality in Dual-Purpose Cereal Systems

Physicochemical characteristics and nutritional quality of corn grains related to a foliar disease

A new approach in sorting of mixed crops by acoustics

EEG signal recognition of flavor perception in rapeseed oil from different processing techniques.

Archaeometric analysis of Early Bronze Age bread from Küllüoba Höyük

Energy and nutrient utilisation of laying hens fed fibre rich diet containing graded levels of supplementary fungal xylanase

Status and Perspectives of Organic Maize Production in Serbia

Effects of defatting treatments on flavor components and lipid characteristics in bowl-steamed Tan lamb: A comprehensive investigation based on lipidomics and multi-platform flavor analysis.