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Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham.
J Food Sci Technol. 2016 Feb;53(2):1238-46. doi: 10.1007/s13197-015-2089-4. Epub 2015 Nov 11.
J Food Sci Technol. 2016.
PMID: 27162404
Free PMC article.
Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA).
Prasad W, Khamrui K, Mandal S, Badola R.
Prasad W, et al. Among authors: khamrui k.
J Food Sci Technol. 2017 Nov;54(12):3802-3809. doi: 10.1007/s13197-017-2778-2. Epub 2017 Sep 22.
J Food Sci Technol. 2017.
PMID: 29085122
Free PMC article.
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Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design.
Lodh J, Khamrui K, Prasad WG.
Lodh J, et al. Among authors: khamrui k.
J Food Sci Technol. 2018 May;55(5):1832-1839. doi: 10.1007/s13197-018-3098-x. Epub 2018 Mar 15.
J Food Sci Technol. 2018.
PMID: 29666536
Free PMC article.
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Preparation of whey based savory beverage with enhanced bio-accessible zinc.
Shende V, Khamrui K, Prasad W, Wani AD, Hussain SA.
Shende V, et al. Among authors: khamrui k.
J Food Sci Technol. 2022 Nov;59(11):4288-4296. doi: 10.1007/s13197-022-05497-y. Epub 2022 Aug 20.
J Food Sci Technol. 2022.
PMID: 36033353
Free PMC article.
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Enhancement of survival of alginate-encapsulated Lactobacillus casei NCDC 298.
Mandal S, Hati S, Puniya AK, Khamrui K, Singh K.
Mandal S, et al. Among authors: khamrui k.
J Sci Food Agric. 2014 Aug;94(10):1994-2001. doi: 10.1002/jsfa.6514. Epub 2014 Jan 13.
J Sci Food Agric. 2014.
PMID: 24307185
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Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat.
Kumbhare S, Prasad W, Khamrui K, Wani AD, Sahu J.
Kumbhare S, et al. Among authors: khamrui k.
J Food Sci Technol. 2023 Jan;60(1):11-23. doi: 10.1007/s13197-021-05335-7. Epub 2021 Nov 30.
J Food Sci Technol. 2023.
PMID: 36618046
Free PMC article.
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