| Advances in use of natural antioxidants as food additives for improving the oxidative stability of meat products SA Rather, FA Masoodi, R Akhter, JA Rather, KA Shiekh Madridge Journal of Food Technology 1 (1), 10-17, 2016 | 84 | 2016 |
| A review on the effect of processing temperature and time duration on commercial honey quality Y Eshete, T Eshete Madridge Journal of Food Technology 4 (1), 158-162, 2019 | 57 | 2019 |
| Stabilization of bioactive betalain pigment from fruits of Basella rubra L. through maltodextrin encapsulation SS Kumar, P Giridhar Madridge J Food Tech 1 (1), 66-70, 2016 | 26 | 2016 |
| Significance of hygienic processing of milk and dairy products M Pal, M Devrani, S Pinto Madridge J Food Tech 3 (2), 133-137, 2018 | 17 | 2018 |
| Radon levels in different types of plants with medicinal properties AA Abojassim, HN Hady, AA Kareem Madridge Journal of Food Technology 1 (1), 18-21, 2016 | 11 | 2016 |
| Optimization of enzymatic protein hydrolysis conditions to obtain maximum angiotensin-iconverting enzyme (ACE) inhibitory activity from Angel Wing Clam (Pholas orientalis) meat HALZH Amiza Binti Mat Amin Madridge Journal of Food Technology, 2016 | 11* | 2016 |
| Effect of roasting and dehulling on antioxidant activity, oil quality and protein functionality of sesame seeds used in tahina and halawa. Madridge J K Al-Ismail, N Alawamleh, M Al-Dabbas Food Technol 3 (1), 109-114, 2018 | 9 | 2018 |
| Essential oils as antimicrobials T LaLonde, T Bowser, R Jadeja Madridge Journal of Food Technology 4 (1), 163-169, 2019 | 8 | 2019 |
| Impact of ethylene absorbents on fruit firmness and quality of nectarine (Prunus persica var. nectarina) fruits during storage at super market conditions S Jayarajan, RR Sharma Mad. J. Food Tech 3, 150-153, 2018 | 7 | 2018 |
| Beta-Glucans as a therapeutic agent: Literature Review E Andrade, D Orlando Madridge J. Food Tech 3, 154-158, 2018 | 5 | 2018 |
| Brucellosis: A Highly Infectious Foodborne Zoonotic disease of Public health concern Madridge J Food Tech. 2018 M Pal S1 (1), 1-3, 2018 | 5 | 2018 |
| Physiochemical and conformational properties of soluble aggregates from soy protein isolates mediated by hydrothermal cooking: A comparative study with moisture heat treatment B Zhang, D Yuan, X He, X Yang, Z Gao, J Wang Madridge Journal of Food Technology 1 (1), 1-9, 2016 | 5 | 2016 |
| Aroma Impact Compounds of Red Wines from La Mancha Region GVMA Delgado JA, Ferrer MÁ, Palomo ES Madridge J Food Technol 5 (1), 176-186, 2020 | 4 | 2020 |
| Evaluation of Mustard powder as natural ingredient to reduce antimicrobial levels and physichochemical properties in beef A Hosseinvand, A Sorkhinejad Madridge J Food Technol 4 (1), 171-176, 2019 | 4 | 2019 |
| Formulation of non-gluten pasta from the optimized levels of dairy and non-dairy ingredients D Aastha, G SM, U Neelam, B Ruchika, J Rana Madridge J Food Tech 2 (2), 92-98, 2017 | 4 | 2017 |
| Effect of harvesting stage on quality losses of persimmon fruits during storage N Khan, I Ullah, WA Khan, R Qadri, MM Khan, Z Feixue, T Ruimin, B Islam, ... Madridge Journal of Food Technology 2 (1), 79-84, 2017 | 4 | 2017 |
| The Role of LTST Hot Water Immersion on Quality of Peach Fruit During Storage et al. Khan S, Ullah I, Khan N Madridge J Food Tech 1 (1), 31-36, 2016 | 4* | 2016 |
| Staphylococcus aureus N SILVA, VCA JUNQUEIRA, NFA SILVEIRA, MH TANIWAKI, ... ______. Manual de Métodos de Análise Microbiológica de Alimentos 3, 137-148, 2007 | 4 | 2007 |
| Thermodynamic analysis of experimental sorption isotherms of dietetic chhana kheer AK Gautam, A Tanweer, A Bhardwaj, A Jha Madridge J Food Technol 3 (2), 126-131, 2018 | 3 | 2018 |
| Legislative control of quinoa in the United Kingdom and European Union D Ojinnaka Madridge Journal of Food Technology 1 (1), 53-57, 2016 | 3 | 2016 |
Mahendra Pal SharmaProfessor ,Department of Hydro and Renewable Energy, IIT Roorkee, Uttarakhand, IndiaVerified email at iitr.ac.in
