Cikkek nyilvánosan hozzáférhető megbízással - Sukhvinder Singh PurewalTovábbi információ
Sehol sem hozzáférhető: 3
Unraveling the efficacy of different treatments towards suppressing limonin and naringin content of Kinnow juice: An innovative report
SS Purewal, S Punia, P Kaur, KS Sandhu, RA Ilyas, SK Singh, M Kaur
LWT Food Science and Technology, 2021
Megbízások: Department of Science & Technology, India
Effect of processing on bioactive profile, minerals and bitterness causing compounds of Kinnow jam
SS Purewal, KS Sandhu, P Kaur, S Punia
Journal of Food Processing and Preservation, 1-10 https://doi.org/10.1111 …, 2022
Megbízások: Department of Science & Technology, India
Valorization of bioactive profile and antioxidant properties of Kinnow peel, and pulp residue: a step towards utilization of Kinnow waste for biscuit preparation
SS Purewal, P Kaur, KS Sandhu
Journal of Food Measurement and Characterization 17 (1), 787-799, 2023
Megbízások: Department of Science & Technology, India
Valahol hozzáférhető: 7
Debittering of citrus juice by different processing methods: A novel approach for food industry and agro-industrial sector
SS Purewal, KS Sandhu
Scientia Horticultrae 276, 109750 (1-11), 2021
Megbízások: Department of Science & Technology, India
DNA damage protection: An excellent application of bioactive compounds
P Kaur, SS Purewal, KS Sandhu, M Kaur
Bioresources and Bioprocessing, 2019
Megbízások: Department of Biotechnology, India
Nutritional Profile and Health Benefits of Kinnow: An Updated Review
SS Purewal, KS Sandhu
International Journal of Fruit Science, 2020
Megbízások: Department of Science & Technology, India
Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages
SS Purewal, R Kamboj, KS Sandhu, P Kaur, K Sharma, M Kaur, RK Salar, ...
Applied Food Research 2 (1), 100057, 2022
Megbízások: Department of Science & Technology, India
Antioxidant, anti-cancer, and debittering potential of edible fungi (Aspergillus oryzae) for bioactive ingredient in personalized foods
SS Purewal, P Kaur, G Garg, KS Sandhu, RK Salar
Biocatalysis and Agricultural Biotechnology, 102406, 2022
Megbízások: Department of Science & Technology, India
Bioactive profile and antioxidant properties of Kinnow seeds: A report broadening its potential
SS Purewal, P Kaur, KS Sandhu
Applied Food Research 2 (2), 100135, 2022
Megbízások: Department of Science & Technology, India
Processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage
SS Purewal, K Sharma, P Kaur, KS Sandhu, R Kamboj
Food Chemistry Advances 2, 100275, 2023
Megbízások: Department of Science & Technology, India
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