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| Carbohydrate and protein components of Helianthus tuberosus and their biological activity | | Chemistry of natural compounds |
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| Mass transfer kinetics of banana slices during osmo-convective drying | | Journal of food process engineering |
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| Micro and macroalgal biomass: A renewable source for bioethanol | | Bioresource technology |
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| Molecular identification of a novel inulinolytic fungus isolated from and grown on tubers of Helianthus tuberosus and statistical screening of medium components | | World journal of microbiology and biotechnology |
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| Immobilization of Inulinase on Concanavalin A-Attached Super Macroporous Cryogel for Production of High-Fructose Syrup | | Applied biochemistry and biotechnology |
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| Variability of starch‐based thickened drinks for patients with dysphagia in the hospital setting | | Journal of texture studies |
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| Date fruit: chemical composition, nutritional and medicinal values, products | | Journal of the science of food and agriculture |
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| Osmotic Dehydration of Nectarines: Influence of the Operating Conditions and Determination of the Effective Diffusion Coefficients | | Food and bioprocess technology |
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| The effect of blanching and freezing on osmotic dehydration of pumpkin | | Journal of food engineering |
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| Production of high fructose syrup from Asparagus inulin using immobilized exoinulinase from Kluyveromyces marxianus YS-1 | | Journal of industrial microbiology and biotechnology |
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| Effects of the organic acids produced by a lactic acid bacterium in Apis mellifera colony development, Nosema ceranae control and fumagillin efficiency | | Veterinary microbiology |
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| Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections | | Food biophysics |
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| Compositional and functional characteristics of dates, syrups, and their by-products | | Food chemistry |
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| Mechanisms of saccharide protection against epigallocatechin-3-gallate deterioration in aqueous solutions | | Food chemistry |
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| Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries | | Journal of the science of food and agriculture |
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| Improving the quality and shelf life of Turkish almond paste | | Journal of food quality |
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| Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin | | Journal of food engineering |
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| Effect of invert sugar on the drying kinetics and water mobility of osmosed-air dried cantaloupe | | International journal of food science and technology |
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| Influence of an osmotic pre-treatment on structure-property relationships of air-dehydrated tomato slices | | Journal of food engineering |
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| The effect of addition of calcium and processing temperature on the quality of guava in syrup | | International journal of food science and technology |
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| Effects of blanching on grapes (vitis vinifera) and changes during storage in syrup | | Journal of food processing and preservation |
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| Rapid high-throughput assay to assess scavenging capacity index using DPPH | | Food chemistry |
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| Mechanical properties and structure of unripe oranges during processing of “spoon sweets” | | Journal of food engineering |
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| Effect of candying on cell wall polysaccharides of plums (Prunus domestica L.) and influence of cell wall enzymes | | Food chemistry |
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| Constitutive high-level expression of a codon-optimized β-fructosidase gene from the hyperthermophile Thermotoga maritima in Pichia pastoris | | Applied microbiology and biotechnology |
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| High pressure pasteurization of apple pieces in syrup: Microbiological shelf-life and quality evolution during refrigerated storage | | Innovative food science and emerging technologies |
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| Bone-Bound Glucoamylase as a Biocatalyst in Bench-Scale Production of Glucose Syrups from Liquefied Cassava Starch | | Food and bioprocess technology |
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| Rheological evaluation of gelatin–xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region | | Food hydrocolloids |
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| Gelling properties of gelatin–xanthan gum systems with high levels of co-solutes | | Journal of food engineering |
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| Mango pulp (mangifera indica l.) preserved by hurdle technology: physicochemical, microbiologic and rheologic characterization | | Journal of food processing and preservation |
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| Production of xylooligosaccharides from the steam explosion liquor of corncobs coupled with enzymatic hydrolysis using a thermostable xylanase | | Bioresource technology |
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| Purification of lactulose syrup by using nanofiltration in a diafiltration mode | | Journal of food engineering |
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| Removal of dark colored compounds from date syrup using activated carbon: A kinetic study | | Journal of food engineering |
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| Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC) | | Journal of food engineering |
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| Use of tropical maize for bioethanol production | | World journal of microbiology and biotechnology |
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| Optimization of osmotic dehydration process of carrot cubes in sucrose solution | | Journal of food process engineering |
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| Amino acid digestibility of corn distillers dried grains with solubles, liquid condensed solubles, pulse dried thin stillage, and syrup balls fed to growing pigs | | Journal of animal science |
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| Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums | | Food research international |
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| THE Hepatoprotective effects of ganoderma lucidum peptides against carbon tetrachloride-induced liver injury in mice | | Journal of food biochemistry |
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| Separation of aromatics compounds during the clarification of lemon juice by cross-flow filtration | | Industrial crops and products |
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