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List of contributors

Autor: Adetunji, Charles Oluwaseun, Afonso, Carlos A.M., Ahmad, Fiaz, Ahmed, Asam, Alphy, Maria Paul, Anani, Osikemekha Anthony, Bajpai, Ramakant, Balakumaran, Palanisamy Athiyaman, Bhat, Mohammad Ishfaq, Binder Pagnoncelli, Maria Giovana, Binod, Parameswaran, Bodunrinde, Ruth Ebunoluwa, Chang, Jo-Shu, Chaturvedi, Shivani, Chauhan, Priyanka, Cheng, Dongle, Colussi, Francieli, Deniz, Irem, Doddapaneni, Tharaka Rama Krishna C., Domingues, Lucília, Dubey, Vikash Kumar, Esteves, Teresa, Fatima, Huma, Ferreira, Frederico C., Galanopoulos, Christos, Gaur, Vivek Kumar, Giri, Ved Prakash, Gomes, Daniel G., Grewal, Jasneet, Guo, Wenshan, Inam, Aysegul, Ioannidou, Sofia Maria, Jiang, Danping, Kant, Ayush, Karp, Susan Grace, Khare, Sunil K., Kikas, Timo, Kim, Sang-Hyoun, Koutinas, Apostolis, Koutinas, Michalis, Krishnani, K.K., Kumari, Madhuree, Ladakis, Dimitrios, Lakra, W.S., Lee, Duu-Jong, Letti, Luiz Alberto Júnior, Li, Wangliang, Li, Yameng, Lu, Chaoyang, Martínez-Burgos, Walter José, Mezzalira, Fernanda, Michelin, Michele, Mishra, Aradhana, Mishra, Nishtha, Moholkar, Vijayanand S., Mutaf, Tugce, Nagarajan, Dillirani, Ngo, Huu Hao, Olaniyan, Olugbemi Tope, Osemwegie, Osarenkhoe O., Pandey, Ashok, Pandey, Ashutosh Kumar, Pandey, Kritika, Pandey, Shipra, Parmaki, Stella, Phitsuwan, Paripok, Pilli, Sridhar, Porto de Souza Vandenberghe, Luciana, Prado, Fernanda, Rocha, Cristina M.R., Romaní, Aloia, Sarma, Shyamali, Sarmiento Vásquez, Zulma, Satapathy, Aparna, Sharma, Pooja, Sindhu, Raveendran, Singh, Akanksha, Singh, Satyendra Pratap, Singh, Shikhangi, Sirohi, Ranjna, Soccol, Carlos Ricardo, Tarafdar, Ayon, Teixeira, José A., Tripathi, Ashutosh, Ubi, Benjamin Ewa, Udayan, Aswathy, Valgepea, Kaspar, Varjani, Sunita, Verma, Pratibha, Verma, Vaibhav, Vinayak, Vandana, Wedderhoff Herrmann, Leonardo, Yadav, Jay Kant, You, Siming, Zhang, Haorui, Zhang, Huan, Zhang, Quanguo, Zhang, Zhiping

Publikováno v: In Biomass, Biofuels, Biochemicals 2022:xv-xix

Optimization of pretreatments to enhance quality characteristics and storage period of kinnow (Citrus reticulata Blanco) using response surface methodology.

Autor: Malik S; Department of Post-Harvest Process and Food Technology, Govind Ballabh Pant University of Agriculture & Technology, Pantnagar, U.S. Nagar, Uttarakhand, India. malik.sheeba30@gmail.com., Singh A; Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India., Shahi NC; Department of Post-Harvest Process and Food Technology, Govind Ballabh Pant University of Agriculture & Technology, Pantnagar, U.S. Nagar, Uttarakhand, India., Bhat MI; Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA., Richa R; Department of Food Science Technology , Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu and Kashmir, India., Naik B; Department of Food Science and technology, Graphic Era Deemed to be University, Bell road, Dehradun, Uttarakhand, India. binnaik@gmail.com.; School of Agriculture, Graphic Era Hill university, Dehradun, Uttarakhand, India. binnaik@gmail.com., Rustagi S; Department of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Uttarakhand, India., Khan JM; Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, 2460, 11451, Saudi Arabia., Gupta AK; Department of Food Processing Technology, College of Post-Harvest Technology and Food Processing, Sardar Vallabhbhai Patel University of Agriculture and Technology, Modipuram, Meerut, India., Kumar V; Himalayan School of Biosciences, Swami Rama Himalayan University, Jolly Grant, Dehradun, Uttarakhand, 248016, India.

Publikováno v: Scientific reports [Sci Rep] 2024 Nov 27; Vol. 14 (1), pp. 29498. Date of Electronic Publication: 2024 Nov 27.