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Z. F. Bhat

Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

51

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1117

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Emerging processing technologies for improved digestibility of muscle proteins

2021 Trends in Food Science and Technology
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Development of Composite Meat Chocolate Fortified with Calcium and Plant Extracts

2021 Food bioscience
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Non-thermal processing has an impact on the digestibility of the muscle proteins

2021 Critical Reviews in Food Science and Nutrition
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Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products

2021 Journal of Food Safety
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Rubia cordifolia based Novel Edible Film for Improved Lipid Oxidative and Microbial Stability of Meat Products

2021 Journal of Food Processing and Preservation
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ABC of multifaceted Dystrophin glycoprotein complex (DGC).

2018 Journal of Cellular Physiology
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In vitro meat: A future animal-free harvest

2017 Critical Reviews in Food Science and Nutrition
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Antihypertensive peptides of animal origin: A review

2017 Critical Reviews in Food Science and Nutrition
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Optimization of Animal Fat as a Vegetable Fat Replacer in the Preparation of Heat Resistant Milk Chocolate

2017 International Journal of Livestock Research
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Effect of Green Coffee Bean Extract on the Lipid Oxidative Stability and Storage Quality of Restructured Mutton Blocks Containing Colocasia esculenta, a Novel Binding Agent

2017 Agricultural research
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Citations (8)