| Physicochemical and sensory analysis of Lasagna enriched with millets |
| Physicochemical and organoleptic properties of flavored vegetable milk drinks made from tiger nuts (Cyperus esculentus) and Coconuts (Cocos nucifera) milk blends |
| Development of Low calorie cupcakes using Coconut Milk |
| Formulation and analysis of spread using dates seed |
| Preparation and pharmacognostic evaluation of Sandesh, an Indian sweet dairy product, using natural colorant from Clitoria ternatea (Aparajita) flower |
| Development and Utilisation of millet based composite mix |
| The positive effect of UV radiation on biochemical and microbiological characteristics of different altitude grown Darjeeling tea clones |
| To assess the nutritional composition and organoleptic properties of chapati spread prepared from triticale |
| Impact of cluster bean consumption on hyperlipidemia and hyperglycaemia |
| Polyphenols, flavonoids, carotenoids contents and mineral composition of Bombax costatum calyx: Their contribution to overall antioxidant |
| Development and analysis of multi-nut spread for children aged between 7-9 years |
| Prevalence of Listeria monocytogenes in ready-to-eat fish and its control by fresh lemon juice |
| Species confirmation and evaluation of nutritive values of frozen fish products |
| Effect of edible coating on quality of fresh cut sliced papaya |
| Shelf life prediction of eggplant by application of hydrocooling technics and various temperatures of storage |
| Antioxidant activities of sweet potatoes (Ipomoea batatas L.) in different temperatures of liquidation |
| Development and quality evaluation of pumpkin seeds and flaxseeds powder incorporated biscuits |
| Protective role of Piper nigrum in health and healing of diseases |
| Management of Invasive Alien Species (IAS) of West Bengal via bioprospecting for a potential source of food supplement |
| Alpha-linolenic acid (ALA) rich Garden cress (Lepidium sativum L.) seed oil and its vegetable oil blends modulate aggregation of platelets and serum Thromboxine B2 levels in rats |
| Process Optimisation of Dolichos lablab Peel Powder and Buckwheat Flour incorporated Biscuits using Response Surface Methodology |
| Effect of storage study on the quality attributes of the coconut based snack food |
| Development of sorghum biscuits incorporated with spices |
| Comparative study of Pre-cooked and Post-cooked Tungrymbai: A fermented soya product of Meghalaya |
| Effect of enrichment on quality evaluation of finger millet mix carrot cake |
| Citrus peel can make anti-oxidant rich food with free radical scavenging property: Development, acceptability and evaluation |
| Proximate composition, antinutrient factors and functional properties of complementary food formulations as affected by sorghum processing methods, addition of cowpea and carrot |
| Development of chocolate center filled with lemon marmalade and its sensory studies |
| Effect of processing on proximate composition of honey during storage |
| Nutritional, Biochemical, Microbial assessment & in vitro antimicrobial activity of Milk at various stages of processing |
| Cardamom crop production and harvesting: A review |
| Studies on the preparation of liquid jaggery from sugarcane (Sacharum officinarum L.) juice |
| Nanotechnology approach in food science: A review |
| Formulation, texture and sensory characteristics of little millet based RTC (Ready-to-cook) soup mix |
| Comparative studies of proximate, mineral and phytochemical compositions of pomegranate (Punica granatum) in peel, seed and whole fruit powder |
| Development and quality evaluation of lemon juice blended with aloe Vera |
| Effect of roasting on selected nutrient profile and functional properties of chia seeds (Salvia hispanica) and optimization of chia seed based instant soup mix |
| Effect of must dilution on fermentation of banana fruit pulp into white wine |
| Physico-chemical analysis of sugar mill waste of Meham sugar mill |
| A general review on “Nutraceuticals”: Its golden health impact over human community |
