Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques

Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review

4D printing: a new approach for food printing; effect of various stimuli on 4D printed food properties. A comprehensive review

Critical factors affecting the shelf life of packaged fresh red meat – A review

Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility

Influence of plasma-activated water on the morphological, functional, and digestibility characteristics of hydrothermally modified non-conventional talipot starch