1. Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures;Abioye;Journal of Environmental Science, Toxicology and Food.,2013
2. Determination of total phenolic content and total protein in guava (Psidium guajava) and lemon (Citrus limon);Asha;International Journal of Biological & Pharmaceutical Research,2013
3. Changes in color and rheological behavior of pineapple concentrate through various evaporation methods;Assawarachan;International Journal of Agricultural and Biological Engineering,2010
4. Evaluation of quality attributes during storage of guava nectar Cv. Lalit from different pulp and TSS ratio;Bal;Journal of Food Processing & Technology,2014
5. Application of inductive forced heating as a new approach to food industry heat exchangers;Başaran;Journal of Thermal Analysis and Calorimetry,2018