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

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. University of Otago新西兰5
2. Islamic University of Science and Technology印度4
3. Lincoln University新西兰3
4. University of Kashmir印度2
5. Universidade Politécnica de Beja葡萄牙1
6. Jawaharlal Nehru University印度1
7. South China University of Technology中国1
8. Islamic University of Science and Technology, Kashmir印度1

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逐年被引

最新文献

1. 1
   Development of satellite data based rainfall IDF curves and hyetographs for flood risk management in the Kashmir ValleyNatural Hazards20255
2. 2
   Apple diseases: detection and classification using transfer learningQuality Assurance and Safety of Crops & Foods202339
3. 3
   Mentha: A review on its bioactive compounds and potential health benefitsQuality Assurance and Safety of Crops & Foods202231
4. 4
   High‐pressure processing of fish and shellfish products: Safety, quality, and research prospectsComprehensive Reviews in Food Science and Food Safety202290
5. 5
   Comparative evaluation of apple juice concentrate and spray dried apple powder for nutritional, antioxidant and rheological behaviourQuality Assurance and Safety of Crops & Foods202218
6. 6
   Investigating the variation pattern and erosivity power of precipitation in the Sindh river basin of India during last 120 yearsStochastic Environmental Research and Risk Assessment20224
7. 7
   Effect of thermal treatment on physicochemical, phytochemical, and microbiological characteristics of brown Spanish onion pasteQuality Assurance and Safety of Crops & Foods202111
8. 8
   Effect of processing technologies on the digestibility of egg proteinsComprehensive Reviews in Food Science and Food Safety202170
9. 9
   Thermal processing implications on the digestibility of meat, fish and seafood proteinsComprehensive Reviews in Food Science and Food Safety2021188
10. 10
    Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat productsJournal of Food Safety202135

高被引文献

1. 1
   Thermal processing implications on the digestibility of meat, fish and seafood proteinsComprehensive Reviews in Food Science and Food Safety2021188
2. 2
   Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free HarvestComprehensive Reviews in Food Science and Food Safety2019161
3. 3
   High‐pressure processing of fish and shellfish products: Safety, quality, and research prospectsComprehensive Reviews in Food Science and Food Safety202290
4. 4
   Effect of processing technologies on the digestibility of egg proteinsComprehensive Reviews in Food Science and Food Safety202170
5. 5
   Apple diseases: detection and classification using transfer learningQuality Assurance and Safety of Crops & Foods202339
6. 6
   Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat productsJournal of Food Safety202135
7. 7
   Mentha: A review on its bioactive compounds and potential health benefitsQuality Assurance and Safety of Crops & Foods202231
8. 8
   Comparative evaluation of apple juice concentrate and spray dried apple powder for nutritional, antioxidant and rheological behaviourQuality Assurance and Safety of Crops & Foods202218
9. 9
   Response of streamflow to climate variability in the source region of Jhelum River Basin in Kashmir valley, IndiaNatural Hazards202013
10. 10
    Effect of thermal treatment on physicochemical, phytochemical, and microbiological characteristics of brown Spanish onion pasteQuality Assurance and Safety of Crops & Foods202111

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