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Publications by Sharmila S. Patil
Current Trends in Extrusion: Development of Functional Foods and Novel Ingredients
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Related publications
Postbiotics as Novel Health-Promoting Ingredients in Functional Foods
Health Promotion Perspectives
Environmental
Public Health
Education
Health
Occupational Health
Functional Foods Development: Trends and Technologies
Trends in Food Science and Technology
Biotechnology
Food Science
The Extrusion Cooking Process for the Development of Functional Foods
Microencapsulation: A Technological Alternative to Preserve Active Ingredients in Functional Foods
Vitae
Applied Microbiology
Pharmacology
Food Science
Toxicology
Biotechnology
Bioengineering
Pharmaceutics
Placing on the Market of Novel Foods or Novel Ingredients in Europe “Novel Food Procedure”
Oléagineux, Corps gras, Lipides
Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients
Fortification of Foods: Historical Development and Current Practices
Food and Nutrition Bulletin
Development
Nutrition
Dietetics
Food Science
Planning
Geography
Development of the Masking and Stabilization Technology of the Functional Ingredients
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Current Trends in E-Learning Development
SSRN Electronic Journal
