- Exploring the pharmacological, nutritional, and statistical developments in the field of food chemistry.
- Investigating the role of polyphenols in the food industry and their nutritional chemistry behind them.
- In the detailed structural analysis and chemical composition of fermentable polysaccharides along with their beneficial role in food sciences.
- The structural analysis of inulin to unveil its significant prebiotic role in the food industry along with associated challenges.
- In depth chemical and nutritional profiling of legumes in the food industry and their uses against several diseases.
- Determining the efficacy of different analytical methods used to investigate the molecular chemistry of different food items.
- Use of analytical chemistry protocols in the quality control and assessment of food chemistry.
- The chemical characteristics of anthocyanins to investigate their antioxidant potential in the food sciences.
- Role of dietary fibers and their chemical analysis to find their pharmaceutical aspects against bowel diseases.
- Chemical investigation of chitosan and its nutritional application in the food industry.
- Biochemical characterization of fatty acids extracted from microbial activity and their effects on human health.
- Characterization, applications and health effects of food additives on human health.
- Role and activity of gut microbiota in digesting xanthan gum; a molecular investigation.
- Role of titanium dioxide as a food additive and its molecular characterization to investigate its health implications.
- Beneficial effects of agro foods additives in the food industry; a sustainable method.
- Molecular advancements in the production of various commercially available nutraceuticals.
- Advancements and challenges for the development of organic agriculture.
- Effect of dietary supplements to treat patients suffering from Alzheimer’s disease.
- The positive ability of nutraceuticals to help recovering from the intestinal infection.
- Role of iodine and its effects on the human health against the goiter.
- Pros and cons of dietary antioxidants and their immunological aspects.
- Molecular analysis and characterization of acetylcholinesterase along with their health implications.
- Use of artificially available meat enzymes in the repining of sausages and analysis of associated challenges.
- Chemical characterization of sphingolipids extracted from the fermented dairy product.
- Efficacy of physiochemical parameters for the characterization of unifloral honey.
- The significant potential of gas chromatography coupled with mass spectrometry to identify the different polysaccharides in honey.
- The significant role of lactic acid producing bacteria in organic farming.
- The significant role of phenols and polyphenols in the beverage industry to ensure quality drinks.
- Biochemical characterization of antioxidants and phenol derivatives produced from the dairy products.
- Molecular investigation to check the efficiency of multiple biotechnical techniques to increase food shelf life and preservation.
- The prominent ability of MALDI mass spectrometry for the efficient carbohydrate analysis.
- Identification of novel biomarkers for the determination of lysine compounds in the cheese.
- Screening and identification of Pseudomonas species to investigate their probiotic potential, a sustainable approach to the food industry.
- Isolation and identification of lactic acid producing bacteria from milk and dairy products.
- Use of lactic acid bacteria for improved quality in the food industry.
- Isolation and chemical characterization of essential amino acids derived from the buttermilk.
- Investigating the potential of lactic acid bacteria to deconjugate bile salt leading towards low cholesterol.
- Site directed mutagenesis in the genetically engineered vegetables and their effects on human health.
- Investigating the role of the immunomodulatory ability of Pseudomonas species derived from vegetable oil.
- Biochemical profiling to determine the antioxidant production in the soyabean proteins.
- Anti-inflammatory potential of fermented vinegar and health implications related to its usage.
- The significant prebiotic ability of different components extracted from cereal.
- Biochemical analysis of inulin type fructans and dietary oligosaccharides to unveil their prebiotic ability.
- The prominent role of Penicillium sp. in enhancing the fiber content in cereals.
- Evaluating the anti-inflammatory effects of lactic acid producing bacteria extracted from the milk and dairy products.
- Investigating the metabolic flux generated by Saccharomyces sp. and their role in the food industry.
- Molecular analysis to investigate the anti-inflammatory and antioxidant potential of guava leaves.
- Genome analysis to investigate the amylase and glucosidase activity in the milk metabolome.
- Upregulation of antitumor activity in the rats treated with the moringa leaves.
- Molecular profiling to check the antifungal and antimicrobial potential of sunflower oil.
- Isolation and identification of gallocatechin extracted from the moringa plant and studying its antimutagenic ability.
- Molecular analysis to investigate the nutritional characterization of leaves extract of Moringa oleifera.
- Identification of auxotrophic markers based on expression analysis of Bacillus sp. from milk.
- The sequential alterations in the yeast genome based on 16S rRNA sequencing during the diary product formation.
- Exploring different variants of yeast and their genome analysis linked with fermentation processing.
- Metabolomic analysis of volatile organic compounds isolated during the process of fermentation.
- Protein profiling of frozen dough made from bioengineered yeast for better quality.
- Evaluating the riboflavin and thiamine content of cereal for better product quality.
- Role of infrared spectroscopy to investigate the food quality during food processing.
- Hazardous effects of pesticides on the food quality and environment.
- Efficacy of sterilization methods on the food quality and processing for long term food storage.
- Use of electronic image analysis along with the challenges associated with it for investigating the food quality.
- Efficacy of isothermal amplification-based assay for on-site visualization of bacterial species isolated from fermented products.
- Investigating different cheese varieties based on the statistical approaches linked with the use of proteolysis.
- Studying the Bacillus subtilis ability to ferment bakery products for better food quality.
- Proteomic analysis of multiple enzyme additives extracted.
- Molecular insights to check the vanillin synthesis and production in the wheat.
- Investigating the improved synthesis of food yeasts; evolution of fermentation.
- Significant yeast application as a probiotic for improved nutritional growth.
- Cross talk to check the efficacy of high-performance liquid chromatography for the efficient evaluation of vitamin content in fruits.
- Proteome analysis to check the microbial alterations during the sotol synthesis.
- Metabolome analysis to reveal the fatty component of cheese whey.
- Use of different transgenic methods for rice biofortification and challenges associated with them.
- Enhanced nutrient content of food mediated with the help of genetic engineering.
- Molecular profiling to investigate the starch content in potatoes based on spectroscopy techniques.
- Better phenol and antioxidant content of rice through gene modification and manipulations.
- Advancements in the use of nanoparticles and their significant role in food chemistry.
- Use of nanomaterials in the quantitative assessment of biochemical food profiles.
- Improved nutrient content in the nano fortified food; a better and sustainable approach for the development of the food industry.
- Efficient and rapid delivery of bioactive compounds in the nano fortified food to improve food quality.
- Molecular insights to evaluate the biochemical profiling of dietary and nutritional polyphenols.
- Assessing the chemical alterations leading toward the antinutritional factors of beans.
- Cross talk to check the effect of chemicals and biochemicals for the synthesis of value-added food products.
- Use of spectroscopy to unleash the fatty component of milk and milk-derived products.
- A significant application of laccases in the modernization of the food industry along with associated challenges.
- Genome analysis to evaluate the nutritional content of value-added food products.
- Investigating the vitamin B and C content of commercially available processed food.
- Determining the genistein and daizein content of soya bean through genome analysis.
- Use of CRISPR CAS9 better nutritional content of food; an emerging technique in the food industry.
- Metabolomic profiling of soybean to unleash its fatty acid composition among different variants.
- Different levels of phenol and isoflavone content in vegetables revealed in different germinated stages.
- Improved levels of antioxidants, glycitein and isoflavone in the black boy milk mediated through microbial activity.
- Molecular profiling to investigate the nutritional components in the alfalfa.
- Use of high-performance liquid chromatography to investigate the flavonoid content of different rice varieties.
- Anticancer and cardiovascular benefits of moringa leaf on human health; a magical healer.
- Pharmaceutical and therapeutic features of soyabean based on better antioxidant and phenol components.
- Green synthesis of metal oxide nanoparticles and their role in the fast delivery of nanomaterial in the food industry.
- The improved nutritional content of citrus fruits based on nanotechnology.
- Genome and behavioral analysis to investigate the role of processed food in the early onset of obesity.
- Quality assessment based on the chemical profiling of processed and fresh food products.
