V. Orsat

发表

Storage Stability and In Vitro Digestion of Microencapsulated Russian Olive Water Kefir Using Spray-Drying

Pariya Darvishzadeh, V. Orsat, 2021, Food and Bioprocess Technology.

Improvement of the in vitro protein digestibility of amaranth grain through optimization of the malting process

V. Orsat, S. Kubow, S. Hejazi, 2016 .

Malting process optimization for protein digestibility enhancement in finger millet grain

V. Orsat, S. Hejazi, 2016, Journal of Food Science and Technology.

Application of Novel Processing Method (Multiple-Pass Ultrasonication with Mechanical Homogenization) for Producing Puree from Processed Carrot Discards

V. Orsat, G. Kaur, Ashutosh Singh, 2022, Food and Bioprocess Technology.

Ultrasound-Assisted Extraction of Antioxidants from Melastoma malabathricum Linn.: Modeling and Optimization Using Box–Behnken Design

Siti Salwa Abd Gani, V. Orsat, M. Hassan, 2023, Molecules.

Optimization of the malting process for nutritional improvement of finger millet and amaranth flours in the infant weaning food industry

V. Orsat, Sara Najdi Hejazi, 2017, International Journal of Food Science and Nutrition.

Development and quality evaluation of foxtail millet ( Setaria italica (L.)) incorporated breads

V. Orsat, U. Malagi, N. Yenagi, 2014 .

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

J. Boye, B. Simpson, V. Orsat, 2012 .

Microwaves in Postharvest Applications with Fresh Fruits and Vegetables

V. Orsat, G. Vijaya, 2009 .

Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour

Fatemeh Zare, Valérie Orsat, Claude P. Champagne, 2012 .

Characterization of Arenga pinnata (Palm) Sugar

V. Orsat, V. Orsat, I. Victor, 2017, Sugar Tech.

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

V. Orsat, N. Yenagi, Mamata Mannuramath, 2015, Journal of Food Science and Technology.

Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages

J. Boye, V. Orsat, F. Zare, 2015 .

Enhancing food security of rural families through production, processing, and value addition of regional staple food grains in India : joint technical final report (October 2010 - March 2013)

V. Orsat, Rakesh Kumar, N. Yenagi, 2013 .

Encapsulation of Russian Olive Water Kefir as an Innovative Functional Drink with High Antioxidant Activity

S. Faucher, Pariya Darvishzadeh, V. Orsat, 2021, Plant Foods for Human Nutrition.

MICROWAVE-ASSISTED EXTRACTION OF ANTIOXIDANT COMPOUNDS FROM RUSSIAN OLIVE LEAVES AND FLOWERS: OPTIMIZATION, HPLC CHARACTERIZATION AND COMPARISON WITH OTHER METHODS

Pariya Darvishzadeh, V. Orsat, 2021, Journal of Applied Research on Medicinal and Aromatic Plants.

Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia)

J. Martínez, Pariya Darvishzadeh, V. Orsat, 2021, Food and Bioprocess Technology.

Scaling up private sector engagement in food security through convergent food innovation : proof of concept and theory of change

L. Dubé, Satyendra Singh, V. Orsat, 2018 .