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Alka Joshi

Showing results (1-10 of 11) with videos related to

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Journal of Food Science and Technology|August 2, 2018
Process standardization and storability of calcium fortified potato chips through vacuum impregnationPratibha Tiwari, Alka Joshi, Eldho Varghese, et al.
Age and Ageing|April 9, 2016
The effect of treatment with selective serotonin reuptake inhibitors in comparison to placebo in the progression of dementia: a systematic review and meta-analysisHelen E Jones, Alka Joshi, Susan Shenkin, et al.
Journal of Food Science and Technology|October 24, 2022
Development of Iron fortified potato fries through Vacuum assisted processing strategiesPratibha Tiwari, Monika Thakur, Alka Joshi, et al.
Journal of Food Science and Technology|April 3, 2018
Antioxidant degradation kinetics in applesBindvi Arora, Shruti Sethi, Alka Joshi, et al.
Endoscopy International Open|June 3, 2017
Small bowel malignancy in patients undergoing capsule endoscopy at a tertiary care academic center: Case series and review of the literatureConnor A Johnston, Diana E Yung, Alka Joshi, et al.
Journal of the Science of Food and Agriculture|April 15, 2022
Stability enhancement of beetroot betalains through copigmentationThippeswamy Basavaraja, Alka Joshi, Shruti Sethi, et al.
Journal of Food Science and Technology|July 31, 2025
Calcium enriched guava crisps: effect of material and process parametersBrijesh Kumar Yadav, Shalini Gaur Rudra, Amit Kumar Goswami, et al.
Journal, Genetic Engineering & Biotechnology|March 16, 2026
Gamma-Aminobutyric acid profiling (GABA) and standardization of in-vitro regeneration protocol in tomato (Solanum lycopersicum L.) genotypesD Ram Babu, Zakir Hussain, Praveen Kumar Singh, et al.
Journal of Food Science and Technology|January 25, 2017
Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips)Alka Joshi, A Kar, S G Rudra, et al.
Journal of Food Science and Technology|October 19, 2020
Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applicationsAhmad Farid Azizi, Shruti Sethi, Alka Joshi, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Journal of Food Science and Technology|August 2, 2018
Process standardization and storability of calcium fortified potato chips through vacuum impregnationPratibha Tiwari, Alka Joshi, Eldho Varghese, et al.
Age and Ageing|April 9, 2016
The effect of treatment with selective serotonin reuptake inhibitors in comparison to placebo in the progression of dementia: a systematic review and meta-analysisHelen E Jones, Alka Joshi, Susan Shenkin, et al.
Journal of Food Science and Technology|October 24, 2022
Development of Iron fortified potato fries through Vacuum assisted processing strategiesPratibha Tiwari, Monika Thakur, Alka Joshi, et al.
Journal of Food Science and Technology|April 3, 2018
Antioxidant degradation kinetics in applesBindvi Arora, Shruti Sethi, Alka Joshi, et al.
Endoscopy International Open|June 3, 2017
Small bowel malignancy in patients undergoing capsule endoscopy at a tertiary care academic center: Case series and review of the literatureConnor A Johnston, Diana E Yung, Alka Joshi, et al.
Journal of the Science of Food and Agriculture|April 15, 2022
Stability enhancement of beetroot betalains through copigmentationThippeswamy Basavaraja, Alka Joshi, Shruti Sethi, et al.
Journal of Food Science and Technology|July 31, 2025
Calcium enriched guava crisps: effect of material and process parametersBrijesh Kumar Yadav, Shalini Gaur Rudra, Amit Kumar Goswami, et al.
Journal, Genetic Engineering & Biotechnology|March 16, 2026
Gamma-Aminobutyric acid profiling (GABA) and standardization of in-vitro regeneration protocol in tomato (Solanum lycopersicum L.) genotypesD Ram Babu, Zakir Hussain, Praveen Kumar Singh, et al.
Journal of Food Science and Technology|January 25, 2017
Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips)Alka Joshi, A Kar, S G Rudra, et al.
Journal of Food Science and Technology|October 19, 2020
Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applicationsAhmad Farid Azizi, Shruti Sethi, Alka Joshi, et al.
Pageof 2