Official Publication of Health Promotion Research Center
OpenAlex
Works that cite this article, indexed by OpenAlex.
Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review
Comprehensive Reviews in Food Science and Food Safety 16(5) (2017)
Francesca Melini; Valentina Melini; Francesca Luziatelli; Maurizio Ruzzi
Improvement of a Traditional Orphan Food Crop, Portulaca oleracea L. (Purslane) Using Genomics for Sustainable Food Security and Climate-Resilient Agriculture
Frontiers in Sustainable Food Systems 5 (2021)
Ajay Kumar; Sajana Sreedharan; Pardeep Singh; Enoch Gbenato Achigan-Dako; Nirala Ramchiary
Effect of frying on physicochemical and nutritional qualities of herbs and spices incorporated rice cracker
Food Chemistry Advances 4 (2024)
Simran Sharma; Ritesh Sharma; S. Chakkaravarthi; Saravanan Mani; Ankur Kumar; Shruti Mishra; Raju Sasikumar; Amit Kumar Jaiswal
Immunostimulant Properties of Some Commonly Used Indian Spices and Herbs with Special Reference to Region-Specific Cuisines
Springer eBooks (2022)
Monalisha Karmakar; Debarati Jana; Tuhin Manna; Avijit Banik; Priyanka Raul; Kartik Chandra Guchhait; Keshab Chandra Mondal; Amiya Kumar Panda; Chandradipa Ghosh
Ethnic Fermented Foods and Beverages of West Bengal and Odisha
Springer eBooks (2020)
Kuntal Ghosh; Saswati Parua Mondal; Keshab Chandra Mondal
Development of Gluten Free Snacks Fortified with Purslane (Portulaca oleracea) Powder
Journal of Food and Nutrition Sciences 4(6) (2016)
Hanan A. Hussien
Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane (Portulaca oleracea L.) Seeds and Aerial Parts
Brazilian Archives of Biology and Technology 68 (2025)
Hatice Yel; Nermin Bilgiçli; Elif Yaver
Development, optimization, and quality evaluation of chayote-based ready-to-cook snack “Papad”
Discover Food 6(1) (2026)
Suchitra Keisham; Prashant Pandharinath Said; Sujata Jena; Soibam Ngasotter