Health Scope
Official Publication of Health Promotion Research Center
Scopus by Title (Ref)
1. Development, optimization, and quality evaluation of chayote-based ready-to-cook snack “Papad”
- Keisham S. , et al.
2. Legume-based Fermented Foods and Beverages: Nutritional Aspects and Health Implications
- Akanni G.B. , et al.
3. Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane (Portulaca oleracea L.) Seeds and Aerial Parts
- Yel H. , et al.
4. Effect of frying on physicochemical and nutritional qualities of herbs and spices incorporated rice cracker
- Sharma S. , et al.
5. Evaluation of physico-chemical and organoleptic properties of breadfruit papad incorporated with green leafy vegetables
- Dessai U.S. , et al.
6. Global Consumption and Culinary Trends in Lentil Utilization
- Ali T.M. , et al.
7. Immunostimulant Properties of Some Commonly Used Indian Spices and Herbs with Special Reference to Region-Specific Cuisines
- Karmakar M. , et al.
8. Improvement of a Traditional Orphan Food Crop, Portulaca oleracea L. (Purslane) Using Genomics for Sustainable Food Security and Climate-Resilient Agriculture
- Kumar A. , et al.
9. Ethnic fermented foods and beverages of West Bengal and Odisha
- Ghosh K. , et al.