Scopus by Title (Ref)

Development, optimization, and quality evaluation of chayote-based ready-to-cook snack “Papad”

Discover Food

December 2026

Keisham S.

Open Access

Legume-based Fermented Foods and Beverages: Nutritional Aspects and Health Implications

Fermented Foods and Beverages Functionalities and Nutritional Aspects

1 January 2025

Akanni G.B.

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

2025

Yel H.

Open Access

Effect of frying on physicochemical and nutritional qualities of herbs and spices incorporated rice cracker

Food Chemistry Advances

June 2024

Sharma S.

Open Access

Evaluation of physico-chemical and organoleptic properties of breadfruit papad incorporated with green leafy vegetables

Journal of Applied Horticulture

2024

Dessai U.S.

Open Access

Global Consumption and Culinary Trends in Lentil Utilization

Lentils Production Processing Technologies Products and Nutritional Profile

1 January 2023

Ali T.M.

Immunostimulant Properties of Some Commonly Used Indian Spices and Herbs with Special Reference to Region-Specific Cuisines

Plants and Phytomolecules for Immunomodulation Recent Trends and Advances

1 January 2022

Karmakar M.

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

12 August 2021

Kumar A.

Open Access

Ethnic fermented foods and beverages of West Bengal and Odisha

Ethnic Fermented Foods and Beverages of India Science History and Culture

2 March 2020

Ghosh K.

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

September 2017

Melini F.