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Journal of the Science of Food and Agriculture
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October 22, 2014
Resistant starch in food: a review
Pinky Raigond, Rajarathnam Ezekiel, Baswaraj Raigond
Food Research International (Ottawa, Ont.)
|
February 14, 2018
Colonic fermentation of polyphenolics from Sea buckthorn (Hippophae rhamnoides) berries: Assessment of effects on microbial diversity by Principal Component Analysis
Sampan Attri, Kavita Sharma, Pinky Raigond, et al.
Journal of Food Science and Technology
|
October 24, 2022
Development of Iron fortified potato fries through Vacuum assisted processing strategies
Pratibha Tiwari, Monika Thakur, Alka Joshi, et al.
Journal of Food Science and Technology
|
July 15, 2016
Variation in biochemical parameters in different parts of potato tubers for processing purposes
Bandana, Vineet Sharma, S K Kaushik, et al.
Journal of Food Science and Technology
|
November 26, 2015
Flavouring compounds in Indian potato snacks
Pinky Raigond, Brajesh Singh, Akshita Dhulia, et al.
Journal of Environmental Biology
|
April 22, 2016
Role of invertase activity in processing quality of potatoes: Effect of storage temperature and duration
Bandana, Vineet Sharma, Brajesh Singh, et al.
Current Nutrition Reports
|
March 15, 2023
Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review
Namrata Ankush Giri, N N Gaikwad, Pinky Raigond, et al.
Foods (Basel, Switzerland)
|
August 27, 2021
The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties
Mansor Hamed, David G Holm, Michael Bartolo, et al.
Scientific Reports
|
May 5, 2024
Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins
Namrata Ankush Giri, Aditi Bhangale, Nilesh N Gaikwad, et al.
Food Research International (Ottawa, Ont.)
|
March 28, 2021
Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition
Awadhesh Kumar, Brajesh Singh, Pinky Raigond, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 18) with videos related to
Sort By:
Page
of 2
Journal of the Science of Food and Agriculture
|
October 22, 2014
Resistant starch in food: a review
Pinky Raigond, Rajarathnam Ezekiel, Baswaraj Raigond
Food Research International (Ottawa, Ont.)
|
February 14, 2018
Colonic fermentation of polyphenolics from Sea buckthorn (Hippophae rhamnoides) berries: Assessment of effects on microbial diversity by Principal Component Analysis
Sampan Attri, Kavita Sharma, Pinky Raigond, et al.
Journal of Food Science and Technology
|
October 24, 2022
Development of Iron fortified potato fries through Vacuum assisted processing strategies
Pratibha Tiwari, Monika Thakur, Alka Joshi, et al.
Journal of Food Science and Technology
|
July 15, 2016
Variation in biochemical parameters in different parts of potato tubers for processing purposes
Bandana, Vineet Sharma, S K Kaushik, et al.
Journal of Food Science and Technology
|
November 26, 2015
Flavouring compounds in Indian potato snacks
Pinky Raigond, Brajesh Singh, Akshita Dhulia, et al.
Journal of Environmental Biology
|
April 22, 2016
Role of invertase activity in processing quality of potatoes: Effect of storage temperature and duration
Bandana, Vineet Sharma, Brajesh Singh, et al.
Current Nutrition Reports
|
March 15, 2023
Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review
Namrata Ankush Giri, N N Gaikwad, Pinky Raigond, et al.
Foods (Basel, Switzerland)
|
August 27, 2021
The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties
Mansor Hamed, David G Holm, Michael Bartolo, et al.
Scientific Reports
|
May 5, 2024
Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins
Namrata Ankush Giri, Aditi Bhangale, Nilesh N Gaikwad, et al.
Food Research International (Ottawa, Ont.)
|
March 28, 2021
Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition
Awadhesh Kumar, Brajesh Singh, Pinky Raigond, et al.
Page
of 2