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Ethanol extract of mango (Mangifera indica L.) peel inhibits α-amylase and α-glucosidase activities, and ameliorates diabetes related biochemical parameters in streptozotocin (STZ)-induced diabetic rats

Journal of food science and technology, 2015-12, Vol.52 (12), p.7883-7893

2015

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Characterization of bioactive compounds from raw and ripe Mangifera indica L. peel extracts

Food and chemical toxicology, 2010-12, Vol.48 (12), p.3406-3411

2010

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Protection against hydrogen peroxide induced oxidative damage in rat erythrocytes by Mangifera indica L. peel extract

Food and chemical toxicology, 2008, Vol.46 (1), p.303-309

2008

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Genotype-Specific Differences in the Tumor Metabolite Profile of Pheochromocytoma and Paraganglioma Using Untargeted and Targeted Metabolomics

The journal of clinical endocrinology and metabolism, 2015-02, Vol.100 (2), p.E214-E222

2015

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Comparative study on anti-oxidant and anti-inflammatory activities of Caesalpinia crista and Centella asiatica leaf extracts

Journal of pharmacy & bioallied science, 2014-04, Vol.6 (2), p.86-91

2014

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Antioxidant profile, acetylcholinesterase inhibition, and platelet aggregation of polyphenols and proteins from germinating green gram (Vigna radiata)

International journal of food properties, 2017-12, Vol.20 (sup1), p.S959-S971

2017

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Immunogenicity characterization of hexaploid and tetraploid wheat varieties related to celiac disease and wheat allergy

Food and agricultural immunology, 2017-09, Vol.28 (5), p.888-903

2017

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Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties

Food chemistry, 2008-09, Vol.110 (1), p.88-95

2008

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Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview

Journal of food science, 2017-10, Vol.82 (10), p.2243-2250

2017

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Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

Journal of cereal science, 2008-09, Vol.48 (2), p.319-326

2008

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Role of steaming and Toasting on the Odor, Protein Characteristics of Chickpea (Cicer arietinum L.) Flour, and Product Quality

Journal of food science, 2011-03, Vol.76 (2), p.S148-S155

2011

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Overexpression of the natural antisense hypoxia-inducible factor-1α transcript is associated with malignant pheochromocytoma/paraganglioma

Endocrine-related cancer, 2011-06, Vol.18 (3), p.323-331

2011

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Valuable components of raw and ripe peels from two Indian mango varieties

Food chemistry, 2007, Vol.102 (4), p.1006-1011

2007

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Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products

Food research international, 2012-04, Vol.46 (1), p.370-377

2012

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Effect of ingredients on rheological, physico‐sensory, and nutritional characteristics of omega‐3‐fatty acid enriched eggless cake

Journal of texture studies, 2017-10, Vol.48 (5), p.439-449

2017

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C- Glycosylated flavonoids from black gram husk: Protection against DNA and erythrocytes from oxidative damage and their cytotoxic effect on HeLa cells

Toxicology reports, 2016-01, Vol.3, p.652-663

2016

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Purification and characterization of black gram ( Vigna mungo) husk peroxidase

Journal of molecular catalysis. B, Enzymatic, 2009-09, Vol.60 (1), p.36-44

2009

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Calcium modulated activity enhancement and thermal stability study of a cationic peroxidase purified from wheat bran

Food chemistry, 2009-05, Vol.114 (1), p.66-71

2009

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Isolation and partial characterization of phenol oxidases from Mangifera indica L. sap (latex)

Journal of molecular catalysis. B, Enzymatic, 2011-01, Vol.68 (1), p.30-36

2011

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Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality

Food chemistry, 2007, Vol.102 (4), p.993-1005

2007

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Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough

International journal of food properties, 2014-11, Vol.17 (10), p.2131-2141

2014

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Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati

Food science & technology, 2010-11, Vol.43 (9), p.1394-1402

2010

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Mango peel dietary fibre: Composition and associated bound phenolics

Journal of functional foods, 2013-01, Vol.5 (1), p.444-450

2013

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Bioactive compounds and antioxidant potential of mango peel extract

Food chemistry, 2007, Vol.105 (3), p.982-988

2007

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Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

Innovative food science & emerging technologies, 2010, Vol.11 (1), p.219-224

2010

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Ethanol extract of mango (Mangifera indica L.) peel inhibits α-amylase and α-glucosidase activities, and ameliorates diabetes related biochemical parameters in streptozotocin (STZ)-induced diabetic rats

Characterization of bioactive compounds from raw and ripe Mangifera indica L. peel extracts

Protection against hydrogen peroxide induced oxidative damage in rat erythrocytes by Mangifera indica L. peel extract

Genotype-Specific Differences in the Tumor Metabolite Profile of Pheochromocytoma and Paraganglioma Using Untargeted and Targeted Metabolomics

Comparative study on anti-oxidant and anti-inflammatory activities of Caesalpinia crista and Centella asiatica leaf extracts

Antioxidant profile, acetylcholinesterase inhibition, and platelet aggregation of polyphenols and proteins from germinating green gram (Vigna radiata)

Immunogenicity characterization of hexaploid and tetraploid wheat varieties related to celiac disease and wheat allergy

Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties

Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

Role of steaming and Toasting on the Odor, Protein Characteristics of Chickpea (Cicer arietinum L.) Flour, and Product Quality

Overexpression of the natural antisense hypoxia-inducible factor-1α transcript is associated with malignant pheochromocytoma/paraganglioma

Valuable components of raw and ripe peels from two Indian mango varieties

Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products

Effect of ingredients on rheological, physico‐sensory, and nutritional characteristics of omega‐3‐fatty acid enriched eggless cake

C- Glycosylated flavonoids from black gram husk: Protection against DNA and erythrocytes from oxidative damage and their cytotoxic effect on HeLa cells

Purification and characterization of black gram ( Vigna mungo) husk peroxidase

Calcium modulated activity enhancement and thermal stability study of a cationic peroxidase purified from wheat bran

Isolation and partial characterization of phenol oxidases from Mangifera indica L. sap (latex)

Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality

Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough

Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati

Mango peel dietary fibre: Composition and associated bound phenolics

Bioactive compounds and antioxidant potential of mango peel extract

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

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