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Microalgae as next generation plant growth additives: Functions, applications, challenges and circular bioeconomy based solutions

Frontiers in plant science, 2023-03, Vol.14, p.1073546-1073546

2023

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Arthrospira platensis ( Spirulina ) fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats

Food & function, 2023-01, Vol.14 (2), p.1160-1178

2023

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Nutritional characterization and chemical composition of Diplazium maximum (D. Don) C. Chr

Journal of food science and technology, 2021-03, Vol.58 (3), p.844-854

2021

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Nutritional quality evaluation and proteome profile of forage species of Western Himalaya

Grassland science, 2022-07, Vol.68 (3), p.214-225

2022

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Wild Edible Flowers of Western Himalayas: Nutritional Characterization, UHPLC-QTOF-IMS-Based Phytochemical Profiling, Antioxidant Properties, and In Vitro Bioaccessibility of Polyphenols

ACS omega, 2023-10, Vol.8 (43), p.40212-40228

2023

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Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas

Discover Food, 2024-12, Vol.4 (1), p.10-20, Article 10

2024

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Microalgae as a sustainable source of edible proteins and bioactive peptides – Current trends and future prospects

Food research international, 2022-07, Vol.157, p.111338-111338, Article 111338

2022

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Edible rose flowers: A doorway to gastronomic and nutraceutical research

Food research international, 2022-12, Vol.162, p.111977-111977, Article 111977

2022

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Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources

Critical reviews in food science and nutrition, 2024-07, p.1-50

2024

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() fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats

Food & function, 2023-01, Vol.14 (2), p.116-1178

2023

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A comparative analysis of compositional and phytochemical attributes in fruits of low chilling apple varieties cultivated in the eastern and western Himalaya

Scientia horticulturae, 2021-08, Vol.286, p.110221, Article 110221

2021

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Characterization of fatty acids and hydrocarbons of chlorophycean microalgae towards their use as biofuel source

Biomass & bioenergy, 2015-06, Vol.77, p.75-91

2015

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Evaluation of microalgae as vegetarian source of dietary polyunsaturated fatty acids under autotrophic growth conditions

Journal of food science and technology, 2015-11, Vol.52 (11), p.7070-7080

2015

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Microalgae as a Source of Nutritional and Therapeutic Metabolites

Plant Secondary Metabolites, Volume One, 2016

2016

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Carotenoid Production in Extremophilic Microalgae and Biotechnological Implications

Extremophiles, 2018, Vol.1, p.277-304

1, 2018

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Microalgae as next generation plant growth additives: Functions, applications, challenges and circular bioeconomy based solutions

Arthrospira platensis ( Spirulina ) fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats

Nutritional characterization and chemical composition of Diplazium maximum (D. Don) C. Chr

Nutritional quality evaluation and proteome profile of forage species of Western Himalaya

Wild Edible Flowers of Western Himalayas: Nutritional Characterization, UHPLC-QTOF-IMS-Based Phytochemical Profiling, Antioxidant Properties, and In Vitro Bioaccessibility of Polyphenols

Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas

Microalgae as a sustainable source of edible proteins and bioactive peptides – Current trends and future prospects

Edible rose flowers: A doorway to gastronomic and nutraceutical research

Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources

() fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats

A comparative analysis of compositional and phytochemical attributes in fruits of low chilling apple varieties cultivated in the eastern and western Himalaya

Characterization of fatty acids and hydrocarbons of chlorophycean microalgae towards their use as biofuel source

Evaluation of microalgae as vegetarian source of dietary polyunsaturated fatty acids under autotrophic growth conditions

Microalgae as a Source of Nutritional and Therapeutic Metabolites

Carotenoid Production in Extremophilic Microalgae and Biotechnological Implications

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