Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Mahendra Gunjal"'
Autor:
Mahendra Gunjal, Jyoti Singh, Sawinder Kaur, Vikas Nanda, Riaz Ullah, Zafar Iqbal, Sezai Ercisli, Prasad Rasane
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-17 (2024)
Abstract The study investigated the effect of soilless media (burlap), on the morphological traits and antioxidant activities of microgreens from Brassicaceae, Amaranthaceae, and Linaceae families. The results revealed significant variations were obs
Externí odkaz:
https://doaj.org/article/d95407cb71d24fc5b95f60ba6032e7aa
Autor:
Jyoti Singh, Sawinder Kaur, Vikas Nanda, Sanju Bala Dhull, Mahendra Gunjal, Vikas Kumar, Amine Assouguem, Riaz Ullah, Zafar Iqbal, Ahmed Bari, Sezai Ercisli, Prasad Rasane
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101554- (2024)
Corn silk (Zea mays L.), an abundant agricultural waste, contains various bioactive compounds that exhibit promising health benefits. The current study focuses on development and optimization of corn silk-based instant mix using response surface meth
Externí odkaz:
https://doaj.org/article/069992a62c56472fbf93a0696f060582
Autor:
Aishvina Singh, Jyoti Singh, Sawinder Kaur, Mahendra Gunjal, Jaspreet Kaur, Vikas Nanda, Riaz Ullah, Sezai Ercisli, Prasad Rasane
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101527- (2024)
Green leafy vegetables, especially microgreens are gaining popularity due to their high nutritional profiles, rich phytochemical content, and intense flavors. This review explores the growing commercial market for microgreens, especially in upscale d
Externí odkaz:
https://doaj.org/article/27c1a0b8ce51448aa6b4ffd529374207
Autor:
Sathya R., Prasad Rasane, Aishvina Singh, Jyoti Singh, Sawinder Kaur, Vikas Nanda, Jaspreet Kaur, Mahendra Gunjal, Vishesh Bhadariya, Sezai Ercisli, Riaz Ullah, Essam A. Ali
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract The present research study aimed to examine three different herb extract's effects on the discoloration rate of fresh-cut pear slices using an image analysis technique. Pear slices were sprayed and dip-coated with Ocimum basilicum, Origanum
Externí odkaz:
https://doaj.org/article/7b0e0c78d25340c390d18130884b0d44
Autor:
Jyoti Singh, Hamita Preet Kaur, Anjali Verma, Arshminder Singh Chahal, Kaushal Jajoria, Prasad Rasane, Sawinder Kaur, Jaspreet Kaur, Mahendra Gunjal, Sezai Ercisli, Ravish Choudhary, Mehmet Ramazan Bozhuyuk, Ebru Sakar, Neva Karatas, Melekber Sulusoglu Durul
Publikováno v:
ACS Omega, Vol 8, Iss 39, Pp 35452-35469 (2023)
Externí odkaz:
https://doaj.org/article/fa7f499127154e7ab73bb93622d170b2
Autor:
Kajal Dhawan, Prasad Rasane, Jyoti Singh, Sawinder Kaur, Damanpreet Kaur, Harshal Avinashe, Dipendra Kumar Mahato, Pradeep Kumar, Mahendra Gunjal, Esra Capanoglu, Shafiul Haque
Publikováno v:
ACS Omega, Vol 8, Iss 32, Pp 29247-29252 (2023)
Externí odkaz:
https://doaj.org/article/a59bcb517e864eb1bee7f0869e203abc
Autor:
Sathya R., Prasad Rasane, Aishvina Singh, Jyoti Singh, Sawinder Kaur, Vikas Nanda, Jaspreet Kaur, Mahendra Gunjal, Vishesh Bhadariya, Sezai Ercisli, Riaz Ullah, Essam A. Ali
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-1 (2024)
Externí odkaz:
https://doaj.org/article/d1d9d435e4c1403d9a926f5a717f7156
Publikováno v:
Pandemics and Innovative Food Systems ISBN: 9781003191223
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69a9547ab99869ec88b88ebfe4f34db5
https://doi.org/10.1201/9781003191223-8
https://doi.org/10.1201/9781003191223-8
Autor:
Prasad Rasane, Aksa Irshad, Sushma Gurumayum, Jyoti Singh, Sawinder Kaur, Avinash Singh Patel, Ashwani Kumar, Jaspreet Kaur, Mahendra Gunjal, Kanu Sharma
Publikováno v:
Current Nutrition & Food Science. 19
Abstract: Herbs and spices are used since time memorable to transfuse color and add flavors to food. Their antibacterial properties also help preserve raw and cooked foods. Various diets composed of herbs and spices, as consistent with various resear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84f9bb0c4352c20ed3dc62d20372ec59
https://doi.org/10.2174/1573401319666230412110343
https://doi.org/10.2174/1573401319666230412110343
Autor:
Prasad Rasane, Theertha Poyil, Jyoti Singh, Sawinder Kaur, Jaspreet Kaur, Mahendra Gunjal, Harshal Avinashe, Nidhi Dubey, Dipendra Singh Mahato
Publikováno v:
Current Nutrition & Food Science. 19
Mustard (Brassica spp.) is an annual oilseed crop that is widely cultivated in Asia and Europe for both culinary and medicinal purposes. It is a rich source of valuable nutritive and non-nutritive bioactive compounds which have gained importance for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d63a106660eed94fc0cdc367dc53ed1a
https://doi.org/10.2174/1573401319666230309151954
https://doi.org/10.2174/1573401319666230309151954