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Microalgae as a sustainable source of edible proteins and bioactive peptides – Current trends and future prospects
by
Kumar, Raman
,
Hegde, Athrinandan S.
,
Sharma, Kartik
,
Parmar, Priyanka
,
Srivatsan, Vidyashankar
Published in
Food research international
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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 Polyp...
by
Hegde, Athrinandan S.
,
Gupta, Smriti
,
Kumari, Poonam
,
Joshi, Robin
,
Srivatsan, Vidyashankar
Published in
ACS omega
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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
by
Choudhary, Sahdev
,
Shanu, Kumari
,
Hegde, Athrinandan S.
,
Kesarwani, Veerbhan
,
Kumar, Raman
,
shankar, Ravi
,
Devi, Sarita
,
Srivatsan, Vidyashankar
Published in
Discover Food
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Edible rose flowers: A doorway to gastronomic and nutraceutical research
by
Hegde, Athrinandan S.
,
Gupta, Smriti
,
Sharma, Shivani
,
Srivatsan, Vidyashankar
,
Kumari, Poonam
Published in
Food research international
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Bioactive Compounds from Wild Edible Plants of Western Himalayas: Nutritional Profile, UHPLC-QTOF-IMS-Based Phytochemical Characterization, and Their In Vitro Gastrointestinal Dige...
by
Gupta, Smriti
,
Hegde, Athrinandan S.
,
Das, Sampa
,
Joshi, Robin
,
Srivatsan, Vidyashankar
Published in
ACS food science & technology
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