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- 2024
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Mark
Variability of antioxidant compounds and capacities in four wild fruits collected in different years and locations in Mozambique
(
- Contribution to journal › Article
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Mark
Effect of Short-Term Lactic Fermentation on Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa Varieties
(
- Contribution to journal › Article
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Mark
Effect of crop maturity stages and lactic acid fermentation on nutrient absorption properties, and bioaccessibility of Fe, Zn and Ca in Spinacia oleracea L
(
- Contribution to journal › Article
- 2023
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Mark
Role of Neglected Plant Foods in Achieving Dietary Diversity, Zero Hunger and Good Health
2023) p.29-49(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Lactic Fermentation Increases Antioxidant Capacity and Phenolic Compounds in White and Red Varieties of Quinoa
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- Contribution to conference › Abstract
- 2022
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Mark
Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread
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- Contribution to journal › Article
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Mark
Antiinflammatory and Anticancer Properties of Grewia asiatica Crude Extracts and Fractions : A Bioassay-Guided Approach
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- Contribution to journal › Article
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Mark
Quinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties
2022) p.325-343(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Prevalence and determinants of anemia among resident female university students from Southern Punjab, Pakistan
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- Contribution to journal › Article
- 2021
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Mark
Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content
(
- Contribution to journal › Article