Raigond P - Search Results

1

Health-Promoting compounds in Potatoes: Tuber exhibiting great potential for human health.

Raigond P, Jayanty SS, Parmar V, Dutt S, Changan SS, Luthra SK, Singh B. Raigond P, et al. Food Chem. 2023 Oct 30;424:136368. doi: 10.1016/j.foodchem.2023.136368. Epub 2023 May 16. Food Chem. 2023. PMID: 37210846 Review.

2

Flavouring compounds in Indian potato snacks.

Raigond P, Singh B, Dhulia A, Chopra S, Dutt S. Raigond P, et al. J Food Sci Technol. 2015 Dec;52(12):8308-14. doi: 10.1007/s13197-015-1888-y. Epub 2015 Jun 5. J Food Sci Technol. 2015. PMID: 26604408 Free PMC article.

3

Role of invertase activity in processing quality of potatoes: Effect of storage temperature and duration.

Bandana, Sharma V, Singh B, Raigond P, Kaushik SK. Bandana, et al. Among authors: raigond p. J Environ Biol. 2016 Mar;37(2):239-45. J Environ Biol. 2016. PMID: 27097443

4

Variation in biochemical parameters in different parts of potato tubers for processing purposes.

Bandana, Sharma V, Kaushik SK, Singh B, Raigond P. Bandana, et al. Among authors: raigond p. J Food Sci Technol. 2016 Apr;53(4):2040-6. doi: 10.1007/s13197-016-2173-4. Epub 2016 Apr 14. J Food Sci Technol. 2016. PMID: 27413232 Free PMC article.

5

Development of low fat potato chips through microwave processing.

Joshi A, Rudra SG, Sagar VR, Raigond P, Dutt S, Singh B, Singh BP. Joshi A, et al. Among authors: raigond p. J Food Sci Technol. 2016 Aug;53(8):3296-3303. doi: 10.1007/s13197-016-2304-y. Epub 2016 Aug 12. J Food Sci Technol. 2016. PMID: 27784923 Free PMC article.

6

Key players associated with tuberization in potato: potential candidates for genetic engineering.

Dutt S, Manjul AS, Raigond P, Singh B, Siddappa S, Bhardwaj V, Kawar PG, Patil VU, Kardile HB. Dutt S, et al. Among authors: raigond p. Crit Rev Biotechnol. 2017 Nov;37(7):942-957. doi: 10.1080/07388551.2016.1274876. Epub 2017 Jan 18. Crit Rev Biotechnol. 2017. PMID: 28095718 Review.

7

Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition.

Kumar A, Singh B, Raigond P, Sahu C, Mishra UN, Sharma S, Lal MK. Kumar A, et al. Among authors: raigond p. Food Res Int. 2021 Apr;142:110193. doi: 10.1016/j.foodres.2021.110193. Epub 2021 Feb 2. Food Res Int. 2021. PMID: 33773669 Review.

8

Effect of potato apical leaf curl disease on glycemic index and resistant starch of potato (Solanum tuberosum L.) tubers.

Lal MK, Tiwari RK, Kumar R, Naga KC, Kumar A, Singh B, Raigond P, Dutt S, Chourasia KN, Kumar D, Parmar V, Changan SS. Lal MK, et al. Among authors: raigond p. Food Chem. 2021 Oct 15;359:129939. doi: 10.1016/j.foodchem.2021.129939. Epub 2021 Apr 23. Food Chem. 2021. PMID: 33957333

9

The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties.

Hamed M, Holm DG, Bartolo M, Raigond P, Sathuvalli V, Jayanty SS. Hamed M, et al. Among authors: raigond p. Foods. 2021 Aug 11;10(8):1849. doi: 10.3390/foods10081849. Foods. 2021. PMID: 34441626 Free PMC article.

10

Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non-Dairy Products: A Perspective from Nutraceutical.

Kumar D, Lal MK, Dutt S, Raigond P, Changan SS, Tiwari RK, Chourasia KN, Mangal V, Singh B. Kumar D, et al. Among authors: raigond p. Mol Nutr Food Res. 2022 Jul;66(14):e2101059. doi: 10.1002/mnfr.202101059. Epub 2022 Jun 1. Mol Nutr Food Res. 2022. PMID: 35616160 Review.

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