Publications by authors named "Pinky Raigond"

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Antiviral activity of ribosome inactivating proteins for management of plant viral infection.
Pooja Bhardwaj, Baswaraj Raigond, Pinky Raigond, Ambika Verma, Gaurav Verma

Virology· February 2025

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Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins.
Namrata Ankush Giri, Aditi Bhangale, Nilesh N Gaikwad, N Manjunatha, Pinky Raigond

Sci Rep· May 2024

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Development of fiber-enriched muffins using pomegranate peel powder and its effect on physico-chemical properties and shelf life of the muffins.
Namrata A Giri, Prasad Gaikwad, Nilesh N Gaikwad, Nanjundappa Manjunatha, Thulasimani Krishnakumar, Pinky Raigond

J Sci Food Agric· March 2024

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Health-Promoting compounds in Potatoes: Tuber exhibiting great potential for human health.
Pinky Raigond, Sastry S Jayanty, Vandana Parmar, Som Dutt, Sushil S Changan

Food Chem· October 2023

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Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review.
Namrata Ankush Giri, N N Gaikwad, Pinky Raigond, Rahul Damale, R A Marathe

Curr Nutr Rep· June 2023

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Development of Iron fortified potato fries through Vacuum assisted processing strategies.
Pratibha Tiwari, Monika Thakur, Alka Joshi, Pinky Raigond, Bindvi Arora

J Food Sci Technol· December 2022

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Mechanistic Concept of Physiological, Biochemical, and Molecular Responses of the Potato Crop to Heat and Drought Stress.
Milan Kumar Lal, Rahul Kumar Tiwari, Awadhesh Kumar, Abhijit Dey, Ravinder Kumar, Pinky Raigond

Plants (Basel)· October 2022

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Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non-Dairy Products: A Perspective from Nutraceutical.
Dharmendra Kumar, Milan Kumar Lal, Som Dutt, Pinky Raigond, Sushil Sudhakar Changan

Mol Nutr Food Res· July 2022

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Effect of potato apical leaf curl disease on glycemic index and resistant starch of potato (Solanum tuberosum L.) tubers.
Milan Kumar Lal, Rahul Kumar Tiwari, Ravinder Kumar, Kailash Chandra Naga, Awadhesh Kumar, Pinky Raigond

Food Chem· October 2021

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The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties.
Mansor Hamed, David G Holm, Michael Bartolo, Pinky Raigond, Vidyasagar Sathuvalli

Foods· August 2021

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Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition.
Awadhesh Kumar, Brajesh Singh, Pinky Raigond, Chandrasekhar Sahu, Udit Nandan Mishra

Food Res Int· April 2021

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B
Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications.
Ahmad Farid Azizi, Shruti Sethi, Alka Joshi, Anju Mahendru Singh, Pinky Raigond

J Food Sci Technol· November 2020

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Colonic fermentation of polyphenolics from Sea buckthorn (Hippophae rhamnoides) berries: Assessment of effects on microbial diversity by Principal Component Analysis.
Sampan Attri, Kavita Sharma, Pinky Raigond, Gunjan Goel

Food Res Int· March 2018

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Key players associated with tuberization in potato: potential candidates for genetic engineering.
Som Dutt, Anshul Sharma Manjul, Pinky Raigond, Brajesh Singh, Sundaresha Siddappa

Crit Rev Biotechnol· November 2017

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Variation in biochemical parameters in different parts of potato tubers for processing purposes.
Bandana, Vineet Sharma, S K Kaushik, Brajesh Singh, Pinky Raigond

J Food Sci Technol· April 2016

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Role of invertase activity in processing quality of potatoes: Effect of storage temperature and duration.
Bandana, Vineet Sharma, Brajesh Singh, Pinky Raigond, S K Kaushik

J Environ Biol· March 2016

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Flavouring compounds in Indian potato snacks.
Pinky Raigond, Brajesh Singh, Akshita Dhulia, Shelly Chopra, Som Dutt

J Food Sci Technol· December 2015

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Resistant starch in food: a review.
Pinky Raigond, Rajarathnam Ezekiel, Baswaraj Raigond

J Sci Food Agric· August 2015

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