Pinky Raigond
Pinky Raigond
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Resistant starch in food: a review
P Raigond, R Ezekiel, B Raigond
Journal of the Science of Food and Agriculture 95 (10), 1968-1978, 2015
Recent updates on bioaccessibility of phytonutrients
N Thakur, P Raigond, Y Singh, T Mishra, B Singh, MK Lal, S Dutt
Trends in Food Science & Technology 97, 366-380, 2020
Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition
A Kumar, B Singh, P Raigond, C Sahu, UN Mishra, S Sharma, MK Lal
Food Research International 142, 110193, 2021
Key players associated with tuberization in potato: potential candidates for genetic engineering
S Dutt, AS Manjul, P Raigond, B Singh, S Siddappa, V Bhardwaj, ...
Critical reviews in biotechnology 37 (7), 942-957, 2017
Effect of zinc nanoparticles on antioxidative system of potato plants
P Raigond, B Raigond, B Kaundal, B Singh, A Joshi, S Dutt
Journal of Environmental Biology 38 (3), 435, 2017
Effect of potato apical leaf curl disease on glycemic index and resistant starch of potato (Solanum tuberosum L.) tubers
MK Lal, RK Tiwari, R Kumar, KC Naga, A Kumar, B Singh, P Raigond, ...
Food Chemistry 359, 129939, 2021
Colonic fermentation of polyphenolics from Sea buckthorn (Hippophae rhamnoides) berries: Assessment of effects on microbial diversity by Principal Component Analysis
S Attri, K Sharma, P Raigond, G Goel
Food Research International 105, 324-332, 2018
Functional fermented probiotics, prebiotics, and Synbiotics from non‐dairy products: A perspective from nutraceutical
D Kumar, MK Lal, S Dutt, P Raigond, SS Changan, RK Tiwari, ...
Molecular Nutrition & Food Research 66 (14), 2101059, 2022
Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates
A Singh, P Raigond, MK Lal, B Singh, N Thakur, SS Changan, D Kumar, ...
LWT Food Science and Technology 127, 109363, 2020
Impact of Starch Storage Condition on Glycemic Index and Resistant Starch of Cooked Potato (Solanum tuberosum) Tubers
MK Lal, A Kumar, P Raigond, S Dutt, SS Changan, KN Chourasia, ...
Starch‐Stärke 73 (1-2), 1900281, 2021
Biofortification of vegetables
MK Lal, A Kumar, HB Kardile, P Raigond, SS Changan, N Thakur, S Dutt, ...
Advances in agri-food biotechnology, 105-129, 2020
Recent updates on healthy phytoconstituents in potato: a nutritional depository
T Mishra, P Raigond, N Thakur, S Dutt, B Singh
Potato Research 63, 323-343, 2020
Translation initiation in plants: roles and implications beyond protein synthesis
S Dutt, J Parkash, R Mehra, N Sharma, B Singh, P Raigond, A Joshi, ...
Biologia plantarum 59, 401-412, 2015
Variation in biochemical parameters in different parts of potato tubers for processing purposes
Bandana, V Sharma, SK Kaushik, B Singh, P Raigond
Journal of food science and technology 53, 2040-2046, 2016
Resistant Starch in Food
P Raigond, S Dutt, B Singh
Development of low fat potato chips through microwave processing
A Joshi, SG Rudra, VR Sagar, P Raigond, S Dutt, B Singh, BP Singh
Journal of food science and technology 53, 3296-3303, 2016
Quantification of biguanide and related compounds (anti-diabetic) in vegetables and fruits
P Raigond, B Kaundal, A Sood, S Devi, S Dutt, B Singh
Journal of Food Composition and Analysis 74, 82-88, 2018
Antimicrobial activity of potato starch-based active biodegradable nanocomposite films
P Raigond, A Sood, A Kalia, A Joshi, B Kaundal, B Raigond, S Dutt, ...
Potato research 62, 69-83, 2019
Mechanistic concept of physiological, biochemical, and molecular responses of the potato crop to heat and drought stress
MK Lal, RK Tiwari, A Kumar, A Dey, R Kumar, D Kumar, A Jaiswal, ...
Plants 11 (21), 2857, 2022
Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications
AF Azizi, S Sethi, A Joshi, AM Singh, P Raigond, MK Singh, RK Yadav
Journal of Food Science and Technology 57, 3955-3965, 2020
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