All Stories

  1. Process Optimization for Extraction of Phytochemicals from Ficus racemosa: Phytochemical Extraction

    Article • The Natural Products Journal, October 2021, Bentham Science Publishers

    Vikas Kumar, Satish Kumar

  2. Snacks and Snacking: Impact on Health of the Consumers and Opportunities for its Improvement

    Article • Current Nutrition & Food Science, September 2020, Bentham Science Publishers

    Prasad Rasane, Vikas Kumar

  3. DASH Dietary Pattern: A Treatment for Non-communicable Diseases

    Article • Current Hypertension Reviews, September 2020, Bentham Science Publishers

    Vikas Kumar, Satish Kumar, Dr Ankit Goyal

  4. Nutritional Interventions and Considerations for the Development of Low Calorie or Sugar Free Foods

    Article • Current Diabetes Reviews, April 2020, Bentham Science Publishers

    Vikas Kumar, Prasad Rasane

  5. Plant based bovine milk alternatives

    Article • Critical Reviews in Food Science and Nutrition, October 2019, Taylor & Francis

    Vikas Kumar, Satish Kumar, Anna Paul

  6. Health effects, sources, utilization and safety of tannins: a critical review

    Article • Toxin Reviews, September 2019, Taylor & Francis

    Vikas Kumar, Dr Ankit Goyal

  7. Bioactive compounds, health benefits and utilisation of Morus spp.– a comprehensive review

    Article • The Journal of Horticultural Science and Biotechnology, August 2019, Taylor & Francis

    Vikas Kumar

  8. Nutraceutical Potential of Diet drinks

    Article • Journal of the American College of Nutrition, July 2019, Taylor & Francis

    Vikas Kumar, Prasad Rasane, Nutraceutical Potential of Diet drinks:A Critical Review on Components, Health Effects, and Consumer Safety Shareen Banga

  9. Wine: a potential source of antimicrobial compounds

    Article • Journal of Wine Research, July 2019, Taylor & Francis

    Vikas Kumar, Lemnaro Jamir

  10. Caffeine: a boon or bane

    Article • Nutrition & Food Science, February 2018, Emerald

    Vikas Kumar

  11. Optimization of preparation process for a blended beverage developed from chayote, sugarcane, and mint and coriander extract

    Article • International Journal of Vegetable Science, February 2018, Taylor & Francis

    Vikas Kumar