| Microalgae as a sustainable source of edible proteins and bioactive peptides–Current trends and future prospects R Kumar, AS Hegde, K Sharma, P Parmar, V Srivatsan Food Research International 157, 111338, 2022 | 78 | 2022 |
| Edible rose flowers: A doorway to gastronomic and nutraceutical research AS Hegde, S Gupta, S Sharma, V Srivatsan, P Kumari Food Research International 162, 111977, 2022 | 33 | 2022 |
| Microalgal product basket: Portfolio positioning across food, feed and fuel segments with industrial growth projections R KUMAR, AS HEGDE, S GUPTA, V SRIVATSAN Microalgae for Sustainable Products: The Green Synthetic Biology Platform, 191, 2022 | 2 | 2022 |
| Wild Edible Flowers of Western Himalayas: Nutritional Characterization, UHPLC-QTOF-IMS-Based Phytochemical Profiling, Antioxidant Properties, and In Vitro Bioaccessibility of … AS Hegde, S Gupta, P Kumari, R Joshi, V Srivatsan ACS omega 8 (43), 40212-40228, 2023 | 1 | 2023 |
| Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas S Choudhary, K Shanu, AS Hegde, V Kesarwani, R Kumar, R shankar, ... Discover Food 4 (1), 10, 2024 | | 2024 |
Vidyashankar SrivatsanCSIR- Institute of Himalayan Bioresource TechnologyVerified email at ihbt.res.in