2 publications
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Published Subscription Review Article
Fermented Foods: Functional and Regulatory InsightsBy Anubha Gupta, Indira P. Sarethy
Abstract: Traditional fermented edible products have been in the food industry since ancient times. Today, the fermentation process has become most common in the health food industry. Due to the microorganisms present in fermented food products, the health benefits have been helpful in many ways. Fermentation helps in enhancing gut health, blood sugar, blood pressure, and brain health. These food products also play a major role in lowering cancer risk and …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 15, Issue 3, 2025 · pp. 1–10 Read article →
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Published Subscription Original Research
Exploring the Bioactive Potential of Himalayan Lichens: Phytochemical and Antimicrobial Profiling of Xanthoparmelia tinctina and Pyxine subcinerea ExtractsBy Priyansh Srivastava, Indira P. Sarethy
Abstract: The symbiotic association that develops between cyanobacteria, algae, and fungi results in the composite organism known as lichens, which has traits similar to those of plants but differs in its separate parent organisms. Lichens can have a variety of morphological characteristics, including foliose structures that resemble flat leaves, crustose structures that resemble flake crystals, fruticose branches that have short, leafless branches, and leprose-powder-like appearances. Due to their therapeutic potential, lichens …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 14, Issue 2, 2024 · pp. 21–28 Read article →