未登录

A

Anita Kumari

department of biotechnology (dbt) india

H指数:17

被引数:1,168

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Dissecting Root-Specific Drought Responses in Contrasting Wheat Genotypes Through RNA-Seq and qRT-PCR Validation

通过RNA-Seq和qRT-PCR验证，解析不同小麦基因型中根系特异性的干旱响应

PLANT MOLECULAR BIOLOGY REPORTER

IF1.4

2025-09-010

PRE

New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model

IF4.3

2024-07-110

OAAI

Evaluation of anthocyanin-enriched wheat varieties (black, blue, purple) for enhanced antioxidant content and premium biscuit quality

JOURNAL OF CEREAL SCIENCE

IF3.7

2024-07-011

PRE

Identification of superior haplotypes for flowering time in pigeonpea through candidate gene-based association study of a diverse minicore collection

PLANT CELL REPORTS

IF4.5

2024-05-312

PRE

Phenylalanine encapsulation into an amphiphilic carboxymethyl cellulose-derivative enhanced plant uptake and metabolism efficiency

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2024-05-010

PRE

Evaluation of anthocyanin rich color wheat lines (black, blue, purple) for their cake making quality

富含花青素的彩色小麦品系 (黑色，蓝色，紫色) 的蛋糕制作质量评价

JOURNAL OF CEREAL SCIENCE

IF3.7

2023-09-011

PRE

Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-11-0112

PRE

Comparison of wheatgrass juices from colored wheat (white, black, blue, and purple) for health promoting phytochemicals

FOOD RESEARCH INTERNATIONAL

IF8

2022-11-0111

PRE

Integrated transcriptional and metabolomics signature pattern of pigmented wheat to insight the seed pigmentation and other associated features

PLANT PHYSIOLOGY AND BIOCHEMISTRY

IF5.7

2022-10-017

PRE

Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend

健康食品需求上升 -- 花青素生物强化有色小麦是新的研究趋势

FRONTIERS IN NUTRITION

IF5.1

2022-05-0940

OAAI

Anthocyanin biofortified colored wheat modifies gut microbiota in mice

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-03-0120

PRE

Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0125

OAAI

Physiological and molecular response of colored wheat seedlings against phosphate deficiency is linked to accumulation of distinct anthocyanins

PLANT PHYSIOLOGY AND BIOCHEMISTRY

IF5.7

2022-01-0117

PRE

Transfer of Thinopyrum elongatum chromosome-specific 1EL.1AS translocation to hard wheat could not improve targeted bread-making quality-Failure and lessons learned

JOURNAL OF CEREAL SCIENCE

IF3.7

2021-09-010

PRE

Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement

FRONTIERS IN NUTRITION

IF5.1

2021-06-1665

OAAI

Gene Expression and Proteomics Studies Suggest an Involvement of Multiple Pathways Under Day and Day-Night Combined Heat Stresses During Grain Filling in Wheat

FRONTIERS IN PLANT SCIENCE

IF4.8

2021-05-3114

OAAI

Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens

IF4.6

2020-12-0848

OAAI

Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)

IF4.6

2020-11-0150

OAAI

Genome-wide Identification and Characterization of Heat Shock Protein Family Reveals Role in Development and Stress Conditions in Triticum aestivum L.

SCIENTIFIC REPORTS

IF3.9

2020-05-1256

OAAI

Nutraceutical crop buckwheat: a concealed wealth in the lap of Himalayas

CRITICAL REVIEWS IN BIOTECHNOLOGY

IF7.7

2020-04-1423

PREAI