0000-0002-0571-2686 About
Smriti Gupta is pursuing Ph.D from CSIR-Institute of Himalayan Bioresource and Technology, Palampur, India. Her research focuses on the nutritional and phytochemical characterization of underexplored wild edible plants, particularly Green Leafy vegetables and fermented foods of the Western Indian Himalayas. She has compiled a book entitled “Ethnic cuisines of Himachal Pradesh” consisting 75 dishes and published three research articles in internationally reputed journals. She has developed value-added functional food products utilizing Himalayan Green Leafy Vegetables such as ready to cook pasta, instant soup premixes and ready to cook foods
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Publications (3)
- Fermented Foods of the Cold Desert Regions of Western Himalayas and their Potential Health Benefits Save
- Bioactive Compounds from Wild Edible Plants of Western Himalayas: Nutritional Profile, UHPLC-QTOF-IMS-Based Phytochemical Characterization, and Their In Vitro Gastrointestinal Digestibility Save
- Wild Edible Flowers of Western Himalayas: Nutritional Characterization, UHPLC-QTOF-IMS-Based Phytochemical Profiling, Antioxidant Properties, and In Vitro Bioaccessibility of Polyphenols Save