Vandita Tiwari

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

M. Krishania, M. Garg, A. Goyal, 2022, Frontiers in Nutrition.

Protective and defensive role of anthocyanins under plant abiotic and biotic stresses: An emerging application in sustainable agriculture.

M. Garg, Usman Ali, Anjali Sharma, 2022, Journal of biotechnology.

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

M. Garg, A. Kumari, Satveer Kaur, 2020, Molecules.

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

M. Krishania, M. Garg, Satveer Kaur, 2022, Journal of Cereal Science.

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

M. Krishania, M. Garg, A. Kumari, 2021, Frontiers in Nutrition.

Effect of anthocyanins on gut health markers, Firmicutes-Bacteroidetes ratio and short-chain fatty acids: a systematic review via meta-analysis

M. Garg, A. Tiwari, Saloni Sharma, 2023, Scientific Reports.

Effect of dietary anthocyanins on biomarkers of type 2 diabetes and related obesity: A systematic review and meta-analysis.

M. Garg, A. Tiwari, A. Bhatnagar, 2023, Critical reviews in food science and nutrition.