Tejpal Dhewa

Central University of Haryana — India

Agricultural and Biological Sciences · Life Sciences

24h-index4.6kcitations92works12.92yr avg
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Research Topics

Probiotics and Fermented Foods(28), Microbial Metabolites in Food Biotechnology(20), Food composition and properties(16), Gut microbiota and health(12), Protein Hydrolysis and Bioactive Peptides(11)

Publications92 total

Nutritional, microbial dynamics, safety modelling and sensory characterization of a beverage obtained from fermented pearl millet-milk mixture
Discover Food·2026Open Access
Technological advances in isolation and characterization of peptides with ACE-inhibitory activity: a critical review
Next research.·2026
In Vitro and In Vivo Evaluation Techniques for ACE Inhibitory Peptides: Challenges and Innovations in Predicting Hypertensive Effects
International Journal of Peptide Research and Therapeutics·2025· 1 cited
Metabolomics profiling and techno-functional characterization of freeze-dried pumpkin flower (Cucurbita maxima) powder for food fortification
Food Production Processing and Nutrition·2025· 2 citedOpen Access
Natural plant toxins in food: A comprehensive review of health implications, processing changes and regulatory challenges
Food Chemistry Advances·2025· 2 citedOpen Access
Functional integration of ACE inhibitory peptides into food matrices: Stability, bioavailability, consumer acceptance, regulatory and commercialization barriers
Journal of Food Composition and Analysis·2025· 4 cited
Fermented Functional Foods as Potent Antioxidant Sources: Recent Advances and Future Prospects
Preprints.org·2025· 1 citedOpen Access
Microbial Bioprocessing of Food and Agro-Industrial Residues for a Sustainable Circular Economy
Indian Journal of Microbiology·2025· 7 cited
Microbial Functional Foods and Nutraceuticals
2025
Nanotechnology: A Boon for Sustainable Development of Functional Foods
2025
Synergistic fermentation of vitamin B2 (riboflavin) bio-enriched soy milk: optimization and techno-functional characterization of next generation functional vegan foods
Discover Food·2025· 9 citedOpen Access
Microbial enzymes and major applications in the food industry: a concise review
Food Production Processing and Nutrition·2024· 37 citedOpen Access
Characterization of indigenous lactobacilli from dairy fermented foods of Haryana as potential probiotics utilizing multiple attribute decision-making approach
Food Production Processing and Nutrition·2024Open Access
Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages
Frontiers in Microbiology·2024· 11 citedOpen Access
Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product
Food Chemistry X·2024· 13 citedOpen Access
Modulation of gut‐microbiota through probiotics and dietary interventions to improve host health
Journal of the Science of Food and Agriculture·2024· 58 citedOpen Access
Assessment of Biological Contaminants by Using ELISA/PCR Technique
Food Safety·2024· 1 citedOpen Access
Nanozymes in Food Safety
Food Safety·2024Open Access
Food Allergens
Food Safety·2024Open Access
Process optimization of pearl millet-based fermented beverage components using response surface methodology and evaluation of its physicochemical parameters
Journal of Food Science and Technology·2024· 11 cited
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Frequent Co-authors

Mrinal Samtiya(23), Anil Kumar Puniya(14), Rotimi E. Aluko(12), Monica Puniya(11), Ashwani Kumar(5), Ananya Rana(4), Vijendra Mishra(4), Vaishali Dasriya(4), António Raposo(4), Prarabdh C. Badgujar(4), Sanjeev Kumar(3), Soniya Ranveer(3), Harmeet Singh Dhillon(3), Vishu Chaudhary(3), Pradip V. Behare(3), Gulab Khedkar(3), Shailja Pant(3), Neetu Kumra Taneja(3), José Manuel Moreno‐Rojas(2), Nikhil Kumar(2)