ArticleJournal of food science and technology2018
Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 44 citations in OpenAlex.
- Quality and Flavor Evolution ofFoods (Basel, Switzerland) · 2026Article
- Unlocking the Potential of Sea Fennel, an Emerging Food Crop: Physicochemical, Microbial, and Aromatic Traits Shaped by Fermentation and Pickling.Foods (Basel, Switzerland) · 2026Article
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- What a pickle-a metagenomic perspective on the cucumber fermentation.Frontiers in microbiology · 2026Article
- Proteomic changes associated with health benefit properties in fresh and preserved mustard greens.Food chemistry. Molecular sciences · 2025Article
- Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities.Foods (Basel, Switzerland) · 2025Review
- Insights into Chemical Diversity and Potential Health-Promoting Effects of Ferns.Plants (Basel, Switzerland) · 2024Review
- The dawn of ethnomicrobiology: an interdisciplinary research field on interactions between humans and microorganisms.Journal of ethnobiology and ethnomedicine · 2024Review
- Characterization of lactic acid bacteria isolated from street pickles of Dhaka, Bangladesh.Heliyon · 2023Article
- Association of food habit with the COVID-19 severity and hospitalization: A cross-sectional study among the recovered individuals in Bangladesh.Nutrition and health · 2022Article
- Several natural phytochemicals from Chinese traditional fermented food-pickledFood chemistry: X · 2022Article
- In vitro evaluation of probiotic potential and enzymatic profiling of Pichia kudriavzevii Y33 isolated from traditional home-made mango pickle.Journal, genetic engineering & biotechnology · 2022Article
- Simulation of Fluid Flow during Egg Pickling under Different Inlet and Outlet Conditions in a Pulsed Pressure Tank with Liquid Circulation.Foods (Basel, Switzerland) · 2022Article
- Nutritional characterization and chemical composition ofJournal of food science and technology · 2021Article
- The effects of vegetable pickling conditions on the dynamics of microbiota and metabolites.PeerJ · 2021Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The Himalayas have provided shelter to the various communities for thousands of years and have remained the cradle for the origin of diverse cultures and traditions. The Himalayan belt is rich in biodiversity and have ushered mankind with numerous gifts for survival and existence. The art of pickling is believed to have developed independently among the different communities of this region. In this region, the main meal is supplemented with pickles or
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