Dr. Neela Satheesh obtained Ph. D. in Food Technology from JNTU, Anantapur, India in 2012. He is working as Associate Professor and Head, Department of Food Science and Technology in Amity university. His research interest includes postharvest preservation of durables and perishables, food product development, food quality and safety etc. Dr. Neela Actively engaged in the teaching, research in food and postharvest technology for 13 years and supervised 15 master’s students and 2 PhD students, Mentored one startup. Successfully completed the research, community development projects from the funding agencies like Ministry of Education, Ethiopia, ICARDA, USDA-ASMIC, Greenwich University, Ministry of small and medium scale industries (MSME), India. Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.

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• 1. An introductory approach on Bulbs, Roots, and tuber plant leaves: The powerhouse of the Bioactive compounds and food and medical applications2. Phytochemical Profiling and Food Chemistry of Bioactive Compounds in Bulb, Root, and Tuber Leaves in comparison to the edible parts3. The Nutritional and anti-nutritional composition of the bulbs, roots, and tuber plant leaves and their application in food processing4. Green technologies for the isolation of the bio-active compounds form the leaves of the bulbs, roots, and tuber crops5. Bioactive Compounds from Turmeric (Curcuma longa) Leaves: Applications in Food and Medicine6. Nutritional and antinutritional properties of sweet potato (Ipomoea batatas) leaves and health benefits7. Carrot (Daucus carota) Leaves: Antioxidant Properties and Nutritional Value for Food and Health Applications8. The Nutritional Potential and Anti-Nutritional Composition of Cassava (Manihot esculenta Crantz) Leaves: A Comprehensive Role in Human Health9. Chemical Composition and Antioxidant Capacity of Red Radish (Raphanus sativus L.) Leaves: Insights into Nutritional and Functional Properties10. Phytochemical Composition and Health-Beneficial Properties of Turnip (Brassica rapa): Advances in Nutritional and Therapeutic Applications11. Volatile Compounds, Phenolic Profiles, and the Antioxidant Properties of Kohlrabi (Brassica oleracea var. gongylodes) Leaves: Food and functional applications12. Bioactive Compounds in Sugar Beet (Beta vulgaris) Leaves: Their Potential Utilization in the Food Processing Industry13. Exploring the Chemical Composition and Antioxidant Properties of Phenolic Compounds in Yam (Dioscorea sp.) Leaves14. Nutritional and Phytochemical Landscape of Taro (Colocasia esculenta L.) Leaves: Insights into Health Benefits15. Bioactive Compounds, Antioxidant Properties, and Health Benefits of Ginger (Zingiber officinale Rosco) leaves16. Nutraceuticals, bioactive compounds, and health benefits of the Onion (Allium cepa) leaves17. Chemical composition, antioxidant activity, and selected polyphenolic compounds profile in Garlic (Allium sativum) leaves18. Beneficial phytochemicals in Potato (Solanum tuberosum) leaves: Extraction and pharmaceutical applications19. Regulatory frameworks, toxicological assessments, safety evaluation of Bulb, Root, and Tuber Leaves based on bioactive in food and pharma products20. Bulb, Root, and Tuber Leaves as a potential nutraceutical source of Animal feed.

Dr. Neela Satheesh obtained Ph. D. in Food Technology from JNTU, Anantapur, India in 2012. He is working as Associate Professor and Head, Department of Food Science and Technology in Amity university. His research interest includes postharvest preservation of durables and perishables, food product development, food quality and safety etc. Dr. Neela Actively engaged in the teaching, research in food and postharvest technology for 13 years and supervised 15 master’s students and 2 PhD students, Mentored one startup. Successfully completed the research, community development projects from the funding agencies like Ministry of Education, Ethiopia, ICARDA, USDA-ASMIC, Greenwich University, Ministry of small and medium scale industries (MSME), India. Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.

Select Guide Rating

• 1. An introductory approach on Bulbs, Roots, and tuber plant leaves: The powerhouse of the Bioactive compounds and food and medical applications2. Phytochemical Profiling and Food Chemistry of Bioactive Compounds in Bulb, Root, and Tuber Leaves in comparison to the edible parts3. The Nutritional and anti-nutritional composition of the bulbs, roots, and tuber plant leaves and their application in food processing4. Green technologies for the isolation of the bio-active compounds form the leaves of the bulbs, roots, and tuber crops5. Bioactive Compounds from Turmeric (Curcuma longa) Leaves: Applications in Food and Medicine6. Nutritional and antinutritional properties of sweet potato (Ipomoea batatas) leaves and health benefits7. Carrot (Daucus carota) Leaves: Antioxidant Properties and Nutritional Value for Food and Health Applications8. The Nutritional Potential and Anti-Nutritional Composition of Cassava (Manihot esculenta Crantz) Leaves: A Comprehensive Role in Human Health9. Chemical Composition and Antioxidant Capacity of Red Radish (Raphanus sativus L.) Leaves: Insights into Nutritional and Functional Properties10. Phytochemical Composition and Health-Beneficial Properties of Turnip (Brassica rapa): Advances in Nutritional and Therapeutic Applications11. Volatile Compounds, Phenolic Profiles, and the Antioxidant Properties of Kohlrabi (Brassica oleracea var. gongylodes) Leaves: Food and functional applications12. Bioactive Compounds in Sugar Beet (Beta vulgaris) Leaves: Their Potential Utilization in the Food Processing Industry13. Exploring the Chemical Composition and Antioxidant Properties of Phenolic Compounds in Yam (Dioscorea sp.) Leaves14. Nutritional and Phytochemical Landscape of Taro (Colocasia esculenta L.) Leaves: Insights into Health Benefits15. Bioactive Compounds, Antioxidant Properties, and Health Benefits of Ginger (Zingiber officinale Rosco) leaves16. Nutraceuticals, bioactive compounds, and health benefits of the Onion (Allium cepa) leaves17. Chemical composition, antioxidant activity, and selected polyphenolic compounds profile in Garlic (Allium sativum) leaves18. Beneficial phytochemicals in Potato (Solanum tuberosum) leaves: Extraction and pharmaceutical applications19. Regulatory frameworks, toxicological assessments, safety evaluation of Bulb, Root, and Tuber Leaves based on bioactive in food and pharma products20. Bulb, Root, and Tuber Leaves as a potential nutraceutical source of Animal feed.

Dr. Neela Satheesh obtained Ph. D. in Food Technology from JNTU, Anantapur, India in 2012. He is working as Associate Professor and Head, Department of Food Science and Technology in Amity university. His research interest includes postharvest preservation of durables and perishables, food product development, food quality and safety etc. Dr. Neela Actively engaged in the teaching, research in food and postharvest technology for 13 years and supervised 15 master’s students and 2 PhD students, Mentored one startup. Successfully completed the research, community development projects from the funding agencies like Ministry of Education, Ethiopia, ICARDA, USDA-ASMIC, Greenwich University, Ministry of small and medium scale industries (MSME), India. Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.

Select Guide Rating

• 1. An introductory approach on Bulbs, Roots, and tuber plant leaves: The powerhouse of the Bioactive compounds and food and medical applications2. Phytochemical Profiling and Food Chemistry of Bioactive Compounds in Bulb, Root, and Tuber Leaves in comparison to the edible parts3. The Nutritional and anti-nutritional composition of the bulbs, roots, and tuber plant leaves and their application in food processing4. Green technologies for the isolation of the bio-active compounds form the leaves of the bulbs, roots, and tuber crops5. Bioactive Compounds from Turmeric (Curcuma longa) Leaves: Applications in Food and Medicine6. Nutritional and antinutritional properties of sweet potato (Ipomoea batatas) leaves and health benefits7. Carrot (Daucus carota) Leaves: Antioxidant Properties and Nutritional Value for Food and Health Applications8. The Nutritional Potential and Anti-Nutritional Composition of Cassava (Manihot esculenta Crantz) Leaves: A Comprehensive Role in Human Health9. Chemical Composition and Antioxidant Capacity of Red Radish (Raphanus sativus L.) Leaves: Insights into Nutritional and Functional Properties10. Phytochemical Composition and Health-Beneficial Properties of Turnip (Brassica rapa): Advances in Nutritional and Therapeutic Applications11. Volatile Compounds, Phenolic Profiles, and the Antioxidant Properties of Kohlrabi (Brassica oleracea var. gongylodes) Leaves: Food and functional applications12. Bioactive Compounds in Sugar Beet (Beta vulgaris) Leaves: Their Potential Utilization in the Food Processing Industry13. Exploring the Chemical Composition and Antioxidant Properties of Phenolic Compounds in Yam (Dioscorea sp.) Leaves14. Nutritional and Phytochemical Landscape of Taro (Colocasia esculenta L.) Leaves: Insights into Health Benefits15. Bioactive Compounds, Antioxidant Properties, and Health Benefits of Ginger (Zingiber officinale Rosco) leaves16. Nutraceuticals, bioactive compounds, and health benefits of the Onion (Allium cepa) leaves17. Chemical composition, antioxidant activity, and selected polyphenolic compounds profile in Garlic (Allium sativum) leaves18. Beneficial phytochemicals in Potato (Solanum tuberosum) leaves: Extraction and pharmaceutical applications19. Regulatory frameworks, toxicological assessments, safety evaluation of Bulb, Root, and Tuber Leaves based on bioactive in food and pharma products20. Bulb, Root, and Tuber Leaves as a potential nutraceutical source of Animal feed.