Vaishali Agte

Potential of Traditionally Cooked Green Leafy Vegetables as Natural Sources for Supplementation of Eight Micronutrients in Vegetarian Diets

Vaishali Agte, Kirtan Tarwadi, Sangeeta S Mengale et al. · Journal of Food Composition and Analysis · 2000 · 86 citations

Nutrition, Nutrient Bioavailability, Vegetarian Diets +9

Extent of error in estimating nutrient intakes from food tables versus laboratory estimates of cooked foods.

Shashi Chiplonkar, Vaishali Agte · PubMed · 2007 · 79 citations

Dietary Assessment, Nutrition, Dietary Exposure +19

Antioxidant and micronutrient potential of common fruits available in the Indian subcontinent

Kirtan Tarwadi, Vaishali Agte · International Journal of Food Sciences and Nutrition · 2007 · 57 citations

Phytate Degradation During Traditional Cooking: Significance of the Phytic Acid Profile in Cereal-Based Vegetarian Meals

Vaishali Agte, Kirtan Tarwadi, Shashi Chiplonkar · Journal of Food Composition and Analysis · 1999 · 54 citations

Food Chemistry, Nutrition, Food Composition +9

<i>Sudarshan Kriya</i> Yoga for Improving Antioxidant Status and Reducing Anxiety in Adults

Vaishali Agte, Shashi Chiplonkar · Alternative and Complementary Therapies · 2008 · 53 citations

Education, Yoga, Oxidative Stress +17