Rosie Lalmuanpuii
Biographic Data
| ID | 363171 |
|---|---|
| NAME | Rosie Lalmuanpuii |
| GIVEN NAMES | Rosie |
| FAMILY NAME | Lalmuanpuii |
| SIGNATURE | LALMUANPUII R |
| AFFILIATIONS | Mizoram University |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 10 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 2 |
Wild edible vegetables of ethnic communities of Mizoram (Northeast India)
BackgroundAssessment of wild edible vegetables (WEVs) from the ethnobotanical approach is a significant key to understanding indigenous knowledge systems. The available literature has revealed a tremendous decline in knowledge of WEVs over the last few decades. The main purpose of this study was to document and analyse the traditional knowledge of WEVs among the two major ethnic groups of Mizoram regarding their use and the diversity associated w…
Traditional food preparation of wild edible vegetables among the ethnic groups of Mizoram, North East India
Exploration of ethnic traditional food recipes has an immense contribution to the preservation and sustainability of traditional food habits and culture. The main objective of this study was to explore and document traditional food recipes prepared from wild edible vegetables among two ethnic groups of Mizoram, Northeast India. The method employed for this study was mainly based on a household survey; randomly selected 35 households in Aizawl dis…
Wild edible vegetables of ethnic communities of Mizoram (Northeast India)
BackgroundAssessment of wild edible vegetables (WEVs) from the ethnobotanical approach is a significant key to understanding indigenous knowledge systems. The available literature has revealed a tremendous decline in knowledge of WEVs over the last few decades. The main purpose of this study was to document and analyse the traditional knowledge of WEVs among the two major ethnic groups of Mizoram regarding their use and the diversity associated w…
Traditional food preparation of wild edible vegetables among the ethnic groups of Mizoram, North East India
Exploration of ethnic traditional food recipes has an immense contribution to the preservation and sustainability of traditional food habits and culture. The main objective of this study was to explore and document traditional food recipes prepared from wild edible vegetables among two ethnic groups of Mizoram, Northeast India. The method employed for this study was mainly based on a household survey; randomly selected 35 households in Aizawl dis…
Traditional food preparation of wild edible vegetables among the ethnic groups of Mizoram, North East India
Exploration of ethnic traditional food recipes has an immense contribution to the preservation and sustainability of traditional food habits and culture. The main objective of this study was to explore and document traditional food recipes prepared from wild edible vegetables among two ethnic groups of Mizoram, Northeast India. The method employed for this study was mainly based on a household survey; randomly selected 35 households in Aizawl dis…
Wild edible vegetables of ethnic communities of Mizoram (Northeast India)
BackgroundAssessment of wild edible vegetables (WEVs) from the ethnobotanical approach is a significant key to understanding indigenous knowledge systems. The available literature has revealed a tremendous decline in knowledge of WEVs over the last few decades. The main purpose of this study was to document and analyse the traditional knowledge of WEVs among the two major ethnic groups of Mizoram regarding their use and the diversity associated w…
Biology (2 works) · Ecology (2 works) · Environmental health (2 works) · Ethnic group (2 works) · Ethnobotanical and Medicinal Plants Studies (2 works) · Geography (2 works) · Indigenous (2 works) · Medicine (2 works) · Socioeconomics (2 works) · Traditional knowledge (2 works)