Effects of fermentation time on the bioactive constituents of , a traditional fermented food of Nepal.

is a traditional food prepared by the natural fermentation of cooked soybeans. The fermented is known to have several bioactive constituents, however, only limited reports on the effect of fermentation time on the bioactivity of are available. Therefore, in this work, changes in phenolics content and radical scavenging activity of at different fermentation times were explored.

Cross cultural adaptation and validation of burn specific health scale- brief in Nepali (BSHS-B-Np).

Background: Burns are a global health problem affecting the survivors and disrupting many aspects of their lives. It is the second most common injury in rural Nepal accounting 5% of disabilities. Burn Specific Health Scale (BSHS) is a valid and most commonly used tool to measure Health Related Quality of Life (HRQoL) of the patient with Burns.