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Antiaflatoxigenic and Antimicrobial Activities of Schiff Bases of 2‑Hydroxy-4-methoxybenzaldehyde, Cinnamaldehyde, and Similar Aldehydes

Journal of agricultural and food chemistry, 2017-10, Vol.65 (40), p.8773-8778

2017

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Secondary Metabolites from Food-Derived Yeasts Inhibit Virulence of Candida albicans

mBio, 2021-08, Vol.12 (4), p.e0189121

2021

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Erratum for Kunyeit et al., “Secondary Metabolites from Food-Derived Yeasts Inhibit Virulence of Candida albicans”

mBio, 2021-10, Vol.12 (5), p.e0282821-e0282821

2021

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Production of Bioethanol from Fermented Sugars of Sugarcane Bagasse Produced by Lignocellulolytic Enzymes of Exiguobacterium sp. VSG-1

Applied biochemistry and biotechnology, 2013-09, Vol.171 (1), p.246-260

2013

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Indigenous fungal strains isolation and molecular identification from coffee pulp for the production of pectic oligosaccharides

3 Biotech, 2023-12, Vol.13 (12), p.410-410, Article 410

2023

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Production of bacterial cellulose by Gluconacetobacter hansenii UAC09 using coffee cherry husk

Journal of food science and technology, 2013-08, Vol.50 (4), p.755-762

2013

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Production of Garcinia wine: changes in biochemical parameters, organic acids and free sugars during fermentation of Garcinia must

International journal of food science & technology, 2010-07, Vol.45 (7), p.1330-1336

2010

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Properties of bacterial cellulose produced in grape medium by native isolate Gluconacetobacter sp

Journal of applied polymer science, 2011-06, Vol.120 (5), p.2835-2841

2011

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Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques

Journal of food science and technology, 2015-10, Vol.52 (10), p.6770-6776

2015

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Bioactive Compounds in Fermented Foods: Health Aspects

1st edition, 2022

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Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

Journal of food science and technology, 2016-05, Vol.53 (5), p.2361-2371

2016

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Probiotic Yeasts Inhibit Virulence of Non -albicans Candida Species

mBio, 2019-10, Vol.10 (5)

2019

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Diversity of yeast with β-glycosidase activity in vanilla (Vanilla planifolia) plant

Current science (Bangalore), 2009-06, Vol.96 (11), p.1501-1505

2009

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Colonization of toxigenic fungi on coffee - from flowering to processing

Journal of food science and technology, 2009-07, Vol.46 (4), p.339-342

2009

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Probiotic Yeasts Inhibit Virulence of Non italic toggle="yes">-albicans Candida /italic> Species

mBio, 2019-10, Vol.10 (5)

2019

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Production of Garcinia wine: changes in biochemical parameters, organic acids and free sugars during fermentation of Garcinia must: Production of Garcinia wine

International journal of food science & technology, 2010-07, Vol.45 (7), p.1330-1336

2010

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Insecticide specific emulsifier production by hexachlorocyclohexane utilizing Pseudomonas tralucida Ptm+ strain

Biotechnology letters, 1991-01, Vol.13 (5), p.371-374

1991

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Ethnic Fermented Foods and Beverages of Karnataka

Ethnic Fermented Foods and Beverages of India: Science History and Culture, 2020, p.209-230

2020

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Effect of Various Treatments on the Production of Bioethanol from Wheat Bran

International journal of engineering research & technology (Ahmedabad), 2016-04, Vol.5 (4)

2016

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Insecticide specific emulsifier production by hexachlorocyclohexane utilizingPseudomonas tralucida Ptm+ strain

Biotechnology letters, 1991-05, Vol.13 (5), p.371-374

1991

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Fermented Soybean Products and Their Health Benefits

Bioactive Compounds in Fermented Foods, 2022, p.231-264

1, 2022

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Bioactive Compounds in Fermented Foods

Bioactive Compounds in Fermented Foods, 2022, p.48-69

1, 2022

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Exopolysaccharides in Fermented Foods and Their Potential Health Benefits

Bioactive Compounds in Fermented Foods, 2022, p.159-184

1, 2022

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Bioactive Peptides in Fermented Food Products: Production and Functionality

Bioactive Compounds in Fermented Foods, 2022, p.95-119

1, 2022

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Fermented Milk Products and Their Potential Health Benefts

Bioactive Compounds in Fermented Foods, 2022, p.300-324

1, 2022

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Antiaflatoxigenic and Antimicrobial Activities of Schiff Bases of 2‑Hydroxy-4-methoxybenzaldehyde, Cinnamaldehyde, and Similar Aldehydes

Secondary Metabolites from Food-Derived Yeasts Inhibit Virulence of Candida albicans

Erratum for Kunyeit et al., “Secondary Metabolites from Food-Derived Yeasts Inhibit Virulence of Candida albicans”

Production of Bioethanol from Fermented Sugars of Sugarcane Bagasse Produced by Lignocellulolytic Enzymes of Exiguobacterium sp. VSG-1

Indigenous fungal strains isolation and molecular identification from coffee pulp for the production of pectic oligosaccharides

Production of bacterial cellulose by Gluconacetobacter hansenii UAC09 using coffee cherry husk

Production of Garcinia wine: changes in biochemical parameters, organic acids and free sugars during fermentation of Garcinia must

Properties of bacterial cellulose produced in grape medium by native isolate Gluconacetobacter sp

Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques

Bioactive Compounds in Fermented Foods: Health Aspects

Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

Probiotic Yeasts Inhibit Virulence of Non -albicans Candida Species

Diversity of yeast with β-glycosidase activity in vanilla (Vanilla planifolia) plant

Colonization of toxigenic fungi on coffee - from flowering to processing

Probiotic Yeasts Inhibit Virulence of Non italic toggle="yes">-albicans Candida /italic> Species

Production of Garcinia wine: changes in biochemical parameters, organic acids and free sugars during fermentation of Garcinia must: Production of Garcinia wine

Insecticide specific emulsifier production by hexachlorocyclohexane utilizing Pseudomonas tralucida Ptm+ strain

Ethnic Fermented Foods and Beverages of Karnataka

Effect of Various Treatments on the Production of Bioethanol from Wheat Bran

Insecticide specific emulsifier production by hexachlorocyclohexane utilizingPseudomonas tralucida Ptm+ strain

Fermented Soybean Products and Their Health Benefits

Bioactive Compounds in Fermented Foods

Exopolysaccharides in Fermented Foods and Their Potential Health Benefits

Bioactive Peptides in Fermented Food Products: Production and Functionality

Fermented Milk Products and Their Potential Health Benefts

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