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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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Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects

Bioactive Compounds in Fermented Foods, 2022, p.325-362

1, 2022

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Bioactive Compounds in Fermented Foods: Health Aspects

1st edition, 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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Bioactive Peptides in Fermented Food Products: Production and Functionality

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

1, 2022

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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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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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Discrimination of Various pure Honey samples and its Adulterants using FTIR Spectroscopy Coupled with Chemometrics

2021 7th International Conference on Advanced Computing and Communication Systems (ICACCS), 2021, Vol.1, p.808-811

2021

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IEEE_Xplore

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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Effect of Aeration on the Production of Endo-Pectinase from Coffee Pulp by a Novel Thermophilic Fungi Mycotypha sp. Strain No. AKM 1801

Biotechnology (Faisalābād, Pakistan), 2007-06, Vol.6 (2), p.245-250

2007

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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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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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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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Exopolysaccharides in Fermented Foods and Their Potential Health Benefits

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

1, 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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Fermented Milk Products and Their Potential Health Benefts

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

1, 2022

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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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Fibrinolytic Enzymes in Fermented Food Products

Bioactive Compounds in Fermented Foods, 2022, p.120-140

1, 2022

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Health Benefits of Fermented Alcoholic Beverages

Bioactive Compounds in Fermented Foods, 2022, p.265-299

1, 2022

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Impact of Fermentation on Antinutritional Factors

Bioactive Compounds in Fermented Foods, 2022, p.185-206

1, 2022

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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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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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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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Lactic acid production by Pediococcus pentosaceus HLV1 from banana crop residue: an economic and renewable resource

Biomass conversion and biorefinery, 2023-06

2023

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Microbial Transformation during Gut Fermentation

Bioactive Compounds in Fermented Foods, 2022, p.365-402

1, 2022

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

Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects

Bioactive Compounds in Fermented Foods: Health Aspects

Bioactive Compounds in Fermented Foods

Bioactive Peptides in Fermented Food Products: Production and Functionality

Colonization of toxigenic fungi on coffee - from flowering to processing

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

Discrimination of Various pure Honey samples and its Adulterants using FTIR Spectroscopy Coupled with Chemometrics

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

Effect of Aeration on the Production of Endo-Pectinase from Coffee Pulp by a Novel Thermophilic Fungi Mycotypha sp. Strain No. AKM 1801

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

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

Ethnic Fermented Foods and Beverages of Karnataka

Exopolysaccharides in Fermented Foods and Their Potential Health Benefits

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

Fermented Milk Products and Their Potential Health Benefts

Fermented Soybean Products and Their Health Benefits

Fibrinolytic Enzymes in Fermented Food Products

Health Benefits of Fermented Alcoholic Beverages

Impact of Fermentation on Antinutritional Factors

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

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

Insecticide specific emulsifier production by hexachlorocyclohexane utilizingPseudomonas tralucida Ptm+ strain

Lactic acid production by Pediococcus pentosaceus HLV1 from banana crop residue: an economic and renewable resource

Microbial Transformation during Gut Fermentation

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