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Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation

Food chemistry, 2018-12, Vol.268, p.101-109

2018

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Chemical characterization complemented with chemometrics for the botanical origin identification of unifloral and multifloral honeys from India

Food research international, 2018-05, Vol.107, p.216-226

2018

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Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying

Food science & technology, 2019-06, Vol.107, p.243-248

2019

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Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine

Food chemistry, 2017-12, Vol.237, p.693-700

2017

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Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification

Food chemistry, 2018-03, Vol.242, p.98-105

2018

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Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

Food science & technology, 2017-09, Vol.82, p.326-334

2017

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Gluconacetobacter hansenii UAC09-mediated transformation of polyphenols and pectin of coffee cherry husk extract

Food chemistry, 2012-01, Vol.130 (2), p.243-247

2012

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Utilization of coffee pulp waste for rapid recovery of pectin and polyphenols for sustainable material recycle

Waste management (Elmsford), 2021-02, Vol.120, p.762-771

2021

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Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine

Food science & technology, 2021-01, Vol.135, p.110246, Article 110246

2021

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Biological detoxification of Aflatoxin B1 by Bacillus licheniformis CFR1

Food control, 2017-01, Vol.71, p.234-241

2017

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Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines

Food science & technology, 2022-03, Vol.158, p.113130, Article 113130

2022

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Protective effects of phenolics rich extract of ginger against Aflatoxin B 1 -induced oxidative stress and hepatotoxicity

Biomedicine & pharmacotherapy, 2017-07, Vol.91, p.415-424

2017

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Protective effects of phenolics rich extract of ginger against Aflatoxin B1 -induced oxidative stress and hepatotoxicity

Biomedicine & pharmacotherapy, 2017-07, Vol.91, p.415-424

2017

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Identification and characterization of novel transglycosylating α‐glucosidase from Aspergillus neoniger

Journal of applied microbiology, 2020-12, Vol.129 (6), p.1644-1656

2020

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Genetic basis for probiotic yeast phenotypes revealed by nanopore sequencing

G3 : genes - genomes - genetics, 2023-08, Vol.13 (8)

2023

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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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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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Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties

Food bioscience, 2014-03, Vol.5, p.101-107

2014

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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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Utilization of phytotoxic agro waste— Coffee cherry husk through pretreatment by the ascomycetes fungi Mycotypha for biomethanation

Energy for sustainable development, 2011, Vol.15 (1), p.104-108

2011

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Statistical Optimization of Medium Composition for Bacterial Cellulose Production by Gluconacetobacter hansenii UAC09 Using Coffee Cherry Husk Extract - an Agro-Industry Waste

Journal of microbiology and biotechnology, 2011-07, Vol.21 (7), p.739-745

2011

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Replacement of Hexachlorocyclohexane to Environmentally Friendly Biosurfactant as Precursor for the Production of Biosurfactant from Pseudomonas

Journal of microbiology and biotechnology, 2011-08, Vol.21 (8), p.858-860

2011

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Replacement of Hexachlorocyclohexane to Environmentally Friendly Biosurfactant as Precursor for the Production of Biosurfactant from Pseudomonas

Journal of Microbiology and Biotechnology, 2011, 21(8), , pp.858-860

2011

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Production of extracellular lipase by the hexachlorocyclohexane utilizing Pseudomonas strain Ptm

Letters in applied microbiology, 1995-07, Vol.21 (1), p.65-67, Article 65

1995

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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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Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation

Chemical characterization complemented with chemometrics for the botanical origin identification of unifloral and multifloral honeys from India

Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying

Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine

Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification

Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

Gluconacetobacter hansenii UAC09-mediated transformation of polyphenols and pectin of coffee cherry husk extract

Utilization of coffee pulp waste for rapid recovery of pectin and polyphenols for sustainable material recycle

Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine

Biological detoxification of Aflatoxin B1 by Bacillus licheniformis CFR1

Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines

Protective effects of phenolics rich extract of ginger against Aflatoxin B 1 -induced oxidative stress and hepatotoxicity

Protective effects of phenolics rich extract of ginger against Aflatoxin B1 -induced oxidative stress and hepatotoxicity

Identification and characterization of novel transglycosylating α‐glucosidase from Aspergillus neoniger

Genetic basis for probiotic yeast phenotypes revealed by nanopore sequencing

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

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

Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties

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

Utilization of phytotoxic agro waste— Coffee cherry husk through pretreatment by the ascomycetes fungi Mycotypha for biomethanation

Statistical Optimization of Medium Composition for Bacterial Cellulose Production by Gluconacetobacter hansenii UAC09 Using Coffee Cherry Husk Extract - an Agro-Industry Waste

Replacement of Hexachlorocyclohexane to Environmentally Friendly Biosurfactant as Precursor for the Production of Biosurfactant from Pseudomonas

Replacement of Hexachlorocyclohexane to Environmentally Friendly Biosurfactant as Precursor for the Production of Biosurfactant from Pseudomonas

Production of extracellular lipase by the hexachlorocyclohexane utilizing Pseudomonas strain Ptm

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

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