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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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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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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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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, 21(7), , pp.739-745

2011

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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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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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Application of Probiotic Yeasts on Candida Species Associated Infection

Journal of fungi (Basel), 2020-09, Vol.6 (4), p.189

2020

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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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Lipids and Fatty Acid Profiling of Major Indian Garcinia Fruit: A Comparative Study and its Nutritional Impact

Journal of the American Oil Chemists' Society, 2016-06, Vol.93 (6), p.823-836

2016

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Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease

Critical reviews in food science and nutrition, 2024-07, Vol.64 (19), p.6660-6671

2024

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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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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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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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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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Bioactive Compounds in Fermented Foods: Health Aspects

1st edition, 2022

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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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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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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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Probiotic Yeasts Inhibit Virulence of Non -albicans Candida Species

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

2019

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Yeast–Bacterial Interactions during Malolactic Inoculations Affecting Anthocyanin Adsorption and Content in Shiraz Wine

American journal of enology and viticulture, 2020-04, Vol.71 (2), p.105-113

2020

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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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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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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

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

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

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

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

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

Application of Probiotic Yeasts on Candida Species Associated Infection

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

Lipids and Fatty Acid Profiling of Major Indian Garcinia Fruit: A Comparative Study and its Nutritional Impact

Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease

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

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

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

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

Bioactive Compounds in Fermented Foods: Health Aspects

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

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

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

Probiotic Yeasts Inhibit Virulence of Non -albicans Candida Species

Yeast–Bacterial Interactions during Malolactic Inoculations Affecting Anthocyanin Adsorption and Content in Shiraz Wine

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

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

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