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Prevalence and characterization of Bacillus cereus group from various marketed dairy products in India

Dairy science & technology, 2014, Vol.94 (5), p.483-497

2014

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Bacillus cereus hazard and control in industrial dairy processing environment

Food control, 2016-11, Vol.69, p.20-29

2016

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Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema

Food research international, 2008-07, Vol.41 (6), p.586-593

2008

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Handbook of Indigenous Foods Involving Alkaline Fermentation

1, 2014

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In vitro model study for biofilm formation by Bacillus cereus in dairy chilling tanks and optimization of clean-in-place (CIP) regimes using response surface methodology

Food control, 2014-02, Vol.36 (1), p.153-158

2014

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Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes

Applied Food Research, 2022-06, Vol.2 (1), p.100112, Article 100112

2022

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Optimisation of Bacillus cereus biofilm removal in the dairy industry using an in vitro model of cleaning‐in‐place incorporating serine protease

International journal of dairy technology, 2018-05, Vol.71 (2), p.512-518

2018

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Optimization of soaking condition of blackgram to minimize flatogenic sugar content in blackgram-based products

Food science & technology, 2015-10, Vol.63 (2), p.814-820

2015

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Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food

Food chemistry, 2011-11, Vol.129 (2), p.507-513

2011

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Minimization of Antinutrients in Idli by Using Response Surface Process Optimization

Journal of food processing and preservation, 2017-10, Vol.41 (5), p.n/a

2017

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Microbiological quality of some retail spices in India

Food research international, 2003, Vol.36 (5), p.469-474

2003

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Preparation of antinutrients-reduced dhokla using response surface process optimisation

Journal of food science and technology, 2018-06, Vol.55 (6), p.2048-2058

2018

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Occurrence and function of yeasts in Asian indigenous fermented foods

FEMS yeast research, 2006-01, Vol.6 (1), p.30-39

2006

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Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes

International journal of food sciences and nutrition, 2011-06, Vol.62 (4), p.360-369

2011

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Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties

Journal of the science of food and agriculture, 2011-08, Vol.91 (10), p.1759-1765

2011

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Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods

Food control, 2007-12, Vol.18 (12), p.1555-1564

2007

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Moisture sorption characteristics of wadi, a legume-based traditional condiment

Journal of food science and technology, 2014-02, Vol.51 (2), p.301-307

2014

Volltextzugriff (PDF)

NaCl‐Added Soybean Fermentation and Post‐Fermentation Moisture Modulation: Effects on Safety and Shelf Life of a Traditional, Nonsalted Alkaline Food

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.1555-1565

2015

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Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India

Food control, 2007-11, Vol.18 (11), p.1405-1411

2007

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Antibiotic resistance and susceptibility to some food preservative measures of spoilage and pathogenic micro-organisms from spices

Food microbiology, 2004-06, Vol.21 (3), p.335-342

2004

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Growth and enterotoxin production by sporeforming bacterial pathogens from spices

Food control, 2004-09, Vol.15 (6), p.491-496

2004

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Inhibitory effect of garlic on bacterial pathogens from spices

World journal of microbiology & biotechnology, 2003-08, Vol.19 (6), p.565-569

2003

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Traditional fermented foods and beverages of Darjeeling and Sikkim--a review

Journal of the science of food and agriculture, 1988, Vol.44 (4), p.375-385

1988

Volltextzugriff (PDF)

Minimization of Antinutrients in Idli by Using Response Surface Process Optimization: IDLI-MAKING OPTIMIZATION

Journal of food processing and preservation, 2017-10, Vol.41 (5), p.e13099

2017

Volltextzugriff (PDF)

NaCl-Added Soybean Fermentation and Post-Fermentation Moisture Modulation: Effects on Safety and Shelf Life of a Traditional, Nonsalted Alkaline Food: Salt and Moisture Effects on Kinema

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.1555-1565

2015

Volltextzugriff (PDF)

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Prevalence and characterization of Bacillus cereus group from various marketed dairy products in India

Bacillus cereus hazard and control in industrial dairy processing environment

Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema

Handbook of Indigenous Foods Involving Alkaline Fermentation

In vitro model study for biofilm formation by Bacillus cereus in dairy chilling tanks and optimization of clean-in-place (CIP) regimes using response surface methodology

Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes

Optimisation of Bacillus cereus biofilm removal in the dairy industry using an in vitro model of cleaning‐in‐place incorporating serine protease

Optimization of soaking condition of blackgram to minimize flatogenic sugar content in blackgram-based products

Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food

Minimization of Antinutrients in Idli by Using Response Surface Process Optimization

Microbiological quality of some retail spices in India

Preparation of antinutrients-reduced dhokla using response surface process optimisation

Occurrence and function of yeasts in Asian indigenous fermented foods

Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes

Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties

Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods

Moisture sorption characteristics of wadi, a legume-based traditional condiment

NaCl‐Added Soybean Fermentation and Post‐Fermentation Moisture Modulation: Effects on Safety and Shelf Life of a Traditional, Nonsalted Alkaline Food

Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India

Antibiotic resistance and susceptibility to some food preservative measures of spoilage and pathogenic micro-organisms from spices

Growth and enterotoxin production by sporeforming bacterial pathogens from spices

Inhibitory effect of garlic on bacterial pathogens from spices

Traditional fermented foods and beverages of Darjeeling and Sikkim--a review

Minimization of Antinutrients in Idli by Using Response Surface Process Optimization: IDLI-MAKING OPTIMIZATION

NaCl-Added Soybean Fermentation and Post-Fermentation Moisture Modulation: Effects on Safety and Shelf Life of a Traditional, Nonsalted Alkaline Food: Salt and Moisture Effects on Kinema

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