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When ‘precaution' served better than COVID ‘cure'

British dental journal, 2024-07, Vol.237 (1), p.47-47

Paul, Veena

2024

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Biodegradable Polymer-Based Food Packaging

1, 2022

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Standardization of process variables for development of traditional Indian dairy product herbal apple rabri with improved organoleptic, textural, antioxidants, functional attributes and shelf life

Journal of Ethnic Foods , 2023, 10(49), , pp.1-8

2023

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Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies

Toxins, 2022-07, Vol.14 (8), p.527

2022

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Process Optimization and Characterization of Enhanced Vanillin Yield Using Bacillus aryabhattai NCIM 5503

Applied food biotechnology, 2021-03, Vol.8 (2), p.113-119

2021

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Aflatoxins in Cereals and Cereal-Based Products: Occurrence, Toxicity, Impact on Human Health, and Their Detoxification and Management Strategies

Toxins, 2022-10, Vol.14 (10), p.687

2022

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Photofunctionalization of Dental Implant Surfaces - A Histomorphometric Animal Study

Journal of pharmacy & bioallied science, 2023-07, Vol.15 (5), p.646-S650

2023

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Hydrothermal treatment of lignocellulose waste for the production of polyhydroxyalkanoates copolymer with potential application in food packaging

Trends in food science & technology, 2022-05, Vol.123, p.233-250

2022

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Quantification of Various Inflammatory Cells in Advanced Atherosclerotic Plaques

Journal of clinical and diagnostic research, 2016-05, Vol.10 (5), p.EC35-EC38

2016

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Valorization of lignin for the production of vanillin by Bacillus aryabhattai NCIM 5503

Bioresource technology, 2023-10, Vol.385, p.129420-129420, Article 129420

2023

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Production of polyhydroxyalkanoates using dairy processing waste – A review

Bioresource technology, 2021-04, Vol.326, p.124735, Article 124735

2021

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Optimization of spray drying parameters for custard apple (Annona squamosa L.) pulp powder development using response surface methodology (RSM) with improved physicochemical attributes and phytonutrients

Food science & technology, 2021-11, Vol.151, p.112091, Article 112091

2021

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Polyhydroxyalkanoates (PHAs) and its copolymer nanocarrier application in cancer treatment: An overview and challenges

International journal of biological macromolecules, 2024-10, Vol.277 (Pt 1), p.134201, Article 134201

2024

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Valorization of lignocellulosic waste (coconut coir) for bio-vanillin production having antioxidant and anticancer activity against human breast cancer cells (MCF-7)

Industrial crops and products, 2023-12, Vol.205, p.117502, Article 117502

2023

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Tribology – Novel oral processing tool for sensory evaluation of food

Food science & technology, 2022-04, Vol.160, p.113270, Article 113270

2022

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Starch‐PHA Blend‐Based Biopolymers with Potential Food Applications

Starch - Stärke, 2024-01

2024

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Growth Kinetics of Prodigiosin (Food Color) Produced by Novel Serratia marcescens bhu prodig Under Submerged Fermentation (SMF)

Molecular biotechnology, 2023-11

2023

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Standardization of Process Parameters for Enhanced Prodigiosin Production from Wheat Bran Using Taguchi Methodology

Waste and biomass valorization, 2024-06

2024

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Valorization of essential oils from citrus peel powder using hydro-distillation

Sustainable chemistry and pharmacy, 2023-05, Vol.32, p.101036, Article 101036

2023

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Development of functional ice cream using basil oil microcapsules

Indian journal of dairy science, 2020-12, Vol.73 (6), p.542-548

2020

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Production kinetics and characterization of natural food color (torularhodin) with antimicrobial potential

Bioresource technology reports, 2023-12, Vol.24, p.101652, Article 101652

2023

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A comprehensive review on vanillin: its microbial synthesis, isolation and recovery

Food biotechnology, 2021-01, Vol.35 (1), p.22-49

2021

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Herbs-derived phytochemicals – a boon for combating COVID-19

Vegetos - International journal of plant research, 2023-03, Vol.37 (3), p.767-774

2023

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METHODS TO ALTER SURFACE TOPOGRAPHY OF DENTAL IMPLANTS

International journal of advanced research (Indore), 2019-12, Vol.7 (12), p.1-8

2019

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Probiotic dairy dessert from camel milk – A review

Indian journal of dairy science, 2023, Vol.76 (3), p.203-215

2023

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When ‘precaution' served better than COVID ‘cure'

Biodegradable Polymer-Based Food Packaging

Standardization of process variables for development of traditional Indian dairy product herbal apple rabri with improved organoleptic, textural, antioxidants, functional attributes and shelf life

Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies

Process Optimization and Characterization of Enhanced Vanillin Yield Using Bacillus aryabhattai NCIM 5503

Aflatoxins in Cereals and Cereal-Based Products: Occurrence, Toxicity, Impact on Human Health, and Their Detoxification and Management Strategies

Photofunctionalization of Dental Implant Surfaces - A Histomorphometric Animal Study

Hydrothermal treatment of lignocellulose waste for the production of polyhydroxyalkanoates copolymer with potential application in food packaging

Quantification of Various Inflammatory Cells in Advanced Atherosclerotic Plaques

Valorization of lignin for the production of vanillin by Bacillus aryabhattai NCIM 5503

Production of polyhydroxyalkanoates using dairy processing waste – A review

Optimization of spray drying parameters for custard apple (Annona squamosa L.) pulp powder development using response surface methodology (RSM) with improved physicochemical attributes and phytonutrients

Polyhydroxyalkanoates (PHAs) and its copolymer nanocarrier application in cancer treatment: An overview and challenges

Valorization of lignocellulosic waste (coconut coir) for bio-vanillin production having antioxidant and anticancer activity against human breast cancer cells (MCF-7)

Tribology – Novel oral processing tool for sensory evaluation of food

Starch‐PHA Blend‐Based Biopolymers with Potential Food Applications

Growth Kinetics of Prodigiosin (Food Color) Produced by Novel Serratia marcescens bhu prodig Under Submerged Fermentation (SMF)

Standardization of Process Parameters for Enhanced Prodigiosin Production from Wheat Bran Using Taguchi Methodology

Valorization of essential oils from citrus peel powder using hydro-distillation

Development of functional ice cream using basil oil microcapsules

Production kinetics and characterization of natural food color (torularhodin) with antimicrobial potential

A comprehensive review on vanillin: its microbial synthesis, isolation and recovery

Herbs-derived phytochemicals – a boon for combating COVID-19

METHODS TO ALTER SURFACE TOPOGRAPHY OF DENTAL IMPLANTS

Probiotic dairy dessert from camel milk – A review

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