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Safety aspects, probiotic potentials of yeast and lactobacillus isolated from fermented foods in North-Eastern India, and its anti-inflammatory activity
Brazilian journal of microbiology, 2023-09, Vol.54 (3), p.2073-2091
2023
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Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study
Foods, 2023-05, Vol.12 (10), p.2006
2023
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Significance of Lactobacillus fermentum on Antioxidative and Anti-Inflammatory Activities and Ultrafiltration Peptide Fractions as Potential Sources of Antioxidative Peptides from Fermented Camel Milk (Indian Breed)
Journal of the American College of Nutrition, 2023-01, Vol.ahead-of-print (ahead-of-print), p.1-10
2023
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Molecular binding mechanism and novel antidiabetic and anti-hypertensive bioactive peptides from fermented camel milk with anti-inflammatory activity in raw macrophages cell lines
Amino acids, 2023-11, Vol.55 (11), p.1621-1640
2023
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Exploring the potential of Lacticaseibacillus paracasei M11 on antidiabetic, anti‐inflammatory, and ACE inhibitory effects of fermented dromedary camel milk (Camelus dromedaries) and the release of antidiabetic and anti‐hypertensive peptides
Journal of food biochemistry, 2022-12, Vol.46 (12), p.e14449-n/a
2022
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Storage study of Pre-cooked and Post-cooked Tungrymbai (Fermented Soy Food of Khasi Hills, Meghalaya)
International journal of fermented foods, 2018-06, Vol.7 (1), p.31-38
2018
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Exploring potentials of antioxidative, anti-inflammatory activities and production of bioactive peptides in lactic fermented camel milk
Food bioscience, 2021-12, Vol.44, p.101404, Article 101404
2021
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Standardization of Technology for the Preparation of “Tungrymbai” using Selected Lactobacillus Strain
International journal of current microbiology and applied sciences, 2018-03, Vol.7 (3), p.2361-2372
2018
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Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk
Journal of food science and technology, 2022-11, Vol.59 (11), p.4262-4272
2022
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Antioxidative, antimicrobial and anti-inflammatory activities and release of ultra-filtered antioxidative and antimicrobial peptides during fermentation of sheep milk: In-vitro, in-silico and molecular interaction studies
Food bioscience, 2022-06, Vol.47, p.101666, Article 101666
2022
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Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate
Food bioscience, 2022-08, Vol.48, p.101758, Article 101758
2022
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Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti‐inflammatory activity in raw macrophages cell lines
International journal of dairy technology, 2023-02, Vol.76 (1), p.111-125
2023
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Purification and Characterization of Novel Antihypertensive and Antioxidative Peptides From Whey Protein Fermentate: In Vitro, In Silico, and Molecular Interactions Studies
Journal of the American Nutrition Association, 2023-08, Vol.42 (6), p.598-617
2023
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Anti-Inflammatory, ACE Inhibitory, Antioxidative Activities and Release of Novel Antihypertensive and Antioxidative Peptides from Whey Protein Hydrolysate with Molecular Interactions
Journal of the American Nutrition Association, 2023-05, Vol.42 (4), p.371-385
2023
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Significance of Limosilactobacillus fermentum and Saccharomyces cerevisia e on the Growth Performance, Haematological Traits, Serum Biochemistry, Faecal and Caeca Microbiota of Broiler Chickens
Journal of the American Nutrition Association, 2023-10, Vol.42 (7), p.706-725
2023
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