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

Vegetos - International journal of plant research, 2023-03, p.1-8

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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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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PROSTHODONTIC MANAGEMENT OF NEUROLOGICALLY COMPROMISED PATIENTS

International journal of advanced research (Indore), 2018-11, Vol.6 (12), p.1264-1268

2018

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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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EMERGING TRENDS IN ESTHETICS IN PROSTHODONTICS

International journal of advanced research (Indore), 2018-09, Vol.6 (10), p.983-986

2018

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Process optimization for the production of ready-to-cook carrot halwa

Indian journal of dairy science, 2020-09, Vol.73 (4), p.285-291

2020

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AFFORDABLE FOOT PROSTHESIS MADE USING FIXIT SILICONE GIVING AMPUTEES A SECOND CHANCE USING PROSTHODONTICS LABORATORY TECHNIQUE

International journal of advanced research (Indore), 2020-01, Vol.8 (1), p.1191-1197

2020

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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

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

Photofunctionalization of Dental Implant Surfaces - A Histomorphometric Animal Study

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

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

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

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

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

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

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

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

METHODS TO ALTER SURFACE TOPOGRAPHY OF DENTAL IMPLANTS

PROSTHODONTIC MANAGEMENT OF NEUROLOGICALLY COMPROMISED PATIENTS

Probiotic dairy dessert from camel milk – A review

EMERGING TRENDS IN ESTHETICS IN PROSTHODONTICS

Process optimization for the production of ready-to-cook carrot halwa

AFFORDABLE FOOT PROSTHESIS MADE USING FIXIT SILICONE GIVING AMPUTEES A SECOND CHANCE USING PROSTHODONTICS LABORATORY TECHNIQUE

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