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Items where Division is "Food Microbiology" and Year is 2001

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Number of items: 17.


Bharathi, S. and Ramesh, M. N. and Varadaraj, M. C. (2001) Predicting the behavioural pattern of Escherichia coli in minimally processed vegetables. Food Control, 12 (5). 275-284, 38 ref..


Deepak, Somayaji. and Padshetty, N. S. and Krishna, Nand. (2001) Recycling of mango-peel waste for biogas production. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 3 (4). pp. 339-341.


Jagannath, A. and Ramesh, A. and Ramesh, M. N. and Chandrashekar, A. and Varadaraj, M. C. (2001) Predictive model for the behavior of Listeria monocytogenes Scott A in shrikand, prepared with a biopreservative, pediocin K7. Food Microbiology, 18 (3). pp. 335-343.

Jagannath, A. and Ramesh, M. N. and Varadaraj, M. C. (2001) Predicting the behavior of Escherichia coli introduced as a postprocessing contaminant in shrikhand, a traditional sweetened lactic fermented milk product. Journal of Food Protection, 64 (4). pp. 462-9. ISSN 0362-028X


Madhu, D. and Shylaja, M. Dharmesh and Chandrashekar, A. and Shekar Shetty, H. (2001) Role of H+-ATPase in pearl millet downy mildew disease resistance. Plant Science, 161. pp. 799-806.


Radhika, B. and Padmapriya, B. P. and Chandrashekar, A. and Keshava, N. and Varadaraj, M. C. (2001) Detection of Bacillus cereus in foods by colony hybridization using PCR-generated probe and characterization of isolates for toxins by PCR. International Journal of Food Microbiology, 74. pp. 131-138.


Shamala, T. R. and Prasad, M. S. (2001) Fed-batch fermentation for rapid production of xanthan by Xanthomonas campestris. Food Biotechnology, 15 (3). 169-177, 14 ref..

Somashekar, D. and Venkateshwaran, G. and Srividya, C. and Krishna, Nand. and Sambaiah, K. and Lokesh, B. R. (2001) Efficacy of extraction methods for lipid and fatty acid composition from fungal cultures. World Journal of Microbiology and Biotechnology, 17 (3). 317-320, 17 ref..

Swaroopa Rani, D. and Nand, Krishna (2001) Puri¬Ęcation and Characterisation of Xylanolytic Enzymes of a Cellulase-freeThermophilic strain of Clostridiumabsonum CFR-702. Anaerobe, 7. pp. 45-53.


Thirumale, Sharmila and Swaroopa Rani, D. and Nand, Krishna (2001) Control of cellulase formation by trehalose in Clostridium papyrosolvens CFR-703. Process Biochemistry, 37. pp. 241-245.

Triveni, R. and Shamala, T. R. and Rastogi, N. K. (2001) Optimised production and utilisation of exopolysaccharide from Agrobacterium radiobacter. Process Biochemistry, 36. pp. 787-795.


Vatsala, Maitin and Kavitha, R. and Umesh Kumar, S. (2001) Properties of an extracellular amylase purified from a Bacillus species. World Journal of Microbiology and Biotechnology, 17 (8). 823-826, 15 ref..

Venkateswaran, G. and Somashekhar, D. and Jagannatha Rao, R. and Narasimha Rao, D. and Richard, Joseph. (2001) Sensory characteristics of meat from broiler chicken fed with Rhodotorula gracilis as supplement with poultry feed. International Journal of Animal Sciences, 16 (1). pp. 137-139.

Venugopal, M. N. and Karunasagar, I. and Varadaraj, M. C. (2001) Growth and Survival of Kanagawa Positive Vibrio parahaemolyticus in Fish and Prawn Preparations Held at Ambient and Elevated Temperature. Asian Fisheries Science, 14 (1). pp. 83-88.

Vijayalakshmi, G. and Shobha, B. and Vanajakshi, V. and Divakar, S. and Manohar, B. (2001) Response surface methodology for optimization of growth parameters for the production of carotenoids by a mutant strain of Rhodotorula gracilis. European Food Research and Technology, 213 (3). 234-239, 8 ref..

Vijayendra, S. V. N. and Bansal, Devendra and Prasad, M. S. and Nand, Krishna (2001) Jaggery: a novel substrate for pullulan production by Aureobasidium pullulans CFR-77. Process Biochemistry, 37. pp. 359-364.


Waniska, R. D. and Venkatesha, R. T. and Chandrashekar, A. and Krishnaveni, S. and Bejosano, F. P. and Jeoung, J. and Jayaraj, J. and Muthukrishnan, S. and Liang, G. H. (2001) Antifungal Proteins and Other Mechanisms in the Control of Sorghum Stalk Rot and Grain Mold. Journal of Agricultural and Food Chemistry, 49. pp. 4732-4742. ISSN 0021-8561

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