Items where Division is "Food Microbiology" and Year is 2018

A

Akshath, U. S. (2018) Synthesis of Fluorescent Nanoparticles and their application in biosensing and bioimaging. Doctoral thesis, Academy of Scientific and Innovative Resarch.

Amritha, Girish K. (2018) Studies on Characterization of Phytate Dephosphorylating Enymes of Lactic Acid Bacteria for Food Applications. Doctoral thesis, University of Mysore.

Amritha, Girish K. and Usha, Dharmaraj and Prakash, M. Halami and Venkateswaran, G. (2018) Dephytinization of seed coat matter of finger millet (Eleusine coracana) by Lactobacillus pentosus CFR3 to improve zinc bioavailability. LWT - Food Science and Technology, 87. pp. 562-566. ISSN 0023-6438

Amritha, Girish K. and Venkateswaran, G. (2018) Use of Lactobacilli in Cereal-Legume Fermentation and as Potential Probiotics towards Phytate Hydrolysis. Probiotics and Antimicrobial Proteins, 10. pp. 647-653.

Anwesha, Purty (2018) Fermentation based strategy for the development of probiotic cucumbers. [Student Project Report] (Submitted)

Apramita, Devi and Archana, K. M. and Bhavya, P. K. and Anu Appaiah, K. A. (2018) Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification. Journal of the Science of Food and Agriculture, 98. pp. 1162-1170. ISSN 0022-5142

D

Devika, Joshi and Mohandass, C. and Mohan, A. Dhale (2018) Effect of UV-B Radiation and Desiccation Stress on Photoprotective Compounds Accumulation in Marine Leptolyngbya sp. Applied Biochemistry and Biotechnology, 184. pp. 35-47. ISSN 0273-2289

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Monali, Mukherjee and Manonmani, H. K. and Praveena, Bhatt (2018) Aptamer as capture agent in enzyme-linked apta-sorbent assay (ELASA) for ultrasensitive detection of Aflatoxin B1. Toxicon, 156. pp. 28-33.

Ms., Angelina (2018) High Cell Density Fermentation Process for Polyhydroxyalkanoates Production by Halophilic Bacteria. Doctoral thesis, Academy of Scientific and Innovative Resarch.

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Priya, Yadav (2018) Development of Protocol for Shelf Stable For Curd Preparation. [Student Project Report] (Submitted)

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Raksha Rao, K. (2018) Studies on non-aflatoxigenic Aspergillus flavus mediated pre-harvest management of aflatoxin contamination in groundnut (Arachis hypogaea). Doctoral thesis, Academy of Scientific and Innovative Research.

Riya Mary, Mathew (2018) Fermenter Studies on the production of Vinegar from Mature Coconut Water. [Student Project Report] (Submitted)

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Sakthi Kumaran, P. (2018) Enrichment of Millet Foods for Dietary Bioactive Molecules through Fermentation. Doctoral thesis, AcSIR.

Sathya, T. A. (2018) Construction of Soil Metagenomic Library and Screening of Pectinase for the Synthesis of Pectic Oligosaccharides. Doctoral thesis, Academy of Scientific and Innovative Research.

Shaily, Jha (2018) Studies on Biotransformation of Caffeine. [Student Project Report] (Submitted)

Sharmila, G. R. and Prakash, M. Halami and Venkateswaran, G. (2018) Identification and characterization of a calcium dependent bacillopeptidase from Bacillus subtilis CFR5 with novel kunitz trypsin inhibitor degradation activity. Food Research International, 103. pp. 263-272. ISSN 0963-9969

Sunil Kumara, S. and Ambika, B. and Venkateswaran, G. and Hariprasad, P. and Gayathri, D. (2018) Characterization of Novel Lactobacillus fermentum from Curd Samples of Indigenous Cows from Malnad Region, Karnataka, for their Aflatoxin B1 Binding and Probiotic Properties. Probiotics and Antimicrobial Proteins. pp. 1-10.

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VenuGopal, K. S. (2018) Biotechnological Approaches to Increase the Bioefficacy of Proanthocyanidins through Fermentation. Doctoral thesis, University of Mysore.

VenuGopal, K. S. and Chris, Cherita and Anu Appaiah, K. A. (2018) Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification. Food Chemistry, 242. pp. 98-105. ISSN 0308-8146