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Items where Division is "Food Microbiology" and Year is 2020

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Number of items: 20.

Akshath, U. S. and Praveena, Bhatt and Sridevi Annapurna, Singh (2020) Differential Interaction of Metal Ions with Gold Nanoclusters and Application in Detection of Cobalt and Cadmium. Journal of Fluorescence, 30. pp. 537-545.

Deep, Nithun S (2020) Anaerobic digestion of CFTRI canteen food waste for biogas production. [Student Project Report] (Submitted)

Forum Kalpesh, Bhansali (2020) Studies on α- and β-glucosidase production from Aspergillus isolate for food applications. [Student Project Report] (Submitted)

Keerthana, Sundararaju (2020) Microbial Diversity During Malting of Paddy and Its Effect on Fermentation. [Student Project Report] (Submitted)

Lohith, K. and Anu Appaiah, K. A. and Reeta, P. Rao (2020) Application of Probiotic Yeasts on Candida Species Associated Infection. Journal of Fungi, 6. p. 189.

Lohith, K. and Kurrey, N. K. and Anu Appaiah, K. A. and Reeta, P. Rao (2020) Secondary metabolites from food-derived yeasts inhibit virulence of Candida albicans. bioRxiv.

Mohankumar, N. (2020) Cultivation of evolutionary engineered Saccharomyces cerevisiae strain for squalene production in a reactor. [Student Project Report] (Submitted)

Mouafo, H. T. and Mbawala, Augustin and Tanaji, G. Kudre and Somashekar, D. (2020) Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives. LWT - Food Science and Technology, 133. p. 110071. ISSN 0023-6438

Ogunremi, O.R. and Renu, Agrawal and Sanni, A. I. (2020) Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria. Journal of Genetic Engineering and Biotechnology, 18 (16).

Pamela Irene, Ekka (2020) Shelf life stability studies of probiotic starter cultures for curd preparation. [Student Project Report] (Submitted)

Pavithra, M. M. and Neelam, R. and Janhavi, P. and Prakash, M. Halami and Ravindra, P. V. (2020) Immune-boosting, antioxidant and anti-inflammatory food supplements targeting pathogenesis of COVID-19. Frontiers in Immunology.

Prathiksha, U. B. (2020) Study of Conjugal Transfer of Vancomycin Resistance Gene in Lactic Acid Bacteria. [Student Project Report] (Submitted)

Pynhunlang, Kharnaior and Prakash, M. Halami and Jyoti Prakash, Tamang (2020) Predictive Metabolic Pathways of Lactic Acid Bacterial Strains Isolated from Fermented Foods. bioRxiv.

Raksha Rao, K. and Vipin, A. V. and Venkateswaran, G. (2020) Mechanism of inhibition of aflatoxin synthesis by non-aflatoxigenic strains of Aspergillus flavus. Microbial Pathogenesis, 147. p. 104280.

Ramesh Mekala, Krishna Prashanth and Saritha, G. Pandit and Mohan, A. Dhale (2020) Bactericidal Effects of Exiguobacterium sp GM010 Pigment Against Food-Borne Pathogens. Frontiers in Sustainable Food Systems.

Seyi Amole, Damilola O. and Onilude, Abiodun A. and Swaroopa Rani, D. and Prakash, M. Halami (2020) Evaluation of Growth and Cereulide Production by Bacillus cereus Isolated from Cooked Rice. International Journal of Food Studies, 9. pp. 135-145.

Smriti, Kumari (2020) Vitamin production by Lactobacillus plantarum. [Student Project Report] (Submitted)

Somya, Pant (2020) Enzyme Profiling of Gut Microbiota Of Rat. [Student Project Report] (Submitted)

Subhangini, Mishra (2020) Nutraceutical production from Cereal Waste through Fermentation. [Student Project Report] (Submitted)

Surya Chandra Rao, Thumu and Prakash, M. Halami (2020) In vivo safety assessment of Lactobacillus fermentum strains, evaluation of their cholesterol-lowering ability and intestinal microbial modulation. Journal of the Science of Food and Agriculture, 100. pp. 705-713. ISSN 0022-5142

This list was generated on Thu Jan 27 11:40:11 2022 IST.