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Molecular Biotechnology|April 13, 2024
Deciphering Ferroptosis: From Molecular Pathways to Machine Learning-Guided Therapeutic InnovationMegha Mete, Amiya Ojha, Priyanka Dhar, et al.Critical Reviews in Biotechnology|November 12, 2025
A comprehensive review on microbial urease: features and industrial applicationsAmiya Ojha, Tarun Kanti Bandyopadhyay, Deeplina DasWorld Journal of Microbiology & Biotechnology|June 25, 2025
Unveiling the role of microbial rease in ureolysis-induced calcium carbonate precipitation, Its mechanistic insights, and emerging applicationsAmiya Ojha, Tarun Kanti Bandyopadhyay, Deeplina DasMolecular Biotechnology|May 8, 2025
Microbial Carbonate Mineralization: A Comprehensive Review of Mechanisms, Applications, and Recent AdvancementsAmiya Ojha, Tarun Kanti Bandyopadhyay, Deeplina Das, et al.Carbohydrate Research|April 2, 2024
Prebiotic levan type fructan from Bacillus subtilis PR-C18 as a potent antibiofilm agent: Structural elucidation and in silico analysisJuanit Thomas, Payel Roy, Arabinda Ghosh, et al.Journal of the Science of Food and Agriculture|July 16, 2013
Characterization and biocompatibility of glucan: a safe food additive from probiotic Lactobacillus plantarum DM5Deeplina Das, Arun GoyalProbiotics and Antimicrobial Proteins|January 20, 2016
Anti-listerial Bactericidal Activity of Lactobacillus plantarum DM5 Isolated from Fermented Beverage MarchaDeeplina Das, Arun GoyalInternational Journal of Food Sciences and Nutrition|January 8, 2014
Potential probiotic attributes and antagonistic activity of an indigenous isolate Lactobacillus plantarum DM5 from an ethnic fermented beverage "Marcha" of north eastern HimalayasDeeplina Das, Arun GoyalFood & Function|August 9, 2014
Characterization of a noncytotoxic bacteriocin from probiotic Lactobacillus plantarum DM5 with potential as a food preservativeDeeplina Das, Arun GoyalInternational Journal of Food Sciences and Nutrition|September 28, 2011
Purification and characterization of fructan and fructansucrase from Lactobacillus fermentum AKJ15 isolated from Kodo ko jaanr, a fermented beverage from north-eastern HimalayasArijita Dutta, Deeplina Das, Arun GoyalPageof 4