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Critical Reviews in Food Science and Nutrition|November 14, 2015
Contemporary nucleic acid-based molecular techniques for detection, identification, and characterization of BifidobacteriumYao Mianzhi, Nagendra P ShahJournal of Food Science|February 27, 2016
Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon CellsAkanksha Gandhi, Nagendra P ShahCritical Reviews in Food Science and Nutrition|March 17, 2016
High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starterQinglong Wu, Nagendra P ShahJournal of Dairy Science|February 24, 2009
Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storageL Ramchandran, N P ShahJournal of Dairy Science|December 16, 2003
Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275B Zisu, N P ShahJournal of Food Science|November 12, 2014
Effects of elaidic acid, a predominant industrial trans fatty acid, on bacterial growth and cell surface hydrophobicity of lactobacilliQinglong Wu, Nagendra P ShahFood Chemistry|December 1, 2015
Characterization, antioxidative and bifidogenic effects of polysaccharides from Pleurotus eryngii after heat treatmentsSiqian Li, Nagendra P ShahTaiwan Journal of Ophthalmology|October 17, 2017
Efficacy of frontalis suspension with silicone rods in ptosis patients with poor Bell's phenomenonKhyati P Shah, Bipasha MukherjeeFood Chemistry|April 16, 2014
Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverageDanyue Zhao, Nagendra P ShahPageof 361