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P Shobharani

Showing results (1-10 of 6) with videos related to

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International Journal of Food Sciences and Nutrition|February 26, 2009
Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverageP Shobharani, Renu Agrawal
Indian Journal of Microbiology|July 4, 2012
A potent probiotic strain from cheddar cheeseP Shobharani, Renu Agrawal
Applied Microbiology and Biotechnology|August 16, 2014
Cellular fatty acid profile and H(+)-ATPase activity to assess acid tolerance of Bacillus sp. for potential probiotic functional attributesP Shobharani, Prakash M Halami
Journal of Food Science|August 29, 2015
Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant PropertiesP Shobharani, Maya Prakash, Prakash M Halami
Journal of Applied Microbiology|October 2, 2012
Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant propertiesP Shobharani, P M Halami, N M Sachindra
International Journal of Biological Macromolecules|February 18, 2014
Antioxidant and anticoagulant activity of polyphenol and polysaccharides from fermented Sargassum spP Shobharani, V H Nanishankar, P M Halami, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
International Journal of Food Sciences and Nutrition|February 26, 2009
Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverageP Shobharani, Renu Agrawal
Indian Journal of Microbiology|July 4, 2012
A potent probiotic strain from cheddar cheeseP Shobharani, Renu Agrawal
Applied Microbiology and Biotechnology|August 16, 2014
Cellular fatty acid profile and H(+)-ATPase activity to assess acid tolerance of Bacillus sp. for potential probiotic functional attributesP Shobharani, Prakash M Halami
Journal of Food Science|August 29, 2015
Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant PropertiesP Shobharani, Maya Prakash, Prakash M Halami
Journal of Applied Microbiology|October 2, 2012
Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant propertiesP Shobharani, P M Halami, N M Sachindra
International Journal of Biological Macromolecules|February 18, 2014
Antioxidant and anticoagulant activity of polyphenol and polysaccharides from fermented Sargassum spP Shobharani, V H Nanishankar, P M Halami, et al.
Pageof 1