Sujit Das

4PUBLICATIONS
5CO-AUTHORS
Food chemistry and food sensory scienceAnimal protection (incl. pests and pathogens)Animal welfareFood packaging, preservation and processing
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Publications (4)

|Jan 30, 2023
Genomic and probiotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India.

Birendra K Mishra, Sujit Das, Suman K Nandy

|Oct 04, 2022
Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk.

Jodhani Keyur Ashokbhai, Bethsheba Basaiawmoit, Amar Sakure

|Oct 04, 2021
Significance of Lactobacillus fermentum on Antioxidative and Anti-Inflammatory Activities and Ultrafiltration Peptide Fractions as Potential Sources of Antioxidative Peptides from Fermented Camel Milk (Indian Breed).

Dharmisthaben Patel, Amar Sakure, Dikshita Lodha

|Dec 24, 2019
Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus.

Birendra Kumar Mishra, Subrota Hati, Sujit Das

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Frequent Collaborators

4 joint publications

Subrota Hati

2 joint publications

Birendra Kumar Mishra

1 joint publications

Jashbhai B Prajapati

1 joint publications

Bethsheba Basaiawmoit