2021Academic literature81 citations3 claims extractedDOI

Probiotic properties of Lactobacillus casei – MYSRD 108 and Lactobacillus plantarum-MYSRD 71 with potential antimicrobial activity against Salmonella paratyphi

S. Divyashree, P.G. Anjali, Rakesh Somashekaraiah +1

Biotechnology Reports

Probiotics and Fermented Foods

A total of 130 isolates were screened, twelve isolates were characterized for probiotic attributes and two isolates with best probiotic features were evaluated in the study. Isolates MYSRD108 and...

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2024Academic literature80 citations4 claims extracted Open Access

Research Library

Probiotic properties of Lactobacillus casei – MYSRD 108 and Lactobacillus plantarum-MYSRD 71 with potential antimicrobial activity against Salmonella paratyphi

Targeted delivery of the probiotic Saccharomyces boulardii to the extracellular matrix enhances gut residence time and recovery in murine colitis

Activity and safety evaluation of natural preservatives

From field to table: Ensuring food safety by reducing pesticide residues in food

The Smell Culture Reader

Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry

Oil density and viscosity affect emulsion stability and destabilization mechanism

Phytochemicals as Antimicrobials: Prospecting Himalayan Medicinal Plants as Source of Alternate Medicine to Combat Antimicrobial Resistance

The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat

Consumer attitudes to upcycled foods in US and China

Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch

Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review

Remodeling the structure of soy protein fibrils to hydrogels for co-encapsulation of (−)-epigallocatechin gallate (EGCG) and curcumin: Role of EGCG

The multifaceted mechanisms of ellagic acid in the treatment of tumors: State-of-the-art

Updated overview of QuEChERS applications in food, environmental and biological analysis (2020–2023)

Current and Emerging Issues in Wilson’s Disease

Black rice: A comprehensive review on its bioactive compounds, potential health benefits and food applications

A step forward in food science, technology and industry using artificial intelligence

Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

Translocated Legionella pneumophila small RNAs mimic eukaryotic microRNAs targeting the host immune response

Domestication reprogrammed the budding yeast life cycle

Nanodelivery of essential oils as efficient tools against antimicrobial resistance: a review of the type and physical-chemical properties of the delivery systems and applications

Tremella polysaccharides-coated zein nanoparticles for enhancing stability and bioaccessibility of curcumin

Recent advances in design and stability of double emulsions: Trends in Pickering stabilization

Investigation potential of hydrocolloids in meat analogue preparation

Food irradiation: an effective but under-utilized technique for food preservations

BioClay™ prolongs RNA interference‐mediated crop protection against <i>Botrytis cinerea</i>

Mentha: Nutritional and Health Attributes to Treat Various Ailments Including Cardiovascular Diseases

Barriers and facilitators to Water, Sanitation and Hygiene (WaSH) practices in Southern Africa: A scoping review

Effects of Dietary α-Linolenic Acid Treatment and the Efficiency of Its Conversion to Eicosapentaenoic and Docosahexaenoic Acids in Obesity and Related Diseases

Passive In-Line Chlorination for Drinking Water Disinfection: A Critical Review

Water, sanitation, and women’s empowerment: A systematic review and qualitative metasynthesis

Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions

<i>In vitro</i> evaluation of the biodegradability of chitosan–genipin hydrogels

Bioactive Phytochemicals and Quenching Activity of Radicals in Selected Drought-Resistant Amaranthus tricolor Vegetable Amaranth

Orphan Crops: A Best Fit for Dietary Enrichment and Diversification in Highly Deteriorated Marginal Environments

Probiotic properties of yeasts in traditional fermented foods and beverages

Mycoviral gene integration converts a plant pathogenic fungus into a biocontrol agent

Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions

Influence of Ultra-Heat Treatment on Properties of Milk Proteins

A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application

Valorization of Agri-Food Wastes and By-Products

Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems

Syzygium cumini(L.),Skeels fruit extracts: In vitro and in vivo anti-inflammatory properties

Protein Nanofibrils for Sustainable Food–Characterization and Comparison of Fibrils from a Broad Range of Plant Protein Isolates

Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels

Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade

The Avian Pathogenic <i>Escherichia coli</i> (APEC) pathotype is comprised of multiple distinct, independent genotypes

Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties

Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials