Palanisamy Bruntha Devi
Palanisamy Bruntha Devi
Department of Food Science and Technology, Pondicherry University
Потвърден имейл адрес: pondiuni.edu.in
Заглавие
Позовавания
Позовавания
Година
Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review
PB Devi, R Vijayabharathi, S Sathyabama, NG Malleshi, VB Priyadarisini
Journal of food science and technology 51 (6), 1021-1040, 2014
4822014
Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment
S Sathyabama, R Vijayabharathi
LWT-Food Science and Technology 57 (1), 419-425, 2014
1312014
Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods–A review
D Kavitake, S Kandasamy, PB Devi, PH Shetty
Food Bioscience 21, 34-44, 2018
972018
Characterization of a novel galactan produced by Weissella confusa KR780676 from an acidic fermented food
D Kavitake, PB Devi, SP Singh, PH Shetty
International journal of biological macromolecules 86, 681-689, 2016
682016
Screening for probiotic properties of strains isolated from feces of various human groups
S Sathyabama, R Vijayabharathi, VB Priyadarisini
Journal of Microbiology 50 (4), 603-612, 2012
462012
Physico-chemical characterization of galactan exopolysaccharide produced by Weissella confusa KR780676
PB Devi, D Kavitake, PH Shetty
International journal of biological macromolecules 93, 822-828, 2016
372016
Assessment of resistomycin, as an anticancer compound isolated and characterized from Streptomyces aurantiacus AAA5
R Vijayabharathi, P Bruheim, T Andreassen, DS Raja, PB Devi, ...
The Journal of Microbiology 49 (6), 920-926, 2011
362011
Enhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour
BD Palanisamy, V Rajendran, S Sathyaseelan, R Bhat, BP Venkatesan
International journal of food sciences and nutrition 63 (1), 5-15, 2012
252012
Interaction studies of resistomycin from Streptomyces aurantiacus AAA5 with calf thymus DNA and bovine serum albumin
R Vijayabharathi, P Sathyadevi, P Krishnamoorthy, D Senthilraja, ...
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 89, 294-300, 2012
222012
Prebiotic potential of water extractable polysaccharide from red kidney bean (Phaseolus vulgaris L.)
J Jayamanohar, PB Devi, D Kavitake, VB Priyadarisini, PH Shetty
Lwt 101, 703-710, 2019
132019
Interface between food grade flavour and water soluble galactan biopolymer to form a stable water-in-oil-in-water emulsion
D Kavitake, S Balyan, PB Devi, PH Shetty
International journal of biological macromolecules 135, 445-452, 2019
122019
Optimization of resistomycin production purified from Streptomyces aurantiacus AAA5 using response surface methodology
R Vijayabharathi, P Brunthadevi, S Sathyabama, P Bruheim, ...
Journal of Biochemical Technology 3 (4), 402-408, 2012
112012
Evaluation of oil-in-water (O/W) emulsifying properties of galactan exopolysaccharide from Weissella confusa KR780676
D Kavitake, S Balyan, PB Devi, PH Shetty
Journal of food science and technology 57 (4), 1579-1585, 2020
102020
Physical and functional characterization of succinoglycan exopolysaccharide produced by Rhizobium radiobacter CAS from curd sample
D Kavitake, C Delattre, PB Devi, G Pierre, P Michaud, PH Shetty, ...
International journal of biological macromolecules 134, 1013-1021, 2019
92019
Probiotic potential of Bacillus strains isolated from an acidic fermented food Idli
S Shivangi, PB Devi, K Ragul, PH Shetty
Probiotics and antimicrobial proteins 12 (4), 1502-1513, 2020
82020
Production, partial characterization and antioxidant properties of exopolysaccharide α-d-glucan produced by Leuconostoc lactis KC117496 isolated from an idli batter
C Saravanan, D Kavitake, S Kandasamy, PB Devi, PH Shetty
Journal of Food Science and Technology 56 (1), 159-166, 2019
82019
Characterization of α-D-glucan produced by a probiont Enterococcus hirae KX577639 from feces of south Indian Irula tribals
J Jayamanohar, PB Devi, D Kavitake, S Rajendran, VB Priyadarisini, ...
International journal of biological macromolecules 118, 1667-1675, 2018
82018
Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods–A review. Food Biosci. 21: 34–44
D Kavitake, S Kandasamy, PB Devi, PH Shetty
82018
Overview of an exopolysaccharides produced by Weissella genus–A review
D Kavitake, PB Devi, PH Shetty
International Journal of Biological Macromolecules, 2020
72020
Evaluation of functional properties of potential probiotic isolates from fermented brine pickle
K Ragul, S Kandasamy, PB Devi, PH Shetty
Food chemistry 311, 126057, 2020
72020
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