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K. Jeyaram

18

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501

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Diversity and technological characterization of Pediococcus pentosaceus strains isolated from Nigerian traditional fermented foods

2021 Lwt - Food Science and Technology
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Probiotic and Technological Properties of Exopolysaccharide Producing Lactic Acid Bacteria Isolated from Cereal-based Nigerian Fermented Food Products

2018 Food Control
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Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization

2018 International Journal of Biological Macromolecules
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Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44

2018 Lwt - Food Science and Technology
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Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension

2017 Critical Reviews in Food Science and Nutrition
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ナイジェリア固有の発酵食品から分離したLactobacillus,PediococcusとWeissella種の迅速識別【Powered by NICT】

2017 Lwt - Food Science and Technology
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Role of Yeasts in Food Fermentation

2017
- Amit Kumar Rai
- K. Jeyaram
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Citations (13)
Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

2017 Lwt - Food Science and Technology
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Rapid differentiation among Lactobacillus, Pediococcus and Weissella species from some Nigerian indigenous fermented foods

2017 Lwt - Food Science and Technology
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Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

2015 Journal of Functional Foods
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Citations (80)