| Functional significance of bioactive peptides derived from soybean BP Singh, S Vij, S Hati Peptides 54, 171-179, 2014 | 610 | 2014 |
| Safety assessment and evaluation of probiotic potential of bacteriocinogenic Enterococcus faecium KH 24 strain under in vitro and in vivo conditions A Bhardwaj, H Gupta, S Kapila, G Kaur, S Vij, RK Malik International journal of food microbiology 141 (3), 156-164, 2010 | 111 | 2010 |
| β‐Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk S Hati, S Vij, BP Singh, S Mandal Journal of the Science of Food and Agriculture 95 (1), 216-220, 2015 | 110 | 2015 |
| Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.) K Narsaiah, RA Wilson, K Gokul, HM Mandge, SN Jha, S Bhadwal, ... Postharvest Biology and Technology 100, 212-218, 2015 | 108 | 2015 |
| Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.) SV K. Narsaiah a,, Robin A. Wilson a , K. Gokul c , H.M. Mandge a , S.N. Jha ... Postharvest Biology and Technology 100, 212–218, 2014 | 108* | 2014 |
| Response and tolerance of yeast to changing environmental stress during ethanol fermentation P Saini, A Beniwal, A Kokkiligadda, S Vij Process Biochemistry 72, 1-12, 2018 | 105 | 2018 |
| In vitro stability of bioactive peptides derived from fermented soy milk against heat treatment, pH and gastrointestinal enzymes BP Singh, S Vij Lwt 91, 303-307, 2018 | 86 | 2018 |
| Growth and bioactive peptides production potential of Lactobacillus plantarum strain C2 in soy milk: A LC-MS/MS based revelation for peptides biofunctionality BP Singh, S Vij Lwt 86, 293-301, 2017 | 85 | 2017 |
| Electrolyzed oxidized water (EOW): non-thermal approach for decontamination of food borne microorganisms in food industry H Subrota, M Surajit, M PS, V Shilpa, K Yogesh, S BP, Y Dipika Food and Nutrition Sciences 2012, 2012 | 80 | 2012 |
| Use of silicon dioxide nanoparticles for β-galactosidase immobilization and modulated ethanol production by co-immobilized K. marxianus and S. cerevisiae in deproteinized … A Beniwal, P Saini, A Kokkiligadda, S Vij Lwt 87, 553-561, 2018 | 70 | 2018 |
| Antioxidative activity and polyphenol content in fermented soy milk supplemented with WPC-70 by probiotic Lactobacilli H Subrota, V Shilpa, S Brij, K Vandna, M Surajit International Food Research Journal 20 (5), 2125, 2013 | 63 | 2013 |
| α‐Galactosidase activity and oligosaccharides utilization by lactobacilli during fermentation of soy milk S Hati, S Vij, S Mandal, RK Malik, V Kumari, Y Khetra Journal of Food Processing and Preservation 38 (3), 1065-1071, 2014 | 61 | 2014 |
| Nisin and Class IIa Bacteriocin Resistance Among Listeria and Other Foodborne Pathogens and Spoilage Bacteria G Kaur, RK Malik, SK Mishra, TP Singh, A Bhardwaj, G Singroha, S Vij, ... Microbial Drug Resistance 17 (2), 197-205, 2011 | 61 | 2011 |
| Biofunctionality of probiotic soy yoghurt V Shilpa, H Subrota, Y Deepika Food and Nutrition Sciences 2011, 2011 | 60 | 2011 |
| Production of proteinaceous antifungal substances from Lactobacillus brevis NCDC 02 P Falguni, VIJ Shilpa, B Mann International journal of dairy technology 63 (1), 70-76, 2010 | 57 | 2010 |
| Evolutionary adaptation of Kluyveromyces marxianus strain for efficient conversion of whey lactose to bioethanol P Saini, A Beniwal, A Kokkiligadda, S Vij Process Biochemistry 62, 69-79, 2017 | 55 | 2017 |
| Soybean bioactive molecules: current trend and future prospective BP Singh, D Yadav, S Vij Bioactive molecules in food, 267-294, 2019 | 48 | 2019 |
| α-Galactosidase activity and oligosaccharides reduction pattern of indigenous lactobacilli during fermentation of soy milk BP Singh, S Vij Food bioscience 22, 32-37, 2018 | 44 | 2018 |
| Utilization of Cheese Whey Using Synergistic Immobilization of β-Galactosidase and Saccharomyces cerevisiae Cells in Dual Matrices A Kokkiligadda, A Beniwal, P Saini, S Vij Applied biochemistry and biotechnology 179, 1469-1484, 2016 | 43 | 2016 |
| Antimicrobial Activity of Bioactive Peptides Derived from Fermentation of Soy Milk by Lactobacillus Plantarum C2 Against Common Foodborne Pathogens PKJM Brij Pal Singh, Shilpa Vij, Subrota Hati, Deependra Singh International Journal of Fermented Foods 4 (1), 1-9, 2015 | 31* | 2015 |
Subrota HatiSMC College of Dairy Science, Kamdhenu University, Anand, IndiaVerified email at kamdhenuuni.edu.in
