Electro-stimulation of tofu wastewater for the production of single cell protein from various microorganisms

por Lara Utama, Gemilang, Lestari Putri, Suhartini, Tensiska, Zaida, Balia, Roostita L., Kumar Verma, Deepak, Patel, Ami R.
Publicado 2023

Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19

por Tripathy, Soubhagya, Verma, Deepak Kumar, Thakur, Mamta, Patel, Ami R., Srivastav, Prem Prakash, Singh, Smita, Chávez-González, Mónica L., Aguilar, Cristobal N.
Publicado 2021

Evaluating comparative β-glucan production aptitude of Saccharomyces cerevisiae, Aspergillus oryzae, Xanthomonas campestris, and Bacillus natto

por Utama, Gemilang Lara, Dio, Casey, Sulistiyo, Joko, Yee Chye, Fook, Lembong, Elazmanawati, Cahyana, Yana, Kumar Verma, Deepak, Thakur, Mamta, Patel, Ami R., Singh, Smita
Publicado 2021

Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food

por Kumar Verma, Deepak, Thyab Gddoa Al-Sahlany, Shayma, Kareem Niamah, Alaa, Thakur, Mamta, Shah, Nihir, Singh, Smita, Baranwal, Deepika, Patel, Ami R., Lara Utama, Gemilang, Noe Aguilar, Cristobal
Publicado 2022

Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19

por Tripathy, Soubhagya, Verma, Deepak Kumar, Thakur, Mamta, Patel, Ami R., Srivastav, Prem Prakash, Singh, Smita, Gupta, Alok Kumar, Chávez-González, Mónica L., Aguilar, Cristobal Noe, Chakravorty, Nishant, Verma, Henu Kumar, Utama, Gemilang Lara
Publicado 2021