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Sujit Das
Observed names:
S. Das,
Sujit Das Santosh Mishra
Institutions:
North Eastern Hill University,
Biotechnology Industry Research Assistance Council
Observed institutions:
North Eastern Hill University,
Guru Angad Dev Veterinary and Animal Sciences University,
Biotechnology Industry Research Assistance Council,
Assam University
ORCID:
0000-0002-3084-0954
Observed ORCID:
0000-0002-3084-0954
OpenAlex ID:
A5024024324
Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India
2019
·
Subrota Hati
, Maulik Patel
, et al.
·
Annals of Microbiology
·
93
PDF
Biodegradation of Benzo(a)pyrene by biofilm forming and plant growth promoting Acinetobacter sp. strain PDB 4 .
2017
·
Rhitu Kotoky
, Sujit Das
, et al.
·
Environmental Technology & Innovation
·
55
Techno-functional characterization of indigenous Lactobacillus isolates from the traditional fermented foods of Meghalaya, India
2020
·
Sujit Das
, Birendra Kumar Mishra
, et al.
·
Current Research in Food Science
·
38
PDF
Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus
2019
·
Birendra Kumar Mishra
, Subrota Hati
, et al.
·
Food Technology and Biotechnology
·
37
PDF
Technological Advancement of Functional Fermented Dairy Beverages
2019
·
Subrota Hati
, Sujit Das
, et al.
·
Elsevier eBooks
·
31
Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk
2022
·
Jodhani Keyur Ashokbhai
, Bethsheba Basaiawmoit
, et al.
·
Journal of Food Science and Technology
·
21
Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations
2021
·
Dikshita Lodha
, Sujit Das
, et al.
·
Journal of Food Processing and Preservation
·
21
Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti‐inflammatory activity in raw macrophages cell lines
2022
·
Patel Dharmisthaben
, Amar Sakure
, et al.
·
International Journal of Dairy Technology
·
15
Bio-nutritional aspects of Tungrymbai, an ethnic functional fermented soy food of Khasi Hills, Meghalaya, India
2019
·
Birendra Kumar Mishra
, Subrota Hati
, et al.
·
Clinical Nutrition Experimental
·
15
Identification and Characterization of Yeast Strains Associated With the Fermented Rice Beverages of Garo Hills, Meghalaya, India
2018
·
Birendra Kumar Mishra
, Subrota Hati
, et al.
·
International Journal of Current Microbiology and Applied Sciences
·
14
PDF
Significance of Lactobacillus fermentum on Antioxidative and Anti-Inflammatory Activities and Ultrafiltration Peptide Fractions as Potential Sources of Antioxidative Peptides from Fermented Camel Milk (Indian Breed)
2021
·
Dharmisthaben Patel
, Amar Sakure
, et al.
·
Journal of the American Nutrition Association
·
13
Production and characterization of antioxidative peptides during lactic fermentation of goat milk
2021
·
Gaurav Kumar Panchal
, Sujit Das
, et al.
·
Journal of Food Processing and Preservation
·
10
Evaluation of probiotic potentials of Lactobacillus isolated from traditional fermented foods of Garo Hills, Meghalaya, India
2018
·
Birendra K. Mishra
, Subrota Hati
, et al.
·
Reviews in Medical Microbiology
·
10
Genomic and probiotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India
2022
·
Birendra K. Mishra
, Sujit Das
, et al.
·
Journal of Food Science and Technology
·
6
Bio-Diversity of Lactobacillus Cultures Associated with the Traditional Ethnic Fermented Foods of West Garo Hills, Meghalaya, India
2017
·
Birendra Kumar Mishra
, Subrota Hati
, et al.
·
International Journal of Current Microbiology and Applied Sciences
·
6
PDF
α-galactosidase and β-glucosidase Enzyme Activity of Lactic Strains Isolated from Traditional Fermented Foods of West Garo Hills, Meghalaya, India
2017
·
Birendra Kumar Mishra Subrota Hati
, Sujit Das Santosh Mishra
, et al.
·
International Journal of Current Microbiology and Applied Sciences
·
5
PDF
Identification and Characterization of Lactobacillus isolates from fermented soya food Tungrymbai, Meghalaya, India
2017
·
Birendra Kumar Mishra
, Subrota Hati
, et al.
·
International Journal of Current Microbiology and Applied Sciences
·
5
PDF
Evaluation of probiotic potentials of yeast isolates from traditional fermented rice beverages of Meghalaya, India
2020
·
Birendra K. Mishra
, Subrota Hati
, et al.
·
Reviews in Medical Microbiology
·
3
Impact of Lactobacillus cultures on production of B-vitamins, organic acids and biotransformation of soy isoflavones
2021
·
S. Das
, B.K. Mishra
, et al.
·
Acta Alimentaria
·
2
PDF
Effect of Nutritional Factors on Growth Behaviour, Proteolytic, β-Glucosidase and β-Galactosidase Activities of Lactobacillus Cultures during Soy-Drink Fermentation
2020
·
Sujit Das
, Birendra Kumar Mishra
, et al.
·
Current Research in Nutrition and Food Science Journal
·
2
Potential of Nonthermal Plasma Technology in Food Preservation
2020
·
Sujit Das
, Subrota Hati
·
Apple Academic Press eBooks
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Works count:
21
Citation count:
402
H-index:
11
I10-index:
13
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