| Production of bioactive peptides during soybean fermentation and their potential health benefits S Sanjukta, AK Rai Trends in Food Science & Technology 50, 1-10, 2016 | 443 | 2016 |
| Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation S Sanjukta, AK Rai, A Muhammed, K Jeyaram, NC Talukdar Journal of Functional Foods 14, 650-658, 2015 | 180 | 2015 |
| Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension AK Rai, S Sanjukta, K Jeyaram Critical Reviews in Food Science and Nutrition 57 (13), 2789-2800, 2017 | 128 | 2017 |
| Production of bioactive hydrolysate using protease, β-glucosidase and α-amylase of Bacillus spp. isolated from kinema AK Rai, S Sanjukta, R Chourasia, I Bhat, PK Bhardwaj, D Sahoo Bioresource technology 235, 358-365, 2017 | 80 | 2017 |
| Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp. S Sanjukta, S Padhi, P Sarkar, SP Singh, D Sahoo, AK Rai Food Research International 141, 110161, 2021 | 74 | 2021 |
| Production of bioactive protein hydrolysate using the yeasts isolated from soft chhurpi AK Rai, R Kumari, S Sanjukta, D Sahoo Bioresource Technology 219, 239-245, 2016 | 68 | 2016 |
| Metagenomic Insights Into the Taxonomic and Functional Features of Kinema, a Traditional Fermented Soybean Product of Sikkim Himalaya J Kumar, N Sharma, G Kaushal, S Samurailatpam, D Sahoo, AK Rai, ... Frontiers in Microbiology 10, 1744, 2019 | 57 | 2019 |
| A Multifunctional Peptide From Bacillus Fermented Soybean for Effective Inhibition of SARS-CoV-2 S1 Receptor Binding Domain and Modulation of Toll Like … S Padhi, S Sanjukta, R Chourasia, RK Labala, SP Singh, AK Rai Frontiers in Molecular Biosciences 8, 636647, 2021 | 40 | 2021 |
| Functional peptides in Asian protein rich fermented foods: production and health benefits R Kumari, S Sanjukta, D Sahoo, AK Rai Systems Microbiology and Biomanufacturing 2 (1), 1-13, 2022 | 19 | 2022 |
| Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema R Kumari, N Sharma, S Sharma, S Samurailatpam, S Padhi, SP Singh, ... Food Chemistry 421, 136130, 2023 | 15 | 2023 |
| Bioactive molecules in fermented soybean products and their potential health benefits S Sanjukt, AK Rai, D Sahoo Fermented Foods, Part II, 97-121, 2017 | 10 | 2017 |
| Fermentation of black soybean with Bacillus spp. for the production of kinema: changes in antioxidant potential on fermentation and gastrointestinal digestion S Sanjukta, D Sahoo, AK Rai Journal of Food Science and Technology 59 (4), 1353-1361, 2022 | 8 | 2022 |
| Production of soybean bioactive hydrolysate using protease, amylase and β-glucosidase from novel Bacillus spp. strains isolated from kinema AK Rai, S Sanjukta, R Chourasia, I Bhat, PK Bhardwaj, D Sahoo Bioresour. Technol 235, 358-365, 2017 | 6 | 2017 |
| Advancements in molecular techniques for the detection of foodborne pathogens R Kumari, N Sharma, S Samurailatpam, AK Rai, SP Singh Nanosensing and bioanalytical technologies in food quality control, 195-224, 2022 | 2 | 2022 |
| Bioactive Peptides in Fermented Food Products: Production and Functionality S Samurailatpam, R Kumari, D Sahoo, AK Rai Bioactive Compounds in Fermented Foods, 95-119, 2021 | | 2021 |
| Production of bioactive hydrolysate using protease, β-glucosidase and α-amylase ofBacillusspp. isolated fromkinema AK Rai, D Sahoo, I Bhat, PK Bhardwaj, R Chourasia, S Sanjukta Bioresource technology 2017, 2017 | | 2017 |
| Production of Bioactive Peptides in Kinema A Fermented Soybean Product of Sikkim Himalayan Region S Sanjukta Bhubaneswar, 0 | | |
Amit Kumar RaiScientist - D, National Agri-Food Biotechnology Institute (NABI), MohaliVerified email at nabi.res.in
