Browsing by Author Kalidas Shetty

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 13 of 13
Issue DateTitleAuthor(s)
1-Jul-2019Beneficial lactic acid bacteria based bioprocessing of cashew apple juice for targeting antioxidant nutraceutical inhibitors as relevant antidotes to type 2 diabetesRatchadaporn Kaprasob; Dipayan Sarkar; Orapin Kerdchoechuen; Natta Laohakunjit; Chartchai Khanongnuch; Kalidas Shetty
1-Jul-2021Comparison of phenolic contents and scavenging activities of miang extracts derived from filamentous and non-filamentous fungi-based fermentation processesAliyu Dantani Abdullahi; Pratthana Kodchasee; Kridsada Unban; Thanawat Pattananandecha; Chalermpong Saenjum; Apinun Kanpiengjai; Kalidas Shetty; Chartchai Khanongnuch
1-Feb-2022Enterococci as Dominant Xylose Utilizing Lactic Acid Bacteria in Eri Silkworm Midgut and the Potential Use of Enterococcus hirae as Probiotic for Eri CultureKridsada Unban; Augchararat Klongklaew; Pratthana Kodchasee; Punnita Pamueangmun; Kalidas Shetty; Chartchai Khanongnuch
1-Jun-2021Improvement of enantiomeric l-lactic acid production from mixed hexose-pentose sugars by coculture of enterococcus mundtii wx1 and lactobacillus rhamnosus scj9Augchararat Klongklaew; Kridsada Unban; Apinun Kanpiengjai; Pairote Wongputtisin; Punnita Pamueangmun; Kalidas Shetty; Chartchai Khanongnuch
29-Jul-2021Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial FermentationNicholas Pucel; Dipayan Sarkar; Ronald G. Labbe; Chartchai Khanongnuch; Kalidas Shetty
1-Jun-2022Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varietiesAugchararat Klongklaew; Kolawole Banwo; Pornpimon Soodsawaeng; Ashish Christopher; Chartchai Khanongnuch; Dipayan Sarkar; Kalidas Shetty
14-Jul-2020Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product CharacterizationsKridsada Unban; Nuttapong Khatthongngam; Thanawat Pattananandecha; Chalermpong Saenjum; Kalidas Shetty; Chartchai Khanongnuch
1-Jun-2021Microbial dynamics-linked properties and functional metabolites during Miang fermentation using the filamentous fungi growth-based processPratthana Kodchasee; Kamphon Nain; Aliyu Dantani Abdullahi; Kridsada Unban; Chalermpong Saenjum; Kalidas Shetty; Chartchai Khanongnuch
1-May-2019Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activitiesKridsada Unban; Nuttapong Khatthongngam; Kalidas Shetty; Chartchai Khanongnuch
1-Sep-2021Probiotic and antioxidant properties of lactic acid bacteria isolated from indigenous fermented tea leaves (Miang) of north thailand and promising application in synbiotic formulationKridsada Unban; Wirunya Chaichana; Sasitorn Baipong; Aliyu Dantani Abdullahi; Apinun Kanpiengjai; Kalidas Shetty; Chartchai Khanongnuch
1-Jan-2022Protective Effect of Probiotics Isolated from Traditional Fermented Tea Leaves (Miang) from Northern Thailand and Role of Synbiotics in Ameliorating Experimental Ulcerative Colitis in MiceNapapan Kangwan; Sarawut Kongkarnka; Nitsara Boonkerd; Kridsada Unban; Kalidas Shetty; Chartchai Khanongnuch
1-Apr-2020Tannin-tolerant and extracellular tannase producing Bacillus isolated from traditional fermented tea leaves and their probiotic functional propertiesKridsada Unban; Pratthana Kochasee; Kalidas Shetty; Khanongnuch
1-Oct-2020Utilizing Gelatinized Starchy Waste from Rice Noodle Factory as Substrate for L(+)-Lactic Acid Production by Amylolytic Lactic Acid Bacterium Enterococcus faecium K-1Kridsada Unban; Ramita Khanongnuch; Apinun Kanpiengjai; Kalidas Shetty; Chartchai Khanongnuch