The use of coconut in rituals and food preparations in India: a review

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Fruit waste: a current perspective for the sustainable production of pharmacological, nutraceutical, and bioactive resources von Sha, Shankar Prasad, Modak, Debabrata, Sarkar, Sourav, Roy, Sudipta Kumar, Sah, Sumit Prasad, Ghatani, Kriti, Bhattacharjee, Soumen

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Revealing Probiotic Potential of Enterococcus Strains Isolated From Traditionally Fermented Chhurpi and Healthy Human Gut von Ghatani, Kriti, Thapa, Subarna, Sha, Shankar Prasad, Sarkar, Sourav, Modak, Debabrata, Bhattacharjee, Soumen

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Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques von Sarkar, Sagnik, Sha, Shankar Prasad, Ghatani, Kriti

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Investigating bacterial diversity involved in the production of vegetable-based ethnic fermented food of North Bengal and their metabolic pathways with reverse ecology approach von Kriti Ghatani, Shankar Prasad Sha, Subarna Thapa, Indrani Sarkar, Indrani Sarkar, Gargi Sen, Arnab Sen

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Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products von Ghatani, Kriti, Thapa, Subarna, Chakraborty, Priya

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Application of Bile Salt Hydrolase Enzyme in Cholesterol Lowering von Ghatani, Kriti

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