Prevalence and characterization of Bacillus cereus group from various marketed dairy products in India von Kumari, Sarita, Sarkar, Prabir K

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Bacillus cereus hazard and control in industrial dairy processing environment von Kumari, Sarita, Sarkar, Prabir K.

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Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema von Moktan, Bijoy, Saha, Jayati, Sarkar, Prabir K.

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Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes von Das, Gouri, Sharma, Anand, Sarkar, Prabir K.

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In vitro model study for biofilm formation by Bacillus cereus in dairy chilling tanks and optimization of clean-in-place (CIP) regimes using response surface methodology von Kumari, Sarita, Sarkar, Prabir K.

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Optimisation of Bacillus cereus biofilm removal in the dairy industry using an in vitro model of cleaning‐in‐place incorporating serine protease von Kumari, Sarita, Sarkar, Prabir K

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Optimization of soaking condition of blackgram to minimize flatogenic sugar content in blackgram-based products von Rakshit, Mousumi, Sharma, Anand, Saha, Jayati, Sarkar, Prabir K.

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Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food von Saha, Jayati, Biswas, Anup, Chhetri, Abhijit, Sarkar, Prabir K.

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Minimization of Antinutrients in Idli by Using Response Surface Process Optimization von Sharma, Anand, Kumari, Sarita, Nout, Martinus J.R., Sarkar, Prabir K.

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Microbiological quality of some retail spices in India von Banerjee, Mousumi, Sarkar, Prabir K.

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Preparation of antinutrients-reduced dhokla using response surface process optimisation von Sharma, Anand, Kumari, Sarita, Nout, Martinus J. R., Sarkar, Prabir K.

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Occurrence and function of yeasts in Asian indigenous fermented foods von Aidoo, Kofi E., Rob Nout, M. J., Sarkar, Prabir K.

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Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties von Saha, Jayati, Debnath, Moumita, Saha, Arnab, Ghosh, Tanaya, Sarkar, Prabir K

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Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods von Roy, Arindam, Moktan, Bijoy, Sarkar, Prabir K.

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Moisture sorption characteristics of wadi, a legume-based traditional condiment von Rakshit, Mousumi, Moktan, Bijoy, Hossain, S. Aktar, Sarkar, Prabir K.

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NaCl‐Added Soybean Fermentation and Post‐Fermentation Moisture Modulation: Effects on Safety and Shelf Life of a Traditional, Nonsalted Alkaline Food von Rakshit, Mousumi, Nout, Martinus J.R, Sarkar, Prabir K

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Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India von Roy, Arindam, Moktan, Bijoy, Sarkar, Prabir K.

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Antibiotic resistance and susceptibility to some food preservative measures of spoilage and pathogenic micro-organisms from spices von Banerjee, Mousumi, Sarkar, Prabir K.

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Growth and enterotoxin production by sporeforming bacterial pathogens from spices von Banerjee, Mousumi, Sarkar, Prabir K

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Inhibitory effect of garlic on bacterial pathogens from spices von BANERJEE, Mousumi, SARKAR, Prabir K

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