A. Jagannath

发表

Validation of a polynomial regression model: the thermal inactivation of Bacillus subtilis spores in milk

T. Tsuchido, A. Jagannath, A Jagannath, 2003, Letters in applied microbiology.

Comparative Evaluation of Soxhlet and Ultrasonics on the Structural Morphology and Extraction of Bioactive Compounds of Lemon (Citrus limon L.) Peel

A. Jagannath, R. Biradar, 2019, Journal of Food Chemistry & Nanotechnology.

Multi Target Preservation as an Effective Post-harvest Processing Technology for the Chemical and Microbiological Stability of Pineapple (Ananus Comosus)

A. Jagannath, S. K., 2020 .

Fermentative Stabilization of Betanin Content in Beetroot and Its Loss during Processing and Refrigerated Storage

A. Jagannath, Manoranjan Kumar, P. S. Raju, 2015 .

Predictive Microbiology: A Review

T. Tsuchido, A. Jagannath, 2003 .

Eggshell pigmentation indicates pesticide contamination

L. Walker, A. Gosler, A. Jagannath, 2007 .

Comparative evaluation of bacterial cellulose (nata) as a cryoprotectant and carrier support during the freeze drying process of probiotic lactic acid bacteria

P. S. Raju, A. S. Bawa, A. Jagannath, 2010 .

Controlled lactic fermentative stabilization of ascorbic acid in amaranthus paste

P. S. Raju, A. S. Bawa, A. Jagannath, 2012 .

A TWO-STEP CONTROLLED LACTIC FERMENTATION OF CABBAGE FOR IMPROVED CHEMICAL AND MICROBIOLOGICAL QUALITIES*

P. S. Raju, A. S. Bawa, A. Jagannath, 2012 .

THE EFFECT OF DIFFERENT SUBSTRATES AND PROCESSING CONDITIONS ON THE TEXTURAL CHARACTERISTICS OF BACTERIAL CELLULOSE (NATA) PRODUCED BY ACETOBACTER XYLINUM

P. S. Raju, A. Jagannath, S. Manjunatha, 2011 .

Agri and Food Waste Valorization Through the Production of Biochemicals and Packaging Materials

P. J. Rao, A. Jagannath, 2022, Biotechnology for Zero Waste.

Monitoring Blanching Induced Debittering and Storage Losses of Naringin in Orange Subjected to Osmotic Dehydration

A. Jagannath, Manoranjan Kumar, 2016 .

Predicting the behavior of Escherichia coli introduced as a postprocessing contaminant in shrikhand, a traditional sweetened lactic fermented milk product.

M. N. Ramesh, M. Varadaraj, A. Jagannath, 2001, Journal of food protection.

Infra Red Spectra of Different Species of Cultivated Oyster Mushrooms Possible Tool for Identifying Bioactive Compounds and Establishing Taxonomic Linkage

Utsab Deb, P. Raul, Bodhaditya Das, 2020 .

Predictive model for the behavior of Listeria monocytogenes Scott A in Shrikhand, prepared with a biopreservative, pediocin K7

M. N. Ramesh, M. Varadaraj, A. Chandrashekar, 2001 .

Modelling the combined effects of pH, temperature and sodium chloride stresses on the thermal inactivation of Bacillus subtilis spores in a buffer system *

T. Tsuchido, A. Jagannath, I. Nakamura, 2003, Journal of applied microbiology.

The effect of pH, sucrose and ammonium sulphate concentrations on the production of bacterial cellulose (Nata-de-coco) by Acetobacter xylinum

A. S. Bawa, A. Jagannath, A. Kalaiselvan, 2008 .

Comparison of the thermal inactivation of Bacillus subtilis spores in foods using the modified Weibull and Bigelow equations

T. Tsuchido, J. Membré, A. Jagannath, 2005 .

Nisin based stabilization of novel fruit and vegetable functional juices containing bacterial cellulose at ambient temperature

A. Jagannath, Manoranjan Kumar, P. S. Raju, 2014, Journal of Food Science and Technology.

The recalcitrance of oxalate, nitrate and nitrites during the controlled lactic fermentation of commonly consumed green leafy vegetables

A. Jagannath, Manoranjan Kumar, P. S. Raju, 2015 .