A. Nanjundaswamy

发表

Delivery of Antioxidants through Fruits and Vegetables in Extruded Foods

S. Alavi, P. Vadlani, R. Madl, 2014 .

Value‐added probiotic development by high‐solid fermentation of sweet potato with Saccharomyces boulardii

Qun Xia, V. Njiti, A. Nanjundaswamy, 2016, Food science & nutrition.

Comprehensive Optimization of Culture Conditions for Production of Biomass-Hydrolyzing Enzymes of Trichoderma SG2 in Submerged and Solid-State Fermentation

B. Okeke, A. Nanjundaswamy, 2020, Applied Biochemistry and Biotechnology.

Enhanced ethanol production from Kinnow mandarin (Citrus reticulata) waste via a statistically optimized simultaneous saccharification and fermentation process.

P. Vadlani, S. Bansal, H. Oberoi, 2011, Bioresource technology.

CHARACTERIZATION OF NUTRIENTS IN CAROTENOID-ENRICHED FULL FAT SOY FLOUR AND RICE BRAN PRODUCED BY RED YEAST FERMENTATION

P. Vadlani, A. Nanjundaswamy, 2015 .

Carotenoid value addition to Distillers Dried grain with Solubles by red yeast fermentation

A. Nanjundaswamy, 2010 .

Fermentation Optimization of Macro-Fungus Pleurotus Sajor-Caju on Soymeal

V. Njiti, K. Mandyam, R. Singleton, 2017 .

Selection and molecular characterization of cellulolytic-xylanolytic fungi from surface soil-biomass mixtures from Black Belt sites.

Andrew P Prescott, B. Okeke, A. Nanjundaswamy, 2015, Microbiological research.

Organic farming systems increase anthocyanin and vitamin C content of rabbiteye blueberry (Vaccinium ashei Reade ‘Tifblue’) on a heavy soil

Juan L. Silva, G. Panicker, Juan L Silva, 2017 .