| Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India S Hati, M Patel, BK Mishra, S Das Annals of Microbiology 69 (11), 1191-1199, 2019 | 61 | 2019 |
| Biodegradation of Benzo (a) pyrene by biofilm forming and plant growth promoting Acinetobacter sp. strain PDB4. R Kotoky, S Das, LP Singha, P Pandey, KM Singha Environmental Technology & Innovation 8, 256-268, 2017 | 47 | 2017 |
| Biofunctional attributes and storage study of soy milk fermented by Lactobacillus rhamnosus and Lactobacillus helveticus B Kumar Mishra, S Hati, S Das, JB Prajapati Food technology and biotechnology 57 (3), 399-407, 2019 | 30 | 2019 |
| Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk J Undhad Trupti, S Das, D Solanki, D Kinariwala, S Hati Food Production, Processing and Nutrition 3, 1-14, 2021 | 24 | 2021 |
| Exploring potentials of antioxidative, anti-inflammatory activities and production of bioactive peptides in lactic fermented camel milk P Dharmisthaben, B Basaiawmoit, A Sakure, S Das, R Maurya, M Bishnoi, ... Food Bioscience 44, 101404, 2021 | 23 | 2021 |
| Techno-functional characterization of indigenous Lactobacillus isolates from the traditional fermented foods of Meghalaya, India S Das, BK Mishra, S Hati Current Research in Food Science 3, 9-18, 2020 | 22 | 2020 |
| Antioxidative, antimicrobial and anti-inflammatory activities and release of ultra-filtered antioxidative and antimicrobial peptides during fermentation of sheep milk: In-vitro … JK Ashokbhai, B Basaiawmoit, S Das, A Sakure, R Maurya, M Bishnoi, ... Food Bioscience 47, 101666, 2022 | 20 | 2022 |
| Technological advancement of functional fermented dairy beverages S Hati, S Das, S Mandal Engineering Tools in the Beverage Industry, 101-136, 2019 | 20 | 2019 |
| Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations D Lodha, S Das, S Hati Journal of Food Processing and Preservation 45 (6), e15583, 2021 | 17 | 2021 |
| Evaluation of probiotic potentials of Lactobacillus isolated from traditional fermented foods of Garo Hills, Meghalaya, India BK Mishra, S Hati, S Das, R Kumari Reviews and Research in Medical Microbiology 29 (3), 120-128, 2018 | 13 | 2018 |
| Fermented Rice Beverage of Northeast India: A systematic review BK Mishra, S Hati, S Das, J Brahma International Journal of Fermented Foods 8 (1), 41-56, 2019 | 11 | 2019 |
| Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic … P Shukla, A Sakure, R Maurya, M Bishnoi, KK Kondepudi, S Das, Z Liu, ... International Journal of Dairy Technology 76 (1), 149-167, 2023 | 10 | 2023 |
| Identification and characterization of yeast strains associated with the fermented rice beverages of Garo Hills, Meghalaya, India BK Mishra, S Hati, J Brahma, M Patel, S Das Int J Curr Microbiol Appl Sci 7, 3079-90, 2018 | 10 | 2018 |
| Bio-nutritional aspects of Tungrymbai, an ethnic functional fermented soy food of Khasi Hills, Meghalaya, India BK Mishra, S Hati, S Das Clinical Nutrition Experimental 26, 8-22, 2019 | 9 | 2019 |
| Significance of Lactobacillus fermentum on Antioxidative and Anti-Inflammatory Activities and Ultrafiltration Peptide Fractions as Potential Sources of Antioxidative … D Patel, A Sakure, D Lodha, B Basaiawmoit, R Maurya, S Das, M Bishnoi, ... Journal of the American Nutrition Association 42 (1), 75-84, 2023 | 8 | 2023 |
| Bio-functional properties and storage study of ‘Chubitchi’-a fermented rice beverage of Garo Hills, Meghalaya BK Mishra, S Das, JB Prajapati, S Hati Indian Journal of Traditional Knowledge (IJTK) 20 (2), 498-511, 2021 | 7 | 2021 |
| Bio-diversity of Lactobacillus cultures associated with the traditional ethnic fermented foods of West Garo Hills, Meghalaya, India BK Mishra, S Hati, S Das, K Patel Int J Curr Microbiol Appl Sci 6 (2), 1090-102, 2017 | 7 | 2017 |
| α-galactosidase and β-glucosidase enzyme activity of lactic strains isolated from traditional fermented foods of West Garo Hills, Meghalaya BK Mishra, S Hati, S Das, S Mishra, S Mandal International Journal of Current Microbiology and Applied Sciences 6, 1193-1201, 2017 | 7 | 2017 |
| Exploring potentials of antioxidative, anti-inflammatory activities and production of bioactive peptides in lactic fermented camel milk. Food Biosci 44: 101404 P Dharmisthaben, B Basaiawmoit, A Sakure, S Das, R Maurya, M Bishnoi, ... J. FBIO, 2021 | 6 | 2021 |
| Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk JK Ashokbhai, B Basaiawmoit, A Sakure, S Das, GB Patil, M Mankad, ... Journal of Food Science and Technology 59 (11), 4262-4272, 2022 | 5 | 2022 |
Subrota HatiSMC College of Dairy Science, Kamdhenu University, Anand, IndiaVerified email at kamdhenuuni.edu.in
