IR@CSIR-CFTRI
- » Discrimination and divergence among Lactobacillus
plantarum- group (LPG) isolates with...
- » The glycemic response to fibre rich foods and their relationship with gastric emptying...
- » Metabolic engineering of Saccharomyces cerevisiae for
overproduction of squalene.
- » Understanding the pleomorphic nature of
Bifidobacteria.
- » Understanding the molecular determinants of
thermo-stability and substrate hydrolysis...
- » Comparative assessment of physico-chemical characteristics and fibril
formation...
- » Solid Lipid Nanoparticle enhances bioavailability of Hydroxycitric
acid than...
- » Heterologous expression of β-carotene hydroxylase in Dunaliella salina
by...
- » Ultrasound assisted forward osmosis concentration of fruit juice and natural
colorant.
- » Hypolipidemic mechanism of oryzanol components- ferulic acid and phytosterols.
- » Biocompatible lutein-polymer-lipid nanocapsules: Acute and subacute
toxicity and...
- » Characterization of soluble dietary fiber from Moringa
oleifera seeds and its...
- » Production of isomaltooligosaccharides (IMO) using simultaneous saccharification and...
- » Gold nanoparticle synthesis coupled to fluorescence turn-on for sensitive
detection of...
- » Haemato-protective influence of dietary fenugreek (Trigonella foenum graecum
L.) seeds...
- » Functional property of gelatin from Fish, Bovine and Porcine source – A Comparative study.
- » Stabilization of Coconut Milk Enriched in Polyphenols.
- » Synthesis of oximes of selected carbonyl compounds from spices and their de-oximation...
- » Riboflavin enrichment during milk fermentation by probiotic Lactic acid bacteria.
- » Expression Profile of Xanthosine Genes in Coffee Plants.
- » Changes in carbohydrate profile of maize-amaranth composite flour.
- » Effect of Pretreatment on Drying Characteristics of Beetroot Slices.
- » Development of methods for the removal of toxic components from Areca nut (Areca...
- » Development and Evaluation of Fermented Wheat Germ Product.
- » Studies on Nutritional Evalution of
Sprouted Amaranth and Formulation of Cookies.