IR@CSIR-CFTRI
- » Characterization of Non-Starch Polysaccharides from Defatted
Pomegranate Seed Powder.
- » Production of Vitamins by Lactobacillus.
- » Studies on Development of
Gelling Agent From Papaya Fruit and Its Characterization.
- » In Vitro Evaluation of CFTRI Natural Extract for Its Osteogenic Activity.
- » Development of Loop-mediated Isothermal
Amplification (LAMP) assay for detection of...
- » Development of Products from Mahua Flower
(Madhuca Longifolia).
- » Studies on the production of isomalto-oligosaccharides (IMO) using α-glucosidase from...
- » Selenium Content and Bioavailability from selected Indian
foods.
- » Molecular Markers for Characterisation of
Yeasts with Desirable Enological Properties.
- » Polymer-lipid hybrid lutein nanocapsules and evaluation of its bioefficacy in mice retina.
- » Protein engineering of acidic thaumatin-like protein from sapodilla
plum...
- » Insights into the role of high glucose diet in Monocrotophos
induced neurodegeneration...
- » Isolation, purification and characterization of
prodigiosin from Serratia nematodiphila...
- » Infrared based thermal treatment of grains: Studies on physicochemical properties,...
- » Gamma-aminobutyric acid, a potent neurotransmitter from lactic acid bacteria:...
- » Modulatory effect of biomolecules
from black gram milled by-product
on diabetic cataract.
- » Engineered Model of Human Stomach for Understanding
Physical Mechanism Underlying Food...
- » Nanoencapsulation of Green Tea Catechins by
Emulsification and Electrospraying...
- » Molecular assessment of aminoglycoside resistance in Enterococcus spp.
- » Influence of supplementary
levels of iron and calcium on zinc status of experimental...
- » Anti-obesic factors and their improvement through fermentation from non-hydroxycitric...
- » Content and Bioaccessibility of Trace Minerals- Copper, Manganese, and Chromium from...
- » Purification
and Characterization of Bioactive Molecules from Selected Microalgae.
- » Synthesis of flavors and glycerolipids via β– substituted alcohols.
- » Value addition to industrial guar meal by fermentation.