J B Prajapati
J B Prajapati
Professor of Dairy Microbiology, Dean, Faculty of Dairy Science, Anand Agricultural University
Verified email at aau.in - Homepage
TitleCited byYear
Food fermentations: microorganisms with technological beneficial use
F Bourdichon, S Casaregola, C Farrokh, JC Frisvad, ML Gerds, ...
International journal of food microbiology 154 (3), 87-97, 2012
3902012
The history of fermented foods
BM Nair, JB Prajapati
Handbook of fermented functional foods, 17-42, 2003
1192003
Food and health applications of exopolysaccharides produced by lactic acid bacteria
A Patel, JB Prajapat
Advances in Dairy Research, 1-8, 2013
1112013
Probiotics as potential antioxidants: a systematic review
V Mishra, C Shah, N Mokashe, R Chavan, H Yadav, J Prajapati
Journal of agricultural and food chemistry 63 (14), 3615-3626, 2015
1022015
Clinical application of probiotics in the treatment of Helicobacter pylori infection—a brief review
A Patel, N Shah, JB Prajapati
Journal of Microbiology, Immunology and Infection 47 (5), 429-437, 2014
782014
Potential of nanotechnology in functional foods.
JK Momin, C Jayakumar, JB Prajapati
Emirates Journal of Food & Agriculture (EJFA) 25 (1), 2013
642013
Survival of Lactobacillus acidophilus in blended-spray dried acidophilus preparations
JB Prajapati, RK Shah, JM Dave
Australian Journal of Dairy Technology 42 (1-2), 17-21, 1987
551987
Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera-A promising approach
A Patel, N Shah, JB Prajapati
Croatian journal of food science and technology 5 (2), 85-91, 2013
412013
Verification of hypocholesterolemic effect of fermented milk on human subjects with different cholesterol levels
MN Ashar, JB Prajapati
Folia microbiologica 45 (3), 263-268, 2000
402000
Determining probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products
A Patel, JB Prajapati, O Holst, A Ljungh
Food Bioscience 5, 27-33, 2014
392014
Exopolysaccharides of lactic acid bacteria: a review
B PV, R Singh, M Kumar, JB Prajapati, RP Singh
J Food Sci Technol 46 (1), 1-11, 2009
392009
Novel starters for value added fermented dairy products
S Hati, S Mandal, JB Prajapati
Current Research in Nutrition and Food Science Journal 1 (1), 83-91, 2013
362013
Whole-genome shotgun sequencing of an Indian-origin Lactobacillus helveticus strain, MTCC 5463, with probiotic potential
JB Prajapati, CD Khedkar, J Chitra, S Suja, V Mishra, V Sreeja, RK Patel, ...
Journal of bacteriology 193 (16), 4282-4283, 2011
312011
Standardisation and evaluation of lassi prepared using Lactobacillus acidophilus and Streptococcus thermophilus
SK Patidar, JB Prajapati
Journal of food science and technology (Mysore) 35 (5), 428-431, 1998
281998
Standardisation and evaluation of lassi prepared using Lactobacillus acidophilus and Streptococcus thermophilus
SK Patidar, JB Prajapati
Journal of food science and technology (Mysore) 35 (5), 428-431, 1998
281998
Evidence for xylooligosaccharide utilization in Weissella strains isolated from Indian fermented foods and vegetables
A Patel, P Falck, N Shah, P Immerzeel, P Adlercreutz, H Stålbrand, ...
FEMS microbiology letters 346 (1), 20-28, 2013
272013
Probiotic formulations: application and status as pharmaceuticals—a review
V Sreeja, JB Prajapati
Probiotics and antimicrobial proteins 5 (2), 81-91, 2013
272013
Nutritional and therapeutic benefits of a blended-spray dried acidophilus preparation
JB Prajapati, RK Shah, JM Dave
Cultured dairy products journal (USA), 1986
271986
Effect of feeding Lactobacilli on serum antibody titer and faecal microflora in chicks
SK Patidar, JB Prajapati
MAN Microbiologie, aliments, nutrition 17 (2), 145-154, 1999
261999
Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk
N Shah, JB Prajapati
Journal of food Science and Technology 51 (12), 3886-3893, 2014
242014
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