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Palanisamy Bruntha Devi
Palanisamy Bruntha Devi
Department of Food Science and Technology, Pondicherry University
Verified email at pondiuni.edu.in
Title
Cited by
Cited by
Year
Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review
PB Devi, R Vijayabharathi, S Sathyabama, NG Malleshi, VB Priyadarisini
Journal of food science and technology 51, 1021-1040, 2014
9182014
Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods–A review
D Kavitake, S Kandasamy, PB Devi, PH Shetty
Food Bioscience 21, 34-44, 2018
1822018
Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment
S Sathyabama, R Vijayabharathi
LWT-Food Science and Technology 57 (1), 419-425, 2014
1732014
Characterization of a novel galactan produced by Weissella confusa KR780676 from an acidic fermented food
D Kavitake, PB Devi, SP Singh, PH Shetty
International Journal of Biological Macromolecules 86, 681-689, 2016
1232016
Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt
S Tiwari, D Kavitake, PB Devi, PH Shetty
International Journal of Biological Macromolecules 183, 1585-1595, 2021
762021
Screening for probiotic properties of strains isolated from feces of various human groups
S Sathyabama, R Vijayabharathi, P Bruntha devi, M Ranjith kumar, ...
Journal of Microbiology 50, 603-612, 2012
732012
Overview of exopolysaccharides produced by Weissella genus–A review
D Kavitake, PB Devi, PH Shetty
International Journal of Biological Macromolecules 164, 2964-2973, 2020
602020
Assessment of resistomycin, as an anticancer compound isolated and characterized from Streptomyces aurantiacus AAA5
R Vijayabharathi, P Bruheim, T Andreassen, DS Raja, PB Devi, ...
The Journal of Microbiology 49, 920-926, 2011
572011
Enhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour
BD Palanisamy, V Rajendran, S Sathyaseelan, R Bhat, BP Venkatesan
International journal of food sciences and nutrition 63 (1), 5-15, 2012
542012
Physico-chemical characterization of galactan exopolysaccharide produced by Weissella confusa KR780676
PB Devi, D Kavitake, PH Shetty
International journal of biological macromolecules 93, 822-828, 2016
532016
Prebiotic potential of water extractable polysaccharide from red kidney bean (Phaseolus vulgaris L.)
J Jayamanohar, PB Devi, D Kavitake, VB Priyadarisini, PH Shetty
Lwt 101, 703-710, 2019
442019
Probiotic Potential of Bacillus Strains Isolated from an Acidic Fermented Food Idli
S Shivangi, PB Devi, K Ragul, PH Shetty
Probiotics and Antimicrobial Proteins 12, 1502-1513, 2020
432020
Evaluation of functional properties of potential probiotic isolates from fermented brine pickle
K Ragul, S Kandasamy, PB Devi, PH Shetty
Food chemistry 311, 126057, 2020
352020
Interaction studies of resistomycin from Streptomyces aurantiacus AAA5 with calf thymus DNA and bovine serum albumin
R Vijayabharathi, P Sathyadevi, P Krishnamoorthy, D Senthilraja, ...
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 89, 294-300, 2012
282012
Physical and functional characterization of succinoglycan exopolysaccharide produced by Rhizobium radiobacter CAS from curd sample
D Kavitake, C Delattre, PB Devi, G Pierre, P Michaud, PH Shetty, ...
International journal of biological macromolecules 134, 1013-1021, 2019
262019
Preferential growth stimulation of probiotic bacteria by galactan exopolysaccharide from Weissella confusa KR780676
PB Devi, D Kavitake, J Jayamanohar, PH Shetty
Food Research International 143, 110333, 2021
252021
Evaluation of oil-in-water (O/W) emulsifying properties of galactan exopolysaccharide from Weissella confusa KR780676
D Kavitake, S Balyan, PB Devi, PH Shetty
Journal of food science and technology 57, 1579-1585, 2020
252020
Interface between food grade flavour and water soluble galactan biopolymer to form a stable water-in-oil-in-water emulsion
D Kavitake, S Balyan, PB Devi, PH Shetty
International journal of biological macromolecules 135, 445-452, 2019
242019
Production, partial characterization and antioxidant properties of exopolysaccharide α-d-glucan produced by Leuconostoc lactis KC117496 isolated from an idli batter
C Saravanan, D Kavitake, S Kandasamy, PB Devi, PH Shetty
Journal of Food Science and Technology 56 (1), 159-166, 2019
242019
Characterization of α-D-glucan produced by a probiont Enterococcus hirae KX577639 from feces of south Indian Irula tribals
J Jayamanohar, PB Devi, D Kavitake, S Rajendran, VB Priyadarisini, ...
International journal of biological macromolecules 118, 1667-1675, 2018
222018
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