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Mital Kathiriya
Mital Kathiriya
Kamdhenu University
Verified email at kamdhenuuni.edu.in
Title
Cited by
Cited by
Year
Assessment of in vitro probiotic potential of lactic acid bacteria
MR Kathiriya, S Hati, JB Prajapati, YV Vekariya
Res Rev J Dairy Sci Tech 5, 17-30, 2016
72016
Significance of growth rate, acceptability of fermented milk and release of peptides by lactic cultures
MR Kathiriya, JB Prajapati, S Hati, YV Vekariya
Research & Reviews: J Dairy Sci Technol 5, 31-40, 2016
42016
Understanding the Probiotic Bacterial Responses Against Various Stresses in Food Matrix and Gastrointestinal Tract: A Review
MR Kathiriya, YV Vekariya, S Hati
Probiotics and Antimicrobial Proteins 15 (4), 1032-1048, 2023
22023
Transformation of lactobacilli plasmid by electroporation into probiotic strain Lactobacillus helveticus MTCC 5463
MR Kathiriya, KM Gawai, JB Prajapati
International Journal of Fermented Foods 8 (1), 33-40, 2019
22019
Evaluation of probiotic potential of lactic acid bacteria isolated from traditional fermented milks by in vitro study
M Kathiriya, V Sreeja, S Hati, JB Prajapati
International Journal of Fermented Foods 4 (1and2), 61-72, 2015
22015
Process optimization for the preparation of Burfiapplying integrated SSHE with CPV and mechanized cooling system
Y Vekariya, M Kathiriya, S Hati, IK Sawhney
Indian J. Dairy Sci 68, 1, 2015
12015
Exploring the biofunctionalities of lactic fermented cactus pear (Opuntia elatior Mill.) fruit beverage: an exotic superfood
MR Kathiriya, Y Vekariya, S Hati
Journal of Food Science and Technology, 1-14, 2023
2023
Fermented plant-based foods (eg, tofu, sauerkraut, sourdough)
S Das, MR Kathiriya, K Gawai, S Hati
Engineering Plant-Based Food Systems, 233-251, 2023
2023
Assistant Professor, SMC College of Dairy Science, Anand 2Professor & Head, Dairy Technology Department, SMC College of Dairy Science, Anand 3Professor, Dairy Engineering …
Y VEKARIYA, S PINTO, S PATEL, M KATHIRIYA
Indian Dairy Sector@ 75: From Self-reliance to the, 4, 2022
2022
Optimization of process parameters for pickle masala flavored probiotic Greek yoghurt
MR Kathiriya, V Sreeja, JB Prajapati, Y Vekariya
Indian Journal of Dairy Science 73 (5), 2020
2020
Metabolic Engineering of Lactic Acid Bacteria (LAB)
MR Kathiriya, JB Prajapati, YV Vekariya
Engineering Practices for Milk Products, 251-261, 2019
2019
Process optimization for the preparation of Burfi applying ISSHE with CPV and Mechanized cooling system
YK Vekariya, S Hati, M Kathiriya, IK Sawhney
Indian Journal of Dairy Science 68 (1), 2014
2014
Improvement in quality of cow’s raw milk by using novel on-farm milk cooling system: Raw milk cooling system
Y Vekariya, S Patel, M Kathiriya
Indian Journal of Dairy Science 76 (4), 0
STUDY ON FUNCTIONAL AND PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA
MR Kathiriya
AAU, Anand, 0
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