| Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: Biotechnology and scopes P Sandeep K, M Swati S, K Eugenie, R ramesh C Environmental Research 146, 161-172, 2016 | 221 | 2016 |
| Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338 SKP Eugenie Kayitesi. Sunil K Behera, X. Witness Qaku, Sudarshan Sekar ... LWT - Food Science and Technology, 2016 | 99* | 2016 |
| Ethnic and industrial probiotic foods and beverages: efficacy and acceptance SS Behera, SK Panda Current Opinion in Food Science 32, 29-36, 2020 | 71 | 2020 |
| Proximate composition and sensory evaluation of anthocyanin‐rich purple sweet potato (Ipomoea batatas L.) wine RC Ray, SK Panda, MR Swain, PS Sivakumar International journal of food science & technology 47 (3), 452-458, 2012 | 67 | 2012 |
| Bio-processing of bael [Aegle marmelos L.] fruits into wine with antioxidants SK Panda, UC Sahu, SK Behera, RC Ray Food Bioscience 5, 34-41, 2014 | 58 | 2014 |
| Microbial processing of fruit and vegetable wastes into potential biocommodities: a review SK Panda, RC Ray, SS Mishra, E Kayitesi Critical Reviews in Biotechnology 38 (1), 1-16, 2018 | 53 | 2018 |
| ANTHOCYANIN-RICH SWEET POTATO (IPOMOEA BATATAS L.) BEER: TECHNOLOGY, BIOCHEMICAL AND SENSORY EVALUATION SKP S.H, Panda, MR, Swain, RC Ray, E Kayitesi Journal of Food Processing and Preservation, 1-10, 2015 | 45* | 2015 |
| Preparation and evaluation of wine from tendu (Diospyros melanoxylon L) fruits with antioxidants UC Sahu, SK Panda, UB Mohapatra, RC Ray International Journal of Food and Fermentation Technology 2 (2), 167-178, 2012 | 42 | 2012 |
| Microorganisms in fermentation SS Behera, RC Ray, U Das, SK Panda, P Saranraj Essentials in fermentation technology, 1-39, 2019 | 39 | 2019 |
| Innovations in technologies for fermented food and beverage industries, Springer publisher, Switzerland SK Panda, PK Shetty | 39* | 2018 |
| Fermentation of sapota (Achras sapota Linn.) fruits to functional wine SK Panda, UC Sahu, SK Behera, RC Ray Nutrafoods, 2014 | 39 | 2014 |
| PROXIMATE COMPOSITIONS OF A HERBAL PURPLE SWEET POTATO (IPOMOEA BATATAS L.) WINE SK PANDA, MR SWAIN, S SINGH, RC RAY Journal of Food Processing and Preservation 37 (5), 596-604, 2012 | 36 | 2012 |
| Extraction of nickel by microbial reduction of lateritic chromite overburden of Sukinda, India SK Behera, SK Panda, N Pradhan, LB Sukla, BK Mishra Bioresource Technology 125, 17-22, 2012 | 34 | 2012 |
| Bioleaching of copper from pre and post thermally activated low grade chalcopyrite contained ball mill spillage S Panda, N Pradhan, U Mohapatra, SK Panda, SS Rath, DS Rao, ... Frontiers of environmental science & engineering 7, 281-293, 2013 | 33 | 2013 |
| Microbial Processing for Valorization of Horticultural Wastes SK Panda, RC Ray Environmental Microbial Biotechnology, 203-221, 2015 | 28 | 2015 |
| Innovative technologies and implications in fermented food and beverage industries: an overview L Sahu, SK Panda Innovations in technologies for fermented food and beverage industries, 1-23, 2018 | 23 | 2018 |
| Monitoring of multiple drug-resistant pathogens in a selected stretch of Bay of Bengal, India SK Panda, AK Patra, RN Kar Environmental monitoring and assessment 184, 193-200, 2012 | 21 | 2012 |
| Research and production of organic acids and industrial potential SK Panda, L Sahu, SK Behera, RC Ray Bioprocessing for biomolecules production, 195-209, 2019 | 20 | 2019 |
| Biogenic amines in fermented foods: overview L Sahu, SK Panda, S Paramithiotis, N Zdolec, RC Ray Fermented Foods—Part I: Biochemistry and Biotechnology; Montet, D., Ramesh …, 2015 | 20 | 2015 |
| Kefir and koumiss origin, health benefits and current status of knowledge SK Panda, E Kayitesi, AF Mulaba-Bafubiandi Fermented Foods, Part II, 400-417, 2017 | 17 | 2017 |
Dr. Sunil Kumar BeheraAssistant Professor, Department of Biotechnology, Berhampur University, Berhampur, IndiaVerified email at buodisha.edu.in
