Dr. Gargi Dey
Dr. Gargi Dey
School of Biotechnology, Kalinga Institute of Industrial Technology,Bhubaneswar
Verified email at kiitbiotech.ac.in - Homepage
Title
Cited by
Cited by
Year
Enhanced production of amylase by optimization of nutritional constituents using response surface methodology
G Dey, A Mitra, R Banerjee, BR Maiti
Biochemical Engineering Journal 7 (3), 227-231, 2001
2022001
Immobilization of alpha-amylase produced by Bacillus circulans GRS 313
G Dey, S Bhupinder, R Banerjee
Brazilian Archives of Biology and Technology 46 (2), 167-176, 2003
1322003
Detection of major phenolic acids from dried mesocarpic husk of mature coconut by thin layer chromatography
G Dey, A Sachan, S Ghosh, A Mitra
Industrial Crops and Products 18 (2), 171-176, 2003
572003
Purification and characterization of maltooligosaccharide-forming amylase from Bacillus circulans GRS 313
G Dey, S Palit, R Banerjee, BR Maiti
Journal of industrial microbiology and biotechnology 28 (4), 193-200, 2002
552002
Immobilization of α-amylase from Bacillus circulans GRS 313 on coconut fiber
G Dey, V Nagpal, R Banerjee
Applied biochemistry and biotechnology 102 (1), 303-313, 2002
542002
Profiling C6–C3 and C6–C1 phenolic metabolites in Cocos nucifera
G Dey, M Chakraborty, A Mitra
Journal of plant physiology 162 (4), 375-381, 2005
462005
A validated HPLC method for simultaneous determination of 2-hydroxy-4-methoxybenzaldehyde and 2-hydroxy-4-methoxybenzoic acid in root organs of Hemidesmus indicus
D Sircar, G Dey, A Mitra
Chromatographia 65 (5), 349-353, 2007
372007
Protective effects of a novel sea buckthorn wine on oxidative stress and hypercholesterolemia
B Negi, R Kaur, G Dey
Food & function 4 (2), 240-248, 2013
322013
Comparative analysis of total phenolic content in sea buckthorn wine and other selected fruit wines
B Negi, G Dey
292009
Unusually high quantity of 4-hydroxybenzoic acid accumulation in cell wall of palm mesocarps
M Chakraborty, K Das, G Dey, A Mitra
Biochemical systematics and ecology 34 (6), 509-513, 2006
262006
Can fruit wines be considered as functional food?—An overview
G Dey, B Negi, A Gandhi
23*2009
Design of probiotic-fortified food matrices influence their antipathogenic potential
S Sireswar, G Dey, TK Sreesoundarya, D Sarkar
Food Bioscience 20, 28-35, 2017
212017
Non-dairy Probiotic Foods: Innovations and market trends
G Dey
Innovations in technologies for fermented food and beverage industries, 159-173, 2018
192018
Matrix-wise evaluation of in vivo and in vitro efficiencies of L. rhamnosus GG-fortified beverages
S Sireswar, G Dey
Food Research International 119, 908-919, 2019
112019
Evaluation of probiotic L. rhamnosus GG as a protective culture in sea buckthorn-based beverage
S Sireswar, G Dey, K Dey, A Kundu
Beverages 3 (4), 48, 2017
112017
Perspectives on global fermented foods
S Soni, G Dey
British Food Journal, 2014
112014
Fermentation responses and in vitro radical scavenging activities of Fagopyrum esculentum Short Communication
A Gandhi, G Dey
International journal of food sciences and nutrition 64 (1), 53-57, 2013
112013
First and second generation probiotic therapeutics for Inflammatory Bowel Disease
S Sireswar, I Ghosh, G Dey
PharmaNutrition 9, 100159, 2019
102019
Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp.
S Sireswar, D Montet, G Dey
Fermentation 4 (2), 34, 2018
92018
History of food traceability
D Montet, G Dey
Food Traceability and Authenticity, 1-30, 2017
92017
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