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Ramesh C. Ray
Ramesh C. Ray
M.Sc, Ph.D, FNAAS, FNABS,FCHAI
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Cited by
Cited by
Year
Fermented fruits and vegetables of Asia: a potential source of probiotics
MR Swain, M Anandharaj, RC Ray, RP Rani
Biotechnology research international 2014, 2014
5012014
Lactobacillus plantarum with functional properties: an approach to increase safety and shelf-life of fermented foods
SS Behera, RC Ray, N Zdolec
BioMed research international 2018, 2018
3652018
Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care
SS Behera, RC Ray
International journal of biological macromolecules 92, 942-956, 2016
2712016
Post harvest spoilage of sweetpotato in tropics and control measures
RC Ray, V Ravi
Critical reviews in food science and nutrition 45 (7-8), 623-644, 2005
2682005
Solid state fermentation for production of microbial cellulases: recent advances and improvement strategies
SS Behera, RC Ray
International journal of biological macromolecules 86, 656-669, 2016
2612016
Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: Biotechnology and scopes
SK Panda, SS Mishra, E Kayitesi, RC Ray
Environmental research 146, 161-172, 2016
2212016
Biocontrol and other beneficial activities of Bacillus subtilis isolated from cowdung microflora
MR Swain, RC Ray
Microbiological research 164 (2), 121-130, 2009
1882009
Indole-3-Acetic Acid Production and Effect on Sprouting of Yam (Dioscorea rotundata L.) Minisetts by Bacillus subtilis Isolated from Culturable Cowdung Microflora
MR Swain, SK Naskar, RC Ray
Polish Journal of Microbiology 56 (2), 103, 2007
1852007
Effect of tillage, irrigation, and nutrient levels on growth and yield of sweet potato in rice fallow
M Nedunchezhiyan, G Byju, RC Ray
International Scholarly Research Notices 2012, 2012
1832012
Comparative study of bio-ethanol production from mahula (Madhuca latifolia L.) flowers by Saccharomyces cerevisiae cells immobilized in agar agar and Ca-alginate matrices
S Behera, S Kar, RC Mohanty, RC Ray
Applied Energy 87 (1), 96-100, 2010
1512010
Traditional and novel fermented foods and beverages from tropical root and tuber crops
RC Ray, PS Sivakumar
International Journal of Food Science & Technology 44 (6), 1073-1087, 2009
1492009
Potential impacts of bioprocessing of sweet potato
AF El Sheikha, RC Ray
Critical reviews in food science and nutrition 57 (3), 455-471, 2017
1462017
Fermented foods: past, present and future
RC Ray, VK Joshi
Microorganisms and fermentation of traditional foods, 1-36, 2014
1342014
Bioethanol production from mahula (Madhuca latifolia L.) flowers by solid-state fermentation
SK Mohanty, S Behera, MR Swain, RC Ray
Applied Energy 86 (5), 640-644, 2009
1332009
Ethanol fermentation of mahula (Madhuca latifolia L.) flowers using free and immobilized yeast Saccharomyces cerevisiae
MR Swain, S Kar, AK Sahoo, RC Ray
Microbiological Research 162 (2), 93-98, 2007
1242007
Fermentation of Jamun (Syzgium cumini L.) fruits to form red wine
P Chowdhury, RC Ray
ASEAN Food Journal 14 (1), 15, 2007
1192007
FERMENTATION OF CASHEW (ANACARDIUM OCCIDENTALE L.) “APPLE” INTO WINE
S Mohanty, P Ray, MR Swain, RC Ray
Journal of Food Processing and Preservation 30 (3), 314-322, 2006
1192006
Yersinia enterocolitica: mode of transmission, molecular insights of virulence, and pathogenesis of infection
Y Sabina, A Rahman, RC Ray, D Montet
Journal of pathogens 2011, 2011
1172011
Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review
SS Behera, RC Ray
Food Reviews International 33 (1), 22-43, 2017
1162017
LACTIC ACID FERMENTATION OF SWEET POTATO (IPOMOEA BATATAS L.) INTO PICKLES
SH Panda, M Parmanick, RC Ray
Journal of Food processing and Preservation 31 (1), 83-101, 2007
1152007
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Articles 1–20