Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Selvakumar, S. Vijayalakshmi"'
Autor:
Manivel, Thenmozhi, Sandhiya, T., Deepika, S., Selvakumar, S. Vijayalakshmi, Karnan, T.M., Adeyemi, Damilare Emmanuel, Thanapaul, Rex Jeya Rajkumar Sandavid
Publikováno v:
In Plant-Microbe Interaction—Recent Advances in Molecular and Biochemical Approaches 2023:141-164
Autor:
Abinaya, M., Adeyemi, Damilare Emmanuel, Agnihotri, Neha, Akkar, Anuja, Ambikapathy, V., Bhattacharya, Arpita, Bhoyar, Jayshree, Bhuyan, Smita, Choudhary, Priyanka, Deepika, S., Dutta, Amit Kumar, Firdous, Jannathul, Gayathri, G., Gnanendra, T.S., Gomathi, S., Hundekar, Shailja, Jakhar, Dan Singh, Jannathul Firdous, S., Jaybhay, Pratiksha, Jeya, K.R., Jha, Dilip Kumar, Kapoor, Rajeev Kumar, Karnan, T.M., Karpagam, T., Karwa, Sourabh, Kaur, Yesmin, Kumar, Anupam, Kumar, Arun, Kumar, Dhirendra, Kumar, Pankaj, Kumari, Rima, Manikandan, R., Manivel, Thenmozhi, Meena, Mukesh, Mehta, Tushar, Mishra, Anita, Mishra, Sugandha, Mujumdar, Shilpa, Nagda, Adhishree, Pandey, Amit, Pandey, Vijay Vardhan, Panneerselvam, A., Poorni, K.E., Puranik, Shriniketan, Roy, Mehwish, Roy, Nazish, Saini, Ramswaroop, Sandhiya, T., Sankaranarayanan, A., Saradhasri, V., Selvakumar, S. Vijayalakshmi, Shahina, N.K., Shanmugapriya, A., Sharma, Asha, Sheikh, Sana, Sheikh, Sareen, Shukla, Livleen, Singh, Rajesh, Singh, Sandeep Kumar, Sonigra, Priyankaraj, Sridevi, R., Srikanth, G.S., Sudheep, N.M., Suganya, V., Tailor, Shalini, Thanapaul, Rex Jeya Rajkumar Sandavid, Upadhyay, Priti, Vaishali Rai, M., Varalakshmi, B., Veerapagu, M., Verma, Rajnish Kumar, Yadav, Garima
Publikováno v:
In Plant-Microbe Interaction—Recent Advances in Molecular and Biochemical Approaches 2023:xvii-xxi
Autor:
Chelliah R; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea; Future F Biotech Co., Ltd., Chuncheon 24341, South Korea; Saveetha School of Engineering, (SIMATS) University, Sriperumbudur, India; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China., Park CR; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea., Park SJ; School of Natural Resources and Environmental Sciences, Kangwon National University, Chuncheon 24341, South Korea., Barathikannan K; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea; Future F Biotech Co., Ltd., Chuncheon 24341, South Korea; Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 24341, South Korea., Kim EJ; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea., Wei S; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China., Sultan G; Department of Computer Science, Aligarh Muslim University, Aligarh 202002, India., Hirad AH; Department of Botany and Microbiology, College of Science, King Saud University, P. O. Box.2455, Riyadh, 11451, Saudi Arabia., Vijayalakshmi S; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea; Future F Biotech Co., Ltd., Chuncheon 24341, South Korea., Oh DH; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea; Future F Biotech Co., Ltd., Chuncheon 24341, South Korea. Electronic address: deoghwa@kangwon.ac.kr.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 278 (Pt 1), pp. 134153. Date of Electronic Publication: 2024 Aug 09.
Autor:
Shumye Gebre T; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea; School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, PO Box 385, King George VI Street, Addis Ababa, Ethiopia; College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa 16417, Ethiopia., Admassu Emire S; School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, PO Box 385, King George VI Street, Addis Ababa, Ethiopia., Okomo Aloo S; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea., Chelliah R; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea; Kangwon Institute of Inclusive Technology KIIT, Kangwon National University, Chuncheon 24341, Republic of Korea; Saveetha School of Engineering, SIMATS, Chennai, Tamil Nadu 600124, India., Vijayalakshmi S; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea; Center of Molecular Medicine and Diagnostics (COMManD), Department of Biochemistry, Seveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India., Hwan Oh D; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea. Electronic address: deoghwa@kangwon.ac.kr.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 191, pp. 114656. Date of Electronic Publication: 2024 Jun 18.
Autor:
Barathikannan K; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea.; Saveetha School of Engineering, Saveetha University, Chennai 600077, Tamil Nadu, India., Chelliah R; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea.; Future F Biotech Co., Ltd., Chuncheon 24341, South Korea., Vijayalakshmi S; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea., Ofosu FK; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea., Yeon SJ; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea.; Life Science Institute, Well-being LS Co., Ltd., Gangneung 25451, Republic of Korea., Lee DS; Life Science Institute, Well-being LS Co., Ltd., Gangneung 25451, Republic of Korea., Park JS; Life Science Institute, Well-being LS Co., Ltd., Gangneung 25451, Republic of Korea., Kim NH; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea., Oh DH; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea.; Future F Biotech Co., Ltd., Chuncheon 24341, South Korea.; Kangwon Institute of Inclusive Technology KIIT, Kangwon National University, Chuncheon 24341, Republic of Korea.
Publikováno v:
ACS omega [ACS Omega] 2024 Aug 28; Vol. 9 (36), pp. 37636-37649. Date of Electronic Publication: 2024 Aug 28 (Print Publication: 2024).
Autor:
Barathikannan K; Agricultural and Life Science Research Institute, Kangwon National University, Chuncheon, 24341, Korea.; Saveetha School of Engineering, Saveetha (SIMATS) University, Tamil Nadu, 600124, India., Chelliah R; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, South Korea.; Kangwon Institute of Inclusive Technology (KIIT), Kangwon National University, Chuncheon, 24341, South Korea., Vinothkanna A; School of Life Sciences, Hainan University, 570228, Haikou, China.; Hainan General Hospital, Hainan Affiliated Hospital of Hainan Medical University, 570311, Haikou, China., Prathiviraj R; Department of Microbiology, Pondicherry University, Puducherry, 605014, India., Tyagi A; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, South Korea., Vijayalakshmi S; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, South Korea., Lim MJ; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, South Korea., Jia AQ; Hainan General Hospital, Hainan Affiliated Hospital of Hainan Medical University, 570311, Haikou, China., Oh DH; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, South Korea. deoghwa@kangwon.ac.kr.
Publikováno v:
NPJ science of food [NPJ Sci Food] 2024 Mar 30; Vol. 8 (1), pp. 20. Date of Electronic Publication: 2024 Mar 30.
Autor:
Vijayalakshmi S; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea; Centre Of Molecular Medicine and Diagnostics (COMManD), Department of Biochemistry, Saveetha Dental College & Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India., Kim JR; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea., Chelliah R; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea; Kangwon Institute of Inclusive Technology (KIIT), Kangwon National University, Chuncheon, South Korea., Barathikannan K; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea; Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 24341, South Korea., Tyagi A; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea., Aloo SO; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea., Chen X; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea., Yan P; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea., Shan L; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea., Oh DH; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea. Electronic address: deoghwa@kangwon.ac.kr.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2023 Dec 31; Vol. 253 (Pt 8), pp. 127330. Date of Electronic Publication: 2023 Oct 11.
Autor:
Chelliah R; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea.; Kangwon Institute of Inclusive Technology (KIIT), Kangwon National University, Chuncheon 24341, Republic of Korea.; Saveetha School of Engineering, SIMATS University, Kanchipuram 600124, India., Wei S; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China., Vijayalakshmi S; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea., Barathikannan K; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea., Sultan G; Department of Computer Science, Faculty of Science, Aligarh Muslim University, Aligarh 202002, India., Liu S; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China., Oh DH; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea.; Kangwon Institute of Inclusive Technology (KIIT), Kangwon National University, Chuncheon 24341, Republic of Korea.
Publikováno v:
Molecules (Basel, Switzerland) [Molecules] 2023 Sep 06; Vol. 28 (18). Date of Electronic Publication: 2023 Sep 06.
Autor:
Aloo SO; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Republic of Korea., Ofosu FK; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Republic of Korea., Muchiri MN; Department of Food Science and Nutrition, School of Agriculture and Biotechnology, Karatina University, Nyeri 1957-10101, Kenya., Vijayalakshmi S; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Republic of Korea.; Centre of Molecular Medicine and Diagnostics (COMManD), Department of Biochemistry, Saveetha Dental College & Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India., Pyo CG; Department of Barista and Bakery, Gangwon State University, Gangneung 25425, Gangwon, Republic of Korea., Oh DH; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Republic of Korea.
Publikováno v:
Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2023 Jul 27; Vol. 12 (8). Date of Electronic Publication: 2023 Jul 27.
Autor:
Barathikannan K; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341,South Korea; Agricultural and Life Science Research Institute, Kangwon National University, Chuncheon 24341, South Korea., Chelliah R; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341,South Korea; Kangwon Institute of Inclusive Technology (KIIT), Kangwon National University, Chuncheon 24341, South Korea; Saveetha School of Engineering, (SIMATS) University, Tamil Nadu, 600124, India., Yeon SJ; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341,South Korea., Tyagi A; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341,South Korea., Elahi F; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341,South Korea., Vijayalakshmi S; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341,South Korea., Agastian P; Department of Plant Biology and Biotechnology, Loyola College, Chennai 600 034, India., Arockiasami V; Department of Chemistry, Loyola College, Chennai 600 034, India., Hawn Oh D; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341,South Korea. Electronic address: deoghwa@kangwon.ac.kr.
Publikováno v:
Food chemistry [Food Chem] 2023 Mar 15; Vol. 404 (Pt B), pp. 134710. Date of Electronic Publication: 2022 Oct 21.