Shilpa Vij - Concepedia

Author

Shilpa Vij

National Dairy Research Institute ORCID

Also Known As

S. Vij, SHILPA VIJ, Shilpa Vij, V. Shilpa, VIJ SHILPA, Vij Shilpa

Publications

2.1K

Citations

H-Index

Concepts

All Affiliations

National Dairy Research Institute Chaudhary Charan Singh University University of Pennsylvania Central Institute of Post-Harvest Engineering and Technology Anand Agricultural University

About

Shilpa Vij is an author at National Dairy Research Institute specializing in microbiology, medicine, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	13	660
2	Medicine	13	13	509
3	Engineering	9	9	414
4	Public Health	4	4	191
5	Natural Sciences	2	2	29

Shilpa Vij

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Response and tolerance of yeast to changing environmental stress during ethanol fermentation Priyanka Saini, Arun Beniwal, Anusha Kokkiligadda, Process Biochemistry BiologyEthanol FermentationFood FermentationEnvironmental StressBiotic Stress	2018	125
Safety assessment and evaluation of probiotic potential of bacteriocinogenic Enterococcus faecium KH 24 strain under in vitro and in vivo conditions Arun Bhardwaj, Hittu Gupta, Suman Kapila, International Journal of Food Microbiology ProbioticProbiotic PotentialAntimicrobial SusceptibilityIn Vitro FermentationVivo Conditions	2010	103
<i>β</i>‐Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk Subrota Hati, Shilpa Vij, Brij Pal Singh, Journal of the Science of Food and Agriculture	2014	92
Growth and bioactive peptides production potential of Lactobacillus plantarum strain C2 in soy milk: A LC-MS/MS based revelation for peptides biofunctionality Brij Pal Singh, Shilpa Vij LWT BiosynthesisEngineeringBiochemistrySoy MilkBiotechnology	2017	92
In vitro stability of bioactive peptides derived from fermented soy milk against heat treatment, pH and gastrointestinal enzymes Brij Pal Singh, Shilpa Vij LWT EngineeringFood FermentationBiochemistryIn Vitro FermentationSoy Milk	2018	83
Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.) K. Narsaiah, Robin A. Wilson, Harshad M. Mandge, Postharvest Biology and Technology Shelf LifeBiomanufacturingFood MicrobiologyFood PreservationBacteriocin-incorporated Alginate Coating	2014	78
Use of silicon dioxide nanoparticles for β-galactosidase immobilization and modulated ethanol production by co-immobilized K. marxianus and S. cerevisiae in deproteinized cheese whey Arun Beniwal, Priyanka Saini, Anusha Kokkiligadda, LWT BiomanufacturingEngineeringBiochemistryDeproteinized Cheese WheyBiochemical Engineering	2017	76
Modulation of gut‐microbiota through probiotics and dietary interventions to improve host health Vaishali Dasriya, Mrinal Samtiya, Soniya Ranveer, Journal of the Science of Food and Agriculture NutritionDysbiosisHost-microbe InteractionsImmunologyDietary Fibre	2024	57
α-Galactosidase Activity and Oligosaccharides Utilization by Lactobacilli during Fermentation of Soy Milk Subrota Hati, Shilpa Vij, Surajit Mandal, Journal of Food Processing and Preservation Glycobiologyα-Galactosidase ActivityFood ChemistryProbioticLactic Acid Bacteria	2013	56
Evolutionary adaptation of Kluyveromyces marxianus strain for efficient conversion of whey lactose to bioethanol Priyanka Saini, Arun Beniwal, Anusha Kokkiligadda, Process Biochemistry Evolutionary AdaptationBiosynthesisBiomanufacturingBioenergyFood Fermentation	2017	56

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