Amit Kumar

Production of bioactive peptides during soybean fermentation and their potential health benefits

Samurailatpam Sanjukta, Amit Kumar · Trends in Food Science & Technology · 2016 · 435 citations

Biosynthesis, Soybean Fermentation, Food Fermentation +8

Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor

Amit Kumar, Ghanshyam S. Chauhan · Carbohydrate Polymers · 2010 · 243 citations

Engineering, Biochemistry, Food Analysis +5

Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

Samurailatpam Sanjukta, Amit Kumar, Ali Muhammed Moula Ali et al. · Journal of Functional Foods · 2015 · 165 citations · Full text

Food Fermentation, Sikkim Himalayan Region, Biotechnology +5

Isolation of potential probiotic Bacillus spp. and assessment of their subcellular components to induce immune responses in Labeo rohita against Aeromonas hydrophila

Dharmaraj Ramesh, Annadurai Vinothkanna, Amit Kumar et al. · Fish & Shellfish Immunology · 2015 · 156 citations

Biology, Probiotic, Microbial Disease +10

Biotechnological potential of yeasts in functional food industry

Amit Kumar, Ashok Pandey, Dinabandhu Sahoo · Trends in Food Science & Technology · 2018 · 147 citations

Biomanufacturing, Engineering, Functional Food Industry +6