Vijendra Mishra

Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics

Vijendra Mishra, D. Prasad · International Journal of Food Microbiology · 2005 · 272 citations

Characterization of Riboflavin-Producing Strains of Lactobacillus plantarum as Potential Probiotic Candidate through in vitro Assessment and Principal Component Analysis

Bharat Bhushan, Sumit M. Sakhare, Kapil Singh Narayan et al. · Probiotics and Antimicrobial Proteins · 2020 · 49 citations

Probiotic, Food Fermentation, In Vitro Fermentation +11

Nanoencapsulated curcumin emulsion utilizing milk cream as a potential vehicle by microfluidization: Bioaccessibility, cytotoxicity and physico-functional properties

Kiran Verma, Ayon Tarafdar, Vijendra Mishra et al. · Food Research International · 2021 · 49 citations

Food Colloid, Curcumin Emulsion, Engineering +7

In Vitro Assessment of Probiotic and Technological Properties of Lactic Acid Bacteria Isolated from Indigenously Fermented Cereal-Based Food Products

Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain et al. · Fermentation · 2022 · 44 citations · Full text

Vitro Assessment, Potential Probiotic Bacteria, Probiotics +22

Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

Tejpal Dhewa, Shailja Pant, Vijendra Mishra · Journal of Food Science and Technology · 2011 · 43 citations · Full text

Probiotic Strain, Probiotic, Biomanufacturing +10