Somashekar Devappa - Concepedia

Author

Somashekar Devappa

Central Food Technological Research Institute ORCID

Also Known As

Devappa Somashekar, Somashekar Devappa

Publications

342

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute University of Ngaoundéré

About

Somashekar Devappa is an author at Central Food Technological Research Institute specializing in microbiology, biotechnology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	2	2	80
2	Health Sciences	2	2	50
3	Medicine	2	2	63
4	Public Health	1	1	27
5	Biochemistry	1	1	68

Somashekar Devappa

Publications

269

Citations

H-Index

Page 1

	Year	Citations
Application of response surface methodology to improve the production of antimicrobial biosurfactants by Lactobacillus paracasei subsp. tolerans N2 using sugar cane molasses as substrate Hippolyte Tene Mouafo, Augustin Mbawala, Tchougang M. Hervé, Bioresources and Bioprocessing	2018	72
Solid-state fermentation of Jatropha seed cake for optimization of lipase, protease and detoxification of anti-nutrients in Jatropha seed cake using Aspergillus versicolor CJS-98 Mohankumar Bavimane Veerabhadrappa, Sharath Belame Shivakumar, Somashekar Devappa Journal of Bioscience and Bioengineering Food ChemistryBiosynthesisEngineeringBiochemistrySolid-state Fermentation	2013	68
Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives Hippolyte Tene Mouafo, Augustin Mbawala, Kudre Tanaji, LWT Lactobacilli StrainsCaprineBiomanufacturingShelf LifeFood Fermentation	2020	40
Biological properties and structural characterization of a novel rhamnolipid like‐biosurfactants produced by <i>Lactobacillus casei</i> subsp. casei TM1B Hippolyte Tene Mouafo, Augustin Mbawala, Somashekar Devappa, Biotechnology and Applied Biochemistry	2020	27
Effect of sub-lethal heat stress on viability of Lacticaseibacillus casei N in spray-dried powders Jyothna Bommasamudram, Arjun Muthu, Somashekar Devappa LWT Shelf LifeFood PreservationSpray-dried PowdersThermal ProcessingFood Chemistry	2021	27
Development of Thermotolerant Lactobacilli Cultures with Improved Probiotic Properties Using Adaptive Laboratory Evolution Method Jyothna Bommasamudram, Pradeep Kumar, Sonal Kapur, Probiotics and Antimicrobial Proteins ProbioticFood FermentationHealth SciencesLactic Acid BacteriaBiotechnology	2022	23
Methods of Purification and Characterization of Biosurfactants: An Overview Hippolyte Tene Mouafo, Majeste Mbiada Pahane, Mbarga Manga Joseph Arsène, Journal of Advances in Biology & Biotechnology High Molecular WeightEngineeringBiocompatible MaterialBiochemical EngineeringBiotechnology	2023	12

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