Inga Bazukyan

Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods

Shady El‐Ghaish, Aynur Ahmadova, Imen Hadji-Sfaxi et al. · Trends in Food Science & Technology · 2011 · 82 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +6

Lectin sensitized anisotropic silver nanoparticles for detection of some bacteria

Vardan K. Gasparyan, Inga Bazukyan · Analytica Chimica Acta · 2013 · 41 citations

Nanoparticles, Engineering, Metal Nanoparticles +7

Synthesis of amphiphilic, chalcogen-based redox modulators with in vitro cytotoxic activity against cancer cells, macrophages and microbes

Peng Du, Uma M. Viswanathan, Khairan Khairan et al. · MedChemComm · 2013 · 31 citations

Biological Activity, Medicinal Chemistry, Biochemistry +14

Aggregation and Adhesion Activity of Lactobacilli Isolated from Fermented Products In Vitro and In Vivo: a Potential Probiotic Strain

S. S. Grigoryan, Inga Bazukyan · Probiotics and Antimicrobial Proteins · 2017 · 31 citations

Probiotic, Antimicrobial Susceptibility, Food Fermentation +11

Antifungal activity of lactobacilli isolated from Armenian dairy products: an effective strain and its probable nature

Inga Bazukyan, Lusine Matevosyan, Anna Toplaghaltsyan et al. · AMB Express · 2018 · 28 citations · Full text