S. R. PULUSANI - Concepedia

Author

S. R. PULUSANI

Alabama Agricultural and Mechanical University

Also Known As

M Puccini, S. R. PULUSANI, S. R. Pulusani, S.R. Pulusani, Sudhanand R. Pulusani

Publications

449

Citations

H-Index

Concepts

All Affiliations

Alabama Agricultural and Mechanical University

About

S. R. PULUSANI is an author at Alabama Agricultural and Mechanical University specializing in health sciences, food fermentation, and in vitro fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	157
2	Medicine	3	3	113
3	Public Health	2	2	116
4	Education	1	1	100
5	Engineering	1	1	28

S. R. PULUSANI

Publications

404

Citations

H-Index

Page 1

	Year	Citations
Influence of Milk and <i>Thermophilus</i> Milk on Plasma Cholesterol Levels and Hepatic Cholesterogenesis in Rats D. R. Rao, C.B. Chawan, S. R. PULUSANI Journal of Food Science NutritionLiver Cholesterol LevelsEducationPlasma Cholesterol LevelsExperimental Nutrition	1981	100
Effect of feeding fermented milk on the incidence of chemically induced colon tumors in rats Louis Shackelford, D. R. Rao, C.B. Chawan, Nutrition and Cancer	1983	80
Biosynthesis and Utilization of Folic Acid and Vitamin B12 by Lactic Cultures in Skim Milk D. R. Rao, A. V. Reddy, S. R. PULUSANI, Journal of Dairy Science	1984	67
ANTIMICROBIAL ACTIVITY OF LACTIC CULTURES: PARTIAL PURIFICATION AND CHARACTERIZATION OF ANTIMICROBIAL COMPOUND(S) PRODUCED BY Streptococcus thermophilus S. R. PULUSANI, D. R. Rao, G. R. Sunki Journal of Food Science Escherichia ColiProbioticLactic Acid BacteriaFood MicrobiologyAntimicrobial Resistance	1979	62
Whole Body, Liver and Plasma Cholesterol Levels in Rats Fed <i>Thermophilus, Bulgaricus</i> and <i>Acidophilus</i> Milks S. R. PULUSANI, D. R. Rao Journal of Food Science NutritionPlasma Cholesterol LevelsExperimental NutritionLiver WeightsBody Composition	1983	39
Preparation of a yogurt‐like product from cowpeas and mung beans D. R. Rao, S. R. PULUSANI, C.B. Chawan International Journal of Food Science & Technology Food ChemistryBiomanufacturingEngineeringFood FermentationYogurt‐like Product	1988	28
AMINO ACID COMPOSITION AND NUTRITIONAL IMPLICATIONS OF MILK FERMENTED BY VARIOUS LACTIC CULTURES D. R. Rao, S. R. PULUSANI, T.K. Rao Journal of Food Quality Food ChemistryNutritionFood FermentationIn Vitro FermentationAmino Acids	1982	16
Effect of Cultural Conditions and Media on the Antimicrobial Activity of Streptococcus Thermophilus D. R. Rao, S. R. PULUSANI Journal of Food Science Peanut MilkBacteriologyMedical MicrobiologyLactic Acid BacteriaFood Microbiology	1981	12

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