M. C. Varadaraj

Characterization of chito-oligosaccharides prepared by chitosanolysis with the aid of papain and Pronase, and their bactericidal action against <i>Bacillus cereus</i> and <i>Escherichia coli</i>

Acharya B. Vishu Kumar, M. C. Varadaraj, Lalitha R. Gowda et al. · Biochemical Journal · 2005 · 236 citations · Full text

Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum L.)

V. Ani, M. C. Varadaraj, K. Akhilender Naidu · European Food Research and Technology · 2006 · 144 citations

Food Chemistry, Medicine, Bitter Cumin +7

Chitooligosaccharides—preparation with the aid of pectinase isozyme from Aspergillus niger and their antibacterial activity

Farooqahamed S. Kittur, Acharya B. Vishu Kumar, M. C. Varadaraj et al. · Carbohydrate Research · 2005 · 101 citations

Industrial Mycology, Biosynthesis, Engineering +7

Antioxidants and lipid oxidation in foods - a critical appraisal.

G. O. Adegoke, Matam Vijay–Kumar, A. G. Gopalakrishna et al. · CFTRI Institutional Repository · 1998 · 94 citations

Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation

M. Sandhya, B.S. Yallappa, M. C. Varadaraj et al. · LWT · 2015 · 86 citations

Engineering, Food Fermentation, In Vitro Fermentation +9