Probiotic bacteria : Selective enumeration and survival in dairy foodsSHAH, N. P.Journal of dairy science. 2000, Vol 83, Num 4, pp 894-907, issn 0022-0302Article

Psychotrophs in milk : a reviewSHAH, N. P.Milchwissenschaft. 1994, Vol 49, Num 8, pp 432-437, issn 0026-3788Article

Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profilesONG, L; SHAH, N. P.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 7, pp 1260-1268, issn 0023-6438, 9 p.Article

Effect of Versage® on the Growth and Metabolic Activities of Selected Lactic Acid BacteriaRAMCHANDRAN, L; SHAH, N. P.Journal of food science. 2008, Vol 73, Num 1, issn 0022-1147, M21-M26Article

Effect of Addition of Versagel® on Microbial, Chemical, and Physical Properties of Low-Fat YogurtRAMCHANDRAN, L; SHAH, N. P.Journal of food science. 2008, Vol 73, Num 7, issn 0022-1147, M360-M367Article

Growth, Proteolytic, and ACE-I Activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and Rheological Properties of Low-Fat Yogurt as Influenced by the Addition of Raftiline HP®RAMCHANDRAN, L; SHAH, N. P.Journal of food science. 2008, Vol 73, Num 7, issn 0022-1147, M368-M374Article

Proteolytic profiles of yogurt and probiotic bacteriaSHIHATA, A; SHAH, N. P.International dairy journal. 2000, Vol 10, Num 5-6, pp 401-408, issn 0958-6946Article

Proteolytic Profiles and Angiotensin-I Converting Enzyme and α-Glucosidase Inhibitory Activities of Selected Lactic Acid BacteriaRAMCHANDRAN, L; SHAH, N. P.Journal of food science. 2008, Vol 73, Num 2, issn 0022-1147, M75-M81Article

The exopolysaccharide production by starter cultures and their influence on textural characteristics of fermented milkSHAH, N. P.International Dairy Federation special issue. 2003, Num 1, pp 101-115, issn 1025-8515, 15 p.Conference Paper

Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteriaSHIHATA, A; SHAH, N. P.International dairy journal. 2002, Vol 12, Num 9, pp 765-772, issn 0958-6946, 8 p.Article

Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar CheesesONG, L; SHAH, N. P.Journal of food science. 2009, Vol 74, Num 5, issn 0022-1147, S182-S191Article

Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275ZISU, B; SHAH, N. P.Journal of dairy science. 2003, Vol 86, Num 11, pp 3405-3415, issn 0022-0302, 11 p.Article

Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteriaTHARMARAI, N; SHAH, N. P.Journal of dairy science. 2003, Vol 86, Num 7, pp 2288-2296, issn 0022-0302, 9 p.Article

Survey of present dairy education needs in developing countriesSHAH, N. P.International Dairy Federation special issue. 1999, Num 1, pp 75-86, issn 1025-8515Conference Paper

A Phase 2 Trial of Ponatinib in Philadelphia Chromosome―Positive LeukemiasCORTES, J. E; KIM, D.-W; DIPERSIO, J et al.The New England journal of medicine. 2013, Vol 369, Num 19, pp 1783-1796, issn 0028-4793, 14 p.Article

Production of β-Glucosidase and Hydrolysis of Isoflavone Phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in SoymilkDONKOR, O. N; SHAH, N. P.Journal of food science. 2008, Vol 73, Num 1, issn 0022-1147, M15-M20Article

Performance evaluation of an agricultural residue-based modular throat-type down-draft gasifier for thermal applicationPATHAK, B. S; PATEL, S. R; BHAUE, A. G et al.Biomass & bioenergy. 2008, Vol 32, Num 1, pp 72-77, issn 0961-9534, 6 p.Article

Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium spONG, L; HENRIKSSON, A; SHAH, N. P et al.International dairy journal. 2007, Vol 17, Num 8, pp 937-945, issn 0958-6946, 9 p.Article

Invited review : Advances in starter cultures and cultured foodsCOGAN, T. M; BERESFORD, T. P; STEELE, J et al.Journal of dairy science. 2007, Vol 90, Num 9, pp 4005-4021, issn 0022-0302, 17 p.Article

ACE-inhibitory activity of probiotic yoghurtDONKOR, O. N; HENRIKSSON, A; SINGH, T. K et al.International dairy journal. 2007, Vol 17, Num 11, pp 1321-1331, issn 0958-6946, 11 p.Conference Paper

Effect of acidification on the activity of probiotics in yoghurt during cold storageDONKOR, O. N; HENRIKSSON, A; VASILJEVIC, T et al.International dairy journal. 2006, Vol 16, Num 10, pp 1181-1189, issn 0958-6946, 9 p.Article

Enzymic transformation of isoflavone phytoestrogens in soymilk by β-glucosidase-producing bifidobacteriaTSANGALIS, D; ASHTON, J. F; MCGILL, A. E. J et al.Journal of food science. 2002, Vol 67, Num 8, pp 3104-3113, issn 0022-1147, 10 p.Article

Texture and microstructure of skim milk mozzarella cheeses made using fat replacersBHASKARACHARYA, R. K; SHAH, N. P.Australian Journal of Dairy Technology. 2001, Vol 56, Num 1, pp 9-14, issn 0004-9433Article

Water activity in yogurtSHAH, N. P; RAVULA, R. R.Dairy industries international. 2001, Vol 66, Num 2, pp 28-30, issn 0308-8197Article

A simplified method for examination of microstructure of mozzarella cheeses with scanning electron microscopyBHASKARACHARYA, R. K; SHAH, N. P.Australian Journal of Dairy Technology. 2000, Vol 55, Num 1, pp 28-32, issn 0004-9433Article