Subrota Hati

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 14

Top Topics

Molecular Docking

Angiotensin Converting Enzyme

Top Venues

Journal of food science and technology

Journal of the American Nutrition Association

Foods (Basel, Switzerland)

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]

This page only lists publications with an associated author ORCID identifier.

Publications

Rinkal Pipaliya, Bethsheba Basaiawmoit, Amar A Sakure, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Srichandan Padhi, Amit Kumar Rai, Zhenbin Liu, Preetam Sarkar, Subrota Hati
Production and characterization of anti-hypertensive and anti-diabetic peptides from fermented sheep milk with anti-inflammatory activity: in vitro and molecular docking studies. Journal of the science of food and agriculture (2024)
Mital R Kathiriya, Yogesh Vekariya, Subrota Hati
Exploring the biofunctionalities of lactic fermented cactus pear ( Opuntia elatior Mill.) fruit beverage: an exotic superfood. Journal of food science and technology 61 (5) (2023)
Subrota Hati, Krupali Ramanuj, Bethsheba Basaiawmoit, V Sreeja, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Birendrakumar Mishra
Safety aspects, probiotic potentials of yeast and lactobacillus isolated from fermented foods in North-Eastern India, and its anti-inflammatory activity. Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] (2023)
Ruchita Khakhariya, Bethsheba Basaiawmoit, Amar A Sakure, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Srichandan Padhi, Amit Kumar Rai, Zhenbin Liu, Subrota Hati
Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study. Foods (Basel, Switzerland) 12 (10) (2023)
Mital R Kathiriya, Yogesh Vekariya, Subrota Hati
Exploring the biofunctionalities of lactic fermented cactus pear ( Opuntia elatior Mill.) fruit beverage: an exotic superfood. Journal of food science and technology 61 (5) (2023)
Jodhani Keyur Ashokbhai, Bethsheba Basaiawmoit, Amar Sakure, Sujit Das, G B Patil, Maunil Mankad, Subrota Hati
Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk. Journal of food science and technology 59 (11) (2022)
Divyang Solanki, Amar Sakure, Sangeeta Prakash, Subrota Hati
Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15. Journal of food science and technology 59 (9) (2022)
Pratik Shukla, Amar Sakure, Rinkal Pipaliya, Bethsheba Basaiawmoit, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Subrota Hati
Exploring the potential of Lacticaseibacillus paracasei M11 on antidiabetic, anti-inflammatory, and ACE inhibitory effects of fermented dromedary camel milk (Camelus dromedaries) and the release of antidiabetic and anti-hypertensive peptides. Journal of food biochemistry (2022)
Birendra K Mishra, Sujit Das, Suman K Nandy, Maulik Patel, Subrota Hati
Genomic and probiotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India. Journal of food science and technology 60 (2) (2022)
Birendra K Mishra, Sujit Das, Suman K Nandy, Maulik Patel, Subrota Hati
Genomic and probiotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India. Journal of food science and technology 60 (2) (2022)
Subrota Hati, Krupali Ramanuj, Bethsheba Basaiawmoit, Prakash Koringa, Mansi Desai, Dinesh J Ghodasara, Kuldip V Joshi, Mohsin Pathan, Sreeja V, Nikesh J Bhagora, Fulabhai P Savaliya, B K Mishra
Significance of Limosilactobacillus fermentum and Saccharomyces cerevisia e on the Growth Performance, Haematological Traits, Serum Biochemistry, Faecal and Caeca Microbiota of Broiler Chickens. Journal of the American Nutrition Association (2022)
Dharmisthaben Patel, Amar Sakure, Dikshita Lodha, Bethsheba Basaiawmoit, Ruchika Maurya, Sujit Das, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Subrota Hati
Significance of Lactobacillus fermentum on Antioxidative and Anti-Inflammatory Activities and Ultrafiltration Peptide Fractions as Potential Sources of Antioxidative Peptides from Fermented Camel Milk (Indian Breed). Journal of the American College of Nutrition (2021)
Chaudhari Hiralben Mansinhbhai, Amar Sakure, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Sujit Das, Subrota Hati
Significance of whey protein hydrolysate on anti-oxidative, ACE-inhibitory and anti-inflammatory activities and release of peptides with biofunctionality: an in vitro and in silico approach. Journal of food science and technology 59 (7) (2021)
Gauravkumar Panchal, Amar Sakure, Subrota Hati
Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activity. Journal of food science and technology 59 (6) (2021)