Studies on saccharification and subsequent fermetation of groundnut shells
Studies on the microbiological quality of some major spices of India
Studies on polyhydric alcohol formation by asmotolerant yeasts
study of mycotoxins form contaminated food in clinical cases of infantile liver diseases and on experimental rat
Growth survival of Streptocephalus in artifical diet
Studies on occurrence and control of brown plaster mold, papulaspora byssina Hots of cultivated mushroom
Studies on lactic acid bacteria (latic)and yeasts of indigenous origin
Protein enrichment of maize cobs by solid substrate fermentarion
Studies on vinegar fermentation from fruits
Studies on microorganisms associated with stored wheat and its flour in India
Studies on staphylococci in milk and milk products with special reference to their serological and bacteriophage typing and enterotoxin production
Studies on some microorganisms associated eith rice in storage
Studies on the quanlity of market eggs with special reference to microbial spoilage
Saccharification of cassava starch and its fermentation for the industrial alcohol production
Use of tamarind seed as raw material for microbial production of citric acid
Studies on lactic acid bacteria, and yeasts of indigenous origin
Acylated homoserine lactones AHLs based quorum signalling and it’s management in food system
