Kartheek Anekella

Perez-Diaz, I. M., Johanningsmeier, S. D., Anekella, K., Pagan-Medina, C. G., Mendez-Sandoval, L., Arellano, C., … Noe Arroyo-Lopez, F. (2021). Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations. FOOD MICROBIOLOGY, 94. https://doi.org/10.1016/j.fm.2020.103652

Anekella, K., & Perez-Diaz, I. M. (2020). Characterization of robustLactobacillus plantarumandLactobacillus pentosusstarter cultures for environmentally friendly low-salt cucumber fermentations. JOURNAL OF FOOD SCIENCE, 85(10), 3487–3497. https://doi.org/10.1111/1750-3841.15416

Huggins, W. M., Minrovic, B. M., Corey, B. W., Jacobs, A. C., Melander, R. J., Sommer, R. D., … Melander, C. (2017). 1,2,4-Triazolidine-3-thiones as Narrow Spectrum Antibiotics against Multidrug-Resistant Acinetobacter baumannii. ACS MEDICINAL CHEMISTRY LETTERS, 8(1), 27–31. https://doi.org/10.1021/acsmedchemlett.6b00296

Anekella, K., & Orsat, V. (2014). Shelf life stability of lactobacilli encapsulated in raspberry powder: Insights into non-dairy probiotics. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 65(4), 411–418. https://doi.org/10.3109/09637486.2013.869793

Anekella, K., & Orsat, V. (2013). Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT-FOOD SCIENCE AND TECHNOLOGY, 50(1), 17–24. https://doi.org/10.1016/j.lwt.2012.08.003