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Publications by Michael Mathai
Effects of Fermentation Conditions on the Potential Anti-Hypertensive Peptides Released From Yogurt Fermented byLactobacillus Helveticusand Flavourzyme®
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
Related publications
Immunomodulatory Effects of Anti-Microbial Peptides
Acta Microbiologica et Immunologica Hungarica
Medicine
Immunology
Microbiology
Effects of Antibacterial Peptides on Rumen Fermentation Function and Rumen Microorganisms in Goats
PLoS ONE
Multidisciplinary
Antihypertensive Effects of Peptides in Autolysate of Bonito Bowels on Spontaneously Hypertensive Rats
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Study on the Conditions of Biogas Fermentation From Distillers' Grains
International Journal of Oil, Gas and Coal Engineering
Effects of Applying Lactobacillus Helveticus H9 as Adjunct Starter Culture in Yogurt Fermentation and Storage
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
The Therapeutic Effects of Several Anti-Hypertensive Drugs and Diet on M-SHRSP
Japanese Heart Journal
Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-Nutritional Levels of Glycine Max Fermented Products: Tempeh and Soy-Iru
Annual Research and Review in Biology
Biochemistry
Agricultural
Genetics
Molecular Biology
Biological Sciences
Preventive Effect of Lactobacillus Plantarum KSFY02 Isolated From Naturally Fermented Yogurt From Xinjiang, China, on D-Galactose–induced Oxidative Aging in Mice
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Production Optimization and Characterization of Immunomodulatory Peptides Obtained From Fermented Goat Placenta
Food Science and Technology
Biotechnology
Food Science
