Chintha, P., Sarkar, D., Pecota, K., Dogramaci, M., and Shetty, K. (2021). Improving phenolic bioactive-linked functional qualities of sweet potatoes using beneficial lactic acid bacteria-based biotransformation strategy. Horticulturae 7(10):367. https://doi.org/10.3390/horticulturae7100367
Ramakrishna, R., Sarkar, D., Dogramaci, M., and Shetty, K. (2021). Kefir culture-mediated fermentation to improve phenolic-linked antioxidant, anti-hyperglycemic and human gut health benefits in sprouted food barley, Applied Microbiology 1(2):3777-407. https://doi.org/10.3390/applmicrobiol1020026
Christopher, A., Sarkar, D., and Shetty, K. (2021). Improving Phenolic-Linked Antioxidant, Anti-Hyperglycemic, and Antibacterial Properties of Emmer and Conventional Wheat Using Beneficial Lactic Acid Bacteria. Applied Microbiology 1(2): 270-288. https://doi.org/10.3390/applmicrobiol1020020
4. Pucel, N., Sarkar, D., Labbe, R.G., Khanongnuch, C., and Shetty, K. (2021). Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation. Frontiers in Sustainable Food Systems. doi: 10.3389/fsufs.2021.703672
Christopher A., Sarkar, D., and Shetty, K. (2021). Elicitation of Stress-Induced Phenolic Metabolites for Antimicrobial Applications against Foodborne Human Bacterial Pathogens. Antibiotics. 10(2). 109
Sarkar, D., Walker-Swaney, J., and Shetty, K. (2019). Food Diversity and Indigenous Food Systems to Combat Diet-Linked Chronic Diseases. Current Developments in Nutrition.4. Supplement 1: 3-11.
