SCIENTIFIC PUBLICATIONS
Google Scholar Citation: https://scholar.google.com/citations?user=JgGQWBIAAAAJ
Total Citations-1280, H Index-20, i10 Index-35
2021-2022 Publications
1. Klongklaew, A., Banwo, K., Soodsawaeng, P., Christopher, A., Khanongnuch, C., Sarkar, D. and Shetty, K. (2022) Lactic acid bacteria-based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties. Nutrition and Food Science Journal, 27, 36–46. https://doi.org/10.1016/j.nfs.2022.03.004
2. Banwo, K., Sanni, A., Sarkar, D., Ale, O. and Shetty, K. (2022) Phenolics-Linked Antioxidant and Anti-Hyperglycemic Properties of Edible Roselle (Hibiscus sabdariffa Linn.) Calyces Targeting Type 2 Diabetes Nutraceutical Benefits In vitro. Frontiers in Sustainable Food Systems, 28 | https://doi.org/10.3389/fsufs.2022.660831
3. Banwo, K., Oyeyipo, A., Mishra, L., Sarkar, D. and Shetty. K. (2022) Improving Phenolic Bioactive-Linked Functional Qualities of Traditional Cereal-Based Fermented Food (Ogi) of Nigeria Using Compatible Food Synergies with Underutilized Edible Plants. Nutrition and Food Science Journal, 27, June 2022, Pages 1-12. https://doi.org/10.1016/j.nfs.2022.03.001
4. Ankolekar, C., Sarkar, D., Greene, D. and Shetty, K. (2021) Using Biological Elicitation to Improve Type 2 Diabetes Targeted Food Quality of Stored Apple. Frontiers in Sustainable Food Systems, 5:709384. https://doi.org/10.3389/fsufs.2021.709384
5. 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
6. 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
7. 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
8. 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
Concept and Review Manuscript
1. Sarkar, D., Christopher, A. and Shetty, K. (2022) Phenolic Bioactives from Plant-Based Foods for Glycemic Control. Frontiers in Endocrinology, 12:727503. https://doi.org/10.3389/fendo.2021.727503
2. 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
Proceeding
1. Espe, A., Shetty, K., Sarkar, D., Hatterman-Valenti, H. (2021). Phenolic Bioactive-Linked Antioxidant and Anti-hyperglycemic Functionalities of Blackberry Cultivars Grown Under Organic and Conventional Production Practices. VIII International Symposium on Human Health Effects of Fruits and Vegetables-FAVHEALTH 2021, ISHS Acta Horticulturae, 1329.
Presentations:
1. Sarkar, D*. and Shetty, K. (2022). Metabolic Stimulation of Health Relevant Bioactives of Barley. February, 3 (2022), Northern Crops Institute (NCI) Course on Healthy Solutions for Food Barley Uses.
2. Sarkar, D*. Pre- and Post Harvest Innovation to Enhance Nutritional Qualities of Plant Based Foods. International Webinar on “Food Quality-Enhancement and Testing” on July 17th, 2021, Organized by College of Horticultural Engineering and Food Technology, University of Horticultural Sciences, Haveri, Devihosur, Bagalkote, Karnataka, India. Virtual Presentation via Zoom.
