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Anu-Appaiah, K. A.
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1

Yeasts originating from fermented foods, their potential as..:

Kunyeit, Lohith ; Rao, Reeta P. ; Anu-Appaiah, K. A.
Critical Reviews in Food Science and Nutrition.  64 (2023)  19 - p. 6660-6671 , 2023
Link: https://doi.org/10.1080/..
 
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2

Genetic basis for probiotic yeast phenotypes revealed by na..:

Collins, Joseph H ; Kunyeit, Lohith ; Weintraub, Sarah...
G3: Genes, Genomes, Genetics.  13 (2023)  8 - p. , 2023
Link: https://doi.org/10.1093/..
 
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3

Timing of inoculation of Oenococcus oeni and Lactobacillus ..:

Devi, Apramita ; Anu-Appaiah, K.A. ; Lin, Tsair-Fuh
LWT.  158 (2022)  - p. 113130 , 2022
Link: https://doi.org/10.1016/..
 
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4

Erratum for Kunyeit et al., "Secondary Metabolites from Foo..:

Kunyeit, Lohith ; Kurrey, Nawneet K. ; Anu-Appaiah, K. A..
mBio.  12 (2021)  5 - p. , 2021
Link: https://doi.org/10.1128/..
 
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5

Mixed malolactic co-culture (Lactobacillus plantarum and Oe..:

Devi, Apramita ; Anu-Appaiah, K.A.
LWT.  135 (2021)  - p. 110246 , 2021
Link: https://doi.org/10.1016/..
 
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6

Secondary Metabolites from Food-Derived Yeasts Inhibit Viru..:

Kunyeit, Lohith ; Kurrey, Nawneet K. ; Anu-Appaiah, K. A...
mBio.  12 (2021)  4 - p. , 2021
Link: https://doi.org/10.1128/..
 
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7

Sucrose and sorbitol supplementation on maltodextrin encaps..:

Suryabhan, Patel ; Lohith, K. ; Anu-Appaiah, K.A.
LWT.  107 (2019)  - p. 243-248 , 2019
Link: https://doi.org/10.1016/..
 
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8

Probiotic Yeasts Inhibit Virulence of Non-albicans CandidaS..:

Kunyeit, Lohith ; Kurrey, Nawneet K. ; Anu-Appaiah, K. A...
mBio.  10 (2019)  5 - p. , 2019
Link: https://doi.org/10.1128/..
 
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9

Augmentation of chemical and organoleptic properties in Syz..:

VenuGopal, K.S. ; Cherita, Chris ; Anu-Appaiah, K.A.
Food Chemistry.  242 (2018)  - p. 98-105 , 2018
Link: https://doi.org/10.1016/..
 
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10

Antagonistic effect of Saccharomyces cerevisiae KTP and Iss..:

Lohith, K ; Anu-Appaiah, K A
Medical Mycology.  , 2018
Link: https://doi.org/10.1093/..
 
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11

Diverse physiological and metabolic adaptations by Lactobac..:

Devi, Apramita ; Anu-Appaiah, K.A.
Food Chemistry.  268 (2018)  - p. 101-109 , 2018
Link: https://doi.org/10.1016/..
 
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12

Evaluation of functionally important lactic acid bacteria a..:

Ogunsakin, A.O. ; Vanajakshi, V. ; Anu-Appaiah, K.A....
LWT - Food Science and Technology.  82 (2017)  - p. 326-334 , 2017
Link: https://doi.org/10.1016/..
 
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13

Seed incorporation during vinification and its impact on ch..:

VenuGopal, K.S. ; Anu-Appaiah, K.A.
Food Chemistry.  237 (2017)  - p. 693-700 , 2017
Link: https://doi.org/10.1016/..
 
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14

Detection system for Saccharomyces cerevisiae with phenyl a..:

Archana, K. M. ; Anu-Appaiah, K. A.
Archives of Microbiology.  200 (2017)  2 - p. 275-279 , 2017
Link: https://doi.org/10.1007/..
 
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15

Correlation between ethanol stress and cellular fatty acid ..:

Archana, K. M. ; Ravi, R. ; Anu-Appaiah, K. A.
Journal of Food Science and Technology.  52 (2015)  10 - p. 6770-6776 , 2015
Link: https://doi.org/10.1007/..
 
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