Rounak Chourasia

Employment

• Chalmers University of Technology Postdoc
  2025 - Present
• National Agri-Food Biotechnology Institute Research Associate
  2023 - Present

Education

• Institute of Bio-Resources and Sustainable Development Ph.D. Senior Research Fellow
  2021 - 2023
• Institute of Bioresources and Sustainable Development Ph.D. JRF
  2018 - 2021

Projects & Funding

Projects & funding information is unavailable.

Publications (18)

• Exploring peptidomes of by-products generated during chhurpi production using Lactobacillus delbrueckii WS4 for identification of novel bioactive peptides
  Food & Function 2024 DOI: 10.1039/D4FO00405A
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• Production and characterization of bioactive peptides from rice beans using Bacillus subtilis
  Bioresource Technology 2022 DOI: 10.1016/j.biortech.2022.126932
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• Soybean-Derived Bioactive Peptides and Their Health Benefits
  Phytochemicals in Soybeans 2022 DOI: 10.1201/9781003030294-20
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• Peptide candidates for the development of therapeutics and vaccines against β-coronavirus infection
  Bioengineered 2022 DOI: 10.1080/21655979.2022.2060453
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• Production and characterization of bioactive peptides in novel functional soybean chhurpi produced using Lactobacillus delbrueckii WS4
  Food Chemistry 2022 DOI: 10.1016/j.foodchem.2022.132889
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• Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region
  Food Chemistry: X 2022 DOI: 10.1016/j.fochx.2022.100231
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• Characterization of native lactic acid bacteria from traditionally fermented chhurpi of Sikkim Himalayan region for the production of chhurpi cheese with enhanced antioxidant effect
  LWT 2022 DOI: 10.1016/j.lwt.2021.112801
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• Alzheimer’s disease: Ethanobotanical studies
  Naturally Occurring Chemicals Against Alzheimer's Disease 2021 DOI: 10.1016/b978-0-12-819212-2.00044-x
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• Microbial Transformation during Gut Fermentation
  Bioactive Compounds in Fermented Foods 2021
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• Biotechnological approaches for the production of designer cheese with improved functionality
  Comprehensive Reviews in Food Science and Food Safety 2021 DOI: 10.1111/1541-4337.12680
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