Gargi Dey

Employment

• KIIT University Associate Prof
  2005 - Present

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (15)

• Design of probiotic-fortified food matrices influence their antipathogenic potential
  Food Bioscience 2017 DOI: 10.1016/j.fbio.2017.08.002
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• Perspectives on global fermented foods
  British Food Journal 2014 DOI: 10.1108/BFJ-01-2014-0032
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• Effects of co-fermentation by Saccharomyces cerevisiae and Issatchenkia orientalis on sea buckthorn juice
  International Journal of Food Sciences and Nutrition 2013 DOI: 10.3109/09637486.2012.759182
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• Fermentation responses and in vitro radical scavenging activities of Fagopyrum esculentum
  International Journal of Food Sciences and Nutrition 2013 DOI: 10.3109/09637486.2012.710891
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• Protective effects of a novel sea buckthorn wine on oxidative stress and hypercholesterolemia
  Food and Function 2013 DOI: 10.1039/c2fo30125c
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• Screening of yeast strains for vinification of fruits from cold desert regions of north west india
  International Food Research Journal 2013
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• Can fruit wines be considered as functional food? —an overview
  Indian Journal of Natural Products and Resources 2009
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• A validated HPLC method for simultaneous determination of 2-hydroxy-4-methoxybenzaldehyde and 2-hydroxy-4-methoxybenzoic acid in root organs of Hemidesmus indicus
  Chromatographia 2007 DOI: 10.1365/s10337-006-0146-x
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• Unusually high quantity of 4-hydroxybenzoic acid accumulation in cell wall of palm mesocarps
  Biochemical Systematics and Ecology 2006 DOI: 10.1016/j.bse.2005.11.011
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• Profiling C6-C3 and C6-C1 phenolic metabolites in Cocos nucifera
  Journal of Plant Physiology 2005 DOI: 10.1016/j.jplph.2004.08.006
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