AR
Amit Rai
University of Delhi, National Agri-Food and Biomanufacturing Institute, University of Madras - Guindy Campus, Central Food Technological Research Institute CSIR
0000-0002-4496-7585
Employment
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University of Delhi2025 - Present
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National Agri-Food and Biomanufacturing Institute Scientist D2023 - 2025
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Central Food Technological Research Institute CSIR Research Fellow2007 - 2012
Education
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University of Madras - Guindy Campus M.Sc Industrial Microbiology2005 - 2007
Projects & Funding
Projects & funding information is unavailable.
Publications (69)
- Exploring hot-spring metagenomes for the repertoire of carbohydrate-active enzymes and potential bacterial strains for enzyme production Save
- Draft genome sequence of Staphylococcus equorum strain P30 isolated from a fecal specimen of a fermented food-consuming healthy male in Sikkim, India Save
- Draft genome sequence of Enterobacter asburiae strain P67 isolated from fecal specimen of a Helicobacter pylori -infected male patient of Sikkim, India Save
- Edible plant protein allergenicity: Impact and advanced strategies for mitigation in food systems Save
- Potential of fermented foods and their metabolites in improving gut microbiota function and lowering gastrointestinal inflammation Save
- Unearthing novel and multifunctional peptides in peptidome of fermented chhurpi cheese of Indian Himalayan region Save
- Exploring peptidomes of by-products generated during chhurpi production using Lactobacillus delbrueckii WS4 for identification of novel bioactive peptides Save
- Health Benefits of Bioactive Compounds Produced Using Microbial Enzymes Save
- Characterization of native lactic acid bacteria from traditionally fermented chhurpi of Sikkim Himalayan region for the production of chhurpi cheese with enhanced antioxidant effect Save
- Soybean-Derived Bioactive Peptides and Their Health Benefits Save