Sudha Govindan

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Publications (21)

• Polysaccharide from Pleurotus djamor: extraction optimization with response surface methodology, preliminary structure, antioxidant, immunomodulatory and antitumor potentials
  Food Science and Biotechnology 2026 DOI: 10.1007/s10068-025-02085-6
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• An alkali-extracted polysaccharide from Pleurotus eous and exploration of its antioxidant and immunomodulatory activities
  Journal of Food Measurement and Characterization 2024 DOI: 10.1007/s11694-023-02318-4
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• Response surface methodology optimization extraction of polysaccharide from Tricholoma lobayense and its biological activities
  Journal of Food Measurement and Characterization 2024 DOI: 10.1007/s11694-023-02295-8
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• Antidiabetic activity of polysaccharide from Hypsizygus ulmarius in streptozotocin-nicotinamide induced diabetic rats
  Bioactive Carbohydrates and Dietary Fibre 2023 DOI: 10.1016/j.bcdf.2023.100350
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• Effects of Carboxymethyl Modification on the Acidic Polysaccharides from Calocybe indica: Physicochemical Properties, Antioxidant, Antitumor and Anticoagulant Activities
  Antioxidants 2023 DOI: 10.3390/antiox12010105
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• Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide
  International Journal of Food Science and Technology 2023 DOI: 10.1111/ijfs.16439
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• Protective effect of aqueous extract of Pleurotus eous against Dalton's lymphoma ascites tumor in mice
  Journal of Agriculture and Food Research 2023 DOI: 10.1016/j.jafr.2023.100638
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• Antioxidant, Anti-Tumour, and Anticoagulant Activities of Polysaccharide from Calocybe indica (APK2)
  Antioxidants 2022 DOI: 10.3390/antiox11091694
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• Novel studies of characterization, antioxidant, anticoagulant and anticancer activity of purified polysaccharide from Hypsizygus ulmarius mushroom
  Bioactive Carbohydrates and Dietary Fibre 2022 DOI: 10.1016/j.bcdf.2022.100308
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• Investigation of chemical and biological properties of an acidic polysaccharide fraction from Pleurotus eous (Berk.) Sacc.
  Food Bioscience 2021 DOI: 10.1016/j.fbio.2021.101209
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