Arun Beniwal

Employment

• Indian Institute of Technology Roorkee PostDoc Fellow
  2018 - Present
• Sarvotham Care Ltd Scientist
  2017 - 2018

Education

• National Dairy Research Institute PhD
  2012 - 2017

Projects & Funding

Projects & funding information is unavailable.

Publications (10)

• Ethnic Fermented Foods and Beverages of Uttarakhand, Uttar Pradesh, Haryana, and Punjab
  Ethnic Fermented Foods and Beverages of India: Science History and Culture 2020 DOI: 10.1007/978-981-15-1486-9_22
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• Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products
  Frontiers in Microbiology 2019 DOI: 10.3389/fmicb.2019.00502
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• Nucleic Acid Guided Molecular Tool for In-Vivo Theranostic Applications
  Aptamers 2019 DOI: 10.1007/978-981-13-8836-1_7
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• Response and tolerance of yeast to changing environmental stress during ethanol fermentation
  Process Biochemistry 2018 DOI: 10.1016/j.procbio.2018.07.001
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• Use of silicon dioxide nanoparticles for β-galactosidase immobilization and modulated ethanol production by co-immobilized K. marxianus and S. cerevisiae in deproteinized cheese whey
  LWT 2018 DOI: 10.1016/j.lwt.2017.09.028
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• Evolutionary adaptation of Kluyveromyces marxianus strain for efficient conversion of whey lactose to bioethanol
  Process Biochemistry 2017 DOI: 10.1016/j.procbio.2017.07.013
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• Physiological growth and galactose utilization by dairy yeast Kluyveromyces marxianus in mixed sugars and whey during fermentation
  3 Biotech 2017 DOI: 10.1007/s13205-017-0985-1
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• Comparative Analysis of Oxidative Stress During Aging of Kluyveromyces marxianus in Synthetic and Whey Media
  Applied Biochemistry and Biotechnology 2017 DOI: 10.1007/s12010-017-2449-9
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• Physiological response of Kluyveromyces marxianus during oxidative and osmotic stress
  Process Biochemistry 2017 DOI: 10.1016/j.procbio.2017.03.001
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• Utilization of Cheese Whey Using Synergistic Immobilization of β-Galactosidase and Saccharomyces cerevisiae Cells in Dual Matrices
  Applied Biochemistry and Biotechnology 2016 DOI: 10.1007/s12010-016-2078-8
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