3rd World Congress on Biotechnology
Comparative study of antibacterial activity of garlic and cinnamon at different temperature and its application on preservation of fish
Bioedible coating of meat using garlic, cinnamon and turmeric
Isolation and characterization of bromelain from pineapple (Ananas comosus) and comparing its anti-browning activity on apple juice with commercial anti-browning agents
Correlation study between total calcium, ionized calcium, serum albumin and their significance with Vitamin D.
In vitro screening of saccharum officinarum L. rhizophere bacteria for plant growth promotion traits
Isolation of heavy metal resistant marine fungi and Bacteria and their antibacterial activity
An overview of mechanistic characterization and optimization of pullulan producing microorganism.
Utilizing Food Waste by Vermicomposting, Extracting Vermiwash, Castings and Increasing Relative Growth of Plants
In-vitro antibacterial and antiodixant activity of Cinnamomum verum (Cinnamon) aqueous bark extract in reference to its total phenol content as natural preservative to food
Isolation, Characterization and Comparative Study of Lactobacillus Sp. using FTIR Based Statistical Analysis
Screening and Comparision of Antibacterial Activity of Indian Spices
Banana Peel: A Green and Economical Sorbent for the Removal of Heavy Metals from Industrial Wastewater
Development of Tropical fruit bars and assessment of its shelf life
Qualitative and Quantitative Analysis of Native Food Products for Probiotic Properties
Xylanases and its application in food industry: a review