| The use of coconut in rituals and food preparations in India: a review M Devi, K Ghatani Journal of Ethnic Foods 9 (1), 37, 2022 | 29 | 2022 |
| Assessment of probiotic characteristics of lactic acid bacteria isolated from fermented yak milk products of Sikkim, India: Chhurpi, Shyow, and Khachu K Ghatani, B Tamang Food Biotechnology 31 (3), 210-232, 2017 | 27 | 2017 |
| Fruit waste: A current perspective for the sustainable production of pharmacological, nutraceutical, and bioactive resources SP Sha, D Modak, S Sarkar, SK Roy, SP Sah, K Ghatani, S Bhattacharjee Frontiers in Microbiology 14, 1260071, 2023 | 26 | 2023 |
| Revealing Probiotic Potential of Enterococcus Strains Isolated From Traditionally Fermented Chhurpi and Healthy Human Gut K Ghatani, S Thapa, SP Sha, S Sarkar, D Modak, S Bhattacharjee Frontiers in Microbiology 13, 909987, 2022 | 17 | 2022 |
| Dalbari, a traditional pulses based fermented food of West Bangal SP Sha, K Ghatani, JP Tamang International Journal of Agriculture and Food Science and Technology 4, 6-10, 2013 | 10 | 2013 |
| Indigenous rearing practices of Yak and its multipurpose uses in the Sikkim Himalayas K Ghatani, B Tamang IOSR J. Agric. Vet. Sci 9, 1-8, 2016 | 9 | 2016 |
| Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques S Sarkar, SP Sha, K Ghatani Frontiers in Sustainable Food Systems 7, 1040567, 2023 | 6 | 2023 |
| Fermented soybean products and their health benefits B Tamang, LK Chaurasia, K Ghatani, RK Tirwa Bioactive compounds in fermented foods, 231-264, 2021 | 2 | 2021 |
| Screening of indigenous lactic acid bacteria for cholesterol lowering and additional probiotic attributes K Ghatani, B Tamang Indian Journal of Agricultural Biochemistry 30 (1), 85-91, 2017 | 2 | 2017 |
| Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products K Ghatani, S Thapa, P Chakraborty Frontiers in Food Science and Technology 2, 955990, 2022 | 1 | 2022 |
| Investigating bacterial diversity involved in the production of vegetable-based ethnic fermented food of North Bengal and their metabolic pathways with reverse ecology approach K Ghatani, SP Sha, S Thapa, I Sarkar, G Sen, A Sen Frontiers in Sustainable Food Systems 8, 1322192, 2024 | | 2024 |
| Bifidobacterial Genome Editing for Potential Probiotic Development K Ghatani, SP Sha, S Thapa, P Chakraborty, S Sarkar Genome Editing in Bacteria (Part 1), 62-87, 2024 | | 2024 |
| Bile salt hydrolase activity of probiotics and their role in hypolipidemia. K Ghatani | | 2023 |
| Application of Bile Salt Hydrolase Enzyme in Cholesterol Lowering K Ghatani Microbial Fermentation and Enzyme Technology, 165-174, 2020 | | 2020 |
| A Study on Cholesterol Lowering Property of Lactic Acid Bacteria from Yak Milk Products and Healthy Human K Ghatani | | 2018 |
| Isolation and Characterization of Cholesterol Utilizing Probiotic Lactic Acid Bacteria K Ghatani Sikkim University, 2012 | | 2012 |
