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Sarathadevi Rajendran
Sarathadevi Rajendran
Lecturer, Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna
Verifisert e-postadresse på univ.jfn.ac.lk
Tittel
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Sitert av
År
Antioxidant and antimicrobial applications of biopolymers: A review
S Sivakanthan, S Rajendran, A Gamage, T Madhujith, S Mani
Food Research International 136, 109327, 2020
1762020
Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
S Rajendran, P Silcock, P Bremer
Molecules 28 (7), 3236, 2023
352023
Isolation of a cellulase producing Bacillus cereus from cow dung and determination of the kinetic properties of the crude enzyme.
A Mary Brintha Croos, R Sarathadevi, R Kapilan
Journal of the National Science Foundation of Sri Lanka, 2019
162019
Papaw fruit juice as source for single cell protein production using natural palmyrah toddy yeast
RKSV Sarathadevi Rajendran
Ceylon journal of science 47 (4), 379-386, 2018
132018
Single Cell Protein Production from Papaw and Banana Fruit Juices Using Baker’s Yeast
S Rajendran, R Kapilan, S Vasantharuba
american-Eurasian Journal of Agricultural & Environmental Sciences, 2018
72018
Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids
S Rajendran, P Silcock, P Bremer
Molecules 29 (4), 753, 2024
32024
The Effect of Different Medium Compositions and LAB Strains on Fermentation Volatile Organic Compounds (VOCs) Analysed by Proton Transfer Reaction-Time of Flight-Mass …
S Rajendran, I Khomenko, P Silcock, E Betta, M Pedrotti, F Biasioli, ...
Fermentation 10 (6), 317, 2024
2024
Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by Levilactobacillus brevis WLP672 Measured Using Proton Transfer Reaction …
S Rajendran, I Khomenko, P Silcock, E Betta, F Biasioli, P Bremer
Molecules 29 (14), 3275, 2024
2024
Effect of different carbon sources on fermentation volatile organic compounds (VOCs) profile by Levilactobacillus brevis WLP672 using proton transfer reaction-time of flight …
S Rajendran, I Khomenko, P Silcock, E Betta, F Biasioli, P Bremer
DIFFA 2023: 1st International Symposium on Direct Injection Food Flavour …, 2023
2023
Physical and chemical properties of green banana powder from ambul and puwalu (musa spp.) Varieties
G Galagedara, S Rajendran, S Vasantharuba
Conference Proceeding-2022 Food of Plant, Animal & Microbial Origin, 2022
2022
OPTIMIZATION OF SINGLE CELL PROTEIN PRODUCTION FROM BANANA FRUIT JUICE USING PALMYRAH TODDY MIX UNDER LIQUID FERMENTATION SYSTEM
RK Sarathadevi Rajendran, S Vasantharuba
2017
Production of Single Cell Protein Using Mixed Culture of Toddy with Banana Fruit Juice: A Cost Effective Method
S Rajendran, R Kapilan, S Vasantharuba
Proceedings of International Forestry and Environment Symposium 22, 2017
2017
COMPARATIVE STUDY OF SINGLE CELL PROTEIN PRODUCTION WITH BAKER’S YEAST AND MIXED CULTURE OF TODDY FROM PAPAW FRUIT JUICE
RK Sarathadevi Rajendran, S Vasantharuba
2017
The impact of media composition and fermentation conditions on the volatile organic compounds produced by lactic acid bacteria
S Rajendran
University of Otago, 0
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Artikler 1–14