1. Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli. Issue 4 (5th July 2020) Authors: Singh, Brij Pal; Bhushan, Bharat; Vij, Shilpa Journal: Legume Science Issue: Volume 2:Issue 4(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Bioactive peptides in the management of lifestyle-related diseases: Current trends and future perspectives. Issue 17 (25th September 2022) Authors: Singh, Brij Pal; Aluko, Rotimi E.; Hati, Subrota; Solanki, Divyang Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 17(2022) Page Start: 4593 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Growth and bioactive peptides production potential of Lactobacillus plantarum strain C2 in soy milk: A LC-MS/MS based revelation for peptides biofunctionality. (December 2017) Authors: Singh, Brij Pal; Vij, Shilpa Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 86(2017) Page Start: 293 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. In vitro stability of bioactive peptides derived from fermented soy milk against heat treatment, pH and gastrointestinal enzymes. (May 2018) Authors: Singh, Brij Pal; Vij, Shilpa Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 91(2018) Page Start: 303 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Inhibitory effects of lactobacilli of goat's milk origin against growth and biofilm formation by pathogens: an in vitro study. (April 2018) Authors: Singh, Niharika; Sharma, Chetan; Gulhane, Rohini Devidas; Rokana, Namita; Singh, Brij Pal; Puniya, Anil Kumar; Attri, Sampan; Goel, Gunjan; Panwar, Harsh Journal: Food bioscience Issue: Volume 22(2018) Page Start: 129 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Production and characterization of antioxidative peptides during lactic fermentation of goat milk. Issue 12 (3rd October 2021) Authors: Panchal, Gaurav Kumar; Das, Sujit; Sakure, Amar; Singh, Brij Pal; Hati, Subrota Journal: Journal of food processing and preservation Issue: Volume 45:Issue 12(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Screening of cell surface properties of potential probiotic lactobacilli isolated from human milk. Issue 3 (2nd July 2018) Authors: Rokana, Namita; Singh, Brij Pal; Thakur, Nishchal; Sharma, Chetan; Gulhane, Rohini Devidas; Panwar, Harsh Journal: Journal of dairy research Issue: Volume 85:Issue 3(2018) Page Start: 347 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Α-Galactosidase activity and oligosaccharides reduction pattern of indigenous lactobacilli during fermentation of soy milk. (April 2018) Authors: Singh, Brij Pal; Vij, Shilpa Journal: Food bioscience Issue: Volume 22(2018) Page Start: 32 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Β‐Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk. (6th June 2014) Authors: Hati, Subrota; Vij, Shilpa; Singh, Brij Pal; Mandal, Surajit Journal: Journal of the science of food and agriculture Issue: Volume 95:Number 1(2015:Jan. 15) Page Start: 216 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗