| Characterization of chito-oligosaccharides prepared by chitosanolysis with the aid of papain and Pronase, and their bactericidal action against Bacillus cereus and Escherichia coli AB Vishu Kumar, MC Varadaraj, LR Gowda, RN Tharanathan Biochemical Journal 391 (2), 167-175, 2005 | 375 | 2005 |
| Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum L.) V Ani, MC Varadaraj, KA Naidu European Food Research and Technology 224, 109-115, 2006 | 243 | 2006 |
| Antioxidants and lipid oxidation in foods-a critical appraisal. GO Adegoke, M Vijaykumar, AG Gopalakrishna, MC Varadaraj, ... Journal of food science and technology 35 (4), 283-298, 1998 | 195 | 1998 |
| Low molecular weight chitosans: preparation with the aid of papain and characterization ABV Kumar, MC Varadaraj, RG Lalitha, RN Tharanathan Biochimica et Biophysica Acta (BBA)-General Subjects 1670 (2), 137-146, 2004 | 184 | 2004 |
| Chitooligosaccharides—preparation with the aid of pectinase isozyme from Aspergillus niger and their antibacterial activity FS Kittur, ABV Kumar, MC Varadaraj, RN Tharanathan Carbohydrate research 340 (6), 1239-1245, 2005 | 141 | 2005 |
| Application of a convenient DNA extraction method and multiplex PCR for the direct detection of Staphylococcus aureus and Yersinia enterocolitica in milk samples A Ramesh, BP Padmapriya, A Chrashekar, MC Varadaraj Molecular and Cellular Probes 16 (4), 307-314, 2002 | 131 | 2002 |
| Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation MVS Sandhya, BS Yallappa, MC Varadaraj, J Puranaik, LJ Rao, ... LWT-Food Science and Technology 65, 731-738, 2016 | 115 | 2016 |
| Low molecular weight chitosans—preparation with the aid of pronase, characterization and their bactericidal activity towards Bacillus cereus and Escherichia coli ABV Kumar, MC Varadaraj, LR Gowda, RN Tharanathan Biochimica et Biophysica Acta (BBA)-General Subjects 1770 (4), 495-505, 2007 | 104 | 2007 |
| Plantaricin LP84, a broad spectrum heat-stable bacteriocin of Lactobacillus plantarum NCIM 2084 produced in a simple glucose broth medium K Suma, MC Misra, MC Varadaraj International Journal of Food Microbiology 40 (1-2), 17-25, 1998 | 92 | 1998 |
| Low molecular weight chitosan preparation with the aid of pepsin, characterization, and its bactericidal activity BA Vishu Kumar, MC Varadaraj, RN Tharanathan Biomacromolecules 8 (2), 566-572, 2007 | 89 | 2007 |
| Degradation of cereal bran polysaccharide-phenolic acid complexes by Aspergillus niger CFR 1105 S Hegde, S Kavitha, MC Varadaraj, G Muralikrishna Food Chemistry 96 (1), 14-19, 2006 | 83 | 2006 |
| Optimization of a probiotic beverage based on Moringa leaves and beetroot V Vanajakshi, SVN Vijayendra, MC Varadaraj, G Venkateswaran, ... LWT-Food Science and Technology 63 (2), 1268-1273, 2015 | 78 | 2015 |
| Degradation of caffeine by Pseudomonas alcaligenes CFR 1708 VRS Babu, S Patra, MS Thakur, NG Karanth, MC Varadaraj Enzyme and microbial technology 37 (6), 617-624, 2005 | 67 | 2005 |
| Flavour profile of idli batter prepared from defined microbial starter cultures R Agrawal, ER Rati, SVN Vijayendra, MC Varadaraj, MS Prasad, K Nand World Journal of Microbiology and Biotechnology 16, 687-690, 2000 | 54 | 2000 |
| Antimicrobial activity of neutralized extracellular culture filtrates of lactic acid bacteria isolated from a cultured Indian milk product (‘dahi’) MC Varadaraj, N Devi, N Keshava, SP Manjrekar International journal of food microbiology 20 (4), 259-267, 1993 | 49 | 1993 |
| Predicting the behavioural pattern of Escherichia coli in minimally processed vegetables S Bharathi, MN Ramesh, MC Varadaraj Food Control 12 (5), 275-284, 2001 | 40 | 2001 |
| Fermentation biotechnology of traditional foods of the Indian subcontinent E Rati Rao, SVN Vijayendra, MC Varadaraj Marcel Dekker, 2007 | 37 | 2007 |
| Antibacterial effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as contaminants during idli batter fermentation YH Jama, MC Varadaraj World Journal of Microbiology and Biotechnology 15, 27-32, 1999 | 35 | 1999 |
| Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods SV Desai, MC Varadaraj Journal of food science and technology 47, 549-556, 2010 | 34 | 2010 |
| Molecular characterization of native isolates of lactic acid bacteria, bifidobacteria and yeasts for beneficial attributes AN Roopashri, MC Varadaraj Applied microbiology and biotechnology 83, 1115-1126, 2009 | 34 | 2009 |
