基本信息
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职业迁徙
个人简介
Amit Kumar Rai currently works as Scientist at the Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute (DBT-NABI). Amit does research in Functional foods and Nutraceuticals, Microbial Bioprocess Technology, Fermentation Technology, Microbial Enzymes and Bioactive peptides. Their current project is 'Understanding the impact of microbial transformation during food fermentation on health.'
研究兴趣
论文共 115 篇作者统计合作学者相似作者
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期刊级别
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Journal of Food Science and Technologyno. 3 (2024): 429-443
Rounak Chourasia, Gayatri Dabrha,Md Minhajul Abedin,Loreni Chiring Phukon, Ashish Kumar Singh, Dinabandhu Sahoo,Sudhir P. Singh,Amit Kumar Rai
Food & functionno. 11 (2024): 5987-5999
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2024)
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2024)
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2024)
Biocatalysis and Agricultural Biotechnology (2024): 103338
Industrial crops and products (2024): 118395-118395
Biomass Hydrolyzing Enzymespp.112-122, (2024)
Amino acidsno. 11 (2023): 1621-1640
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作者统计
#Papers: 115
#Citation: 2611
H-Index: 27
G-Index: 49
Sociability: 5
Diversity: 2
Activity: 80
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