PUBLICATIONS

PUBLICATIONS (1987-now)

2018

4 (4 research papers), 5 abstract

Wan, L.Y.M., N.P. Shah*, H. El-Nezami. 2018. Effects of Lactobacillus rhamnosus GG and Escherichia coli Nissle 1917 cell-free supernatants on modulation of mucin and cytokine secretion on human intestinal epithelial HT29-MTX cells. J Food Sci. DOI: 10.1111/1750-3841.14168

Dai Shuhong, Fatang Jiang, Harold Corke, Nagendra P. Shah. 2018. Physicochemical and textural properties of Mozzarella cheese made with konjac glucomannan as a fat replacer. Food Research International, 107:691-9.
https://doi.org/10.1016/j.foodres.2018.02.069.

Wu, Qinglong and Nagendra P. Shah. 2018. Comparative mRNA-seq analysis reveals the improved EPS production machinery in Streptococcus thermophilus ASCC 1275 during optimized milk fermentation. Frontiers in Microbiology, section Food Microbiology (accepted 27 Feb 2018; Manuscript ID: 350005); vol. 9: p 445

Ayyash, M., A. Abushelaibi, S. Al-Mahadin, M. Enan, K. El-Tarabily and N. Shah. 2018. In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk. LWT - Food Science and Technology 87(Supplement C):478-487.

Abstract

Wu, Qinglong, Shah, N.P. 2018. Transcriptomic analysis of high exopolysaccharide-producing dairy starter bacterium Streptococcus thermophilus ASCC 1275 in milk, abstract no. 73547, ADSA Annual meeting, Knoxville, TN, June 24-27, 2018.

Shah, N.P. 2018. Bioactive peptides in dairy foods, ADSA Annual meeting, Knoxville, TN, June 24-27, 2018.

Shah, N.P. 2018. Nutraceuticals: Current Trends and Future Perspectives, 2nd Symposium on Functional Foods, University of Santo Tomas (UST), Manila, Philippines.

Shah, N.P. 2018. Sulphonated Modification of Polysaccharides from Pleurotus eryngii and Streptococus thermophilus ASCC 1275 Improves health Functionalities, 2nd Symposium on Functional Foods, University of Santo Tomas (UST), Manila, Philippines, April 28, 2018

Shah, N.P. 2018. Dairy based functional foods. Global Functional Dairy Summit China 2018, April 19-20, Shanghai, China.

2017
16 (13 research papers, 3 review papers), 4 abstracts

Wu, Qinglong, Shah, N.P. 2017. Restoration of GABA production machinery in Lactobacillus brevis by accessible carbohydrates, anaerobiosis and early acidification. Food Microbiology. https://doi.org/10.1016/j.fm.2017.08.006

Wu, Qinglong, Nagendra P. Shah. 2017. High gamma-aminobutyric acid production from lactic acid bacteria: emphasis on Lactobacillus brevis as a functional dairy starter. Crit. Rev. Food Sci. Nutr. 57(17):3661-72.

Dianawati Dianawati, Lim Seng Feng, Yasmin Ooi, Beng Houi, Nagendra P. Shah. 2017. Effect of type of protein-based microcapsules and storage at various ambient temperatures on the survival and heat tolerance of spray dried L. acidophilus. J Food Sci. (in press; accepted 27 June 2017; JFDS-2017-0465.R2).

Dai, S.H., Jiang, F.T., Corke, H., and Shah, N. P.* 2017. The stability and phase behavior of konjac glucomannan-milk systems. Food Hydrocolloids (in press; accepted on 15 June 2017), vol. 73, p30-40

Ayesha S. Al-Dhaheri, Reem Al-Hemeiri, Jaleel Kizhakkayil, Anas Al-Nabulsi, Aisha Abushelaibi, Nagendra P. Shah, Mutamed Ayyash. 2017. Health-promoting benefits of Low-Fat Akawi Cheese Made by Exopolysaccharide-producing Probiotic Lactobacillus plantarum isolated from Camel milk. J. Dairy Sci. 100 (10):7771–7779; DOI:http://dx.doi.org/10.3168/jds.2017-12761

Ahtesh, Fatah B, Vasso Apostolopoulos, Lily Stojanovska, Nagendra P Shah, Vijay Kumar Mishra. 2017.
Effects of fermentation of reconstituted skim milk by Kluyveromyces marxianus LAF4 combined with lactic acid bacteria to produce angiotensin-converting enzyme inhibitory peptides. Int. J. Dairy Technology (in press; manuscript IJDT-0018-17).

Gandhi, A., and N.P. Shah. 2017. Integrating omics to unravel the stress response mechanisms in bacteria: approaches, challenges, and prospects. Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2015.1136805.

Wu, Qinglong, Hein Min Tun, Yee-Song Law, Ehsan Khafipour, Nagendra P. Shah. 2017. Common distribution of gad operon in Lactobacillus brevis and its GadA contributes to efficient GABA synthesis towards cytosolic near-neutral pH.
Frontiers Microbiology, doi.org/10.3389/fmicb.2017.00206; vol. 8, p 206.

Dong Yang, Xiaoli Wu, Liang Qiu, Xiaomin Yu, Nagendra P. Shah, and Feng Xu. 2017. Mutual growth-promoting effect between Bifidobacterim bifidum WBBI03 and Listeria monocytogenes CMCC 54001 J. Dairy Sci. 100:3448–3462. DOI: http://dx.doi.org/10.3168/jds.2016-11804

Aisha Abushelaibi; Suheir Mahadin, Khaled El-Tarabily, Ayyash, M., Nagendra P Shah. 2017. Probiotic potential of lactic acid bacteria isolated from camel milk. LWT - Food Science and Technology, 79:316-325.

Aisha Abushelaibi; Suheir AlMahadin, Khaled El-Tarabily, Ayyash, M., Nagendra P Shah. 2017. In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk. LWT - Food Science and Technology (in press; accepted Sept. 12; Ms. Ref. No.: LWT-D-17-00520R2.

Li, S., and Shah, N.P. 2017. Sulphonated modification of polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275 and antioxidant activities investigation using CCD and Caco-2 cell line models.
Food Chemistry, 225:246-257.

Fen Zhang, Liang Qiu, Xiongpeng Xu, Zhengqi Liu, Hui Zhan, Xueying Tao, Nagendra P. Shah, Hua Wei. 2017. Beneficial effects of probiotic cholesterol-lowering strain of Enterococcus faecium WEFA23 from infants on diet-induced metabolic syndrome in rats. Journal of Dairy Science. DOI: http://dx.doi.org/10.3168/jds.2016-11870 (Published online: December 30, 2016)

Pan, M.F., Kumaree, K., Shah, N.P. 2017. Physiological changes of surface membrane in Lactobacillus with prebiotics. J Food Sci. Volume 82 (3):744–750; DOI: 10.1111/1750-3841.13608

Li, S., Dai, S., and Shah, N.P. 2017. Sulfonation and antioxidative evaluation of polysaccharides from Pleurotus mushroom and Streptococcus thermophilus bacteria: A Review". Crit Rev Food Sci and Safety, DOI: 10.1111/1541-4337.12252

Wei, Hua, Zhang, Fen, Qiu, Liang, Xu, Xiong, Liu, Zheng, Zhan, Hui, Tao, Xueying, Shah, Nagendra - http://orcid.org/0000-0003-4746-3232. 2017. Beneﬁcial effects of probiotic cholesterol-lowering strain of Enterococcus faecium WEFA23 from infants on diet-induced metabolic syndrome in rats. J. Dairy Sci. (in press; Manuscript ID: JDS-16-11870.R1; accepted 24 Oct. 2016)

Wu, Q., and Shah, N.P. 2017. The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods. Food Microbiology 62:178-187. DOI: 10.1016/j.fm.2016.10.027

Book

Shah, N. P. (ed.) 2017. Yogurt in Health and Disease Prevention. Publ. Elsevier, to be published in June 2017.

Abstract

Dai, Shuhong, Harold Corke1, and Nagendra P. Shah. 2017. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed Mozzarella cheese. ADSA Annual meeting, Pittsburgh, PA, June 24-28, 2017.

Pravelil, A., Qinglong Wu, Nagendra P. Shah. 2017. Effect of sugars and protein sources on expression of genes involved in exopolysaccharide production by Streptococcus thermophilus ASCC1275. ADSA Annual meeting, Pittsburgh, PA, June 24-28, 2017.

Qinglong Wu and Nagendra P. Shah. 2017. Transcriptomic analysis of high exopolysaccharide-producing dairy starter bacterium Streptococcus thermophilus ASCC 1275 in milk. ADSA Annual meeting, Pittsburgh, PA, June 24-28, 2017.

Ho Sze Wing, and Nagendra P. Shah. 2017. The antibacterial effect of addition of citrulline in fermented milk against foodborne pathogens.ADSA Annual meeting, Pittsburgh, PA, June 24-28, 2017.

Research papers under review

Qinglong Wu, Aparna Padmanabhan Praveil, Nagendra P. Shah. 2017. Genome-wide transcriptome analysis of high exopolysaccharide-producing dairy starter bacterium Streptococcus thermophilus ASCC 1275 in milk. BMC Genomics (in review).

Ximei Tian, Renhui Huang, Xueying Tao, Cuixiang Wan, Nagendra P Shah; Hua Wei. 2016. A physiologocial comparison study of acid tolerance response of Lactobacillus plantarum ZDY 2013 and L. plantarum ATCC 8014 at membrane and cytoplasm levels. Journal of Industrial Microbiology& Biotechnology (under review).

Wei, Hua; Shah, Nagendra P.; Zhang, Zhihong; Tao, Xueying. 2016. Antagonistics against pathogenic Bacillus cereus in milk fermentation and anti-adhesion effect on Caco-2 cells from Lactobacillus plantarum ZDY2013 as well as its protection function. J. Dairy Sci. (in review).

Meiling Jiang, Fen Zhang, Cuixiang Wan, Yonghua Xiong, Nagendra P. Shah, Hua Wei, and Xueying Tao. 2016.
Evaluation of probiotic properties of Lactobacillus plantarum WLPL04 from human breast milk and its modulation of Salmonella-induced inflammation in vitro. J. Dairy Sci. (in review).

Wan LYM, Chen ZJ, Shah N.P., El-Nezami H: 2017. Effects of Lactobacillus rhamnosus GG and Escherichia coli Nissle 1917 cell-free supernatants on modulation of mucin and cytokine secretion on human goblet cells. Applied Microbiology (under review).

Mingfang Pan, Cuixiang Wan, Renhui Huang, Nagendra P. Shah, and Hua Wei. 2016. Pre-treatment of mice with Lactobacillus plantarum ZDY 2013 maintains gastric microbiota homeostasis and suppresses gastric inflammatory cytokines expression post Helicobacter pylori infection. J. Clinical Microbiology (under review).

Huang Renhui, Cuixiang Wan, Nagendra P. Shah, Xueying Tao, Hua Wei, 2016. Acid stress response provides cross protection against exposure to hydrogen peroxide in Lactobacillus plantarum ZDY2013 but not against other stresses. J. Dairy Sci. (under review).

Renhui Huang, Xueying Tao, Cuixiang Wan, Shengjie Li, Hengyi Xu, Feng Xu, N. P. Shah*, Hua Wei
2016. Stress tolerance of Lactobacillus plantarum ZDY 2013 and its antibacterial and modulation effect on mice gut microbiota, J. Dairy Sci. (under review)

Tingtao Chen, Qinglong Wu, Shunqiang Xiong, N. P. Shah*, and Hua Wei. 2016. Population dynamics of microbiota in sourdoughs prepared from different food materials during the refreshment practice. Food Research International (under review)

Renhui Huang, Xueying Tao, Cuixiang Wan, Shengjie Li, Hengyi Xu, Feng Xu, N. P. Shah*, Hua Wei. 2016.
In vitro resistance of and modulation of mice gut microbiota by Lactobacillus plantarum ZDY 2013 as monitored by Q-PCR and PCR-DGGE. J. Dairy Sci. (under review)

Tsangalis, D., J.F., Wilcox, G., McGill, A.E.J., and Shah, N.P. Stojanovska, L. 2016. Urinary excretion of equol by postmenopausal women consuming soy milk fermented with bifidobacteria. European J. Nutrition (in press).

Wan, L.Y.M., Z.J. Chen, N.P. Shah*, H. El-Nezami. 2016. Differential modulation of cytokine profiles following treatments with metabolic products of Lactobacillus rhamnosus GG and Escherichia coli Nissle 1917 in human intestinal cells. J Dairy Sci. (under review)

Wan, Lam-Yim Murphy, Zhijian Chen, N. P. Shah, Hani El-Nezami. 2016. Effects of metabolic products of Lactobacillus rhamnosus GG and Escherichia coli Nissle 1917 on modulation of mucin and trefoil factors in human intestinal cells. Food Microbiology (in review).

Chen, T., Wu, Q., Jiang, S., Li, S., Tan, Q., Shah, N.P.*, Wei, H. 2016. Assessment of commercial probotic products in China for labelling accuracy. J. Food Sci. (under review)

Pham, T. T., & Shah, N. P.* 2016. A review of soy isoflavones – Controversy of the bioavailability, transformation and health Effects. Critical Reviews in Food Science and Nutrition (under review).

Prasad, L., Sherkat, F., and Shah, N.P.* 2016. The effects of prebiotics addition to soymilk on the viable counts, proteolytic activity and organic acid production by LAB, and on physical attributes of soy yogurt. J. Food Sci. (under review).

2016
(1 book; 33 research and review papers; 6 abstracts)

Wu, Q., and Shah, N.P. 2016. The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods. Food Microbiology, 62: 178–187, DOI:10.1016/j.fm.2016.10.027

Zhao, Danyue, and Nagendra P. Shah. 2016. Concomitant ingestion of lactic acid bacteria and black tea synergistically enhances flavonoid bioavailability and attenuates D-galactose-induced oxidative stress in mice via modulating glutathione antioxidant system. J. Nutritional Biochemistry, 38 (12): 116–124

Yang, Dong; Yu, Xiaomin; wu, yaoping; Chen, Xingxing; Wei, Hua; Shah, Nagendra; Feng, Xu. 2016. Enhancing the flora balance in the gastrointestinal tract of mice by lactic acid bacteria from Chinese sourdough and enzyme activities for metabolism of protein, fat and carbohydrate by the flora. Journal of Dairy Science 99(8):7809-7820

Ren-You Gan, Zi-Qing Deng, Ai-Xin Yan, Nagendra Prasad Shah, Wing-Yee Lui, Chak-Lun Chan, Harold Corke. 2016. Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects. LWT - Food Science and Technology. 73 (11): 168–177.

Dai, Shuhong, Harold Corke, Nagendra P. Shah. 2016. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt. J. Dairy Sci. 99 (9):7063–7074. DOI: http://dx.doi.org/10.3168/jds.2016-11131

Qiong Xie, Mingfang Pan, Renhui Huang, Ximei Tian, Xueying Tao, Nagendra P. Shah, Hua Wei, Cuixiang Wan. 2016.
Modulation of the small intestinal microbial community composition during short term and long term intervention with Lactobacillus plantarum ZDY2013. J. Dairy Sci. 99 (9): 6913–6921. DOI: http://dx.doi.org/10.3168/jds.2016-11141

Huijuan Kuang & Lin Yang, Nagendra P. Shah, Zoraida P. Aguilar, Lijun Wang, Hengyi Xu, & Hua Wei. 2016. Synergistic in vitro and in vivo antimicrobial effect of a mixture of ZnO nanoparticles and Lactobacillus fermentation liquor". Applied Microbiology and Biotechnology 100:3757–3766 DOI 10.1007/s00253-015-7221-x

Chen, Tingtao, Qinglong Wu, Haiting Zhou, Kan Deng, Xin Wang, Fanjing Meng, Shaoguo Yang, Xiaolei Wang,
Nagendra P Shah and Hua Wei. 2016. Assessment of commercial probiotic products in china
for labelling accuracy and probiotic characterisation of selected isolates. Int. J. Dairy Tech doi: 10.1111/1471-0307.12331

Zhang, Fen ; Jiang, Meiling ; Wan, Cuixiang; Chen , Xiaoyong; Chen, Xiaoyan; Shah, Nagendra P.; Wei, Hua; Tao, Xueying. 2016. Screening of probiotic strains from a safety view: virulence and antimicrobial susceptibility evaluation of enterococci from Chinese healthy infants. Journal of Dairy Science (in press; accepted, 29 Feb 2016, JDS-15-10690.R1).

Wang, Baogui; Wu, Yaoping; Qiu, Liang; Shah, Nagendra P.; Wei, Hua; Feng, Xu. 2016. Integration of genomic and proteomic data to identify candidate genes in HT-29 cells after incubation with Bifidobacterium bifidum ATCC 29521. J. Dairy Sci. (JDS-15-10577.R2, in press), accepted 29th February 2016)

Dianawati, D., Mishra, V., Shah, N.P. 2016. Viability, acid and bile tolerance of spray dried probiotic bacteria and some commercial probiotic supplement products kept at room temperature", J. Food Sci. in press (JFDS-2015-2143).

Wan, L.Y.M., Z. J. Chen, N. P. Shah & H. El-Nezami. 2016. Modulation of Intestinal Epithelial Defense Responses by Probiotic Bacteria. Crit. Reviews in Food Sci. and Nutr. DOI: 10.1080/10408398.2014.905450

Dianawati, D., Mishra, V., and Shah, N.P.* 2016. Survival of microencapsulated probiotic bacteria after processing and during storage: a review. Crit. Rev. in Food Sci. and Nutr. DOI: 10.1080/10408398.2013.798779

Luo, Jincan, Pei Zhang, Siqian Li, Nagendra P. Shah. 2016. Antioxidant, antibacterial and anti-proliferative activities of free and bound phenolics from peel and flesh of Fuji apple. J. Food Sci. (in press; accepted Feb 24, 2016).

Gan Renyou; Ming-Fu Wang, Nagendra Prasad Shah, Wing-Yee Lui, Harold Corke. 2016. Lactobacillus plantarum wcfs1 fermentation differentially affects antioxidant capacity and polyphenol content in mung bean (vigna radiata) and soya bean (glycine max) milks. Journal of Food Processing and Preservation (in press; accepted on Feb 13, 2016).

Gandhi, A., and Shah, N.P. 2016. Effect of salt stress on morphology and membrane composition of Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium bifidum, and their adhesion to human intestinal epithelial-like Caco-2 cells. J. Dairy Sci. DOI: http://dx.doi.org/10.3168/jds.2015-10718

Li, S., and Shah, N.P. 2016. Characterization, anti-inflammatory and antiproliferative activities of natural and sulfonated exo-polysaccharides from Streptococcus thermophilus ASCC 1275. J. Food Sci. (accepted Feb 19, 2016; JFDS-2015-2031.R2)

Gandhi, A., and Shah, N.P. 2016. Salt reduction in a model high salt-Akawi cheese: effects on bacterial activity, pH, moisture, bioactive peptides, and growth of human colon cells. J. Food Sci. (in press; accepted on 31 Jan 2016, JFDS-2015-1539.R2).

Wu, Q., and N/P. Shah. 2016. High γ-aminobutyric acid production from lactic acid bacteria: emphasis on Lactobacillus brevis as a functional dairy starter. Critical Reviews in Food Sci and Nutrition. DOI:10.1080/10408398.2016.1147418
Gandhi, A., and N.P. Shah. 2016. Integrating omics to unravel the stress response mechanisms in bacteria: approaches, challenges, and prospects. Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2015.1136805

Jiang, Meiling ; Zhang, Fen; Wan, Cuixiang; Xiong, Yonghua ; Shah, Nagendra P.; Wei, Hua; Tao, Xueying
Evaluation of probiotic properties of Lactobacillus plantarum WLPL04 from human breast milk" J. Dairy Sci. 99 (3): 1736–1746.

Li, S., and Shah, N.P. 2016. Anti-inflammatory and antiproliferative activities of natural and sulphonated polysaccharides from Pleurotus eryngii. J Functional Foods (accepted Feb 2, 2016; JFF-D-15-02327R3).

Gan, Renyou, Wan, MF NP Shah, H Corke 2016. "Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes. International Journal of Food Science and Technology (accepted Jan 18, 2016; IJFST-2015-19114.R2)

Zhao, Danyue, Shah, Nagendra; P. 2016. Synergistic application of black tea extracts and lactic acid bacteria in protecting human colonocytes against oxidative damage. Journal of Agricultural and Food Chemistry (DOI: 10.1021/acs.jafc.5b05742).

Zhang, Zhihong, Lixia Feng, Hengyi Xu, Chengwei Liu, Shah, N.P., Wei, H. 2015. Detection of viable enterotoxin producing Bacillus cereus and analysis of toxigenicity from ready-to-eat foods and infant formula powder by multiplex PCR. J. Dairy Sci. 99 (2): 1047–1055 (DOI: http://dx.doi.org/10.3168/jds.2015-10147).

Huang, Renhui; Pan, Mingfang; Wan, Cuixiang; Shah, Nagendra; Tao, Xueying; Wei, Hua. 2016. Physiological and transcriptional response as well as cross protection of Lactobacillus plantarum ZDY2013 under acid stress. J. Dairy Sci. 99 (2):1002–1010 (DOI: http://dx.doi.org/10.3168/jds.2015-9993)

Zhang, Zhihong, Tao, Xueying, Shah, N.P., Wei, H. 2016. Antagonistics against Bacillus cereus in milk fermentation by Lactobacillus plantarum ZDY 2013 and its anti-adhesion effect on Caco-2 cells against pathogens. J. Dairy Sci. http://dx.doi.org/10.3168/jds.2015-10587.

Zhao, D., and Shah, N.P.* 2016. Lactic acid bacterial fermentation modified phenolic composition in tea extracts, enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion. Journal of Functional Foods 20:182-194.

Wei, Hua, Yu, Xiaomin, Li, Shengjie, Yang, Dong, Qiu, Liang, Wu, Yaoping, Wang, Dengyuan, Shah, Nagendra, Feng, Xu. 2016. A novel strain of Lactobacillus mucosae isolated from a Gaotian villager improves in vitro and in vivo antioxidant as well as biological properties in D-galactose-induced aging mice. J. Dairy Sci. DOI: http://dx.doi.org/10.3168/jds.2015-10265.

Li, S., and Shah, N.P. 2016. Antioxidative activities and bifidogenic properties of polysaccharides from Pleurotus eryngii after heat treatments. Food Chemistry 197:240-249.

Pan, Mingfang, Wan, Cuixiang, Huang, Renhui, Xie, Qiong, Shah, Nagendra, P., Wei, Hua. 2016. Changes in gastric microbiota induced by Helicobcter pylori infection and preventive effects of Lactobacillus plantarum ZDY 2013 against such infection. J. Dairy Sci. 99 (2): 970–981.

Wu, Q., and Shah, N.P.* 2016. High γ-aminobutyric acid-producing lactic acid bacteria as functional dairy starter: advantages, challenges and strategies. Critical Reviews in Food Science and Nutrition (accepted, Nov. 6, 2015)

Ahtesh, Fateh, Lily Stojanovska, Shah, N.P., Mishra, Vijay. 2016. Lactobacillus helveticus and flavourzyme® increased angiotensin converting enzyme inhibitory activity from skim milk, J. Food Sci. DOI: 10.1111/1750-3841.13177.

Mianzhai, Y., and Shah, N.P.* 2016. Contemporary nucleic acid-based molecular techniques for detection, identification, and characterization of Bifidobacterium. Critical Rev in Food Sci. and Nutr. (in press; accepted 25 February 2015). DOI: 10.1080/10408398.2015.1023761

Research papers under review

Shuhong Dai, Harold Corke, Nagendra P. Shah. 2016. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt. J. Dairy Sci. (under review).
Ximei Tian, Renhui Huang, Xueying Tao, Cuixiang Wan, Nagendra P Shah; Hua Wei. 2016. A physiologocial comparison study of acid tolerance response of Lactobacillus plantarum ZDY 2013 and L. plantarum ATCC 8014 at membrane and cytoplasm levels. Journal of Industrial Microbiology& Biotechnology (under review).

Wei, Hua; Shah, Nagendra P.; Zhang, Zhihong; Tao, Xueying. 2016. Antagonistics against pathogenic Bacillus cereus in milk fermentation and anti-adhesion effect on Caco-2 cells from Lactobacillus plantarum ZDY2013 as well as its protection function. J. Dairy Sci. (in review).

Meiling Jiang, Fen Zhang, Cuixiang Wan, Yonghua Xiong, Nagendra P. Shah, Hua Wei, and Xueying Tao. 2016.
Evaluation of probiotic properties of Lactobacillus plantarum WLPL04 from human breast milk and its modulation of Salmonella-induced inflammationin vitro. J. Dairy Sci. (in review).

Wan LYM, Chen ZJ, Shah N.P., El-Nezami H: 2017. Effects of Lactobacillus rhamnosus GG and Escherichia coli Nissle 1917 cell-free supernatants on modulation of mucin and cytokine secretion on human goblet cells. Applied Microbiology (under review).

Xu, Hengyi, Hua Wei, N.P. Shah. 2016. Synergistic in vitro and in vivo antimicrobial effect of a mixture of ZnO nanoparticles and Lactobacillus fermentation liquor". Applied Microbiology and Biotechnology (under review)

Mingfang Pan, Cuixiang Wan, Renhui Huang, Nagendra P. Shah, and Hua Wei. 2016. Pre-treatment of mice with Lactobacillus plantarum ZDY 2013 maintains gastric microbiota homeostasis and suppresses gastric inflammatory cytokines expression post Helicobacter pylori infection. J. Clinical Microbiology (under review).

Huang Renhui, Cuixiang Wan, Nagendra P. Shah, Xueying Tao, Hua Wei, 2016. Acid stress response provides cross protection against exposure to hydrogen peroxide in Lactobacillus plantarum ZDY2013 but not against other stresses. J. Dairy Sci. (under review).

Dai, S.H., Jiang, F.T., Corke, H., and Shah, N. P.* 2016. The stability and phase behavior of konjac glucomannan-milk systems. J. Dairy Sci. (in review).

Tingtao Chen, Qinglong Wu, Shunqiang Xiong, N. P. Shah*, and Hua Wei. 2016. Population dynamics of microbiota in sourdoughs prepared from different food materials during the refreshment practice. Food Research International (under review)

Renhui Huang, Xueying Tao, Cuixiang Wan, Shengjie Li, Hengyi Xu, Feng Xu, N. P. Shah*, Hua Wei. 2016.
In vitro resistance of and modulation of mice gut microbiota by Lactobacillus plantarum ZDY 2013 as monitored by Q-PCR and PCR-DGGE. J. Dairy Sci. (under review)

Tsangalis, D., J.F., Wilcox, G., McGill, A.E.J., and Shah, N.P. Stojanovska, L. 2016. Urinary excretion of equol by postmenopausal women consuming soy milk fermented with bifidobacteria. European J. Nutrition (in press).

Wan, L.Y.M., Z.J. Chen, N.P. Shah*, H. El-Nezami. 2016. Differential modulation of cytokine profiles following treatments with metabolic products of Lactobacillus rhamnosus GG and Escherichia coli Nissle 1917 in human intestinal cells. J Dairy Sci. (under review)
Wan, Lam-Yim Murphy, Zhijian Chen, N. P. Shah, Hani El-Nezami. 2016. Effects of metabolic products of Lactobacillus rhamnosus GG and Escherichia coli Nissle 1917 on modulation of mucin and trefoil factors in human intestinal cells. Food Microbiology (in review).

Chen, T., Wu, Q., Jiang, S., Li, S., Tan, Q., Shah, N.P.*, Wei, H. 2016. Assessment of commercial probotic products in China for labelling accuracy. J. Food Sci. (under review)

Pham, T. T., & Shah, N. P.* 2016. A review of soy isoflavones – Controversy of the bioavailability, transformation and health Effects. Critical Reviews in Food Science and Nutrition (under review).
Sheibani, A., Ayyash, M.M., Mishra, V., and Shah, N.P.* 2016. The effects of salt reduction on Cheddar cheese characteristics during storage: Chemical composition, microbiological analysis, proteolysis, organic acid production, ACE-inhibition activity, texture profile and microstructure. J. Dairy Res. (under review).

Book

Shah, N. P. (ed.) 2016. Yogurt in Health and Disease Prevention. Elsevier, to be published in Sept. 2016.

Abstract

Shah, N.P. 2016. Nutreceuticals: Current trends and future perspective. 44th Dairy Industry Conference, ICAR-National Dairy Research Institute, Karnal, India, Feb 18-20, 2016 (Plenary speaker).

Wu, Q., and Shah, N.P. 2016. An ancient, species-specific tagatose-6-phosphate pathway in Lactobacillus casei group that eliminates galactose in cultured dairy foods. IDF Parallel Symposia, Cheese Sci. and Technology, Dublin, Ireland, April, 11-13, 2016.

2015
(16 research papers; 1 book; 2 book chapters; 6 conference abstracts)

Refereed research papers (Corresponding author is denoted by *)

R. Gonza´lez-Va´zquez, A. Azaola-Espinosa, L. Mayorga-Reyes, L. A. Reyes-Nava, N. P. Shah, Y. Rivera-Espinoza. 2015. Isolation, identification and partial characterization of a Lactobacillus casei strain with bile salt hydrolase activity from pulque. Probiotics & Antimicro. Prot. 7:242–248

Fiona Long Yan Fong, Nagendra P. Shah*, Pirkka Kirjavainen, Hani El-Nezami. 2015. Mechanism of Action of Probiotic Bacteria on Intestinal and Systemic Immunities and Antigen Presenting Cells. International Reviews Immunology (in press; accepted 4 Sept. 2015).

Huang, Renhui, Tao. Xueying, Wan, Cuixiang, Li, Shengjie, Xu, Hengyi, Xu, Feng, Shah, Nagendra P.*, Wei, Hua. 2015. In vitro probiotic characteristics of Lactobacillus plantarum ZDY 2013 and its modulatory effect on gut microbiota of mice. J. Dairy Sci. 98(9): 5850-5861.

Wu, Q., and Shah, N.P.* 2015. Dairy Streptococcus thermophilus improves cell viability of Lactobacillus brevis NPS-QW-145 and its γ-aminobutyric acid biosynthesis ability in milk. Scientific Reports 5, Article number: 12885 (2015) doi:10.1038/srep12885

Kan Deng, Tingtao Chen, Qinglong Wu, Hongbo Xin, Qiang Wei, Ping Hu, Xiaolei Wang, Xin Wang, Hua Wei, and Nagendra P. Shah*. 2015. In vitro and in vivo examination of anti-colonization of pathogens by Lactobacillus paracasei FJ861111.1. J. Dairy Sci. 98(10):6759-6766.

Pan, Mingfang, QinglongWu, XueyingTao, CuixiangWan, Nagendra P. Shah*, Hua Wei. 2015. Fermentation of Allium chinense bulbs with Lactobacillus plantarumZDY 2013 shows enhanced biofunctionalities, and nutritional and chemical properties. J. Food Sci. 80(10): 2272-2278.

Xin Wang, Qinglong Wu, Kan Deng, Qiang Wei, Ping Hu, Jingjing He, Huan Liu, Yong Zheng, Hua Wei, N. P. Shah*, and Tingtao Chen. A novel method for screening of potential probiotics for high adhesion capability. J. Dairy Sci. 98(7):4310-4317.

Wan, L.Y.M., Z. J. Chen, N. P. Shah*, H. El-Nezami. 2015. Modulation of intestinal epithelial defense responses by probiotic bacteria. Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2014.905450.
Gandhi, A., and Shah, N.P.* 2015. Effect of salt on cell viability and membrane integrity of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum as observed by flow cytometry. Food Microbiology. 49:197-202.

Li Huang, Ming Chen, Siqian Li, Shah, N.P.* 2015. Antioxidant activities and prebiotic properties of water-soluble crude polysaccharides from Flammulina velutipes and Hypsizygus marmoreus. Int. J. Probiotics and Prebiotics 10(1):37-42.
Li, S., and Shah, N.P.* 2015. Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity and angiotensin-I-converting enzyme inhibitory activities of fermented milk. J. Dairy Sci. 98(5):2941-2949.

Zhao, D., and Shah, N.P.* 2015. Tea and soybean extracts in combination with milk fermentation inhibit growth and enterocyte adherence of selected foodborne pathogens. Food Chemistry. 180:306-316.

Zhang, Zhihong, Wenting Liu, Hengyi Xu, Zoraida P. Aguilar, Shah, N.P.*, Wei, H. 2015. Propidium monoazide combined with real-time PCR for selective detection of viable Staphylococcus aureus in milk powder and meat products. J. Dairy Sci. 98(3): 1625-1633.

Chen, Xingxing, Xiaoli Wu, Min Gan, Feng Xu, Lihua He, Dong Yang, Hengyi Xu, N. P. Shah*, Hua Wei. 2015. Rapid detection of Staphylococcus aureus in dairy and meat foods by a combination of silica-coated magnetic nanoparticles-capture and thermophilic helicase-dependent isothermal amplification. J. Dairy Sci. 98(3): 1563-1570.

Wu, Q.; Cheung, C., and Shah, N.P.* 2015. Towards galactose accumulation in dairy foods fermented by conventional starter cultures: challenges and strategies Trends in Food Science and Technology, 41 (1):24-36.

Wu, Q. and Shah, N.P.* 2015. Gas release-based pre-screening combined with reversed-phase HPLC quantitation for efficient selection of high γ-aminobutyric acid (GABA)-producing lactic acid bacteria. J. Dairy Sci. 98(2):790-797.

Book

Chandan, R.C., Kilara, A., and Shah, N.P. (eds). 2015. Dairy Processing and Quality Control, second edition. Blackwell Publishing, Ames, Iowa, USA.

Book chapters

Shah, N.P. 2015. Novel Dairy Probiotic Products. In Advances in Probiotic Technology, eds. Petra Foerst. Chalat Santivarangkna, Science Publishers, CRC Press, Taylor and Francis Group, Boca Raton, FL, USA, p 338-355.

Murphy L. Y. Wan, Shah, N.P.* and El-Nezami, H.S. 2015. Review of mold and bacterial toxins in dairy products. Microbial Toxins in Dairy Products. Tamime, A. and Noreddine, Benkerroum (eds). Wiley Publishers. England

Conference abstracts

Wei, H., Zhang, Z., Tao, X., Feng, X., Xu, H., Wan, C., Wu, Q., and Shah, N.P. 2015. Beneficial effects of EPS on human health and gut microbiota. ADSA Annual meeting, Orlando, FL, July 12-16, 2015.

Li., S., and Shah, N.P. 2015. Chemical modification of EPS to improve its bio-functionalities, ADSA Symposium - Advances in bacterial exo-polysaccharides: from production to applications in dairy foods and health, ADSA Annual meeting, Orlando, FL, July 12-16, 2015.

Akanksha Gandhi, Nagendra P. Shah. 2015. Release of bioactive peptides and essential amino acids as affected by sodium chloride reduction and substitution in Akawi cheese, ADSA Annual meeting, Orlando, FL, July 12-16, 2015.

Akanksha Gandhi, Nagendra P. Shah. 2015. Sodium chloride induced stress responses in dairy probiotic bacteria, ADSA Annual meeting, Orlando, FL, July 12-16, 2015.

Li, Siqian, Nagendra P. Shah. 2016. Characterization and bioactivities of crude and sulfonated polysaccharides from pleurotus eryngii and streptococcus thermophilus ASCC 1275. EuroFoodChem XVIII Conference, Madrid, Spain, 13-16 October 2015.

Zhao, Danyue and Nagendra P. Shah. 2015. Enhancement of antioxidant properties of tea extract and cellular uptake of tea flavonoids by lactic acid bacterial fermentation. Functional Foods Conference, Jiangnan Univ., China, Sept. 20-23, 2015.

2014
(14 research papers; 5 book chapters; 12 conference abstracts)

Refereed research papers

Feng Xu, Peng Li, Xing Ming, Dong Yang, Hengyi Xu, Xiaoli Wu, N. P. Shah*, Hua Wei. 2014.
Detection of Cronobacter species in powdered infant formula by probe-magnetic separation (PMS)-PCR. J Dairy Science. 97:6067-6075

Li, Shengjie, Renhui Huang, N. P. Shah*, Xueying Tao, Yonghua Xiong and Hua Wei. 2014. Antioxidant and antibacterial activities of exopolysaccharides from Bifidobacterium bifidum WBIN03 and Lactobacillus plantarum R315. J. Dairy Sci. 97(12):7334-7343.

Wu, Q., and Shah, N.P.* 2014. Effects of elaidic acid on metabolic and physiological performances of dairy lactobacilli. J. Food Science 79(12):M2485-2490.

Gandhi, A., Cui, Y., Zhou, M., and Shah, N.P.* 2014. Effect of KCl substitution on bacterial viability of Escherichia coli. (ATCC 25922) and selected probiotics. J. Dairy Sci. 97(10):5939-5951.

Gandhi, A., Shah, N.P.* 2014. Cell growth and proteolytic activity of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in milk as affected by supplementation with peptide fractions. International Journal of Food Sciences and Nutrition, 65(8):937-941.

Zhao, D., and Shah, N.P.* 2014. Influence of tea extract supplementation on bifidobacteria during soymilk fermentation. International Journal of Food Microbiology. 188:36-44.

Li, S., and Shah, N.P.* 2014. Antioxidant and antibacterial activities of sulfated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275. Food Chemistry. 165:262–270.

Peng, S.S., Yang, Y. J., Li, S.J., Wu, Q., Shah, N.P.*, Wei, H., and Xu, F. 2014. The synergistic effects of Lactobacillus rhamnosus ZDY114 and donkey milk on the immunological function of mouse in vivo. International Dairy Journal 34 (2) 263-266.

Zhao, D., and Shah, N.P.* 2014. Effect of tea extract on lactic acid bacterial growth, their cell surface characteristics and isoflavone bioconversion during soymilk fermentation. Food Research International 62:877-885.

Wu, Qinglong, Tun, Hein Min, Leung, Frederick Chi-Ching, and Shah, N.P.* 2014. Genomic insights into high exopolysaccharide-producing dairy starter bacterium Streptococcus thermophilus ASCC 1275. Scientific Reports. 4:4974 DOI:10.1038/srep04974.

Ashraf, R., and Shah, N.P.* 2014. Immune system stimulation by probiotic microorganisms. Crit. Rev. in Food Sci. and Nutr. 54 (7):938-956.

Gandhi, A., and Shah, N.P.* 2014. Effect of salt concentration and pH on structural and functional properties of Lactobacillus acidophilus: FT-IR spectroscopic analysis. International J Food Micro 173:41-47.

Zhao, D., and Shah, N.P.* 2014. Fermented soymilk-tea: a novel functional food with enhanced anti-radical capacity and tea polyphenol stability during storage. Food Chemistry 158:262-269.

Zhao, D., and Shah, N.P.* 2014. Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soy yogurt during extended fermentation. LWT Food Sci. and Technology 58:454-462.

Book Chapters

Champagne, C., and Shah, N.P. 2014. Cultured milk and yogurt. In Dairy Processing and Quality Control, RC Chandan, A Kilara and NP Shah, Eds. Blackwell Publishing, Ames, Iowa, USA.

Gandhi, A. and Shah, N.P. 2014. Resistance of probiotics to different food processes. Anderson de Souza Sant’Ana ed. John Wiley and Sons Ltd.

Shah, N.P. 2014. Functional Properties of Fermented Milks. JP Tamang. Ed. CRC Press, Taylor and Francis Group., New York.

Farkye, N. and Shah, N.P. 2014. Milk proteins. In Applied Food Protein Chemistry (ed. Ustunol, Z.), Wiley-Blackwell Pub.

Shah, N.P. 2014. Other dairy products: Yogurt, kefir, kumys. Ed. Bamforth, C. Oxford University Press, 385-407.

Conference abstracts

Shah, N.P. 2014. 2nd International symposium on probiotics for human health – New innovations and emerging trends, New Delhi, Nov. 3-4, 2014.

Shah, N.P. 2014. International Symposium on Fermented Food organized at the Chonbuk National University, Jeonju, S. Korea, October 24-25, 2014.

Shah, N.P. 2014. VitaFoods Asia, Hong Kong, Sept. 3-4, 2014.

Shah, N.P. 2014. Nutritional enhancement of soymilk or soy foods via bioconversion and bioprocessing, Gwanju, S. Korea, Aug. 24-27, 2014.

Shah, N.P. 2014. Jilin University Functional Dairy Food Symposium, Changchun, China, May 15-18, 2014.

Shah, N.P. 2014. Probioitcs and health benefits with reference to synthesis of gamma-aminobutyric acid (GABA) by selected probiotic bacteria. ADSA Annual meetings, Kansas City, MO, July 20-24, 2014.

Li, Siqian, Shah, N.P. 2014. Bioactivities of Phenolics and Polysaccharides from Pleurotus eryngii after
Various Heat Treatments. IFT annual meetings, New Orleans, June 21-24, 2014.

Daisy, Z., and Shah, N.P. 2014. Influence of fermentation with selected LAB and bifidobacteria on bacterial growth, isoflavone bioconversion, tea polyphenol-stability and antiradical activity in fermented soymilk-tea. IFT annual meetings, New Orleans, June 21-24, 2014

Gandhi, Akanksha and Shah, N.P. 2014. Application of FT-IR and flow cytometry to evaluate the effect of sodium chloride on probiotic bacteria. ADSA Annual meetings, Kansas City, MO, July 20-24, 2014.

Shah, N.P., Qinglong Wu and Hein Min Tun. 2014. Genomic insights into high exopolysaccharide-producing dairy starter bacterium Streptococcus thermophilus ASCC 1275. ADSA Annual meetings, Kansas City, MO, July 20-24, 2014.

Karna, B., D. Otieno, N.P. Shah, I.B. Powell, V. Mishra. 2014. Screening and selection of lactic acid bacteria for EPS production. IDF conference, Melbourne, Australia, March 3-7, 2014.
Wu, Q., and Shah, N.P. 2014. Complete genome sequencing of high ropy EPS-producing dairy bacterium Streptococcus thermophilus ASCC 1275. IDF conference, Melbourne, Australia, March 3-7, 2014.

2013
(8 research papers; 1 Managing editor of a Special issue of IDJ; 5 book chapters; 6 conference abstracts)

Refereed research papers

Li, S., and Shah, N.P.* 2013. Effects of various heat treatments on phenolic profiles and antioxidant activities of Pleurotus eryngii extracts. J. Food Sci. 78(8):C1122-1129

Hayek, S.A., Shahbazi, A., Awaisheh S. S., Shah, N.P.*, and Ibrahim, S.A. 2013. Sweet potatoes as a basic component in developing a medium for the cultivation of lactobacilli. Bioscience, Biotechnology, and Biochemistry 77 (11): 2248-2254.

Prasad, L.N., Sherkat, F., and Shah, N.P.* 2013. Extraction and characterisation of β-galactosidase produced by Bifidobacterium animalis ssp. lactis Bb12 and Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 grown in whey. Inter. Food Research J. 20(1): 487-494.

Dianawati, D., Mishra, V., and Shah, N.P.* 2013. Effect of drying methods on microencapsulated L. acidophilus and L. cremoris on secondary protein structure and glass transition temperature as studied by FTIR and DSC. J. Dairy Sci. 96(3):1419-1430.

Dianawati, D., Mishra, V., and Shah, N.P.* 2013. Survival of Bifidobacterium longum 1941 microencapsulated with proteins and sugars after freezing and freeze drying. Food Research International. 51(2):503-509.

Ayyash, M. M., Sherkat, F., and Shah, N.P.* 2013. Effect of partial NaCl substitution with KCl on the texture profile, microstructure and sensory properties of low-moisture mozzarella cheese. Journal of Dairy Research. 80(1):7-13.

Prasad, L.N., Sherkat, F., and Shah, N.P.* 2013. Influence of galactooligosaccharides and modified waxy maize starch on some attributes of yogurt. J Food Sci. 78(1):M77-M83.

Ayyash, M.M., Sherkat, F., and Shah, N.P.* 2013. The effect of NaCl substitution with KCl on cell-free extract and cell-free supernatant proteinases activity at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei. J. Dairy Science 96 (1):40-49.

Book chapters

Ayyash, M., Sherkat, F., and Shah, N.P. 2013. Changing and characterizing the composition of cheese for health benefits – salt and sodium reduction and sodium chloride substitution of cheese for health benefits. Handbook of Cheese in Health: Production, Nutrition and Medical Sciences (Eds. Preedy, V.R., Watson, R.R., and Patel, V.B.), Wageningen Academic Publishers, the Netherlands, p. 545-566.

Chandan, R.C, and Shah, N.P. 2013. Functional foods and disease prevention. In Manufacturing Yogurt and Fermented Milks (ed., RC Chandan and A Kilara), Blackwell Publishing Professional, Iowa, USA, p.413-432.

Shah, N.P. 2013. Health benefits of yogurt and fermented milks. In Manufacturing Yogurt and Fermented Milks (ed., RC Chandan and A Kilara), Blackwell Publishing Professional, Iowa, USA, p. 433-450.

Shah, N.P. 2013. Microorganisms and health attributes (probiotics). In Manufacturing Yogurt and Fermented Milks (ed., RC Chandan and A Kilara), Blackwell Publishing Professional, Iowa, USA, p. 451-466.

Wan, Murphy L. Y., Shah, N.P., and El-Nezami, Hani S. 2014. Incidence in toxins in dairy products.

Special issue for International Dairy Journal

Shah, N.P. (Managing Guest Editor). 2013. Advances in Biotechnology and Safety: a special issue of International Dairy J. (November 2013 issue).

Conference abstracts

Shah, N. P. 2013. Isoflavones, probiotics and health potential. Seventh International Food Convention (IFCON 2013), CFTRI, Mysore, Dec. 18-21, 2013

Shah, N,P. 2013. Isoflavones, probioitcs and health potential International Conference on Fermented foods, Health Status and Social well-being, Anand, Gujarat, India, Dec. 6-7, 2013.

Shah, N.P. 2013. Current trend in probiotics and prebiotics. Abstract of the paper presented at International Functional Food Conference, Selangor, Malaysia, Aug., 18-21, 2013.

Shah, N.P. 2013. Lactic acid bacteria as probiotics. Abstract of the paper presented at the 7th Asian Conference on Lactic acid bacteria, New Delhi, Sept. 6-8, 2013.

Dianawati, D., and Shah, N.P. 2013. FTIR and DSC studies on effects of drying method of microencapsulated bacteria on secondary protein structure and glass transition temperature. Abstract of the paper presented at the American Dairy Science Association annual meetings, Indianapolis, IN, July 8-12, 2013.

Dianawati, D., Mishra, V., and Shah, N.P. 2013. Effects of drying method of microencapsulated bacteria on secondary protein structure and glass transition temperature as studied by FTIR and DSC. Abstract of the paper presented at the Institute of Food Technologists annual meetings, Chicago, IL, July 12-16, 2013.

2012
(6 research papers; 3 book chapters; 10 conference abstracts)

Refereed papers

Prasad, L.N., Sherkat, F., and Shah, N.P.* 2012. Extraction and characterisation of β-galactosidase produced by Bifidobacterium animalis ssp. lactis Bb12 and Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 grown in whey. Inter. Food Research J. (in press; accepted on 17.09.2012).

Miremadi, F., and Shah, N.P.* 2012. Applications of inulin and probiotics in health and nutrition. Inter. Food Research J. 19(4):1337-1350.

Dianawati, D., Mishra, V., and Shah, N.P.* 2012. Stability of microencapsulated Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris during storage at room temperature at low aw. Food Research International. 50:259-265.

Ayyash, M. M., Sherkat, and Shah, N.P.* 2012. The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, ACE-inhibitory activity, probiotic survival, texture profile and sensory properties. J. Dairy Science. 95(9):4747-4759.

Ayyash, M. M., Sherkat, and Shah, N.P.* 2012. The impact of NaCl substitution with KCL on proteinase activities of cell free extract and cell free supernatant at different pH levels and salt concentrations: L. delbrueckii ssp. bulgaricus and S. thermophilus. J. Food Sci. 77(8):M490-498.

Dianawati, D., Mishra, V., and Shah, N.P.* 2012. Role of Ca-alginate and mannitol in protecting Bifidobacterium. J. Applied and Env. Microbiol. 78(19): 6914-6921.

Book chapters

Chandan, R.C, and Shah, N.P. 2012. Functional foods and disease prevention. In Manufacturing Yogurt and Fermented Milks (ed., RC Chandan), Blackwell Publishing Professional, Iowa, USA, p413-431.

Shah, N.P. 2012. Health benefits of yogurt and fermented milks. In Manufacturing Yogurt and Fermented Milks (ed., RC Chandan), Blackwell Publishing Professional, Iowa, USA, p433-450.

Shah, N.P. 2012. Microorganisms and health attributes (probiotics). In Manufacturing Yogurt and Fermented Milks (ed., RC Chandan), Blackwell Publishing Professional, Iowa, USA, 451-468.

Conference abstracts

Shah, N.P. 2012. Current trend in probiotics and prebiotics. Abstract of the paper presented at the International Conference for Cellular and Molecular Biology (ICCMB3), Nanyang Technological University, Singapore, Dec.8-10, 2012.

Ahtesh, F., Shah, N.P., and Mishra, V. 2012. Screening of probiotic bacteria, proteolytic organisms, and proteases based on their proteolytic and angiotensin converting enzyme inhibitory activities. 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.

Shah, N.P. 2012. Probiotics, prebiotics and health effects, 1st International Dairy Biotechnology conference, Shanghai, PR China, Sept. 24-25, 2012.

Shah, N.P. 2012. Health benefits and safety of probiotic dairy foods. International symposium on probiotics for human health – New innovations and emerging trends, New Delhi, August 27-28, 2012.

Ayyash, M., Sherkat, F., and Shah, N.P. 2012. The impact of NaCl substitution with KCL on proteinase activities of cell free extract and cell free supernatant at different pH levels and salt concentrations: L. delbrueckii ssp. bulgaricus and S. thermophiles and L. acidophilus and L. casei. ADSA Annual meetings, Phoenix, AZ, USA, July 15-19, 2012.

Ding, W., and Shah, N.P. 2012. Strategies to improve survival of probiotic bacteria during microencapsulation and to reduce the size of microcapsules for food applications. International probiotic and prebiotic conference, Kosice, Slovak Republic, June 12-16, 2012.

Ayyash, M.M., Sherkat, F., and Shah, N.P. 2012. The effect of NaCl substitution on Akawi cheese: chemical composition, proteolysis, ACE-inhibitory activity and probiotic survival , texture profile and sensory properties. 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.

Shebani, A., Ayyash, M.M., Sherkat, F., and Shah, N.P. 2012. The effect of NaCl reduction on physico-chemical and microbiological attributes Cheddar cheese. 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.

Prasad, L., Sherkat, F., and Shah, N.P. 2012. Extraction and characterization of β-galactpsidase produced by Bifidobacterium animalis ssp. lactis and Lactobacillus delbrueckii ssp. bulgaricus ATTC 11842 grown in whey. 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.

Prasad, L., Sherkat, F., and Shah, N.P. 2012. Influence of galacto-oligosaccharides and mofidied waxy maize starch on probiotic yoghurt’s attributes. 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.

2011
(16 research papers; 3 book chapters; 6 conference abstracts)

Refereed papers

Shah, N.P. 2011. Dairy Research and Health. Food Australia. 11:459-468.

Prasad, L. N., M. M. Ayyash, and Shah, N.P.* 2011. Effect of carbon and nitrogen sources on growth of Bifidobacterium animalis Bb12 and Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 and production of β-galactosidase under different culture conditions. International Food Research Journal 18: 373-380.

Prasad, L. N., M. M. Ayyash, and Shah, N.P.* 2011. Effect of nitrogen sources on production of β-galactosidase from Bifidobacterium animalis Bb12 and Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 grown in whey under different culture conditions. International Food Research Journal 18: 445-450.

Prasad, L. N., and Shah, N.P.* 2011. Conversion of isoflavone glycoside to aglycones in soy protein isolate (SPI) using crude enzyme extracted from Bifidobacterium animalis Bb12 and Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842. International Food Research Journal. 22: 610-617.

Ashraf, R., and Shah, N.P.* 2011. Selective and differential enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, L. casei, and Bifidobacterium spp. in yoghurt: A review. International J. Food Microbiology. 149(3):194-208.

Ashraf, R., and Shah, N.P.* 2011. Antibiotic resistance of probiotic organisms and safety of probiotic dairy products" published in International Food Research Journal 18(3): 837-857

Dianawati, D., and Shah, N.P. 2011. Survival, acid and bile tolerance, and surface hydrophobicity of microencapsulated B. animalis ssp. lactis Bb12 during storage at room temperature. J Food Sci. 76(9): M592-M599.

Dianawati, D., and Shah, N.P.* 2011. Enzyme stability of microencapsulated Bifidobacterium animalis ssp. lactis Bb12 after freeze drying and during storage in low water activity. J. Food Sci. 76 (6):M3761-3768

Ayyash, M. M., and Shah, N.P.* 2011. The effect of substitution of NaCl with KCL on chemical composition and functional properties of low moisture Mozzarella cheese. J. Dairy Sci. 94:3761-3768.

Ayyash, M. M., and Shah, N.P.* 2011. Proteolysis of low moisture Mozzarella cheese as affected by substitution of Nacl with KCl. J. Dairy Sci. 94:3769-3777.

Cruz, GF,Cruz, Faria, A.G., Pollonino, MAR, Bolini, H.M.A., Celeghini, RMS., Granato, DG and Shah, N.P.* 2011. Cheese with reduced sodium content: Effects on functionality, public health benefits, and sensory properties. Trends in Food Sci. and Technology 22:276-291.

Ramchandran, L., and Shah, N.P.* 2011. Yogurt can beneficially affect blood contributors of cardiovascular health status in hypertensive rats. J Food Science 76: H131–H136
Tang, AL, Wilcox, G., Walker, KZ, Shah, NP Shah, Strauss, B, Ashton, JF, Stojanovska, L. 2011. Fermentation of calcium fortified soymilk does not appear to enhance acute calcium absorption in osteopenic post menopausal women. British J. Nutrition 105:282-286.

Ayyash, M. M. and Shah, N. P. 2011. The effect of NaCl substitution with KCl on texture profile and microstructure of Halloumi cheese. Journal of Dairy Science. 94:37-42

Sharma, R., and Shah, N.P.* 2011. Health benefits of whey proteins. Nutrafoods 9(4): 39-45.

Ayyash, M. M. and Shah, N.P.* 2011. Effect of partial substitution of NaCl with KCl on proteolysis of Halloumi cheese. Journal of Food Science. 94:C31-37.

Book chapters

Prajapati, JB, and Shah, N.P. 2011. Probiotics and health claims – An Indian perspective. Probioitics and Health Claims. Edited by W Kneifel, and S. Salminen, Blackwell Publishing Ltd., Oxford, p 134-145.

Shah, N.P. 2011. Bifidobacterium spp.: Morphology and Physiology. Encyclopedia of Dairy Science, Academic Press, London, p381-387.

Shah, N.P. 2011. Bifidobacterium spp.: Applications in fermented milks. Encyclopedia of Dairy Science, Academic Press, London, 388-394.

Conference abstracts

Ayyash, M., and Shah, N.P. 2011. Effects of partial substitution of NaCl with KCl on low moisture Mozzarella cheese. ADSA Annual meetings, New Orleans, LA, USA, July 10-14, 2011.

Ayyash, M., and Shah, N.P. 2011. The effect of NaCl substitution with KCl on Nabulsi cheese: Chemical composition, total viable count, microstructure and texture profile. ADSA Annual meetings, New Orleans, LA, USA, July 10-14, 2011.

Shah, N.P. 2011. From Bulgarian milks to probiotics fermented milks. A paper presented at the IDF Conference, Parma, Itay, October 12-18, 2011.

Shah, N.P. 2011. Bifidobacterium spp.: Morphology and Physiology. Encyclopedia of Dairy Science, Academic Press, London, p381-387.

Shah, N.P. 2011. Bifidobacterium spp.: Applications in fermented milks. Encyclopedia of Dairy Science, Academic Press, London, 388-394.

2010
(9 research papers; 1 book; 1 book chapter; 4 conference abstracts)

Refereed papers

Granato, D. Branco, GF,Cruz, A.G., Faria, JAF and Shah, N.P.* 2010. An overview of functional foods and strategies for developing dairy probiotic foods. Comprehensive Reviews in Food Sci. and Food Safety. 9:455-470.

Ayyash, M. M., and Shah, N.P.* 2010. Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: Chemical composition, lactic bacterial count, and organic acid production. J. Food Sci. 75(6):C525-C529

Tang, AL, Wilcox, G., Walker, KZ, Shah, N.P., Ashton, J.F., Stojanovska, L.2010. Phytase activity from Lactobacillus spp.in calcium fortified soymilk. J. Food Sci. 75(6):M373-M376.

Shah, N.P.* Ding, W.K., M.J. Fallourd, G. Leyer. 2010. Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. J. Food Sci. M278-282.

Osaili, T. M., Ayyash, M. M., Al-Nabulsi, A., Shaker, R. R, and Shah, N.P.* 2010. Effect of Curd Washing Level on Proteolysis and Functionality of low moisture mozzarella cheese made with Galactose-Fermenting Culture. J. Food Sci. 75 (5):C406-C412

Ding, W.K., and Shah, N.P.* 2010. Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation. J. Food Sci. 75(3):M140-M149

Donkor, O.N., Shah, N.P., Apostolopoulos, V., and Vasiljevic, T. 2010. Responses of early life exposure of micro-organisms to allergies. International Dairy J. 20:373-385.

Ramchandran, L., and Shah, N.P.* 2010. Characterization of functional, biochemical and textural properties of symbiotic low fat yogurts during refrigerated storage. LWT-Food Science and Technology, 43:819-827.

Ramchandran, L., and Shah, N.P.* 2010. Influence of addition of Raftiline HP® on the growth, proteolytic, ACE- and α-glucosidase inhibitory activities of selected lactic acid bacteria and Bifidobacterium. LWT-Food Science and Technology, 43:146-152.

Book

Shah, N.P. Adriano G. da Cruz, and Jose A. F. Faria. 2010 (Editors). Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health. Nova Sciences Publishers, ISBN 978 1 61728 825 8

Book chapters

Shah, N.P. 2010. Probiotics: Health benefits, efficacy and safety. Edited by D. Bagchi, F.C. Lau and D.K. Ghosh, Taylor and Francis Publisher, USA, p485-496.

Conference abstracts

Shah, NP. 2010. Health benefits and safety of probiotic dairy products. IDF Symposium on Science and Technology of Fermented Milk, Tromso, Norway, June 7-11, 2010

Shah, N.P. 2010. Role of bifidobacteria in biotransformation of isoflavones glycosides to isoflavones aglycones. 3rd Symposium on Propionibacteria and Bifidobacteria: Dairy and Probiotic Applications, Oviedo, Spain, June 1-4, 2010

Shah, N.P. 2010. Technological challenges in developing probiotic fermented milks. Published in the Abstract book of 1st China International Conference on LAB and Technological Innovations of Fermented Dairy Products, Huhhot, China, August 06-08, 2010

Shah, N.P. 2010. Technological challenges in developing probiotic fermented milks. Fifth International Symposium on Probiotics, Departamento de Biotecnología Universidad Autónoma Metropolitana, Iztapalapa, Mexico City, April 22-24, 2010.

Invited paper

Shah, N.P. 2010. Effects of encapsulating materials for stability of probiotic bacteria. Food Review Indonesia. 3(3):53-55.

2009
(13 research papers; 4 full paper in conf. proceeding; 8 conference abstracts)

Refereed papers

Jang, K.H., Han, W.C., Ji, S.H., Kang, S.A., and Shah, N.P.* 2009. Effect of Glycine on the Growth of Leuconostoc
mesenteroides and Lactobacillus plantarum in Kimchi Fermentation. Food Science and Biotechnology. 18(5):1180-1185.

Ramchandran, L., and Shah, N.P.* 2009. Effect of EPS and inulin on the proteolytic and ACE-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage. Dairy Science and Technology 89:583-600.

Tharmaraj, N., and Shah, N.P.* 2009. Antimicrobial effects of Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium and Propionibacterium against selected pathogenic and spoilage bacteria in cheese-based dips. International Food Research Journal 16: 261-276

Tharmaraj, N., and Shah, N.P.* 2009. Antimicrobial effects of Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium and Propionibacterium against selected species of yeasts and moulds in cheese-based dips. Int. J. Food Sci. and Tech. 44(10):1916-1926.

Ding, W.K., and Shah, N.P. 2009. Effect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria in them. J. Food Sci. 74(8):M231-236.

Pham, T. T., Shah, N.P.* 2009. Performance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage period. J. Food Sci. 74(4):M190-M195.

Ong, L., Shah, N.P.* 2009. Probiotic Cheddar Cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. LWT – Food Sci. and Technol. 42(7):1260-1268.

Ong, L., Shah, N.P.* 2009. Probiotic Cheddar Cheese: Influence of ripening temperatures on proteolysis and sensory characteristics of Cheddar cheeses. J. Food Sci. 74(5):S182-191.

Ding, W.K., and Shah, N.P.* 2009. Effect of various encapsulating materials on the stability of probiotic bacteria. J. Food Sci.3: M100-107.

Ding, W.K., and Shah, N.P.* 2009. An improved method of microencapsulation of probiotic bacteria for their stability in acidic and bile conditions and during storage. J. Food Sci. 74(3):M 53-61.

Ramchandran, L., and Shah, N.P.* 2009. Role of EPS on the survival of yogurt starters and probiotics as well as ACE-inhibitory and textural and rheological properties of low fat probotic yogurt during refrigerated storage. Journal of Dairy Science 92:895-906.

Pham, T. T., Shah, N.P.* 2009. Hydrolysis of isoflavone glycosides in soymilk by ß-galactosidase and ß -glucosidase. J. Food Biochem. 33:38-60.

Pham, T., and Shah, N.P.* 2009. Effects of skim milk powder supplementation to soy yogurts on biotransformation of isoflavone glycosides to biologically active forms during storage. World Academy of Science, Engineering and Technology 37: 107-113

Conference abstracts

Shah, N.P. 2009. Health benefits and safety of fermented and probiotic food. XX Indian Convention of Food Scientists and Technologists India, Bangalore, India, Dec. 21-23, 2009.

Shah, N.P. 2009. Bioactive peptides liberation in fermented dairy products by probiotic bacteria and their health and nutritional functionalities. 4th International Conference on Fermented foods, Health Status and Social well-being, Anand, Gujarat, India, Dec. 11-12, 2009.

Ding, W., and Shah, N.P. 2009. Strategies to improve survival of probiotic bacteria during microencapsulation and to reduce the size of microcapsules for food applications. ADSA Annual meetings, Montreal, Quebec, Canada, July 12-16, 2009.

Pham, T. T., & Shah, N. P. 2009. Enhancing nutritional value of soy yogurt supplemented with skim milk and probiotic organisms. 42nd Annual AIFST Convention, 13-16 July, 2009, Brisbane, Australia.

Pham, T. T., & Shah, N. P 2009. Oral and Poster presentation. Role of probiotic organisms in transformation of inactive isoflavone to bioactive forms in soymilk. 13th Australian Food Microbiology, 24-26 March 2009, Melbourne, Australia.

Pham, T.T. and Shah, N.P. 2009. Role of probiotic organisms in transformation of inactive isoflavones to bioactive forms. 13th Australian Food Microbiology conference, Melbourne, Vic, 24-26 March, 2009.

Shah, N.P. 2009. Bioactive peptides liberation in fermented dairy products by probiotic bacteria and their health and nutritional functionalities. 11th Dairy Ingredients Symposium, San Francisco, CA, March 10-11, 2009.

Pham, T.T. and Shah, N.P. 2009. Increasing the nutritional values of soy yoghurt supplementation with skim milk powder
11th Government Food Analysts conference, Melbourne, Vic, 22-24 February, 2009.

Full papers in conference proceedings

Shah, N.P. 2009. Bioactive peptides liberation in fermented dairy products by probiotic bacteria and their health and nutritional functionalities. Abstract book of the 4th International Conference on Fermented foods, Health Status and Social well-being, Anand, Gujarat, India, Dec. 11-12, 2009, pp16-20.

Shah, N.P. 2009. Health benefits and safety of fermented and probiotic foods. Abstract book of the XX Indian Convention of Food Scientists and Technologists India, Bangalore, India, Dec. 21-23, 2009, pp. 43-46.

Pham, T.T. and Shah, N.P. 2009. Increasing the nutritional values of soy yoghurt supplementation with skim milk powder. Proceedings of the 11th Government Food Analysts conference, Melbourne, Vic, 22-24 February, 2009.

Pham, T.T., and Shah, N.P. 2009. Effects of skim milk powder supplementation to soy yogurts on biotransformation of isoflavone glycosides to biologically active forms during storage, Proceedings of the World Academy of Science Engineering and Technology 37 (1):2070-3740.

2008
(17 research papers; 1 book; 1 book chapter; 1 full paper in conf. proceeding; 6 conference abstracts)

Refereed papers

Liong, M.T. and Shah, N.P.* 2008. Synbiotic effects of Lactobacillus acidophilus ATCC 4962, fructooligosaccharide, mannitol and inulin on serum lipid profiles, intestinal lactobacilli population and intestinal organic acids concentration in rats. Milchwissenschaft. 63 (2): 196-199.

Vithanage, C.J., Mishra, V.K., Vasiljevic, T., and Shah, N.P. 2008. Use of ß-glucan in development of low-fat Mozzarella cheese. Milchwissenschaft 63(4):420-423.

Pham, T. T., Shah, N.P.*, 2008. Effects of lactulose supplementation on the growth of bifidobacteria and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk. Journal of Agricultural and Food Chem. 56:4703-4709.

Pham, T., and Shah, N.P.* 2008. Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms. Journal of Food Science.73(2):M62-M66.

Pham, T.T., and Shah, N.P.* 2008. Skim milk powder supplementation affects lactose utilization, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillus. Food Microbiology 25:653-661.

Ramchandran, L., and Shah, N.P.* 2008. Effect of addition of Versagelâ on microbial, chemical, and physical properties of low-fat yogurt. J Food Sci. 73(7):M360-M367.

Ramchandran, L., and Shah, N.P.* 2008. Growth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HPâ. J Food Sci. 73(7):M368-M374.

Wun, D., and Shah, N.P.* 2008. Survival of free and microencapsulated probiotic bacteria in orange and apple juices. International Food Research Journal 15 (2):219-232.

Vasiljevic, T., and Shah, N.P.* 2008. From Metchnikoff to bioactives. International Dairy Journal 18:714-728.

Shah, N.P. 2008. Functional cultures and potential health benefits. Indian Dairyman. 60(3):95-97.

Ong, L., and Shah, N.P.* 2008. Release and identification of angiotensin converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses. LWT-Food Science and Technology 41 (9):1555-1566

Ramchandran, L., and Shah, N.P.* 2008. Proteolytic profiles, and angiotensin-I converting enzyme and alpha-glucosidase inhibitory activities of selected lactic acid bacteria. J of Food Science 73(2):M75-M81.

Pham, T., and Shah, N.P.* 2008. Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli. Journal of Food Science 73(3):M158-M163.

Ong, L., and Shah, N.P.* 2008. Influence of Probiotic Lactobacillus Acidophilus and Lb. helveticus on proteolysis, organic acid profiles and ACE-inhibitory activity of Cheddar cheeses ripened at 4, 8 and 12 °C. Journal of Food Science 73(3):M111-M120.

Donkor, O.N., and Shah, N.P.* 2008. Production of β-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis and Lactobacillus casei. Journal of Food Sci. 73(1):M15-M20.

Shah, N.P.* Tsangalis, D., Donkor, O.N., and Versteeg, C. 2008. Effect of high pressure treatment on viability of
Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, and L. acidophilus and the pH of fermented milk. Milchwissenschaft 63(1):11-14.

Ramchandran, L., and Shah, N.P.* 2008. Influence of addition of VersagelÒ on the growth and biochemical activities of selected lactic acid bacteria. Journal of Food Science. 73(1):M21-M26.

Book

Chandan, RC, Kilara, A., and Shah, N.P. (editors) (2008). Dairy Products and Quality Assurance. Published by Blackwell Publishing, Ames. Iowa, USA, ISBN 13 978 08138 2756 8

Book chapters

Vasiljevic, T., and Shah, N.P. 2008. Cultured milk and yogurt. In Dairy Processing and Quality Control, RC Chandan, A Kilara and NP Shah, Eds. Blackwell Publishing, Ames, Iowa, USA.

Conference abstracts

Shah, N.P. 2008. From Metchnikoff to bioactives. ADSA Annual meetings, Indianpolis, Indiana,USA, July 7-11, 2008.

Pham, T. T., Shah, N. P. 2008. Effects of skim milk powder supplementation to soy yogurts on biotransformation of isoflavone glycosides to biologically active forms during storage. International Conference on Agricultural, Food and Nutritional Sciences, Dubai, 28-31 Oct 2008.

Pham, T. T., Shah, N. P. 2008. Effect of lactulose on the biotransformation of isoflavone glycosides to isoflavone aglycones by probiotic organisms in soymilk. 41st Anniversary AIFST Convention 2008, 21st – 24th July 2008 Sydney Australia.

Ong, L., Shah, N.P. 2008. Influence of Probiotic Microorganisms on Proteolysis, Sensory Evaluation and the Release of Bioactive Peptides in Cheddar Cheese. Presentation for the Young Scientist Award. IUFoST 14th World Congress of Food Science and Technology, Shanghai, China, 19-23 October 2008.

Shah, N.P. 2008. Bioactive peptides liberation in fermented dairy products by probiotic bacteria and their health and nutritional functionalities. Satellite symposium of the 9th Nordic Nutrition Conference, Copenhagen, Denmark, June 1-4, 2008, abstract no. SS03.1, Page 53.

Shah, N.P. 2008. Probiotic cultures and potential health benefits. XXXVI Dairy Industry Conference, Banaras Hindu University, Varanasi, India, February 19-21, 2008.

Full papers in conference proceeding

Shah, N.P. 2008. Functional cultures and potential health benefits. XXXVI Dairy Industry Conference, Banaras Hindu University, Varanasi, India, February 19-21, 2008, p 95-97.

2007
(25 research papers; 2 full papers in conf. proceeding; 11 conference abstracts)

Refereed papers

Cogan, T.M., Beresford, T.P., Steele, J., Broadbent, J., Shah, N.P., and Ustunol, Z. 2007. Invited review: Advances in starter cultures and cultured foods. J. Dairy Science 90:4005-4021.

Tang, A.L., Shah, N.P., Wilcox, G., Walker, K., and Stojanovska, L. 2007. Fermentation of calcium fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion and production of organic acids. Journal of Food Science 72(9):M431-M436.

Wun, D., and Shah, N.P.* 2007. Acid, bile and heat tolerance of microencapsulated probiotic bacteria. Journal of Food Science 72 (9):M446-M450.

Donkor, O.N., Henriksson, A., Vasiljevic, and Shah, N.P.* 2007. Rheological properties and sensory characteristics of set-type soy yoghurt. Journal of Agricultural and Food Chemistry 55:9868-9876.

Pham, T., and Shah, N.P.* 2007. Biotransformation of isoflavone glycosides by Bifidobacterium animalis in soymilk supplemented with skim milk powder. Journal of Food Science 72(8):M316-M324.

Otieno, D.O., Ashton, J.F., Shah, N.P.* 2007. Isoflavone phytoestrogen degradation in fermented soymilk with selected β-glucosidase producing L. acidophilus strains during storage at different temperatures. International Journal of Food
Microbiology 115:79-88

Liong, M.T., Dunshea, F.R., and Shah, N.P.* 2007. Effects of a symbiotic containing Lactobacillus acidophilus ATCC 4962 on plasma lipid profiles, and morphology of erythrocytes in hypercholesterolaemic pigs on high- and low-fat diets. British J. Nutrition 98:736-744.

Shah, N.P. 2007. Functional cultures and health benefits. International Dairy J. 17(11):1262-1277.

Donkor, O.N., Henriksson, A., Vasiljevic, K. Singh, T., and Shah, N.P.* 2007. ACE-inhibitory activity of probiotic yoghurt. International Dairy Journal 17(11):1321-1331.

Otieno, D.O., Shah, N.P.* 2007. Profiling of isoflavones in soymilk from soy protein isolate using extracted ion
chromatography and positive ion fragmentation techniques. Food Chemistry105:1642-1651.

Purwandari, U., Shah, N.P., and Vasiljevic, T. 2007. Effect of exopolysaccharide producing strains of Streptococcus thermophilus on the texture of yoghurt. International Dairy J. 17(11):1344-1352.

Ong, L., Henriksson, A., and Shah, N.P.* 2007. Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. Lait 87:149-165

Aryana, K.J., Plauche, S., Rao, R.M., McGrew, P., and Shah, N.P.* 2007. Fat free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus. J. Food Sci. 72(3):M79-M84.

Donkor, O.N., A. Henriksson, T. Vasiljevic and Shah, N.P.*. 2007. α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chemistry 104:10-20

Donkor, O.N., Tsangalis, D., and Shah, N.P.* 2007. Viability of probiotic bacteria and concentrations of organic acids in commercial Vaalia yoghurts during refrigerated storage. Food Australia 59(4):121-126.

Zisu, B., and Shah, N.P.* 2007. Textural characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exo-polysaccharide producing starter cultures. Intern. Dairy J. 17:985-997.

Ong, L., Henriksson, A., and Shah, N.P.* 2007. Chemical analysis and sensory evaluation of Cheddar cheese produced with probiotic Lactobacillus acidophilus, Lb. paracasei, Lb. casei and Bifidobacterium sp. Int. Dairy J. 17:937-945.

Donkor, O.N., A. Henriksson, T. Vasiljevic and Shah, N.P.*.. 2007. Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of viability and angiotensin-converting enzyme inhibitory activity in fermented milk. Le Lait 87: 21-38.

Donkor, O.N., Nilmini, S. L. I., Stolic, P., Vasiljevic, T. & Shah, N.P.* 2007. Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International Dairy Journal 17(6):657-665.

Wilson, N., and Shah, N.P. 2007. Microencapsulation of vitamins. ASEAN Food J. 14(1):1-14.

Otieno, D.O., Shah, N.P.* 2007. A comparison of changes in transformation of isoflavones in soymilk using varying
concentrations of exogenous and probiotic-derived endogenous β-glucosidases. Journal of Applied Microbiology 103:601-612.

Otieno, D.O., Ashton, J.F., Shah, N.P.* 2007. Role of microbial strain and storage temperatures in the degradation of
isoflavone phytoestrogens in fermented soymilk with selected β-glucosidase producing L. casei strains. Food Research
International 40:371-380.

Capela, P., Hay, T.K.C., and Shah, N.P.* 2007. Effect of homogenization on bead size and survival of encapsulated probiotic bacteria. Food Research International 40:1261-1269.

Ong, L., Henriksson, A., and Shah, N.P.* 2007. Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei and Bifidobacterium sp. Int. Dairy J. 67-78.

Tsangalis D, Wilcox G, Shah N.P., McGill AEJ & Stojanovska L. 2007. Urinary excretion of equol by postmenopausal women consuming soymilk fermented by bifidobacteria. Eur J Clin Nutr. 61(3):438-41.

Special issue for International Dairy Journal

Shah, N.P. (principal guest editor). 2007. Rheology and structure of fermented milk: a special issue of International Dairy J. (November 2007 issue).

Book chapter

Vasiljevic, T., and Shah, N.P. 2007. Fermented milk- Health Benefits Beyond Probiotic Effect. In Handbook of Food Products Manufacturing, Hui, Y.H., Ed. Vol., 2, pp. 99-115. Hoboken: John Wiley and Sons.

Conference abstracts

Pham, T. T., & Shah, N. P. 2007. Biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk supplemented with lactulose by Bifidobacterium animalis subsp. lactis bb12. International Conference: From Bioscience to Biotechnology and Bio-industry, 18-19 December, 2007, Hanoi, Vietnam.

Pham, T. T., & Shah, N. P. 2007. Enhancing the biotransformation of isoflavone glycosides to bioactive forms in soymilk by probiotic organisms. 40th Anniversary AIFST Convention, 24-27 June 2007, Melbourne, Australia.
Ong, L., and Shah, N.P. 2007. Probiotic cheddar cheeses delivering bioactive properties. Australian Institute of Food Sciences and Technology, Melbourne, June 24-28, 2007.

Ong, L., Henriksson, A., Shah, N.P. 2007. Influence of probiotic microorganisms and ripening conditions on proteolysis, sensory evaluation, and the release of antihypertensive peptides in Cheddar cheese. Australian Institute of Food Sciences and Technology, Melbourne, June 24-28, 2007.

L. Ong (2007). Probiotic Cheddar cheeses delivering bioactive properties. Award winning paper (Malcolm Bird Commemorative Award) presented at AIFST 40th Annual Meeting, Melbourne, Victoria, Australia, 24 June, 2007 (Abstract No. MB2).

Liong, M., Dunshea, F., and Shah, N.P. 2007. Probiotic and prebiotic based diet reduces cholesterol and improves RBC deformity caused by high fat diet. A paper to be presented at World Dairy Summit, Dublin, Ireland, Sept. 28-Oct. 4, 2007.

Shah, N.P. 2007. Health benefits of galacto-oligosaccharides . A paper presented at the IDF Conference, Moscow, Russia, May, 17-19, 2007.

Ong, L., Henriksson, A., Shah, N.P. 2007. Addition of probiotic microorganisms to improve proteolysis, sensory evaluation and the release of antihypertensive peptides in Cheddar cheeses ripened at 4 and 8 ºC. ADSA Annual meetings, San Antonio, TX, USA, July 8-12, 2007.

Ding, W.K., and Shah, N.P. 2007. Micro-encapsulation as a novel delivery method of probiotics into fruit juices. Australian Institute of Food Sciences and Technology, Melbourne, June 24-28, 2007.

Pham, T.T., and Shah, N.P. 2007. Enhancing the biotransformation of isoflavone glucosides to bioactive forms in soymilk by probiotic organisms. Australian Institute of Food Sciences and Technology, Melbourne, June 24-28, 2007.

Shah, N.P. 2007. Profiling, Biotransformation, Stability and Health Potential of Isoflavones in Soymilk, A paper presented at the AIFST annual conference, Melbourne, June 24-28, 2007.

Full papers in conference proceeding

Vasiljevic, T., and Shah, N.P. 2007. From Metchnikoff to bioactives. International Conference on Fermented foods, Health Status and Social well-being, Anand, India, Dec. 14-16, 2007.

Ramchandran, L., Donkor, O.N., and Shah, N.P. 2007. Addition of probiotics and prebiotics to improve antihypertensive properties of yogurt. International Conference on Fermented foods, Health Status and Social well-being, Anand, India, Dec. 14-16, 2007.

2006
(18 research papers; 3 book chapters; 17 conference abstracts)

Refereed papers

Zisu, B., and Shah, N.P.* 2006. Role of microbial exopolysaccharides on moisture retention and texture and functionality of low fat mozzarella cheeses. Australian J. Dairy Technology 61 (3): 253-260.

Liong, M.T., and Shah, N.P.* 2006. Roles of probiotics and prebiotics on cholesterol: The hypothesized mechanisms. Nutrafoods. 4(4):45-57.

Donkor, O. N., A. Henriksson, T. Vasiljevic and Shah, N.P.*. 2006. Proteolytic activity of dairy lactic bacteria and probiotics as determinants of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk. Le Lait 86:1-18.

Harnal, S., and Shah, N.P.*. 2006. Helicobacter pylori and probiotics. Milchwissenschaft 61 (3): 273-276.

Donkor, O.N., Henriksson, A., Vasiljevic, T., and Shah, N.P.*. 2006. Effect of acidification on the activity of probiotics in yoghurt during storage. Int. Dairy J. 16 (10): 1181-1189.

Desai, A., Shah, N.P., and Powell, I.B. 2006. Discrimination of dairy industry isolates of the Lactobacillus casei group. J. Dairy Sci. 89:3345-3351.

Liong, MT and Shah, N.P.* 2006. Sorbitol, maltodextrin, inulin, and Bifidobacterium infantis modify serum lipid profiles, intestinal microbial population and organic acids concentrations in rats. International J. of Probiotics and Prebiotics 1:121-130.

Liong, MT and Shah, N.P.* 2006. The application of response surface methodology to optimize removal of cholesterol and to evaluate growth characteristics and production of organic acids by Bifidobacterium infantis ATCC 17930 in the presence of prebiotics. International J. of Probiotics and Prebiotics 1 (1): 41-56.

Amatayakul, T., Sherkat, F., and Shah, N.P.* 2006. Syneresis in yoghurt as affected by EPS starters and levels of solids. International J. Dairy Technology 59 (3):216-221.

Stevens, A., and Shah, N.P.* 2006. Bacteriocins produced by lactic acid bacteria: An overview. ASEAN Food J. 13(3):121-127.

Liong, MT, and Shah, N.P.* 2006. Effects of Lactobacillus casei synbiotic on serum lipoprotein, intestinal microflora, and organic acids in rats. Journal of Dairy Science. 89:1390-1399.

Donkor, O.N., Henriksson, A., Vasiljevic, T., and Shah, N.P.*. 2006. Activity of probiotic strains in soy yoghurt during prolonged cold storage. Int. Dairy J. 16: 1181-1189.

Otieno, D.O., Ashton, J.F., and Shah, N.P.* 2006. Stability of isoflavone phytoestrogens in fermented soymilk with Bifidobacterium animalis Bb12 during storage at different temperatures. Int. J. Food Sci. and Technol. 41:1182-1191.

Otieno, D.O., Ashton, J.F., and Shah, N.P.* 2006. Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei. Food Research International 39:394-407.

Capela, P., Hay, T.K.C., and Shah, N.P.* 2006. Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Research International 39:203-211.

Ong, L., Henriksson, H., and Shah, N.P.* 2006. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and their influence on proteolytic patterns and production of organic acid. International Dairy J. 16(5):446-456.

Amatayakul, T., Halmos, A.L., Sherkat, F., and Shah, N.P.* 2006. Physical properties of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios. Inter. Dairy J. 16(1):40-51.

Amatayakul, T., Sherkat, F., and Shah, N.P.* 2006. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9% (w/w) and 14% (w/w) total solids. Food Hydrocolloids 20(2-3): 314-324.

Book chapters

Chandan, R.C, and Shah, N.P. 2006. Functional foods and disease prevention. In Manufacturing Yogurt and Fermented Milks (ed., RC Chandan, C White, A Kilara, H Hui), Blackwell Publishing Professional, Iowa, USA, p.311-325.

Shah, N.P. 2006. Health benefits of yogurt and fermented milks. In Manufacturing Yogurt and Fermented Milks (ed., RC Chandan, C White, A Kilara, H Hui), Blackwell Publishing Professional, Iowa, USA, p. 327-340.

Shah, N.P. 2006. Microorganisms and health attributes (probiotics). In Manufacturing Yogurt and Fermented Milks (ed., RC Chandan, C White, A Kilara, H Hui), Blackwell Publishing Professional, Iowa, USA, p. 341-354.

Conference abstracts

Shah, N.P. 2006. Probiotic bacteria: Applications and health benefits. A paper presented at the Conference of the Association of Food Scientists and Technologists India, Hyderabad, India, Nov. 16-17, 2006.

O.N. Donkor, T. Vasiljevic and N.P. Shah. 2006. ACE-inhibitory activity of probiotics. Abstract of the paper presented at the IDF Dairy Congress, Shanghai, China, Oct. 16-21, 2006.

Tang, A.L., Shah, N.P., Walker, K.Z., Wilcox, G., and Stojanovska, L. 2006. Increasing calcium solubility and potential bioavailability through fermentation of calcium fortified soymilk with probiotics. Abstract of the paper presented at 13th IUFoST World Congress of Food Science and Technology, Nantes, France, Sept. 17-21, 2006.

Otieno, D., Ashton, J., and Shah, N.P. 2006. Profiling, identification and biotransformation of isoflavones in fermented soymilk using endogenous and exogenous β-glucosidases. Abstract of the paper presented at 13th IUFoST World
Congress of Food Science and Technology, Nantes, France, Sept. 17-21, 2006.

Tang, A.L., Shah, N.P., Walker, K.Z., Wilcox, G., and Stojanovska, L. 2006. Increasing calcium solubility and potential bioavailability through fermentation of calcium fortified soymilk with probiotics. A paper resented at the AIFST, Adelaide, Australia, July 9-12, 2006.

Liong and Shah, N.P. 2006. Benefits of Lactobacillus casei ASCC 292 fructooligosaccharides aand Maltodextrin on reduction of serum cholesterol in rats. A poster presented at the AIFST, Adelaide, Australia, July 9-12, 2006.

Otieno, D., Ashton, J., and Shah, N.P. 2006. Exogenous and endogenous beta-glucosidase – A comparison of real time kenetics of isoflavones biotransformation in soymilk. Abstract of the poster presented at the Institute of Food Technologists annual meetings, Orlando, FL, June 24-28, 2006 (Abstract No. 078G-18).

Purwandari, U., Shah, N.P., and Vasiljevic, T. 2006. Exopolysaccharide production by Streptococcus thermophilus strains. Presented at IDF Dairy Science and Technology week, Scientific and Technological Challenges in fermented milk, Sirmione, Italy, 15-19 May 2006.

Donkor, O.N., Vasiljevic, T., and Shah, N.P. 2006. ACE-inhibitory activity of probiotics. 27th IDF World Dairy Congress and Dairy Science and Technology week, Shanghai, China, 18-23 Oct. 2006.

Tsangalis, D., Wilcox, G., Stojanovska, L., Shah, N.P. 2006. Effect of consuming isoflavone aglycone enriched soymilk containing Bifidobacterium on lipid profiles, sex steroid hormones and bone turnover markers in postmenopausal women. Abstract of the paper presented at 22nd ACS (American Chemical Society) National Meeting, San Francisco, CA, Sept. 10-14, 2006.

Donkor, O.N., Henriksson, A., Vasiljevic, T., and Shah, N.P. 2006. ACE-inhibitory activity of probiotic yoghurt. Abstract of the paper presented at IDF Dairy Science and Technology week, Scientific and Technological Challenges in fermented milk, Sirmione, Italy, 15-19 May 2006.

Ong, L., Henriksson, A., and Shah, N.P. 2006. Isolation and purification of angiotensin-I-converting enzyme inhibitory peptides from Cheddar cheeses with the addition of probiotic Lactobacillus casei or L. paracasei. Abstract of the paper presented at the ADSA and ASAS joint annual meeting, Minneapolis, MN, July 9-13, 2006 ((J. Dairy Sci. 84 (suppl. 1):139, Abstract No. 168).

Shah, N.P. 2006. Functional cultures and health benefits. Abstract of the paper presented at IDF Dairy Science and Technology week, Scientific and Technological Challenges in fermented milk, Sirmione, Italy, 15-19 May 2006.

Tsangalis, D., Wilcox, G., Stojanovska, L., and Shah, N.P. 2006. Effect of consuming isoflavone aglycone enriched soymilk containing Bifidobacterium on lipid profiles, sex steroid hormones and bone turnover markers in postmenopausal women. Abstract of the paper presented at the Institute of Food Technologists annual meetings, Orlando, FL, June 24-28, 2006 (Abstract No. 018A-07).

Ong, L., Henriksson, A., and Shah, N.P. 2006. Isolation and purification of angiotensin-I-converting enzyme inhibitory peptides from Cheddar cheeses with the addition of probiotic Lactobacillus casei or L. paracasei. Award winning paper (Manfred Kroger Dairy Division Award). Abstract of the paper presented at the Institute of Food Technologists annual meetings, Orlando, FL, June 24-28, 2006 (Abstract No. 015-02).

Shah, N.P. 2006. Media development for selective enumeration of lactic acid bacteria. ADSA and ASAS joint annual meeting, Minneapolis, MN, July 9-13, 2006 (J. Dairy Sci. 84 (suppl. 1):6, Abstract No. 19).

2005
(17 research papers; 3 book chapters; 12 conference abstracts)

Refereed papers

Liong, M.T., and Shah, N.P.* 2005. Roles of probiotics and prebiotics on cholesterol: The hypothesized mechanisms. Nutrafoods 4(4):45-57.

Donkor, O.N., Henriksson,A., Vasiljevic, T., and Shah, N.P.* 2005. Probiotic strains as starter cultures improve angiotensin-converting enzyme inhibitory activity in soy yogurt. J. Food Sci. 70(4):M375-M381.

Amatayakul, T., Zisu, B., Sherkat, F., and Shah, N.P.* 2005. Physical characteristics of set yoghurts as affected by co-culturing with non-EPS and EPS and starter cultures and supplementation with WPC. Australian J. Dairy Technology 60(3):238-243.

Liong, MT, and Shah, N.P.* 2005. Production of organic acids from mannitol, fructo-oligosaccharides, and inulin by cholesterol removing Lactobacillus acidophilus strain. Journal of Applied Microbiology. 99:783-793.

Tsangalis, D., J.F., Wilcox, G., and Shah, N.P. Stojanovska, L. 2005. Bioavailability of isoflavone phytoestrogen in postmenopausal women consuming soy milk fermented with probiotic bifidobacteria. British J. Nutrition 93 (6): 867-877.

Zisu, B., and Shah, N.P.* 2005. Textural and functional changes in low fat mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter. International D. Journal 15: 957-972.

Telang, T., Shah, N.P.* and Vasiljevic, T. 2005. Probiotics and prebiotics: a food based approach in the prevention of colorectal cancer. Milchwiss. 60 (3):241-245.

Zisu, B., and Shah, N.P.* 2005. Low fat mozzarella as influenced by microbial exopolysaccharides, pre-acidification and whey protein concentrate. J. Dairy Sci. 88:1973-1985.

Liong, MT and Shah, N.P.*. 2005. Optimization of cholesterol removal by probiotics in presence of prebiotics using response surface methodology. Applied and Environmental Microbiology, 71: 1745-1753.

Otieno, D.O., Ashton, J.F. and Shah, N.P.* 2005. Stability of b-glucosidase activity produced by Bifidobacterium and Lactobacillus spp. in fermented soymilk during processing and storage. J. Food Sci. 70(4):236-241.

Liong, M.T., and Shah, N.P.* 2005. Optimization of cholesterol removal, growth and fermentation patterns of Lactobacillus acidophilus ATCC 4962 in presence of mannitol, FOS, and inulin: a response surface methodology approach. Journal of Applied Microbiology. 98:1115-1126.

Vasiljevic, T., Shah, N.P., and Jelen, P. 2005. Growth characteristic of Lactoabcillus delbrueckii ssp. bulgaricus ATCC 11842 as affected by different neutralisers. Australian J. Dairy Technology 60(1):3-9.

Liong, M.T., and Shah, N.P.* 2005. Optimization of growth of Lactobacillus casei ASCC 292 and production of short chain fatty acid in the presence of fructooligosaccharides and maltodextrin. Journal of Food Science 70(2):113-120.

Liong, M.T., and Shah, N.P.* 2005. Acid and bile tolerance, and their cholesterol removal ability of Bifidobacteria strains. Bioscience and Microflora 24 (1):1-10.

Liong, M.T., and Shah, N.P.* 2005. Acid and bile tolerance, and cholesterol removal ability of Lactobacilli strains. J. Dairy Sci. 88:55-66

Liong, M.T., and Shah, N.P.* 2005. Bile salt deconjugation ability, BSH activity and cholesterol co-precipitation ability of Lactobacilli strains. Int. Dairy Journal 15(4):391-398

Liong, M.T., and Shah, N.P.* 2005. Bile salt deconjugation and BSH activity of five bifidobacteria strains. Food Research International 38(2):135-142.

Book chapters

Tamime, A.Y., Saarela, M., Sondergaard, K., Mistry, V.V., and Shah, N.P. 2005. Production and maintaining viability of probiotics (chapter 3). In Probiotic Dairy Products (ed., A.Y. Tamime, Blackwell Publishing, Oxford, United Kingdom, p 39-72.

Chandan, R.C. and Shah, N.P. 2005. Functional Foods Based on dairy ingredients. Nutraceutical and Functional Foods. edited by Hui, Y.H.

Shah, N.P. 2005. Fermented milk products containing probiotic organisms. Dairy India Handbook, New Delhi, India.

Conference abstracts

Shah, N.P. 2005. Fermented functional foods – an overview. Abstract of the paper presented at the International Conference on Fermented foods, Health Status and Social well-being, Anand, India, Dec. 17-18, 2005.

Liong and Shah, N.P. 2005. Development of symbiotic products for in-vitro removal of cholesterol using response surface methodology. Abstract of the paper presented at the Institute of Food Technologists annual meetings, New Orleans, July 15-19, 2005.

Liong, M.T., and Shah, N.P. 2005. Effects of Lactobacillus casei ASCC 292, FOS and maltodextrin for in-vitro removal of cholesterol: a response surface approach. Abstract of the paper presented at the Institute of Food Technologists annual meetings, New Orleans, July 15-19, 2005.

Shah, N.P. 2005. Development and marketing of probiotiics and prebiotics. Abstract of the paper presented at the International Conference on Natural Products for Health and Beauty, Mahasarakham, Thailand, Oct. 17-21, 2005.

Ong, L., Henriksson, A., Shah, N.P. 2005. Effects of incorporation of probiotic Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. on proteolytic patterns and production of organic acid in Cheddar cheese. Abstract of the paper presented at the ADSA, Cincinanti, OH, USA, July 24-28, 2005.

Shah, N.P. 2005. Probiotic, prebiotic and health. Abstract of the paper presented at the International Conference of Nutraceutical and Functional Foods, Mahasarakham, Thailand, June 14-15, 2005.

Shah, N.P. 2005. Isoflavone phytoestrogen in fermented dairy products. Abstract of the paper presented at the IDF World Dairy Summit, Vancouver, Sept. 17-22, 2005.

Tsangalis, D., Stojanovska, L., Wilcox, G., and Shah, N.P. 2005. Effects of consuming soymilk fermented by bifidobacteria on disease risk biomarkers in postmenopausal women. Abstract of the paper presented at the Australian Institute of Food Sciences and Technology Conference, Sydney, July 10-13, 2005.

Ong, L., Henriksson, A., Shah, N.P. 2005. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and their influence on proteolytic patterns and production of organic acid. Abstract of the paper presented at the Australian Institute of Food Sciences and Technology Conference, Sydney, July 10-13, 2005.

Ong, L., Henriksson, A., Shah, N.P. 2005. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and their influence on proteolytic patterns and production of organic acid. Abstract of the paper presented at the Institute of Food Technologists annual meetings, New Orleans, July 15-19, 2005.

2004
(7 research papers; 2 book chapters; 18 conference abstracts)

Refereed papers

Tharmaraj N., and Shah, N.P.* 2004. Survival of Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium animalis and Propionibacterium in cheese-based dips and the suitability of dips as effective carriers of probiotic bacteria. Inter. Dairy J. 14 (12):1055-1066.

Tsangalis, D., Ashton, J.F., Stojanovska, L., Wilcox, G., and Shah, N.P.* 2004. Development of an isoflavone aglycone enriched soymilk using soy germ, soy protein isolate and bifidobacteria. Food Research International 37 (4):301-312

Tsangalis, D., and Shah, N.P. 2004. Metabolism of oligosaccharides and production of organic acids in soy milk by probiotic bifidobacteria. International J. of Food Sci. and Technology 39(5):541-554

Shah, N.P. 2004. Probiotics and prebiotics. AgroFood Industry HiTech 15 (1): 13-16.

Desai, A.R., Powell, I.B., and Shah, N.P.* 2004. Survival and activity of probiotic Lactobacilli in skim milk containing prebiotic. J. Food Science 69(3):57-60.

Bruno, F.A., and Shah, N.P.* 2004. Effects of feeding Bifidobacterium longum and inulin on some gastrointestinal indices in human volunteers. Bioscience and Microflora 23(1):11-20.

Shah, N.P.*, and Ravula, R.R. 2004. Selling the cells in desserts. Dairy Industries International 1: 31-32.

Conference abstracts

Amatayakul, T., Sherkat, F., and Shah, N.P. 2004 Effects of varying casein to whey protein ratios and types of starter cultures on physical properties of set yoghurt made at low and high total solids. Abstract of the paper presented at the 7th International Hydrocolloids Conference, Melbourne, Australia, 29 August – 1 September 2004.

Liong, M.T. and Shah, N.P. 2004. Mechanisms of in-vitro cholesterol removal by strains of Lactobacillus acidophilus and Lactobacillus casei. Abstract of the paper presented at the SFAM Summer Conference, July 12-14, 2004, Cork, Ireland.

Shah, N.P. 2004. Galacto-oligosaccharides and human health. Abstract of the paper presented at the International conference of Nutraceutical and functional foods, San Francisco, CA, Nov., 8-11, 2004.

Otieno, D., Ashton, J., and Shah, N.P. 2004. Stability of b-glucosidase activity produced by Bifidobacterium and Lactobacillus spp. in fermented soymilk during processing and storage. Abstract of the poster presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.

Shah, N.P. 2004. Delivering probiotics for Health Benefits. Abstract of the paper presented at the 10th World Congress of Clinical Nutrition, Phuket, Thailand, Nov., 29-December 3, 2004.

Shah, N.P., Tsangalis, D., Stojanovska, L. and Wilcox, W. 2004. Bioavailability of Isoflavones and their Effects on Disease Risk Biomarkers in Postmenopausal Women Consuming Soymilk Fermented by Bifidobacteria. Abstract of the paper presented at the 10th World Congress of Clinical Nutrition, Phuket, Thailand, Nov. 29-December 3, 2004.

Shah, N.P. 2004. Applications of probiotics in food. Abstract of the paper presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.

Amatayakul, T., Sherkat, F.and Shah, N.P. 2004. Physical properties of yoghurt made by varying casein to whey protein ratios and using EPS starter cultures during storage. Abstract of the paper presented at the Institute of Food Technologists, Las Vegas, USA, July 13-16, 2004.

Liong, MT, and Shah, N.P. 2004. Cholesterol removal by strains of Lactobacilli via assimilation, binding and incorporation into cellular membrane. Abstract of the paper presented at the Institute of Food Technologists, Las Vegas, USA, July 13-16, 2004.

Tsangalis D., Stojanovska L., Shah N.P. & Wilcox G. 2004. Bioavailability of isoflavone phytoestrogens from soymilk fermented with probiotic bifidobacteria. Abstract of the paper presented at Nutrition Week, Las Vegas, USA, February 9-12, 2004.

Zisu, B., Bhaskaracharya, R.K., and Shah, N.P. 2004. Incorporation of polysaccharides of microbial and non-microbial origin in cheese system. Abstract of the paper presented at the IDF Symposium on cheese – ripening, characterization and technology. Prague, Czech Republic. March 21-25, 2004.

Bhaskaracharya, R.K., Zisu, B., and Shah, N.P. 2004. Carbohydrate-based fat replacers and functionality of low fat mozzarella cheese. Abstract of the paper presented at the IDF Symposium on cheese – ripening, characterization and technology. Prague, Czech Republic. March 21-25, 2004.

Amatayakul, T., Sherkat, F.and Shah, N.P. 2004. Changes in microstructure of set yoghurt made using non-EPS, capsular or ropy starter cultures during storage. Abstract of the paper presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.

Amatayakul, T., Sherkat, F.and Shah, N.P. 2004. Microstructure of set yoghurt made using varying casein to whey protein ratios and EPS starter cultures. Abstract of the paper presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.

Capela, P. Capela, Hay, T., and Shah, N.P. 2004. Effects of freeze-drying on viability of probiotic bacteria. Abstract of the paper presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.

Zisu, B. and Shah, N.P. 2004. Functionality of low fat Mozzarella cheese as affected by pre-acidification and microbial EPS. Abstract of the paper presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.

Zisu, B. and Shah, N.P. 2004. Yield and functionality of low fat Mozzarella made by pre-acidification and use of carbohydrate-based fat replacers and microbial EPS. Abstract of the paper presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.

Shah, N.P. 2004. Recent trends in the development of probiotic food products. Abstract of the paper presented at the Australian Society of Microbiology, Sydney, 26 September- 1 October, 2004

2003
(5 research papers; 2 full papers in conf. proceedings; 8 conference abstracts)

Refereed papers

Zisu, B., and Shah, N.P.* 2003. Effects of pH, temperature, supplementation with WPC, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275. J. Dairy Science 86(11):3405-3414.

Bruno, F.A., and Shah, N.P.* 2003. Viability of two freeze-dried strains of Bifidobacterium and of commercial preparations at various temperatures during prolonged storage. J. Food Science 68(7):2336-2339.

Tharmaraj, N., and Shah, N.P.* 2003. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus and Propionibacteria. Journal of Dairy Science 86:2288-2296.

Tsangalis, D., Ashton, J., Mcgill, A., and Shah, N.P.* 2003. Biotransformation of isoflavone by bifidobacteria in fermented supplemented soymilk supplemented with D-glucose and L-cysteine. J. Food Sci. 68 (2): 623-631.

Bruno, F.A., and Shah, N.P. 2003. Viability of freeze-dried bifidobacteria at various temperatures during prolonged storage. Journal of Food Science 68(7):2336-2339.

Book chapter

Shah, N.P. 2003. Yogurt: The product and its manufacture. Encyclopedia of Food Sciences and Nutrition, Academic Press, London, p6252-6260.

Conference abstract

Shah, N.P. 2003. Delivering probiotic cultures. Abstract of the paper presented at American Dairy Science Association, Phoenix, AZ, June 22-26, 2003.

Bruno FA, Shah NP, Gibson PR 2003. Inhibition of vancomycin-resistant enterococci (VRE) in vitro by probiotic bacteria. Abstract of the paper presented at Australian Gastroenterology Week, Cairns, Qld, Oct. 7-10, 2003.

Coronado, S.A., Dunshea, F.R., and Shah, N.P. 2003. Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage. A paper presented at American Dairy Science Association, Phoenix, AZ, June 22-26, 2003.

Zisu, B., Harvey, G., and Shah, N.P. 2003. EPS and lactic acid production by Streptococcus thermophilus 1275: Influence of pH, nutrients, temperature and adjunct cultures. A paper presented at American Dairy Science Association, Phoenix, AZ, June 22-26, 2003.

Amatayakul, T., Sherkat, F., and Shah, N.P. 2003. Improving physical properties of yoghurt by whey protein and exopolysaccharide producing sterter cultures. A paper to be presented at the Australian Institute of Food Sciences and Technology, Melbourne, August, 23-26, 2003.

Tsangalis, D., and Shah, N.P. 2003. Bifidobacteria are not just probiotic. A paper presented at 12th World Congress of Food Science and Technology, Chicago, USA, July 16-20, 2003.

Zisu, B., and Shah, N.P. 2003. Influence of pH, nutrients, temperature and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275. A paper to be presented at Institute of Food Technologists Annual Conference, Chicago, IL, July 16-20, 2003.

Tsangalis, D., Ashton, J.F. and Shah, N.P. 2003. Development of an isoflavone aglycone enriched soymilk using soy germ, soy protein isolate and bifidobacteria. A paper to be presented at 12th World Congress of Food Science and Technology, Chicago, USA, July 16-20, 2003.

Full papers in conference proceeding

Shah, N.P. 2003. The exo-polysaccharide production by starter cultures and their influence on textural characteristics of fermented milks. Bulletin of the International Dairy Federation, Brussels, Belgium, p. 85-91 (refereed).

Desai, A., Powell, I.B., and Shah, N.P. 2003. Differentiation of Lactobacilli by carbohydrate fermentation, polymerase chain reaction, gene sequencing, and pulsed field gel electrophoresis. Bulletin of the International Dairy Federation, Brussels, Belgium, p. 101-115.

2002
(10 research papers; 4 full papers in conf. proceedings; 12 conference abstracts)

Refereed papers

Tsangalis, D., Ashton, J., Mcgill, A., and Shah, N.P.* 2002. Enzymic transformation of isoflavone phytoestrogens in soymilk by b-Glucosidase producing bifidobacteria. J. Food Sci. 67(8):3104-3113.

Bruno, F., Lankaputhra, W.E.V., and Shah, N.P.* 2002. Growth, viability and activity of Bifidobacterium spp. in skim milk containing prebiotics. Journal of Food Science 67 (7):2740-2744.

Shihata, A., and Shah, N.P.* 2002. Influence of addition of proteolytic strains of Lactobacillus delbrueckii spp. bulgaricus to Commercial ABT starter cultures on texture of yogurt, exopolysaccharide production and survival of bacteria. International Dairy Journal 12(9):765-772.

Bruno, F.A., and Shah, N.P.* 2002. Inhibition of pathogenic and putrefactive microorganisms by Bifidobacterium spp. Milchwissenschaft 57 (11/12):617-621.

Desai, A., Small, D.M., McGill, A.E.J., and Shah, N.P.* 2002. Growth, viability, and activity of Bifidobacterium strains in soymilk. Bioscience Microflora (21 (4):245-250.

Shah, N.P.* and Dave R.I. 2002. Antimicrobial substances including bacteriocins produced by lactic acid bacteria. Bioscience and Microflora 21 (4): 217-223.

Coronado, S., Trout, G., Dunshea, F., and Shah, N.P.* 2002. Effects of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks’ frozen storage. Meat Science 62:51-60.

Coronado, S., Trout, G., Dunshea, F., and Shah, N.P.* 2002. Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage. Meat Science 62:217-224.

Bhullar, Y.S., Uddin, M.A. and Shah, N.P.* 2002. Effects of ingredients supplementation on textural characteristics and microstructure of yoghurt. Milchwissenschaft 57(6):328-332.

Stevens, A., and Shah, N.P.*. 2002. Textural and melting properties of Mozzarella cheese made with fat replacers. Milchwissenschaft 57(7):387-390.

Book chapters

Shah, N.P. and W.E.V. Lankaputhra. 2002. Bifidobacterium spp.: Morphology and Physiology. Encyclopedia of Dairy Science, Academic Press, London, p141-146.

Shah, N.P. 2002. Bifidobacterium spp.: Applications in fermented milks. Encyclopedia of Dairy Science, Academic Press, London, p147-151.

Conference abstracts

Bhaskaracharya, R.K. and Shah, N.P. 2002. Effect of temperature on measurement of calcium concentration in milk, mozzarella cheese and whey. International Dairy Congress, Paris, France, September 24-27, 2002.

Desai, A.R., Powell, I.B. and Shah, N.P. 2002 Differentiation of Lactobacilli: PCR, PFGE and Gene sequencing. Australian Society for Microbiology, Melbourne, September 29 - October 3, 2002

Tsangalis, D. Ashton J., McGill, A.E.J., and Shah, N.P. 2002. Biotransformation of soy isoflavone phytoestrogens by probiotic bifidobacteria. 9th World Congress of Clinical Nutrition, June 22-25, 2002.

F.A. Bruno, and N.P. Shah. 2002. Selection of probiotic cultures and prebiotics for physiological benefits. 9th World Congress of Clinical Nutrition, June 22-25, 2002.

Zisu, B., and Shah, N.P. 2002. Effects of exopolysaccharide producing streptococcus thermophilus strains on functionality of low fat mozzarella cheeses. Institute of Food Technologists Annual Conference, June 15-19, 2002. (Abstract No. 15B-3)

Tsangalis, D., Ashton, J., McGill, A.E.J., and Shah, N.P. 2002. Metabolism of oligosaccharides and biotransformation of isoflavones by bifidobacteria. A paper to be presented at the Fermentation and Bioprocessing Conference, Melbourne, Australia, April, 18-19, 2002.

Bhaskaracharya, R.K. and Shah, N.P. 2002. Effects of method of salting on yield, starter bacteria population, and textural, and melt characteristics of low-fat mozzarella cheeses. Cheese Science, Melbourne, July 10-12, 2002 (Australian J. Dairy Technology 57 (2): 2002-168)

Bhaskaracharya, R.K. and Shah, N.P. 2002. Texture and melt characteristics of low-fat Mozzarella cheeses made using pre-acidified milk. Institute of Food Technologists Annual Conference, June 15-19, 2002. (Abstract No. 15B-2)

Shah, N.P. 2002. The exopolysaccharide production by starter cultures and their influence on textural characteristics of fermented milks. Symposium on New Developments in Technology of Fermented Milks, Kolding, Denmark, June 3-5, 2002.

Desai, A.R., Powell, I.B. and Shah, N.P. 2002. Selection of Lactobacillus casei strain by carbohydrate fermentation, PCR, gene sequencing and pulsed field gel electrophoresis. Symposium on New Developments in Technology of Fermented Milks, Kolding, Denmark, June 3-5, 2002.

Bhaskaracharya, R. K. and Shah, N.P. 2002. Effect of temperature on measurement of calcium concentration in milk, mozzarella cheese and whey. International Dairy Congress, Paris September 22-25, 2002

Bhaskaracharya, R.K. and Shah, N.P. 2002. A new method for measuring stretchability of low-fat mozzarella cheese. Cheese Science, Melbourne, July 10-12, 2002 (Australian J. Dairy Technology 57 (2): 2002-169)

Full papers in conference proceeding

Tsangalis, D., Stojanovska, L., Gisela, W., Komesaroff, P., Ashton, J., McGill, A.E.J., and Shah, N.P. 2002. Biotransformation of soybean isoflavones by bifidobacteria. 9th World Congress of Clinical Nutrition Proceedings (in press; non-refereed).

Bruno, F., and Shah, N.P. 2002. Selection of probiotic cultures and prebiotics for physiological benefits. 9th World Congress of Clinical Nutrition Proceedings (in press; non-refereed).

Bhaskaracharya, R.K. and Shah, N.P. 2002. A new method for measuring stretchability of low-fat mozzarella cheese. Australian J. Dairy Technology 57 (2): 169.

2001
(6 research papers; 1 full paper in conf. proceedings; 5 conference abstracts)

Refereed papers

Shah, N.P. 2001. Functional foods, probiotics and prebiotics. Food Technology.55(11):46-53.

Bhaskaracharya, R.K., and Shah, N.P.* 2001. Texture and microstructure of Mozzarella. Dairy Industries International 66(2):42-45.

Bhaskaracharya, R.K., and Shah, N.P.* 2001. Texture and microstructure of skim milk mozzarella cheeses made using fat replacers. Australian Journal of Dairy Technology. 56(1):9-14.

Shah, N.P.* and Ravula, R.R. 2001. Water activity in yogurt. Dairy Industries International. 66(2):28-30.

Shah, N.P.* and Ravula, R.R. 2001. Micro-encapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Australian Journal of Dairy Technology 55(3): 139-144.

Shah, N.P.* and Ravula, R.R. 2001. Freezing conditions frozen out. Dairy Industries International 10:22-24.

Conference abstracts

Bhaskaracharya, R.K. & Shah, N.P. 2001. Effects of method of salting on yield and composition, and textural, microbiological and meltability of low-fat mozzarella cheeses. 34th Annual Convention of Australian Institute of Food Science and Technology (AIFST), Adelaide, 2001 (communicated).

Bruno, F.A., Lankaputhra, W.E.V., & Shah, NP.. 2001. Growth of Bifidobacterium spp. in a medium containing prebiotics. A paper to be presented at 34th Annual Convention of Australian Institute of Food Science and Technology (AIFST), Adelaide, 2001 (communicated).

Stevens, A., Houben, M., and Shah, N.P. 2001. Bacteriocin production by Lactobacillus acidophilus against Lactobacillus delbrueckii ssp. bulgaricus. 34th Annual Convention of Australian Institute of Food Science and Technology (AIFST), Adelaide, 2001 (communicated).

Shah, N.P., McKechnie, S., and Britz, M. 2001. Strategies to improve the viability of Lactobacillus acidophilus in probiotic yogurts: responses to acid stress. A paper presented at Institute of Food Technologists Annual Meetings, New Orleans, LA, June 23-27, 2001.

Shah, N.P. 2001. Probiotics as functional foods and nutraceuticals. 11th World Congress of Food Science and Technology. Seoul, S. Korea, April 22-27, 2001.

Full papers in conference proceeding

Shah, N.P. 2001. Probiotic functional foods- selection and functional properties. Proceedings of the 7th ASEAN Food Conference, Manila, Philippines, November 19-22, 2000, 7 page long (non-refereed).

2000
(8 research papers; 1 editor of special issue of BJN; 2 full papers in conf. proceedings; 6 conference abstracts)

Refereed papers

Shah, N.P. 2000. Natural bioactive substances in milk and colostrum. British J. Nutrition 84 (Supp. 1) S3-S10.

Shihata, A. and Shah, N.P.* 2000. Proteolytic profiles of yogurt and probiotic bacteria. International Dairy Journal. 10:401-408.

Ravula, R. and Shah, N.P.* 2000. Influence of water activity on fermentation, organic acids production and viability of yogurt and probiotic bacteria. Australian Journal of Dairy Technology. 55(3):127-131.

Bhaskaracharya, R. and Shah, N.P.* 2000. Texture characteristics and microstructure of skim milk mozzarella cheeses made using exopolysaccharide or non-exopolysaccharide producing starter cultures. Australian Journal of Dairy Technology. 55(3):132-138.

Shah, N.P. 2000. Some beneficial effects of probiotic bacteria. Bioscience and Microflora. 19(2):99-106.

Bhaskaracharya, R.K., and Shah, N.P.* 2000. A simplified method of microstructure study of mozzarella cheese made using exopolysaccharide producing starter cultures. Australian Journal of Dairy Technology 55(1):28-32.

Shah, N.P. 2000. Probiotic bacteria: Selective enumeration, and survival in dairy foods. J. Dairy Science 83:894-907.

Shah, N.P.*, Ali, J.F., and Ravula, R.R. 2000. Populations of L. acidophilus, Bifidobacterium spp., and L. casei in commercial fermented milk products. Bioscience and Microflora 19(1):35-39.

Special issue for British Journal of Nutrition

Schrezenmeir, J., Korhonen, H., Williams, C.M., Hills, H.S., and Shah. N.P. (editors) 2000. Beneficial natural Bioactive Substances in Milk and Colostrum: a special issue of British Journal of Nutrition.

Conference abstracts

Shah, N.P. 2000. Probiotic functional foods- selection and functional properties. Book of abstracts for 7th ASEAN Food Conference, Manila, Philippines, November 19-22, 2000, p.57.

Shah, N.P. 2000. Probiotics as nutraceuticals and functional foods. 8th World Congress on Clinical Nutrition. Phitsanulok, Thailand, December 17-20, 2000, p.95.

Shihata, A., and Shah, N.P. 2000. Effect of incorporation of proteolytic strains of L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus in commercial ABT starter cultures on EPS production, textural properties of yogurt and survival of bacteria. American Dairy Science Association Annual conference, Baltimore, MD, July 24-28, 2000 (J. Dairy Science 83 (supplement):88).

Shihata, A., and Shah, N.P. 2000. Casein and whey protein degradation patterns by selected lactic acid bacteria. American Dairy Science Association Annual conference, Baltimore, MD, July 24-28, 2000 (J. Dairy Science 83 (supplement):88).

McKechnie, S., Shah, N.P., and Britz, M.L. 2000. Characterization and differentiation of Lactobacillus acidophilus strains for use as probiotics. American Dairy Science Association Annual conference, Baltimore, MD, July 24-28, 2000 (J. Dairy Science 83 (supplement):93).

Bhaskaracharya, R.K., and Shah, N.P. 2000. Texture and microstructure characteristics of skim milk Mozzarela cheeses made using carbohydrate based fat replacers. International Dairy Federation. Cheese Ripening and Technology conference proceedings, Banff, Canada, p.38.

Full papers in conference proceeding

Shah, N.P. 2000. Probiotics as functional foods and nutraceuticals. Proceedings of the pre-congress internet
conference before 11th World Congress of Food Science and Technology. Seoul, S. Korea, May 8-December 31, 2000. p 306-308 (non-refereed)

Shah, N.P. 2000. Use of whey powder and lactose hydrolysis in yogurts made from reconstituted milk. International Dairy Federation’s Proceedings of the 3rd International Symposium on Recombined milk and milk products, Proceedings, Penang Malaysia, May 24-26, 1999, p134-139 (non-refereed).

1999
(6 research papers; 2 full paper in conf. proceedings; 1 invited paper; 13 conference abstracts)

Refereed papers

Dave, R.I., and Shah, N.P.* 1999. Characteristics of bacteriocin like inhibitory substances produced by Lactobacillus acidophilus (BDLA-1, 2409, MOLA-2), Lactobacillus fermentum (5174) and Lactobacillus plantarum (2903). Bioscience and Microflora 18(2):109-117.

Shah, N.P.*, and Ly, L. 1999. Antagonism between Streptococcus thermophilus and bifidobacteria. Bioscience and Microflora 18(2):125-31.

Dave, R.I., and Shah, N.P.* 1999. Antimicrobial substance produced by Lactobacillus helveticus 2700. Australian Journal of Dairy Technology 54 :9-13.

Ravula, R., and Shah, N.P.* 1999. Selective enumeration of Lactobacillus casei from yogurts and fermented milk drinks. Biotechnology Techniques 12(11):819-822.

Shah, N.P.* and Wu, X. 1999. Aflatoxin B1 binding abilities of probiotic bacteria. Bioscience and Microflora 18:43-48.

Bhaskaracharya, R.K., and Shah, N.P.* 1999. Texture evaluation of commercial mozzarella cheeses. Australian Journal of Dairy Technology 54:36-40.

Conference abstracts

Dave, R.I., and Shah, N.P. 1999. Viability and survival of bifidobacteria in commercial starter cultures. American Dairy Science Association Annual conference, Memphis, TN, USA, June 20-23, 1999.

Dave, R.I., and Shah, N.P. 1999. Bacteriocins produced by strains of Lactobacillus acidophilus. American Dairy Science Association Annual conference, Memphis, TN, USA, June 20-23, 1999.

Ravula, R., and Shah, N.P. 1999. Survival of microencapsulated L. acidophilus and Bifidobacterium spp. in fermented frozen dairy desserts. American Dairy Science Association Annual conference, Memphis, TN, USA, June 20-23, 1999.

Shah, N.P. 1999. Health aspects of fermented dairy foods. The 8th European Nutrition Conference, Lillehammer, Norway, June 17-19, 1999.
Bhaskaracharya, R.K., and Shah, N.P. 1999. Ultrastructure of mozzarella cheese made using fat replacers. 10th World Food Congress, Sydney, Australia, October 3-8, 1999.

Dave, R.I., and Shah, N.P. 1999. Antagonisms among lactic acid bacteria. 10th World Food Congress, Sydney, Australia, October 3-8, 1999.

Shah, N.P. 1999. Probiotic starter culture: issues relating to their viability and survival. 10th World Food Congress, Sydney, Australia, October 3-8, 1999.

Ravula, R.R., and Shah, N.P. 1999. Effects of cryoprotectants and microencapsulation on viability of L. acidophilus and Bifidobacterium spp. in fermented dairy desserts. 10th World Food Congress, Sydney, Australia, October 3-8, 1999.

Ly, L.B., and Shah, N.P. 1999. Analysis and characterisation of bacteriocins in yogurt bacteria and probiotic bacteria from commercial yogurts. 10th World Food Congress, Sydney, Australia, October 3-8, 1999.

Gummadi, K.K., and Shah, N.P. 1999. Viability of yogurt bacteria and probiotic bacteria in fat-substituted yogurt. 10th World Food Congress, Sydney, Australia, October 3-8, 1999.

Shihata, A., and Shah, N.P. 1999. Aminopeptidase, endopeptidase, dipeptidase, and tripeptidase activities of selected yogurt and probiotic bacteria. 10th World Food Congress, Sydney, Australia, October 3-8, 1999.

Stojanovska, L., Shah, N.P., Wilcox, G., and McGill, A. 1999. The development of carrier systems for delivery of dietary phytoestrogens and the effects produced on the lipid profile, bone turnover markers and sex steroid hormones of target subjects. 10th World Food Congress, Sydney, Australia, October 3-8, 1999.

McKechnie, S., Britz, M., and Shah, N.P. 1999. Improving the viability of Lactobacillus acidophilus in probiotic yogurts by stress adaptation. 10th World Food Congress, Sydney, Australia, October 3-8, 1999.

Full papers in conference proceeding

Shah, N.P. 1999. Health aspects of fermented and indigenous dairy foods. International Dairy Federation Workshop on Small Scale Dairy Processing and indigenous milk products Proceedings, p201-205 (non-refereed).

Shah, N.P. 1999. Survey of present dairy education needs in developing countries. Bulletin of the International Dairy Federation, Brussels, Belgium, p75-86 (non-refereed).

Invited paper

Shah, N.P. 1999. Probiotic bacteria: Antimicrobial and anti-mutagenic properties. Probiotica Vol 6, p1-4 (non-refereed).

1998
(8 research papers; 14 conference abstracts)

Refereed papers

Dave, R., and Shah, N.P.* 1998. Ingredients supplementation effects on viability of probiotic bacteria in yogurt.
Journal of Dairy Science 81: 2804-2816.

Lankaputhra, W.E.V., and Shah, N.P.* 1998. Adherence of probiotic bacteria to human colonic cells. Bioscience and Microflora 17(2): 105-113.

Ravula, R., and Shah, N.P.* 1998. Effect of acid casein hydrolysates and cysteine on viability of yogurt and probiotic bacteria in fermented frozen dairy desserts. Australian Journal of Dairy Technology 53(2) 175-179.

Dave, R., and Shah, N.P.* 1998. The influence of ingredient supplementation on textural characteristics of yogurt. Australian Journal of Dairy Technology 53(2): 180-184.

Lankaputhra, W.E.V. and Shah, N.P.* 1998. Antimutagenic properties of probiotic bacteria and of organic acids. Mutation Research 397:169-182.

Ravula, R., and Shah, N.P.* 1998. Viability of probiotic bacteria in fermented frozen dairy desserts. Food Australia
50(3): 136-139.

Joseph, P.J., R.I. Dave, and Shah, N.P.* 1998. Antagonism between yogurt bacteria and probiotic bacteria isolated
from commercial starter cultures. Food Australia 50(1): 20-23.

Ravula, R., and Shah, N.P.* 1998. Viability of probiotic bacteria in fermented frozen dairy desserts. Food
Australia 50(3):136-139.

Conference abstracts

Shihata, A., and Shah, N.P. 1998. Aminopeptidase, endopeptidase, dipeptidase, and tripeptidase activities of selected yogurt and probiotic bacteria. International Dairy Congress, Aarhus, Denmark, September 21-24, 1998.

Dave, R.I., and Shah, N.P. 1998. Characteristics of bacteriocins of L. acidophilus strains. International Dairy Congress, Aarhus, Denmark, September 21-24, 1998.

McKechnie, S., Britz, M., and Shah, N.P. 1998. Improving the viability of Lactobacillus acidophilus in probiotic yogurts by stress adaptation. International Dairy Congress, Aarhus, Denmark, September 21-24, 1998.

Ravula, R., and Shah, N.P. 1998. Effect of cryoprotectants on viability of L. acidophilus and Bifidobacterium spp. in fermented frozen dairy desserts International Dairy Congress, Aarhus, Denmark, September 21-24, 1998.

Bhaskaracharya, R., and Shah, N. 1998. Ultrastructure of a full fat mozzarella cheese made with exopolysaccharide producing startar culture. A paper presented at the American Dairy Science Association (ADSA) annual meetings held in Denver, CO, July 27-31, 1998 (J. Dairy Sci. 81(Supp. 1): 11).

McKechnie, S., and Shah, N. 1998. Strategies to improve the viability of Lactobacillus acidophilus in probiotic yogurts: responses to heat and acid stress. A paper presented at the ADSA annual meetings held in Denver, CO, July 27-31, 1998 (J. Dairy Sci. 81(Supp. 1): 10).

Shihata, A., and Shah, N. 1998. Proteolytic breakdown of casein by whole cell, intracellular, and cell wall extracts of probiotic and yogurt bacteria. A paper presented at the ADSA annual meetings held in Denver, CO, July 27-31, 1998 (J. Dairy Sci. 81(Supp. 1): 32).

Shah. N., and Bhaskaracharya, R. 1998. Texture analysis of mozzarella cheeses. A paper presented at the ADSA annual meetings held in Denver, CO, July 27-31, 1998 (J. Dairy Sci. 81(Supp. 1): 12).

Shihata, A., and Shah, N. 1998. The proteolytic activity of yogurt and proteolytic bacteria. A paper presented at 31st Annual Convention of Australian Institute of Food Science and Technology (AIFST), Melbourne, 1998.

Bhaskaracharya, R.K., and Shah, N. 1998. Texture evaluation of some commercial mozzarella cheeses. A paper presented at 31st Annual Convention of AIFST, Melbourne.

Ravula, R., and Shah, N. 1998. Use of immobilised cells, acid casein hydrolysates and cysteine in improving the viability of probiotic bacteria in fermented frozen dairy desserts. A paper presented at 31st Annual Convention of AIFST, Melbourne, 1998.

Masih, L., and Shah, N. 1998. Textural characteristics and viability of probiotic and yogurt bacteria in soy yogurt. Presented at 31st Annual Convention of AIFST, Melbourne, 1998.

Masih, L., and Shah, N. 1998. Textural characteristics and viability of probiotic bacteria in yogurt made from ultrafiltered milk. Presented at 31st Annual Convention of AIFST, Melbourne, 1998.

Dave, R., and Shah, N. 1998. A novel antimicrobial substance produced by Lactobacillus helveticus 2700. A poster presented at International Dairy Federation’s workshop on Dairy Foods in Health, March 9-11, 1998, Wellington, New Zealand.

1997
(9 research papers; 8 conference abstracts)

Refereed papers

Dave, R., and Shah, N.P.* 1997. Viability of probiotic bacteria in yogurt made from commercial starter cultures. International Dairy Journal 7(1): 31-41.

Dave, R., and Shah, N.P.* 1997. Characteristics of bacteriocin produced by L. acidophilus LA-1. International
Dairy Journal 7:707-715.

Lankaputhra, W.E.V. and Shah, N.P.* 1997. Improving viability of L. acidophilus and bifidobacteria in yogurt using two step fermentation and neutralised mix. Food Australia 49(7): 363-369.

Dave, R., and Shah, N.P.* 1997. Effectiveness of cysteine as redox potential reducing agent in improving viability of probiotic bacteria in yogurts made with commercial starter cultures. International Dairy Journal 7:537-545.

Dave, R., and Shah, N.P.* 1997. Effectiveness of ascorbic acid as oxygen scavenger in improving viability of probiotic bacteria in yogurts made with commercial starter cultures. International Dairy Journal 7:435-443.

Dave, R., and Shah, N.P.* 1997. Effect of level of starter culture on viability of yogurt and probiotic bacteria in yogurts. Food Australia 49(4):32-37.

Shah, N.P.* and Lankaputhra, W.E.V. 1997. Improving viability of L. acidophilus and Bifidobacterium spp. in yogurt. International Dairy Journal 7:349-356.

Shah, N.P. 1997. Bifidobacteria: Characteristics and potential for application in fermented milk products. Milchwissenschaft 52(1):16-21.

Shah, N.P. 1997. Isolation and enumeration of bifidobacteria in fermented milk products: A review. Milchwissenschaft 52(2):71-76.

Conference abstracts

Dave, R., and Shah, N.P. 1997. Effect of ascorbic acid, cysteine, acid casein hydrolysates, tryptone, whey powder and whey protein concentrate on viability of yogurt and probiotic bacteria and on textural characteristics of yogurt. J. Dairy Science 80 (supp. 1):119.

Dave, R. and Shah, N. 1997. Some characteristics of bacteriocin produced by L. acidophilus isolated from a commercial probiotic culture. 30th Annual Convention of AIFST, Perth, May 4-9, 1997.

Lankaputhra, W.E.V, and Shah, N.P. 1997. Production of volatile acids by probiotic bacteria and their antimicrobial properties. 30th Annual Convention of AIFST, Perth, May 4-9, 1997.

Lankaputhra, W.E.V., and Shah, N.P. 1997. Use of intracellular b-galactosidase produced by yogurt bacteria in improving viability of probiotic bacteria in yogurt. 30th Annual Convention of AIFST, Perth, May 4-9, 1997.

Ravula, R., and Shah, N.P. 1997. Improving viability of probiotic bacteria in fermented frozen dairy desserts. 30th Annual Convention of AIFST, Perth, May 4-9, 1997.

Webster, M., Shah, N.P., and Britz, M. 1997. Acid and bile stress responses in bifidobacteria. 30th Annual Convention of AIFST, Perth, May 4-9, 1997.

McKechnie, S., Shah, N.P., and Britz, M. 1997. Screening of L. acidophilus strains for use in probiotic foods. 30th Annual Convention of AIFST, Perth, May 4-9, 1997.

1996
(6 research papers; 3 conference abstracts)

Refereed papers

Gopal, A., Shah, N.P.*, Roginski, H. 1996. Bile tolerance, taurocholate deconjugation and cholesterol removal by Lactobacillus acidophilus and Bifidobacterium spp. Milchwissenschaft 51 (11): 619-623.

Lankaputhra, W.E.V., and Shah, N.P.* 1996. A simple method for selective enumeration of L. acidophilus in yogurt supplemented with L. acidophilus and Bifidobacterium spp. Milchwissenschaft 51: 446-451.

Dave, R., and Shah, N.P.* 1996. Evaluation of media for selective enumeration of S. thermophilus, L. delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium species. Journal of Dairy Science 79:1529-1536.

Lankaputhra, W.E.V., Shah, N.P.*, and Britz, M.L. 1996. Evaluation of media for selective enumeration of L. acidophilus and Bifidobacterium species. Food Australia 48(3):113-118.

Lankaputhra, W.E.V., Shah, N.P.*, and Britz, M. 1996. Survival of bifidobacteria during refrigerated storage in presence of acid and hydrogen peroxide. Milchwissenschaft 51(2):65-70.

Lankaputhra, W.E.V., and Shah, N.P.* 1996. A simple method for selective enumeration of L. acidophilus in yogurt supplemented with L. acidophilus and Bifidobacterium spp. Milchwissenschaft 51 (8) 446-451.

Conference abstracts

Dave, R., and Shah, N.P. 1996. Assessment of viability of probiotic and yogurt organisms in yogurts made from commercial starter cultures. 29th Annual Convention of AIFST, Conrad Jupiters, Gold Coast, May 5-8, 1996.

Dave, R., and Shah, N.P. 1996. Selective enumeration of L. acidophilus, Bifidobacterium spp., Streptococcus thermophilus and L. delbrueckii ssp. bulgaricus. 29th Annual Convention of AIFST, Conrad Jupiters, Gold Coast, May 5-8, 1996.

Lankaputhra, W.E.V., and Shah, N.P. 1996. Improved viability of L. acidophilus and Bifidobacterium spp.
29th Annual Convention of AIFST, Conrad Jupiters, Gold Coast, May 5-8, 1996.

1995
(2 research papers; 3 conference abstracts)

Refereed papers

Lankaputhra, W.E.V., and Shah, N.P.* 1995. Survival of Lactobacillus acidophilus and Bifidobacterium spp. in the presence of acid and bile salts. Cultured Dairy Products Journal 30(3):2-7.

Shah, N.P.*, Lankaputhra, W.E.V., Britz, M. and Kyle, W.S.A. 1995. Survival of L. acidophilus and B. bifidum in commercial yoghurt during refrigerated storage. International Dairy Journal5:515-521.

Conference abstracts

Shah, N.P., Lankaputhra, W.E.V., and Britz, M. 1995. Selective enumeration of Lactobacillus acidophilus and Bifidobacterium spp. 9th World Food Congress, Budapest, Hungary, July 31-Aug 4, 1995.

Dave, R., Shah, N., Britz, M. 1995. Evaluation of media for selective enumeration of yogurt culture, L. acidophilus and Bifidobacterium spp. Australian Society for Microbiology, Canberra, 28 September 1995.
Pepper, S.J., Shah, N.P., and Britz, M. 1995. A rapid and simple method for comparative identification of lactic acid bacteria using microtitre plates. International Dairy Lactic acid bacteria Conference, Palmerston North, New Zealand, February 19-23, 1995.

1994
(3 research papers; 1 conference abstract)

Refereed papers

Shah, N. P. 1994. Lactobacillus acidophilus and lactose intolerance: a review. Asean Food Journal 9(2): 47-54.

Shah, N.P. 1994. Psychrotrophs in milk: a review. Milchwissenschaft 49(8):432-437.

Shah, N.P. 1993. Effectiveness of dairy products in alleviation of lactose intolerance. Food Australia 45(6):262-265.

Conference abstract

Lankaputhra, W.E.V. and Shah, N.P. 1994. Investigation of factors affecting viability of Lactobacillus acidophilus and Bifidobacterium bifidum in yogurt. 24th International Dairy Congress, Melbourne, September 18-22, 1994.

1993
(1 research papers; 1 conference abstract)

Refereed papers

Shah, N.P.*, Spurgeon, KR., and Gilmore, T. 1993. Use of dry whey and lactose hydrolysis in yogurt bases. Milchwissenschaft 49(9):494-498.

Conference abstract

Mohideen, M.F., Shah, N., and Britz, M. 1993. Effect of microwave irradiation on Listeria monocytogenes and Staphylococcus aureus. Food Microbiologist. 14:A108.

1992
(1 research paper)

Refereed papers

Shah, N.P., Fedorak, R.N., and Jelen, P. 1992. Food consistency effects of quarg in lactose malabsorption. International Dairy Journal 2(4):257-269.

1991
(2 research papers)

Refereed papers

Shah, N.P., and Jelen, P. 1991. Lactose absorption by post-weaning rats from yogurt, quarg, and quarg whey. Journal of Dairy Science 74:1512-1520.

Shah, N.P., and Jelen, P. 1991. Lactase activity and properties of sonicated dairy cultures. Milchwissens. 46(9):570-573.

1990
(2 research papers; 2 conference abstracts)

Refereed papers

Shah, N.P., and Jelen, P. 1990. Survival of lactic acid bacteria and their lactases under acidic conditions. Journal of Food Science 55(2):506-509.

Shah, N.P., Jelen, P., and Ujvarosy, S. 1990. Rennet effects and partitioning of microbial cultures in quarg cheese manufacture. Journal of Food Science 55(2):398-400 & 454.

Conference abstracts

Shah, N., and P. Jelen. 1990. Lactase activity and properties of sonicated dairy cultures: International Dairy Congress, Montreal, October 7-12, 1990 (Paper No. 604).

Shah, N., Jelen, P., and Fedorak, R. 1990. Lactose absorption by post-weaning rats from yogurt, quarg, and quarg whey: International Dairy Congress, Montreal, Canada, October 7-12, 1990.

1989
(2 research papers; 2 conference abstracts)

Refereed papers

Shah, N.P., and Jelen, P. 1989. Prevalence of lactose intolerance in different ethnic groups of Nepal. Milchwissenschaft 44(3):135-137.

Shah, N.P. 1989. Lactose intolerance: A review. Nepalese Journal of Veterinary Science 17:29-34.

Conference abstracts

Shah, N., and P. Jelen. 1989. Survival of lactic acid bacteria and their lactases under acidic conditions: Institute of Food Technologists, Annual Conference, Chicago, June 26-29, 1989 (Paper No. 521).

Shah, N., Jelen, P., and Ujvarosy, S. 1989. Rennet effects and partitioning of microbial cultures in quarg cheese manufacture: Institute of Food Technologists, Annual Conference, Chicago, June 26-29, 1989 (Paper No. 192P).

1988
(2 research papers)

Refereed papers

Sheth, H., Jelen, P., and Shah, N.P. 1988. Lactose hydrolysis in UF treated cottage cheese whey with various whey protein concentrations. Journal of Food Science 53(3):746-748.

Shah, N.P. 1988. Study on variation of milk constituents of Haryana cows and Murrah buffalo. Nepalese Journal of Veterinary Science 16:23-28.

1987
(1 research paper; 1 book; 1 laboratory manual)

Refereed papers

Shah, N.P., and Jelen, P. 1987. Lactose hydrolysis in cottage cheese whey during UF for use in yogurt manufacture. Milchwissenschaft 42(12):782-786.

Book

Tiwary, K.R., Shah, N., & Dhakal, I. 1987. Animal Health, Part I, II, and III (in Nepali). Published by Tribhuvan University, Institute of Agriculture & Animal Sciences, Nepal, 180 pp.

Laboratory Manual

Shah, N., & P. Jelen. 1987. Laboratory Manual of Dairy Science. Published by Tribhuvan University, Institute of Agriculture and Animal Sciences, Nepal, 107 pp.

PARTICIPATION IN CONFERENCES/SEMINARS/IDF ANNUAL SESSIONS

IDF World Dairy Summit 2017, Belfast, Oct. 29, Nov. 3, 2017
3rd International Conference on natural product utilization. 18-21 October, 2017, Bansko, Bulgaria
10th International Conference and Exhibition for Nutraceuticals & Functional Foods - ISNFF 2017, Gunsan, Jeonbuk, October 22-25, 2017.
American Dairy Science Association annual meetings, Pittsburgh, PA, June 24--28, 2017.
2nd Probiotics Congress: Asia, 2017. Hong Kong, March 1-2, 2017.
2nd Global Dairy Congress Asia, 2017. Hong Kong, January 18-20, 2017.
American Dairy Science Association annual meetings, Salt Lake City, UT, July 19-23, 2016.
Institute of Food Technologists annual meetings, Chicago, IL, July 16-19, 2016.
IDF Parallel Symposia. Cheese Science and Technology, Dublin, Ireland, April 11-13, 2016.
44th Dairy Industry Conference, ICAR-National Dairy Research Institute, Karnal, India, Feb 18-20, 2016.
International Atomic Energy Agency, United Nations Headquarters, Vienna, Technical meeting on Environmental enteric Dysfunction, the microbiome and undernutrition, Oct. 28-30, 2015.
ADSA Annual meeting, Orlando, FL, July 12-16, 2015.
2nd International symposium on probiotics for human health – New innovations and emerging trends, New Delhi, Nov. 3-4, 2014.
International Symposium on Fermented Food organized at the Chonbuk National University, Jeonju, S. Korea, October 24-25, 2014.
VitaFoods Asia, Hong Kong, Sept. 3-4, 2014.
Nutritional enhancement of soymilk or soy foods via bioconversion and bioprocessing, KOFOST (Korean Society of Food Science and Technology). Gwanju, S. Korea, Aug. 24-27, 2014.
Jilin University Functional Dairy Food Symposium, Changchun, China, May 15-18, 2014 (keynote speaker).
ADSA Symposium - Dairy foods consumption, gut microbiota and human health, ADSA Annual meetings, Kansas City, MO, July 20-24, 2014.
Jilin University Functional Dairy Food Symposium, Changchun, China, May 15-18, 2014.
5th IDF Symposium on Science and Technology of fermented milk, Melbourne, Australia, March 3-7, 2014.
Seventh International Food Convention (IFCON 2013), CFTRI, Mysore, Dec. 18-21, 2013.
International Conference on Fermented foods, Health Status and Social well-being, Anand, Gujarat, India, Dec. 6-7, 2013.
7th Asian Conference on Lactic acid bacteria, New Delhi, Sept. 6-8, 2013.
International Functional Food Conference, Selangor, Malaysia, Aug., 18-21, 2013.
American Dairy Science Association annual meetings, Indianapolis, IN, July 8-12, 2013.
Institute of Food Technologists annual meetings, Chicago, IL, July 12-16, 2013.
International Conference for Cellular and Molecular Biology(ICCMB3), Nanyang Technological University, Singapore, Dec.8-10, 2012.
International Dairy Biotechnology conference, Shanghai, PR China, Sept. 24-25, 2012.
VitaFoods Asia, Hong Kong, Sept. 6, 2012.
International symposium on probiotics for human health – New innovations and emerging trends, New Delhi, August 27-28, 2012.
ADSA Annual meetings, Phoenix, AZ, USA, July 16-18, 2012.
International probiotic and prebiotic conference, Kosice, Slovak Republic, June 12-16, 2012.
European network for gastrointestinal Health Research workshop, Helsinki, May 2-4, 2012
Beijing Genomics Institute (BGI) Shenzhen workshop, March 14-15, 2012
ADSA Annual meetings, New Orleans, LA, USA, July 10-14, 2011.
IDF Conference, Parma, Itay, October 12-18, 2011.
1st China International Conference on LAB and Technological Innovations of Fermented Dairy Products, Huhhot, China, August 06-08, 2010
IDF Symposium on Science and Technology of Fermented Milk, Tromso, Norway, June 7-11, 2010
3rd Symposium on Propionibacteria and Bifidobacteria: Dairy and Probiotic Applications, Oviedo, Spain, June 1-4, 2010
Fifth International Symposium on Probiotics, Departamento de Biotecnología Universidad Autónoma Metropolitana, Iztapalapa, Mexico City, April 22-24, 2010.
Intern Conference on Fermented foods, Health Status and Social well-being, Anand, Gujarat, India, Dec. 11-12, 2009.
XX Indian Convention of Food Scientists and Technologists India, Bangalore, India, Dec. 21-23, 2009.
ADSA Annual meetings, Montreal, Quebec, Canada, July 12-16, 2009.
11th Dairy Ingredients Symposium, San Francisco, CA, March 10-11, 2009.
IDF/DIAA Dairy Science World Series Conference -Functional Dairy Foods, Melbourne, Australia, Feb 24-25, 2009.
Leadership training organized by American Dairy Science Assoc., Montreal, Canada, January 23-24, 2009.
International symposium of Future of Biotechnology in India, Durgapur, W. Bengal, India, January 8-9, 2009.
International symposium of probiotics and prebiotics, Campinas, Brazil, August 25-27, 2008.
ADSA and ASAS joint annual meeting, Indianapolis, IN, July 7-11, 2008.
9th Nordic Nutrition Conference, Copenhagen, Denmark, June 1-4, 2008.
XXXVI Dairy Industry Conference, Banaras Hindu University, Varanasi, India, February 19-21, 2008.
Leadership training organized by American Dairy Science Assoc., Indianapolis, IN, January 23-24, 2008.
International Conference on Fermented foods, Health Status and Social well-being, Anand, India, Dec. 14-16, 2007.
IDF Conference on lactose and its derivatives, Moscow, Russia, May, 17-19, 2007.
World Dairy Summit, Dublin, Ireland, Sept. 28-Oct. 4, 2007.
Australian Institute of Food Sciences and Technology, Melbourne, June 24-28, 2007.
ADSA and ASAS joint annual meeting, San Antonio, TX, July 8-12, 2007.
Conference of the Association of Food Scientists and Technologists India, Hyderabad, India, Nov. 16-17, 2006.
22nd ACS (American Chemical Society) National Meeting, San Francisco, CA, Sept. 10-14, 2006.
ADSA and ASAS joint annual meeting, Minneapolis, MN, July 9-13, 2006.
27th IDF World Dairy Congress and Dairy Science and Technology week, Shanghai, China, 18-23 Oct. 2006.
IDF Dairy Science and Technology week, Scientific and Technological Challenges in fermented milk, Sirmione, Italy, 15-19 May 2006. I
nstitute of Food Technologists annual meetings, Orlando, FL, June 24-28, 2006.
International Conference on Fermented foods, Health Status and Social well-being, Anand, India, Dec. 17-18, 2005.
International Conference on Natural Products for Health and Beauty, Mahasarakham, Thailand, Oct. 17-21, 2005.
IDF World Dairy Summit, Vancouver, Canada, Sept. 17-22, 2005.
ADSA annual meetings, Cincinanti, OH, USA, July 24-28, 2005.
AIFST annual conference, Sydney, Australia, July 10-13, 2005.
International Conference of Nutraceutical and Functional Foods, Mahasarakham, Thailand, June 14-15, 2005.
10th World Congress of Clinical Nutrition, Phuket, Thailand, Nov. 30 – Dec. 3, 2004.
IDF annual meetings, Melbourne, Australia, Nov. 22-25, 2004.
International conference of Nutraceutical and functional foods, San Francisco, CA, Nov. 8-11, 2004.
Australian Society of Microbiology, Sydney, 26 September- 1 October, 2004
Institute of Food Technologists, Las Vegas, NE, USA, July 12-16, 2004.
Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.
IDF Symposium on cheese – ripening, characterization and technology. Prague, Czech Republic. Mar 21-25, 2004.
International seminar and conference on Fermented foods, Health Status and social well-being, Anand, India, Nov. 13-14, 2003.
8th ASEAN Food Conference, Hanoi, Vietnam, October, 8-11, 2003.
American Dairy Science Association Annual Conference, Phoenix, AZ, June 22-26, 2003.
Institute of Food Technologists, Chicago, IL, USA, July 12-16, 2003.
12th World Congress of Food Science and Technology, Chicago, IL, USA, July 16-20, 2003.
Annual Conference of Australian Institute of Food Science & Tech., Melbourne, Aug 24-27, 2003
International Dairy Federation and Congress, Paris, France, September 24-27, 2002.
Institute of Food Technologists, Anaheim, CA, USA, June 15-18, 2002.
Influence of technology on quality of fermented milks- Intern. Dairy Federation, Kolding, Denmark, Jun 6-8, 2002.
9th World Congress of Clinical Nutrition, London, June 23-27, 2002.
Cheese Science, Melbourne, Australia, July 10-12, 2002.
11th World Congress of Food Science and Technology. Seoul, S. Korea, April 22-27, 2001.
International Congress of Probiotic Medicine. Anaheim, USA, July 6-8, 2001.
Institute of Food Technologists, New Orleans, USA, June 14-18, 2001.
International Cheese conference, Banff, Alberta, Canada, March 11-14, 2000.
American Dairy Science Association Annual Conference, Baltimore, MD, Jul 24-28, 2000.
7th ASEAN Food Conference, Manila, Philippines, November 19-22, 2000.
8th World Congress on Clinical Nutrition. Phitsanulok, Thailand, December 17-20, 2000.
American Dairy Science Association Annual Meetings, Memphis, TN, June 20-14, 1999.
3rd International Symposium on Recombined milk and milk products, May 24-26, 1999, Penang, Malaysia.
10th World Food Congress, Sydney, Australia, October 3-8, 1999.
American Dairy Science Association Annual Meetings, Denver, USA, July 24-27, 1998.
International Diary Federation Workshop on Dairy Foods and Health, Wellington, New Zealand, March 9-11, 1998.
International Dairy Federation Seminar on ‘Future of Dairy Education’, Odense, Denmark, September 18-19, 1998.
International Dairy Federation and Congress, Aarhus, Denmark, September 24-27, 1998.
Annual conference of joint Australian Institute of Food Science and Technology and Singapore Institute of Food Science and Technology, Perth, May 4-9, 1997.
American Dairy Science Annual Meetings, Guelph, Canada, June 22-25, 1997.
International Dairy Federation’s workshop, Anand, India, December 4-8, 1997.
Institute of Food Technologists, Orlando, USA, June 14-18, 1997.
International Dairy Federation Annual Meetings, Reykjavik, Iceland, August 25-30, 1997.
International Dairy Federation Annual Sessions, Sandton, South Africa, October 20-24, 1996.
Fats and Oils Conference organised by AFISC, Werribee, February 27-28, 1996.
First Australian symposium on intestinal flora organised by Yakult (Australia), Feb 27, 1996.
International Dairy Lactic Acid Bacteria Conference, Palmerston North, New Zealand February 19-23, 1995.
9th World Food Congress, Budapest, Hungary, July 31-Aug 4, 1995.
Annual Conference of Australian Institute of Food Science & Tech., Canberra, May 3-5, 94
24th International Dairy Congress, Melbourne, September 18-22, 1994.
Annual Conference of Australian Institute of Food Science & Technology, Adelaide, May 2-6, 1993.
Food Industry Conference, Sydney, July 11-14, 1993.
Best Practice Seminar, Waste Minimisation-The Food Industry, Dec 6, 1993, Melbourne.
Annual Conference of Australian Institute of Food Science & Technol, Shepparton, May 3-7, 1992.
Chocolate and Confectionery, Sponsored by VCAH Gilbert Chandler, Werribee, Apr 29, 1992.
Spoilage of Dairy Foods by Psychrotrophs, Sponsored by FRI, Werribee, Oct 27, 1992.
Future Trends in Food Packaging Technology. Sponsored by Victoria University, Footscray, Oct. 16, 1991.
Session Chairperson, Poster Session, Annual Conference of American Dairy Science Association, University of Alberta, Edmonton, Alberta, Canada, June 26-29, 1988.

Oral presentation by my post-graduate students (NS provided assistance in preparation and presentation)

Aparna Padmanabhan, HKU, Effect of sugars and protein sources on expression of genes involved in
exopolysaccharide production by Streptococcus thermophilus ASCC1275, Food Science and Biotechnology for Health Third Trilateration Meeting JNU-SNU-HKU, Jiangnan University, Wuxi, China, Aug 27-29, 2017
Pravelil, A., Qinglong Wu, Nagendra P. Shah. 2017. Effect of sugars and protein sources on expression of genes involved in exopolysaccharide production by Streptococcus thermophilus ASCC1275. ADSA Annual meeting, Pittsburgh, PA, June 24-28, 2017.
Qinglong Wu and Nagendra P. Shah. 2017. Transcriptomic analysis of high exopolysaccharide-producing dairy starter bacterium Streptococcus thermophilus ASCC 1275 in milk.ADSA Annual meeting, Pittsburgh, PA, June 24-28, 2017.
Daisy, Z., and Shah, N.P. 2016. Synergistic application of tea extract and lactic acid bacterial fermentation in enhancing bioavailability and anti-oxidative effectiveness of tea flavonoids in vitro and in vivo. ISANH Antioxidants International Conference 2016, Paris, June 13-15.
Wu, Qinglong, Hein Min Tun, Ehsan Khafipour, Nagendra P. Shah. 2016. Comparative genomics of Lactobacillus brevis uncovers its common capability for efficiently synthesizing neuroactive γ-aminobutyric acid. ADSA Annual meeting, Salt Lake City, July 19-24, 2016.
Wu, Qinglong. 2015. Dairy Streptococcus thermophilus improves the viability of non-proteolytic Lactobacillus brevis NPS-QW-145 and its GABA biosynthesis ability in milk.1st Trilateration (HKU SNO JNO) meeting, Hong Kong, Aug 27-28, 2015
Wei, H., Zhang, Z., Tao, X., Feng, X., Xu, H., Wan, C., Wu, Q., and Shah, N.P. 2015. Beneficial effects of EPS on human health and gut microbiota. ADSA Annual meeting, Orlando, FL, July 12-16, 2015.
Li., S., and Shah, N.P. 2015. Chemical modification of EPS to improve its bio-functionalities, ADSA Symposium - Advances in bacterial exo-polysaccharides: from production to applications in dairy foods and health, ADSA Annual meeting, Orlando, FL, July 12-16, 2015.
Akanksha Gandhi, Nagendra P. Shah. 2015. Release of bioactive peptides and essential amino acids as affected by sodium chloride reduction and substitution in Akawi cheese, ADSA Annual meeting, Orlando, FL, July 12-16, 2015.
Akanksha Gandhi, Nagendra P. Shah. 2015. Sodium chloride induced stress responses in dairy probiotic bacteria, ADSA Annual meeting, Orlando, FL, July 12-16, 2015.
Zhao, Danyue and Nagendra P. Shah. 2015. Enhancement of antioxidant properties of tea extract and cellular uptake of tea flavonoids by lactic acid bacterial fermentation. Functional Foods Conference, Jiangnan Univ., China, Sept. 20-23, 2015.
Gandhi, Akanksha and Shah, N.P. 2014. Application of FT-IR and flow cytometry to evaluate the effect of sodium chloride on probiotic bacteria. ADSA Annual meetings, Kansas City, MO, July 20-24, 2014.
Shah, N.P., Qinglong Wu and Hein Min Tun. 2014. Genomic insights into high exopolysaccharide-producing dairy starter bacterium Streptococcus thermophilus ASCC 1275. ADSA Annual meetings, Kansas City, MO, July 20-24, 2014.
Ayyash, M., Sherkat, F., and Shah, N.P. 2012. The impact of NaCl substitution with KCL on proteinase activities of cell free extract and cell free supernatant at different pH levels and salt concentrations: L. delbrueckii ssp. bulgaricus and S. thermophiles and L. acidophilus and L. casei. ADSA Annual meetings, Phoenix, AZ, USA, July 15-19, 2012.
Ding, W., and Shah, N.P. 2012. Strategies to improve survival of probiotic bacteria during microencapsulation and to reduce the size of microcapsules for food applications. International probiotic and prebiotic conference, Kosice, Slovak Republic, June 12-16, 2012.
Ayyash, M.M., Sherkat, F., and Shah, N.P. 2012. The effect of NaCl substitution on Akawi cheese: chemical composition, proteolysis, ACE-inhibitory activity and probiotic survival , texture profile and sensory properties. 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.
Shebani, A., Ayyash, M.M., Sherkat, F., and Shah, N.P. 2012. The effect of NaCl reduction on physico-chemical and microbiological attributes Cheddar cheese. 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.
Prasad, L., Sherkat, F., and Shah, N.P. 2012. Extraction and characterization of β-galactpsidase produced by Bifidobacterium animalis ssp. lactis and Lactobacillus delbrueckii ssp. bulgaricus ATTC 11842 grown in whey. 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.
Prasad, L., Sherkat, F., and Shah, N.P. 2012. Influence of galacto-oligosaccharides and mofidied waxy maize starch on probiotic yoghurt’s attributes. 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.
Ayyash, M., and Shah, N.P. 2011. Effects of partial substitution of NaCl with KCl on low moisture Mozzarella cheese. ADSA Annual meetings, New Orleans, LA, USA, July 10-14, 2011.
Ayyash, M., and Shah, N.P. 2011. The effect of NaCl substitution with KCl on Nabulsi cheese: Chemical composition, total viable count, microstructure and texture profile. ADSA Annual meetings, New Orleans, LA, USA, July 10-14, 2011.
Ayyash, M.M. and Shah, N.P. 2010. The effect of substitution of NaCl with KCl on Halloumi cheese during storage: Chemical composition, proteolysis, texture profile, and microstructure. Paper presented at ADSA Annual meeting held in Denver, CO, July 12-16, 2010.
Pham, T.T. and Shah, N.P. 2009. Role of probiotic organisms in transformation of inactive isoflavones to bioactive forms. 13th Australian Food Microbiology conference, Melbourne, Vic, 24-26 March, 2009.
Pham, T.T. and Shah, N.P. 2009. Increasing the nutritional values of soy yoghurt supplementation with skim milk powder. 11th Government Food Analysts conference, Melbourne, Vic, 22-24 February, 2009.
Ong, L., and Shah, N.P. 2007. Probiotic cheddar cheeses delivering bioactive properties. Australian Institute of Food Sciences and Technology, Melbourne, June 24-28, 2007.
Ong, L., Henriksson, A., Shah, N.P. 2007. Influence of probiotic microorganisms and ripening conditions on proteolysis, sensory evaluation, and the release of antihypertensive peptides in Cheddar cheese. Australian Institute of Food Sciences and Technology, Melbourne, June 24-28, 2007.
Ong, L., Henriksson, A., and Shah, N.P. 2006. Isolation and purification of angiotensin-I-converting enzyme inhibitory peptides from Cheddar cheeses with the addition of probiotic Lactobacillus casei or L. paracasei. Abstract of the paper presented at the Institute of Food Technologists annual meetings, Orlando, FL, June 24-28, 2006 (Abstract No. 015-02).
Donkor, O.N., Henriksson, A., Vasiljevic, T., and Shah, N.P. 2006. ACE-inhibitory activity of probiotic yoghurt. Abstract of the paper presented at IDF Dairy Science and Technology week, Scientific and Technological Challenges in fermented milk, Sirmione, Italy, 15-19 May 2006.
Liong and Shah, N.P. 2006. Benefits of Lactobacillus casei ASCC 292 fructooligosaccharides aand Maltodextrin on reduction of serum cholesterol in rats. A paper presented at the AIFST, Adelaide, Australia, July 9-12, 2006.
Tang, A.L., Shah, N.P., Walker, K.Z., Wilcox, G., and Stojanovska, L. 2006. Increasing calcium solubility and potential bioavailability through fermentation of calcium fortified soymilk with probiotics. A paper presented at 13th IUFoST World Congress of Food Science and Technology, Nantes, France, Sept. 17-21, 2006.
Otieno, D., Ashton, J., and Shah, N.P. 2006. Profiling, identification and biotransformation of isoflavones in fermented soymilk using endogenous and exogenous β-glucosidases
A paper presented at 13th IUFoST World Congress of Food Science and Technology, Nantes, France, Sept. 17-21, 2006.
Liong and Shah, N.P. 2005. Development of symbiotic products for in-vitro removal of cholesterol using response surface methodology. A paper presented at the Institute of Food Technologists annual meetings, New Orleans, July 15-19, 2005.
Liong, M.T., and Shah, N.P. 2005. Effects of Lactobacillus casei ASCC 292, FOS and maltodextrin for in-vitro removal of cholesterol: a response surface approach. A paper presented at the Institute of Food Technologists annual meetings, New Orleans, July 15-19, 2005.
Ong, L., Henriksson, A., Shah, N.P. 2005. Effects of incorporation of probiotic Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. on proteolytic patterns and production of organic acid in Cheddar cheese. A paper presented at the AIFST, Sydney, Australia, July 10-13, 2005.
Amatayakul, T., Sherkat, F., & Shah, N.P. 2004 Effects of varying casein to whey protein ratios and types of starter cultures on physical properties of set yoghurt made at low and high total solids. Presented at the 7th International Hydrocolloids Conference, Melbourne, Australia, 29 August – 1 September 2004 (presentation by T. Amatayakul).
Liong, M.T. and Shah, N.P. 2004. Mechanisms of in-vitro cholesterol removal by strains of Lactobacillus acidophilus and Lactobacillus casei. Presented in the SFAM Summer Conference, July 2004, Cork, Ireland (oral presentation by M. Liong).
Zisu, B., Shah, N.P. 2004. Yield and functionality of low fat Mozzarella made by pre-acidification and use of carbohydrate-based fat replacers and microbial EPS. Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004 (oral presentation by B. Zisu).
Amatayakul, T., Sherkat, F. and Shah, N.P. 2004. Changes in microstructure of set yoghurt made using non-EPS, capsular or ropy starter cultures during storage. A paper presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004 (oral presentation T. Amatayakul).
Amatayakul, T., Sherkat, F. and Shah, N.P. 2004. Microstructure of set yoghurt made using varying casein to whey protein ratios and EPS starter cultures. A paper presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004 (oral presentation T. Amatayakul).
Tsangalis D., Stojanovska L., Shah N.P. & Wilcox G. 2004. Bioavailability of isoflavone phytoestrogens from soymilk fermented with probiotic bifidobacteria. A paper presented at Nutrition Week held in Las Vegas, USA, February 9-12, 2004 (oral presentation by G. Wilcox).
Bruno FA, Shah NP, Gibson PR 2003. Inhibition of vancomycin-resistant enterococci (VRE) in vitro by probiotic bacteria. Australian Gastroenterology Week, Cairns, Qld, Oct. 7-10, 2003 (oral presentation by F. Bruno).
Annual conference of Australian Institute of Food Science and Technology, Melbourne, August 24-27, 2003 (oral presentation by T. Amatayakul).
Institute of Food Technologists, Chicago, IL, USA, July 12-16, 2003 (oral presentation by B. Zisu).
12th World Food Congress, Chicago, IL, USA, July 16-20, 2003 (oral presentation by D. Tsangalis).
Fermentation and Biotechnology conference, Melbourne, Australia, April 18-19, 2002 (oral presentation by D. Tsangalis).
9th World Congress of Clinical Nutrition, London, UK, June 23-27, 2002 (oral presentation by D. Tsangalis).
International Dairy Federation’s symposium on ‘New developments in technology of fermented milks, Kolding, Denmark, June 5-8, 2002 (oral presentation by A. Desai)
American Dairy Science Association Annual conference, Memphis, TN, USA, June 20-23, 1999 (oral presentation by R. Dave).
American Dairy Science Association Annual Meetings, Memphis, TN, June 20-23, 1999 (oral presentation by R. Bhaskaracharya).
Annual conference of Australian Institute of Food Science and Technology, Melbourne, April 26-29, 1998 (oral presentation by R. Bhaskaracharya).
Annual conference of Australian Institute of Food Science and Technology, Melbourne, April 26-29, 1998 (oral presentation by L. Masih).
Annual conference of Australian Institute of Food Science and Technology, Melbourne, April 26-29, 1998 (oral presentation by L. Masih).
Annual conference of Australian Institute of Food Science and Technology, Melbourne, April 26-29, 1998 (oral presentation by R. Ravula).
American Dairy Science Annual Conference, Denver, USA, July 24-27, 1998 (oral presentation by R. Bhaskaracharya).
American Dairy Science Annual Conference, Denver, USA, July 24-27, 1998 (oral presentation by A. Shihata).
American Dairy Science Annual Conference, Denver, USA, July 24-27, 1998 (oral presentation by S. McKechnie).
Annual conference of Australian Institute of Food Science and Technology, Melbourne, April 26-29, 1997 (oral presentation by R. Bhaskaracharya).
Annual conference of Australian Institute of Food Science and Technology, Melbourne, April 26-29, 1997 (oral presentation by L. Masih).
Annual conference of Australian Institute of Food Science and Technology, Melbourne, April 26-29, 1997 (oral presentation by L. Masih).

Poster presentation

QinglongWu, Aparna Padmanabhan Pravelil Nagendra Prasad Shah, Transcriptomic analysis of high exopolysccharide producing dairy starter Streptococcus thermophilus ASCC 1275, IDF World Dairy Summit 2017, Belfast, Oct. 29, Nov. 3, 2017
Aparna Padmanabhan Pravelil, QinglongWu, Nagendra Prasad Shah, Gene expression in exopolysaccharide production by Streptococcus thermophilus ASCC 1275, IDF World Dairy Summit 2017, Belfast, Oct. 29, Nov. 3, 2017
Dai, Shuhong, Harold Corke, and Nagendra P. Shah. 2017. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed Mozzarella cheese. ADSA Annual meeting, Pittsburgh, PA, June 24-28, 2017.
Ho Sze Wing, and Nagendra P. Shah. 2017. The antibacterial effect of addition of citrulline in fermented milk against foodborne pathogens.ADSA Annual meeting, Pittsburgh, PA, June 24-28, 2017.
Li, Siqian, Nagendra P. Shah. 2016. Characterization and bioactivities of crude and sulfonated polysaccharides from pleurotus eryngii and streptococcus thermophilus ASCC 1275. EuroFoodChem XVIII Conference, Madrid, Spain, 13-16 October 2015.
Lam, Lai Wing, Shah, N.P. 2014. Consumption of Soymilk and Soymilk Cheese (Tofu) and Bioavailability of Calcium in Older Population in Hong Kong, HKU SPACE in association with the University of Ulster, UK, Hong Kong
Wai, Crystal Wong Sau, Shah, N.P. 2014. 2014. Intake of calcium through cheese in Hong Kong menopausal women. HKU SPACE/University of Ulster, UK. Hong Kong.
Sze, Yuen Queenie Ching, Shah, N.P. 2014. Phytase and its impact on nutrition uptake. HKU SPACE/University of Ulster, UK. Hong Kong.
Li, Siqian, Shah, N.P. 2014. Bioactivities of Phenolics and Polysaccharides from Pleurotus eryngii after Various Heat Treatments. IFT annual meetings, New Orleans, June 21-24, 2014.
Daisy, Z., and Shah, N.P. 2014. Influence of fermentation with selected LAB and bifidobacteria on bacterial growth, isoflavone bioconversion, tea polyphenol-stability and antiradical activity in fermented soymilk-tea. IFT annual meetings, New Orleans, June 21-24, 2014.
Karna, B., D. Otieno, N.P. Shah, I.B. Powell, V. Mishra. 2014. Screening and selection of lactic acid bacteria for EPS production. IDF conference, Melbourne, Australia, March 3-7, 2014.
Dianawati, D., Mishra, V., and Shah, N.P. 2013. Effects of drying method of microencapsulated bacteria on secondary protein structure and glass transition temperature as studied by FTIR and DSC. Abstract of the paper presented at the Institute of Food Technologists annual meetings, Chicago, IL, July 12-16, 2013.
Ayyash, M.M., Sherkat, F., and Shah, N.P. 2012. The effect of NaCl substitution on Akawi cheese: chemical composition, proteolysis, ACE-inhibitory activity and probiotic survival , texture profule and sensory properties. Presented at the 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.
Shebani, A., Ayyash, M.M., Sherkat, F., and Shah, N.P. 2012. The effect of NaCl reduction on physico-chemical and microbiological attributes Cheddar cheese. Presented at the 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.
Prasad, L., Sherkat, F., and Shah, N.P. 2012. Extraction and characterization of β-galactpsidase produced by Bifidobacterium animalis ssp. lactis and Lactobacillus delbrueckii ssp. bulgaricus ATTC 11842 grown in whey Presented at the 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.
Prasad, L., Sherkat, F., and Shah, N.P. 2012. Influence of galacto-oligosaccharides and mofidied waxy maize starch on probiotic yoghurt’s attributes. Presented at the 45th annual conference of the AIFST, Adelaide, Australia, July 15-18, 2012.
Shah, N.P. 2010. Bifidobacteria are not just probiotic. Presented at the 3rd Symposium on Propionibacteria and Bifidobacteria: Dairy and Probiotic Applications, Oviedo, Spain, June 1-4, 2010
Pham, T.T. and Shah, N.P. 2009. Role of probiotic organisms in transformation of inactive isoflavones to bioactive forms. 13th Australian Food Microbiology conference, Melbourne, Vic, 24-26 March, 2009
Shah, N.P. 2009. Production of bioactive peptides from milk and cheese and bioactive isoflavones in soy milk by probiotic bacteria. IDF/DIAA Dairy Science World Series Conference -Functional Dairy Foods, Melbourne, Australia, February 24-25, 2009.
Ramchandran, L., and Shah, N.P. 2009. ACE-I activity in low fat yogurt as influenced by protein based and fibre-based fat replacers. IDF/DIAA Dairy Science World Series Conference -Functional Dairy Foods, Melbourne, Australia, February 24-25, 2009.
Ding, W., and Shah, N.P. 2009. Effect of various encapsulating materials on the stability of probiotic bacteria. IDF/DIAA Dairy Science World Series Conference -Functional Dairy Foods, Melbourne, Australia, February 24-25, 2009.
Ong, L., and Shah, N.P. 2009. ACE-inhibitory activity of probiotic yogurt and Cheddar cheese. IDF/DIAA Dairy Science World Series Conference -Functional Dairy Foods, Melbourne, Australia, February 24-25, 2009.
Ong, L., Donkor, O., Shah, N.P. 2008. 9th Nordic Nutrition Conference, Copenhagen, Denmark, June 1-4, 2008.
Tang, A.L., Shah, N.P., Walker, K.Z., Wilcox, G., and Stojanovska, L. 2008. Fermentation of calcium fortified soymilk with probiotics: effects calcium bioavailability. A poster presented at the 5th International Congress on Vegetarian Nutrition, Loma Linda University School of Public Health, California, USA, March 9-10, 2008.
Pham, T. T., & Shah, N. P. 2008. Poster Presentation. Effect of lactulose on the biotransformation of isoflavone glycosides to isoflavone aglycones by probiotic organisms in soymilk. 41st Anniversary AIFST Convention, 21 – 24, July 2008, Sydney, Australia.
Pham, T. T., & Shah, N. P. 2007. Poster Presentation. Biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk supplemented with lactulose by Bifidobacterium animalis subsp. lactis bb12. International Conference: From Bioscience to Biotechnology and Bio-industry, 18-19 December, 2007, Hanoi, Vietnam.
Shah, N.P. 2007. Health benefits of galacto-oligosaccharides. A paper presented at the IDF Conference, Moscow, Russia, May, 17-19, 2007.
Ong, L., Henriksson, A., Shah, N.P. 2007. Addition of probiotic microorganisms to improve proteolysis, sensory evaluation and the release of antihypertensive peptides in Cheddar cheeses ripened at 4 and 8 ºC. ADSA Annual meetings, San Antonio, TX, USA, July 8-12, 2007.
Ding, W.K., and Shah, N.P. 2007. Micro-encapsulation as a novel delivery method of probiotics into fruit juices. Australian Institute of Food Sciences and Technology, Melbourne, June 24-28, 2007.
Pham, T.T., and Shah, N.P. 2007. Enhancing the biotransformation of isoflavone glucodides to bioactive forms in soymilk by probiotic organisms. Australian Institute of Food Sciences and Technol, Melbourne, June 24-28, 2007.
Purwandari, U., Shah, N.P., and Vasiljevic, T. 2006. Exopolysaccharide production by Streptococcus thermophilus strains. Poster presented at IDF Dairy Science and Technology week, Scientific and Technological Challenges in fermented milk, Sirmione, Italy, 15-19 May 2006.
Tang, A.L., Shah, N.P., Walker, K.Z., Wilcox, G., and Stojanovska, L. 2006. Increasing calcium solubility and potential bioavailability through fermentation of calcium fortified soymilk with probiotics. A poster presented at the AIFST, Adelaide, Australia, July 9-12, 2006.
Liong and Shah, N.P. 2006. Benefits of Lactobacillus casei ASCC 292 fructooligosaccharides aand Maltodextrin on reduction of serum cholesterol in rats. A poster presented at the AIFST, Adelaide, Australia, July 9-12, 2006.
Ong, L., Henriksson, A., Shah, N.P. 2006. Isolation and purification of angiotensin-I-converting enzyme inhibitory peptides from Cheddar cheeses with the addition of probiotic Lactobacillus casei or L. paracasei. A poster presented at the AIFST, Adelaide, Australia, July 9-12, 2006.
Donkor, O.N., Henriksson, A., Vasiljevic, T., Shah, N.P. 2006. Oligosaccharides metabolism and proteolytic activity of selected probiotics and yoghurt culture in fermented soymilk. A poster presented at the AIFST, Adelaide, Australia, July 9-12, 2006.
Otieno, D., Ashton, J., and Shah, N.P. 2006. The effects of Microbial Strain and Storage Temperatures in the Degradation of Bioactive Isoflavone Phytoestrogens in Fermented Soymilk with β-glucosidase Producing Micro-organisms. A poster presented at 13th IUFoST World Congress of Food Science and Technology, Nantes, France, Sept. 17-21, 2006.
O.N. Donkor, T. Vasiljevic & N.P. Shah. 2006. ACE-inhibitory activity of probiotics. A poster presented at the IDF Dairy Congress, Shanghai, China, Oct. 16-21, 2006.
Otieno, D., Ashton, J., and Shah, N.P. 2006. Exogenous and endogenous beta-glucosidase – A comparison of real time kenetics of isoflavones biotransformation in soymilk. Abstract of the poster presented at the Institute of Food Technologists annual meetings, Orlando, FL, June 24-28, 2006 (Abstract No. 078G-18).
Liong, MT, Dunshea, F., and Shah, N.P. 2006. Improved serum lipid profiles and morphology of red blood cells in pigs fed a high-cholesterol diet by Lactobacillus acidophilus ATCC 4962. Abstract of the poster presented at the Institute of Food Technologists annual meetings, Orlando, FL, June 24-28, 2006 (Abstract No. 078G-18).
Tsangalis D., Stojanovska L., Wilcox G., and Shah N.P. 2005. Effects of isoflavone phytoestrogens from soymilk fermented with probiotic bifidobacteria on biomarkers in postmenopause women. A poster presented at the AIFST, Sydney, Australia, July 10-13, 2005.
Liong and Shah, N.P. 2005. Development of symbiotic products for in-vitro removal of cholesterol using response surface methodology. A poster presented at the AIFST, Sydney, Australia, July 10-13, 2005.
Ong, L., Henriksson, A., Shah, N.P. 2005. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and their influence on proteolytic patterns and production of organic acid. A poster presented at the Institute of Food Technologists annual meetings, New Orleans, July 15-19, 2005.
Amatayakul, T., Sherkat, F.and Shah, N.P. 2004. Physical properties of yoghurt made by varying casein to whey protein ratios and using EPS starter cultures during storage. Institute of Food Technologists, Las Vegas, USA, July 13-16, 2004.
Liong, MT, and Shah, N.P. 2004. Cholesterol removal by strains of Lactobacilli via assimilation, binding and incorporation into cellular membrane. Institute of Food Technologists, Las Vegas, USA, July 13-16, 2004.
Bhaskaracharya, R.K., Zisu, B., and Shah, N.P. 2004. Carbohydrate-based fat replacers and functionality of low fat mozzarella cheese. IDF Symposium on cheese – ripening, characterization and technology. Prague, Czech Republic. March 21-25, 2004.
Amatayakul, T., Sherkat, F.and Shah, N.P. 2004. Microstructure of set yoghurt made using varying casein to whey protein ratios and EPS starter cultures. Presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.
Otieno, D., Ashton, J., and Shah, N.P. 2004. Stability of b-glucosidase in soymilk during processing and strage. Presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.
Capela, P. Capela, Hay, T., and Shah, N.P. 2004. Effects of freeze-drying on viability of probiotic bacteria. A paper presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.
Zisu, B. and Shah, N.P. 2004. Yield and functionality of low fat Mozzarella made by pre-acidification and use of carbohydrate-based fat replacers and microbial EPS. A paper presented at the Australian Institute of Food Sciences and Technology, Brisbane, July 25-29, 2004.
American Dairy Science Association Annual Conference, Phoenix, AZ, USA, June 22-26, 2003 (S. Coronado, F. Dunshea, and N.P. Shah).
American Dairy Science Association Annual Conference, Phoenix, AZ, USA, June 22-26, 2003 (T. Amatayakul, F. Sherkat, and N.P. Shah).
American Dairy Science Association Annual Conference, Phoenix, AZ, USA, June 22-26, 2003 (B. Zisu and N.P. Shah).
Cheese Science 2002, Melbourne, July 10-12, 2002 (Bhaskaracharya, R.K., and Shah, N.P.).
Cheese Science 2002, Melbourne, July 10-12, 2002 (Bhaskaracharya, R., and Shah, N.P.).
Institute of Food Technologists Annual Meeting, Anaheim, CA, June 15-19, 2002 (Bhaskaracharya, R., and Shah, N.P.).
Institute of Food Technologists Annual Meeting, Anaheim, CA, June 15-19, 2002 (Zisu, B., and Shah, N.P).
Dairy Congress, International Dairy Federation, Paris, September, 23-28, 2002. (Bhaskaracharya, R., and Shah, N.P.).
World Congress of Clinical Nutrition, June 23-26, 2002 (Bruno, F., and Shah, N.P.).
World Congress of Clinical Nutrition, June 23-26, 2002 (Tsangalis, D., Ashton, J., McGill, A., and Shah, N.P.).
International Dairy Congress, Paris, France, September 24-27, 2002 (Bhaskaracharya, R.K. and Shah, N.P. 2002).
American Dairy Science Association Annual Conference, Baltimore, MD, USA, July 24-28, 2000 (S. McKechnie, N.P. Shah, M. Britz).
10th World Food Congress, Sydney, Australia, October 3-8, 1999 (R.K. Bhaskaracharya and N.P. Shah).
Antagonisms among lactic acid bacteria. 10th World Food Congress, Sydney, Australia, October 3-8, 1999 (R.I. Dave, and N.P. Shah).
10th World Food Congress, Sydney, Australia, October 3-8, 1999 (N.P. Shah).
10th World Food Congress, Sydney, Australia, October 3-8, 1999 (R.R. Ravula and N.P. Shah).
10th World Food Congress, Sydney, Australia, Oct. 3-8, 1999 (L. Ly and N.P. Shah).
10th World Food Congress, Sydney, Australia, Oct. 3-8, 1999 (K.K. Gummadi and N.P. Shah).
10th World Food Congress, Sydney, Australia, October 3-8, 1999 (A. Shihata and N.P. Shah).
10th World Food Congress, Sydney, Australia, October 3-8, 1999 (L. Stojanovska, N.P. Shah, G. Wilcox, and A. McGill).
10th World Food Congress, Sydney, Australia, October 3-8, 1999 (S. McKechnie, M. Britz, and N.P. Shah).
25th International Dairy Congress, Aarhus, Denmark, Sept. 21-24, 1998 (N. Shah R. Dave).
25th International Dairy Congress Aarhus, Denmark, Sept. 21-24, 1998 (N. Shah & R. Ravula).
25th International Dairy Congress Aarhus, Denmark, Sept. 21-24, 1998 (N. Shah & A. Shihata).
25th International Dairy Congress, Aarhus, Denmark, Sept. 21-24, 1998 (N. Shah and S. McKechnie).
30th Annual Convention of AIFST, Perth, May 4-9, 1997 (W. Lankaputhra and N. Shah).
30th Annual Convention of AIFST, Perth, May 4-9, 1997 (W. Lankaputhra and N. Shah).
30th Annual Convention of AIFST, Perth, May 4-9, 1997 (R. Ravula and N. Shah).
30th Annual Convention of AIFST, Perth, May 4-9, 1997 (M. Webster, N. Shah and M. Britz).
30th Annual Convention of AIFST, Perth, May 4-9, 1997 (N. Shah, S. McKechnie and M. Britz).
American Dairy Science Annual Meetings, Guelph, Canada, June 22-25, 1997 (N. Shah and R. Dave).
29th Annual Convention of AIFST, Conrad Jupiters, Gold Coast, May 5-8, 1996 (R. Dave and N. Shah).
29th Annual Convention of AIFST, Conrad Jupiters, Gold Coast, May 5-8, 1996 (R. Dave and N. Shah).
29th Annual Convention of AIFST, Conrad Jupiters, Gold Coast, May 5-8, 1996 (W. Lankaputhra and N. Shah ).
International Dairy Lactic Acid Bacteria Conference, Palmerston North, New Zealand February 19-23, 1995 (S. Pepper and N. Shah).
9th World Food Congress, Budapest, Hungary, July 31-Aug 4, 1995 (N. Shah and W. Lankaputhra).
24th International Dairy Congress, Melbourne, September 18-22, 1994 (N. Shah and W. Lankaputhra).

Seminars given

Federal Dairy Research Centre, Kiel, Germany – Probiotics and prebiotics, Oct 14, 1995.
Chr. Hansen in Denmark, Nov. 16, 1995.
Utah State University, Logan, USA - Health benefits of fermented foods, July 29, 1999.
University of Alberta, Edmonton, Canada - Probiotic Bacteria: Selective Enumeration, Survival in Dairy Foods, and beneficial effects, March 9, 2000.
Victoria University- seminar - Health benefits of probiotic foods, May 4, 2000.
Victoria University – seminar- The concept of functional foods, probiotics and prebiotics, August 23, 2001
Victoria University – seminar - Delivery of Probiotics for health – July 30, 2003
Monash University – seminar- Health benefits and safety of probiotic foods – 8 June 2004.
Arla Foods Denmark - Functionality of low fat Mozzarella as affected by pre-acidification and use of fat replacers and microbial EPS - September 16, 2004
Arla Foods Denmark - Shah, N.P. 2002. The exopolysaccharide production by starter cultures and their influence on textural characteristics of fermented milks - September 16, 2004.
California Polytechnic State University - Functionality of low fat Mozzarella as affected by pre-acidification, fat replacers and microbial EPS – November 12, 2004.
SMS College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India – Development of low fat mozzarella cheese – December 20, 2005.
SMS College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India – Fermented functional foods: an overview – December 21, 2005.
SMS College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India – Education system and opportunities of higher education in Australia – December 22, 2005.
National Dairy Research Institute, Karnal, Haryana, India - Developing functionality of low fat Mozzarella – January 17, 2006.
National Dairy Research Institute, Karnal, Haryana, India - Probiotic and prebiotic based fermented foods – January 18, 2006.
ational Dairy Research Institute, Karnal, Haryana, India – Isoflavones in fermented dairy foods – January 19, 2006.
Nestle, Switzerland – Effects of isoflavone phytoestrogens from soymilk fermented with probiotic bifidobacteria on biomarkers in post-menopause women – May 22, 2006.
Victoria University – Research profiles – School of Molecular Sciences October 30, 2006.
Victoria University – seminar. Role of probiotic microorganisms to improve proteolysis, sensory evaluation and the release of antihypertensive peptides in Cheddar cheeses, September 19, 2007.
University of Alexandria, Alexandria, Egypt, Seminar. Recent developments in probiotics, September 23, 2007.
Dairy Innovation Ltd., Werribee, Seminar. Addition of probiotic microorganisms to improve proteolysis, sensory evaluation and the release of antihypertensive peptides in Cheddar cheeses ripened at 4 and 8 ºC, October 22, 2007.
College of Applied Food and Dairy Technology, Samakhusi, Kathmandu, Nepal, Seminar. Recent development in probiotics and addition of probiotic microorganisms to improve proteolysis, sensory evaluation and the release of antihypertensive peptides in Cheddar cheeses, December 17, 2007.
Chr Hansen Ltd., Hoersholm, Copenhagen, Seminar. Probiotic research at Victoria University, June 3, 2008.
Birsa Agricultural University, Ranchi, Bihar, India, Seminar. From Metchnikoff to bioactives, January 12, 2009.
Jadavpur University, Kolkata, W. Bengal, India, Seminar. Beneficial effects of probiotic and prebiotics, January 13, 2009.
Agriculture and Agri-Food Canada, St. Hyacynthe, Quebec, Canada, Seminar. Probiotic and dairy research at Victoria University, January 22, 2009.
Dow Chemical Co. Saginaw, Michigan, Seminar. Probiotic and dairy research at Victoria University, March 17, 2009.
Australian Starter Culture Research Centre, Dairy Innovation Australia, Werribee, Vic, Australia, Seminar. Snapshot of dairy research at Victoria University, May 21, 2009.
Jilin Academy of Sciences. Seminar- Lactic acid bacteria and fermented milk: research and challenge. Jilin Academy of Sciences, Changchun, China, August 10, 2010.
Kasetsart University. Seminar- Recent advances in probiotics and challenges in developing probiotic foods, Kasetsart University, Bangkok, March 18, 2011.
University of Hong Kong. Seminar- Health functionalities of bioactive peptides in dairy foods, University of Hong Kong, Hong Kong, May 25, 2011.
BGI, Shenzhen. Seminar - Probiotics, health functionalities and obesity. BGI, Shenzhen, China, April 15, 2012.
University of Mauritius. Seminar - Research in probiotic and dairy foods, seminar given at the Faculty of Agriculture, University of Mauritius, June 24, 2012.
Jiangnan University. Seminar - Improving functionality of mozzarella cheese, a seminar given at the State Key Laboratory, School of Food Science and Technology, Jiangnan University, Wuxi, PR China, Sept. 21, 2012.
Jiangnan University. Seminar - Probiotics and Health functionalities, a seminar given at the School of Food Science and Technology, Jiangnan University, Wuxi, PR China, April 03, 2013.
State Key Laboratory of Dairy Biotechnology, Bright Dairy, Shanghai, PR China. Seminar - Functionality of mozzarella cheese, a seminar given at the State Key Laboratory of Dairy Biotechnology, Bright Dairy, Shanghai, PR China, April 08, 2013.
Delhi University, Delhi, India. Seminar - Current trends in probiotics and prebiotics, Bhaskaracharya College of Applied Sciences, Delhi University, Delhi, India, Sept. 06, 2013.
Nanchang University. Seminar - Functionality of Mozzarella cheese, Nanchang University, the State Key Laboratory of Food Science and Technology, Nanchang, PR China, Nov. 1, 2013.
Nanchang University. Seminar - Current trends in probiotics and prebiotics, seminar given at Nanchang University, School of Food Science and Technology, Nanchang, PR China, Nov. 2, 2013.
Banaras Hindu University. Seminar - Current trends in probiotics and prebiotics, seminar given at Banaras Hindu University, Institute of Food Science and Technology, Varanasi, India, Dec. 5, 2013.
National Dairy Research Institute, Karnal Haryana, India. Seminar - Current trends in probiotics and prebiotics, seminar given at National Dairy Research Institute, Karnal Haryana, India, Dec. 9, 2013.
Hong Kong Institute of Food Science and Technology. Seminar - Development of Food Science and Technology in Australia - HK Food Science and Technology, February 15, 2014.
The University of Hong Kong. Seminar - S. thermophilus – from applications to genomics, The University of Hong Kong, May 7, 2014.
Victoria University, Melbourne, Australia. Seminar - How to publish and not to publish and how to increase citations and h-index. Victoria University, Melbourne, Australia, August 13, 2014.
Kangwon National University, Jungang-ro, Samcheok, Gangwon, South Korea. Seminar - Current trends in probiotics and prebiotics, seminar given at the Department of Food & Nutrition, Kangwon National University1 Jungang-ro, Samcheok, Gangwon, South Korea, October 27, 2014.
Victoria University, Melbourne, Australia. Seminar - Building International relationships. Victoria University, Melbourne, Australia, December 5, 2014.
Korean Food Research Institute, Seoul, S. Korea. Seminar - Genomic insights into S. thermophilus – from applications to genomics, Korean Food Research Institute, Seoul, S. Korea, Dec. 8, 2014.
National Dairy Research Institute, Indian Council of Agricultural Research – National Dairy Research Institute Dr. K.K. IYA Memorial Oration award lecture - Improving Health Functionalities by Reducing Fat, Modifying EPS, Releasing Bioactive Peptides, and Using Probiotics, February 10, 2015.
Victoria University, Melbourne, Australia. Seminar - How to publish and not to publish and how to increase citations and h-index. Victoria University, Melbourne, Australia, March 11, 2015.
Nanchang University, Nanchang PR China. Seminar - How to publish and not to publish and how to increase citations and h-index. Nanchang University, Nanchang PR China, June 3, 2015.
Nanchang University, Nanchang PR China. Seminar - Chemical modification of EPS to improve its health functionalities, Nanchang University, Nanchang PR China, June 6, 2015.
Nanchang University, Nanchang PR China. Seminar - Probiotics and health benefits with reference to synthesis of gamma-aminobutyric acid (GABA) by selected probiotic bacteria- Nanchang University, Nanchang PR China, June 10, 2015.
University of Mauritius, Mauritius. Seminar - Current trends in probiotics and prebiotics, seminar given at University of Mauritius, Mauritius, June 18, 2015.
Victoria University, Melbourne, Australia. Seminar - Building International relationships. Victoria University, Melbourne, Australia, July 1, 2015.
The University of Hong Kong. Seminar - Chemical modification of EPS to improve its health functionalities, 1st Trilateration Meeting (Jiangnan University, Seoul University and The University of Hong Kong), Hong Kong, Aug 28, 2015
Nanchang University, Nanchang PR China. Seminar - Probiotics and health benefits with reference to synthesis of gamma-aminobutyric acid (GABA) by selected probiotic bacteria- Nanchang University, Nanchang PR China, Oct. 14, 2015.
Nanchang University, Nanchang PR China. Seminar - How to publish and not to publish and how to increase citations and h-index. Nanchang University, Nanchang PR China, Oct. 12, 2015.
Yichun University, Yichun, PR China. Seminar - Probiotics and health benefits with reference to synthesis of gamma-aminobutyric acid (GABA) by selected probiotic bacteria- Yichun University, Yichun PR China, Oct. 15, 2015.
Nanchang University, Nanchang PR China. Seminar - Probiotics and health benefits with reference to synthesis of gamma-aminobutyric acid (GABA) by selected probiotic bacteria- Nanchang University, Nanchang PR China, June 10, 2015.
Nanchang University, Nanchang PR China. Seminar - How to publish and not to publish and how to increase citations and h-index. Nanchang University, Nanchang PR China, Oct. 22, 2015.
Kamdhenu University, Gandhinagar, Gujarat, India. seminar. Advances in Dairy Biotechnology and Food Safety, Kamdhenu University, Gandhinagar, Gujarat, India, Feb 11, 2016.
Indian Council of Agricultural Research - National Dairy Research Institute, Karnal, Haryana, India, seminar. How to publish and not to publish and how to increase citations and h-index, Karnal, India, Feb 22, 2016.
ETH, Zurich, Switzerland. Seminar - Probiotics and health benefits with reference to synthesis of gamma-aminobutyric acid (GABA) by selected probiotic bacteria, Zurich, Switzerland, March 30, 2016.
Reading University, United Kingdom. Seminar - Probiotics and health benefits with reference to synthesis of gamma-aminobutyric acid (GABA) by selected probiotic bacteria, Reading, United Kingdom, April 7, 2016.
Nanchang University, Nanchang PR China. Seminar - How to publish and not to publish and how to increase citations and h-index. Nanchang University, Nanchang PR China, May 06, 2016.
Jiangxi Agricultural University, Nanchang, PR China. Seminar - How to publish and not to publish and how to increase citations and h-index and an ancient, species-specific tagatose-6-phosphate pathway in Lactobacillus casei group that eliminates galactose in cultured dairy foods, Nanchang PR China, May 08, 2016.
State Key Laboratory and Department of Food Technology, Nanchang University, Nanchang, PR China. Seminar - How to publish and not to publish and how to increase citations and h-index and modification of EPS to improve health functionalities, Nanchang PR China, May 12, 2016.
National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat (Haryana), India, seminar. How to publish and not to publish and how to increase citations and h-index, Karnal, India, July 19, 2017.
Indian Council of Agricultural Research - National Dairy Research Institute, Karnal, Haryana, India, seminar. How to publish and not to publish and how to increase citations and h-index, Karnal, India, July 23, 2017.
Indian Council of Agricultural Research - National Dairy Research Institute, Karnal, Haryana, India, seminar, Challenges of Synthesizing Gamma-aminobutyric acid, Karnal, India, July 24, 2017.
Third Trilateration Meeting JNU-SNU-HKU, Transcriptomic analysis of high exopolysaccharide-producing dairy starter bacterium Streptococcus thermophilus ASCC 1275 in milk, Jiangnan Univ., Wuxi, Aug 27, 2017
Indian Council of Agricultural Research - National Dairy Research Institute, Karnal, Haryana, India, seminar, An ancient, species-specific tagatose-6-phosphate pathway in Lactobacillus casei group for galactose reduction in cultured dairy foods, Karnal, India, Nov. 27, 2017.