Authors: Bharathi, S Ramesh, MN Varadaraj, MC

Citation: S. Bharathi et al., Predicting the behavioural pattern of Escherichia coli in minimally processed vegetables, FOOD CONTRO, 12(5), 2001, pp. 275-284

Authors: Jagannath, A Ramesh, A Ramesh, MN Chandrashekar, A Varadaraj, MC

Citation: A. Jagannath et al., Predictive model for the behavior of Listeria monocytogenes Scott A in Shrikhand, prepared with a biopreservative, pediocin K7, FOOD MICROB, 18(3), 2001, pp. 335-343

Authors: Jagannath, A Ramesh, MN Varadaraj, MC

Citation: A. Jagannath et al., Predicting the behavior of Escherichia coli introduced as a postprocessingcontaminant in Shrikhand, a traditional sweetened lactic fermented milk product, J FOOD PROT, 64(4), 2001, pp. 462-469

Authors: Agrawal, R Rati, ER Vijayendra, SVN Varadaraj, MC Prasad, MS Nand, K

Citation: R. Agrawal et al., Flavour profile of idli batter prepared from defined microbial starter cultures, WORLD J MIC, 16(7), 2000, pp. 687-690

Authors: Venugopal, MN Karunasagar, I Karunasagar, I Varadaraj, MC

Citation: Mn. Venugopal et al., Survival of Vibrio parahaemolyticus in presence of chlorine, J FD SCI M, 37(5), 2000, pp. 517-519

Authors: Jama, YH Varadaraj, MC

Citation: Yh. Jama et Mc. Varadaraj, Antibacterial effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as contaminants during idli batter fermentation, WORLD J MIC, 15(1), 1999, pp. 33-38