| Optimization of microencapsulation of probiotics in raspberry juice by spray drying K Anekella, V Orsat LWT-Food Science and Technology 50 (1), 17-24, 2013 | 250 | 2013 |
| Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance IM Pérez-Díaz, J Hayes, E Medina, K Anekella, K Daughtry, S Dieck, ... Food microbiology 63, 217-227, 2017 | 49 | 2017 |
| A comparative study on the effects of microwave and high electric field pretreatments on drying kinetics and quality of mushrooms B Dutta, GSV Raghavan, SRS Dev, P Liplap, R Murugesan, K Anekella, ... Drying Technology 30 (8), 891-897, 2012 | 36 | 2012 |
| Shelf life stability of lactobacilli encapsulated in raspberry powder: Insights into non-dairy probiotics K Anekella, V Orsat International journal of food sciences and nutrition 65 (4), 411-418, 2014 | 20 | 2014 |
| Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations IM Pérez-Díaz, SD Johanningsmeier, K Anekella, CG Pagán-Medina, ... Food Microbiology 94, 103652, 2021 | 17 | 2021 |
| Microencapsulation of probiotics (Lactobacillus acidophilus and Lactobacillus rhamnosus) in raspberry powder by spray drying: optimization and storage stability studies K Anekella McGill University Libraries, 2011 | 16 | 2011 |
| Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low‐salt cucumber fermentations K Anekella, IM Pérez‐Díaz Journal of Food Science 85 (10), 3487-3497, 2020 | 6 | 2020 |
| Characterization of L. plantarum/pentosus for Starter Cultures in Cucumber Fermentation and Conjugative Transferability of Antibiotic Resistance in Lactic Acid … K Anekella North Carolina State University, 2016 | 1 | 2016 |
| Acknowledgment to Reviewers of Foods in 2021 FE Office Foods 11 (3), 2022 | | 2022 |
| Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations SD Johanningsmeier, K Anekella, CG Pagán-Medina, ... | | 2021 |
| Acknowledgment to Reviewers of Micromachines in 2020 BE Abali, B Alfano, QH Abbasi, Y Al-Hamidi, Z Abbasi, H Ali, A Fattah, ... | | 2021 |
| Acknowledgement to Reviewers of Materials in 2019 Materials Editorial Office Materials 13 (2), 482, 2020 | | 2020 |
| Acknowledgement to Reviewers of Processes in 2018 Processes Editorial Office Processes 7 (1), 32, 2019 | | 2019 |
| Acknowledgement to Reviewers of Processes in 2015 Processes Editorial Office Processes 4 (1), 3, 2016 | | 2016 |
| Acknowledgement to Reviewers of Foods in 2019 E Abdulkerim, EC Abraham, IM Abu-Reidah, R Acquistucci, M Adamczak, ... | | |
| Screening and selection of Lactobacillus plantarum and Lactobacillus pentosus isolates to be used as starter cultures for commercial cucumber fermentation K Anekella, I Perez Diaz, S Johanningsmeier, C Arellano, R Price, ... | | |
Valerie OrsatMcGillVerified email at mcgill.ca
