- APID
- 9207
- ORCID
- 0000-0002-2051-5808
- Google Scholar
- https://scholar.google.co.in/citations?user=jkhMK0IAAAAJ&hl=en
- Location
- Anand, Gujarat, India
- Expertise
- Dairy starter cultures, probiotics, prebiotics, postbiotics, functional fermented dairy foods, composite dairy foods
- Areas of interest
- Dairy starter cultures, probiotics, prebiotics, postbiotics, functional fermented dairy foods, composite dairy foods
- Member since
- January 2025
Sign in to see editorial board appointments, follow, and connect.
Sign inPublications
- Hiral Kumari Patel, Sreeja V. and Kiran S. 2023. Development and functional appraisal of fermented camel milk beverage. Journal of Camel Practice and Research. Vol 30 No 3, p 311-321.
- Jinal Kesharbhai Chaudhary and Sreeja Mudgal (2020). Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk: An in vivo Rat Study. Food Technol. Biotechnol. 58 (2) 192-202.
- S. Kiran, V. Sreeja, Hiral Kumari Patel, In vitro probiotic and bio-functional properties of a synbiotic composed of Lactobacillus helveticus MTCC 5463 and Fructo-oligosaccharide, Food Bioscience, Volume 63, 2025, 105747,https://doi.org/10.1016/j.fbio.2024.105747.
- Sreeja V, Suman D, Vahora N, Prajapati J. Effects of Composite Probiotic Food on Urinary, Serum Biochemical and Oxidative Stress Parameters in a Urolithiatic Rat Model. Food Technol Biotechnol. 2024 Sep;62(3):397-407. doi: 10.17113/ftb.62.03.24.8372
- Subrota Hati, Bethsheba Basaiawmoit, Krupali Ramanuj, Sreeja V, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi & B K Mishra 2024). Bio-functional properties and anti-inflammatory activity on the RAW macrophage cell line of Tungrymbai, a traditional fermented soy food of Meghalaya. Indian Journal of Experimental Biology Vol. 62, September 2024, pp. 730-746
- Subrota Hati, Krupali Ramanuj, Bethsheba Basaiawmoit, V. Sreeja, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi & Birendrakumar Mishra. (2023) Safety aspects, probiotic potentials of yeast and lactobacillus isolated from fermented foods in North-Eastern India, and its anti-inflammatory activity. Brazilian Journal of Microbiology 54:3, pages 2073-2091. https://doi.org/10.1007/s42770-023-01093-0