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	Title	Author(s)	Issue Date
	Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota Journal:Journal of Food Science	Dai, S Pan, M El-Nezamy, HS Wan, JMF Wang, MF Habimana, O Lee, JCY Louie, JCY Shah, NP	2019
	Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses Journal:Comprehensive Reviews in Food Science and Food Safety	Mbye, M Baig, MA AbuQamar, SF El-Tarabily, KA Obaid, RS Osaili, TM Al-Nabulsi, AA Turner, MS Shah, NP Ayyash, MM	2020
	The protective effects of enriched citrulline fermented milk with Lactobacillus helveticus on the intestinal epithelium integrity against Escherichia coli infection Journal:Scientific Reports	Ho, SW El-Nezamy, H Shah, NP	2020
	Interaction between Bifidobacterium bifidum and Listeria monocytogenes enhances antioxidant activity through oxidoreductase system Journal:LWT - Food Science and Technology	Yu, X Wu, X Shah, N Xu, F	2020
	Lactic acid produced by Streptococcus thermophilus activated glutamate decarboxylase (GadA) in Lactobacillus brevis NPS-QW 145 to improve γ-amino butyric acid production during soymilk fermentation Journal:LWT - Food Science and Technology	XIAO, T Shah, NP	2020
	Structural characterization of exopolysaccharide from Streptococcus thermophilus ASCC 1275 Journal:Journal of Dairy Science	Padmanabhan, A Shah, NP	2020
	Enterococcus hirae WEHI01 isolated from a healthy Chinese infant ameliorates the symptoms of type 2 diabetes by elevating the abundance of Lactobacillales in rats Journal:Journal of Dairy Science	Wei, M Gu, E Luo, J Zhang, Z Xu, D Tao, X Shah, N Wei, H	2020
	Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer Journal:Food Hydrocolloids	Dai, S Jiang, F Shah, N Corke, H	2019
	Effects of supplementation of citrulline and Lactobacillus helveticus ASCC 511 on intestinal epithelial cell integrity Journal:Journal of Functional Foods	HO, SW El-Nezamy, H Shah, NP	2020
	Proteomic analysis reveals potential factors associated with enhanced EPS production in Streptococcus thermophilus ASCC 1275 Journal:Scientific Reports	Padmanabhan, A Tong, Y Wu, Q Lo, C Shah, NP	2020
	The Potential Application of Probiotics and Prebiotics for the Prevention and Treatment of COVID-19 Journal:npj Science of Food	Olaimat, AN Aolymat, I Al-Holy, M Ayyash, M Ghoush, MA Al-Nabulsi, AA Osaili, T Apostolopoulos, V Liu, SQ Shah, NP	2020
	Effect of Flavourzyme® on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus Journal:Journal of Food Science	Ahtesh, F Stojanovska, L Shah, N Mishra, V	2016
	Contemporary nucleic acid-based molecular techniques for detection, identification, and characterization of Bifidobacterium Journal:Critical Reviews in Food Science and Nutrition	Mianzhai, Y Shah, N	2017
	Screening probiotic strains for safety: Evaluation of virulence and antimicrobial susceptibility of enterococci from healthy Chinese infants Journal:Journal of Dairy Science	Zhang, F Jiang, ML Wan, CX Chen, XY Chen, XY Shah, N Wei, H	2016
	Integration of genomic and proteomic data to identify candidate genes in HT-29 cells after incubation with Bifidobacterium bifidum ATCC 29521 Journal:Journal of Dairy Science	Wang, BG Wu, YP Qiu, L Shah, N Wei, H Feng, X	2016
	Viability, acid and bile tolerance of spray dried probiotic bacteria and some commercial probiotic supplement products kept at room temperature Journal:Journal of Food Science	Dianawati, D Mishra, V Shah, N	2016
	Antioxidant, Antibacterial, and Antiproliferative Activities of Free and Bound Phenolics from Peel and Flesh of Fuji Apple Journal:Journal of Food Science	Luo, JC Zhang, P LI, S Shah, N	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 Journal:Journal of Dairy Science	Gandhi, A Shah, N	2016
	Characterization, anti-inflammatory and antiproliferative activities of natural and sulfonated exo-polysaccharides from Streptococcus thermophilus ASCC 1275 Journal:Journal of Food Science	LI, S Shah, N	2016
	Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells Journal:Journal of Food Science	Gandhi, A Shah, N	2016
	High γ-aminobutyric acid production from lactic acid bacteria: emphasis on Lactobacillus brevis as a functional dairy starter Journal:Critical Reviews in Food Science and Nutrition	Wu, Q Shah, N	2017
	Integrating omics to unravel the stress response mechanisms in bacteria: approaches, challenges, and prospects Journal:Critical Reviews in Food Science and Nutrition	GANDHI, A Shah, N	2017
	Antagonistics against pathogenic Bacillus cereus in milk fermentation by Lactobacillus plantarum ZDY2013 and its anti-adhesion effect on Caco-2 cells against pathogens Journal:Journal of Dairy Science	Zhang, ZH Tao, XY Shah, N Wei, H	2016
	Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion Journal:Journal of Functional Foods	ZHAO, D Shah, N	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 Journal:Journal of Dairy Science	Wei, H Yu, XM Li, SG Yang, D Qiu, L Wu, YP Wang, DY Shah, N Feng, X	2016