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Journal articles:
Das, G., Sharma, A. and Sarkar, P.K. (2022) Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes. Applied Food Research 2(1): 100112. https://doi.org/10.1016/j.afres.2022.100112
Kumari, S. and Sarkar, P.K. (2018) Optimisation of Bacillus cereus biofilm removal in the dairy industry using an in vitro model of cleaning-in-place incorporating serine protease. International Journal of Dairy Technology 71: 512-518. https://doi.org/10.1111/1471-0307.12454
Sharma, A., Kumari, S., Nout, M.J.R. and Sarkar, P.K. (2018) Preparation of antinutrients-reduced dhokla using response surface process optimisation. Journal of Food Science and Technology 55(6): 2048-2058. https://doi.org/10.1007/s13197-018-3119-9
Sharma, A., Kumari, S., Nout, M.J.R. and Sarkar, P.K. (2017) Minimization of antinutrients in idli by using response surface process optimization. Journal of Food Processing and Preservation 41(5): e13099. https://doi.org/10.1111/jfpp.13099
Kumari, S. and Sarkar, P.K. (2017) Quantitative risk assessment of human exposure to Bacillus cereus group associated with household refrigerated storage of pasteurised milk in India. Indian Journal of Dairy Science 70(2): 186-192
Kumari, S. and Sarkar, P.K. (2016) In vitro production of diarrhoeal enterotoxin by Bacillus cereus isolates from milk and dairy products. NBU Journal of Plant Sciences 10: 49-54
Kumari, S. and Sarkar, P.K. (2016) Bacillus cereus hazard and control in industrial dairy processing environment. Food Control 69: 20-29. http://dx.doi.org/10.1016/j.foodcont.2016.04.012
Sharma, A. and Sarkar, P.K. (2015) Microbial diversity in ethno-fermented foods of Indian Himalayan region. ENVIS Bulletin Himalayan Ecology 23: 85-91
Rakshit, M., Nout, M.J.R. and Sarkar, P.K. (2015) NaCl-added soybean fermentation and post-fermentation moisture modulation: Effects on safety and shelf life of a traditional, non-salted alkaline food. Journal of Food Processing and Preservation 39(6): 1555-1565. https://doi.org/10.1111/jfpp.12382
Rakshit, M., Sharma, A., Saha, J. and Sarkar, P.K. (2015) Optimization of soaking condition of blackgram to minimize flatogenic sugar content in blackgram-based products. LWT – Food Science and Technology 63(2): 814-820. https://doi.org/10.1016/j.lwt.2015.04.026
Saha, J. and Sarkar, P.K. (2015) In vitro antibacterial activity as related to antioxidant property of some ethnomedicinal plants. NBU Journal of Plant Sciences 9: 40-45
Sharma, A., Kumari, S., Wongputtisin, P., Nout, M.J.R. and Sarkar, P.K. (2015) Optimization of soybean processing into kinema, a Bacillus-fermented alkaline food, with respect to a minimum level of antinutrients. Journal of Applied Microbiology 119(1): 162-176. https://doi.org/10.1111/jam.12826
Rakshit, M., Saha, J. and Sarkar, P.K. (2015) Response surface optimization of mechanized drying of wadi, a legume-fermented food condiment. Journal of Food Processing and Preservation 39(1): 1-9. https://doi.org/10.1111/jfpp.12202
Wongputtisin, P., Khanongnuch, C., Kongbuntad, W., Niamsup, P., Lumyong, S. and Sarkar, P.K. (2014) Use of Bacillus subtilis isolates from Tua-nao towards nutritional improvement of soybean hull for monogastric feed application. Letters in Applied Microbiology 59(3): 328-333. https://doi.org/10.1111/lam.12279
Kumari, S. and Sarkar, P.K. (2014) Prevalence and characterization of Bacillus cereus group from various marketed dairy products in India. Dairy Science and Technology 94: 483-497
Kumari, S. and Sarkar, P.K. (2014) In vitro model study for biofilm formation by Bacillus cereus in dairy chilling tanks and optimization of clean-in-place (CIP) regimes using response surface methodology. Food Control 38: 153-158. https://doi.org/10.1016/j.foodcont.2013.08.014
Rakshit, M., Moktan, B., Hossain, S.A. and Sarkar, P.K. (2014) Moisture sorption characteristics of wadi, a legume-based traditional condiment. Journal of Food Science and Technology 51(2): 301-307. https://doi.org/10.1007/s13197-011-0491-0
Saha, J., Sarkar, P.K. and Chattopadhyay, S. (2011) A survey of ethnomedicinal plants of Darjeeling hills. Indian Journal of Natural Products and Resources 2(4): 479-492
Saha, J., Biswas, A., Chhetri A. and Sarkar, P.K. (2011) Response surface optimization of antioxidant extraction from kinema, a Bacillus-fermented soybean food. Food Chemistry 129(2): 507-513. https://doi.org/10.1016/j.foodchem.2011.04.108
Saha, J., Debnath, M., Saha, A., Ghosh, T. and Sarkar, P.K. (2011) Response surface optimization of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties. Journal of the Science of Food and Agriculture 91(10): 1759-1765. https://doi.org/10.1002/jsfa.4374
Moktan, B., Roy, A. and Sarkar, P.K. (2011) Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes. International Journal of Food Sciences and Nutrition 62(4): 360-369. https://doi.org/10.3109/09637486.2010.532116
Roy, A., Moktan, B. and Sarkar, P.K. (2011) Survival and growth of foodborne bacterial pathogens in fermenting dough of wadi, a legume-based indigenous food. Journal of Food Science and Technology 48(4): 506-509. https://doi.org/10.1007/s13197-010-0185-z
De, R., Saha, J. and Sarkar, P.K. (2009) Antioxidant and antimicrobial activities of a common liverwort from Darjeeling Himalaya. NBU Journal of Plant Sciences 3: 33-37
Roy, R., Moktan, B. and Sarkar, P.K. (2009) Survival and growth of foodborne bacterial pathogens in fermenting batter of dhokla. Journal of Food Science and Technology 46(2): 132-135
Roy, A., Moktan, B. and Sarkar, P.K. (2009) Diversity and growth control of multiple-antibiotic resistant Salmonella from legume-based Indian fermented foods. Journal of Food Science and Technology 46(1): 31-35
Moktan, B., Saha, J. and Sarkar, P.K. (2008) Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema. Food Research International 41(6): 586-593. https://doi.org/10.1016/j.foodres.2008.04.003
Roy, A., Moktan, B. and Sarkar, P.K. (2007) Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods. Food Control 18: 1555-1564. https://doi.org/10.1016/j.foodcont.2006.12.006
Sarkar, P.K. (2007) Can household-level fermentation technology assure food safety? NBU Journal of Plant Sciences 1: 60-66
Roy, A., Moktan, B. and Sarkar, P.K. (2007) Microbiological quality of legume-based traditional fermented foods in West Bengal, India. Food Control 18(11): 1405-1411. https://doi.org/10.1016/j.foodcont.2006.10.001
Roy, A., Moktan, B. and Sarkar, P.K. (2007) Traditional technology in preparing legume-based fermented foods of Orissa. Indian Journal of Traditional Knowledge 6(1): 12-16
Aidoo, K., Nout, M.J.R. and Sarkar, P.K. (2006) Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Research 6(1): 30-39. https://doi.org/10.1111/j.1567-1364.2005.00015.x
Banerjee, M. and Sarkar, P.K. (2004) Growth and enterotoxin production by sporeforming bacterial pathogens from spices. Food Control 15(6): 491-496. https://doi.org/10.1016/j.foodcont.2003.07.004
Banerjee, M. and Sarkar, P.K. (2004) Antibiotic resistance and susceptibility to some food preservative measures of spoilage and pathogenic microorganisms from spices. Food Microbiology 21(3): 335-342. https://doi.org/10.1016/S0740-0020(03)00073-X
Banerjee, M. and Sarkar, P.K. (2003) Inhibitory effect of garlic on bacterial pathogens from spices. World Journal of Microbiology and Biotechnology 19(6): 565-569. https://doi.org/10.1023/A:1025108116389
Banerjee, M. and Sarkar, P.K. (2003) Microbiological quality of some retail spices in India. Food Research International 36(5): 469-474. https://doi.org/10.1016/S0963-9969(02)00194-1
Sarkar, P.K., Hasenack, B. and Nout, M.J.R. (2002) Diversity and functionality of Bacillus and related genera isolated from spontaneously fermented soybean (Indian kinema) and locust beans (African soumbala). International Journal of Food Microbiology 77(3): 175-186. https://doi.org/10.1016/s0168-1605(02)00124-1
Hossain, S.A., Pal, P.K., Sarkar, P.K. and Patil, G.R. (2002) Moisture sorption characteristics of dudh churpi, a traditional milk product in India. Nahrung / Food 46(3): 136-140. https://doi.org/10.1002/1521-3803(20020501)46:3<136::AID-FOOD136>3.0.CO;2-T
Hossain, S.A., Pal, P.K., Sarkar, P.K. and Patil, G.R. (2001) Quality of dudh churpi as influenced by moisture content and drying conditions of prechurpi. Journal of Food Science and Technology 38(5): 462-466
Hossain, S.A., Pal, P.K., Sarkar, P.K. and Patil, G.R. (2001) Extension and prediction of shelf life of dudh churpi. Journal of Food Science and Technology 38(2): 124-128
Sarkar, P.K. (2000) Ecology of soybean acidifications and some biochemical changes during controlled kinema production. Journal of Food Science and Technology 37(5): 477-483
Nout, M.J.R. and Sarkar, P.K. (1999) Lactic acid food fermentation in tropical climates. Antonie van Leeuwenhoek 76(1-4): 395-401. https://doi.org/10.1023/A:1002066306013
Pal, P.K., Hossain, S.A. and Sarkar, P.K. (1999) Instron texture profile of churpi as influenced by proximate composition. Journal of Food Science and Technology 36(3): 222-225
Hossain, S.A., Pal, P.K., Sarkar, P.K. and Patil, G.R. (1999) Effect of sugar level in milk for cooking prechurpi on the quality of dudh churpi. Indian Journal of Dairy Science 52(2): 90-94
Hossain, S.A., Pal, P.K., Sarkar, P.K. and Patil, G.R. (1999) Sensory characteristics of dudh churpi in relation to its chemical composition. Zeitschrift für Lebensmittel-Untersuchung und-Forschung A 208(3): 178-182. https://doi.org/10.1007/s002170050398
Hossain, S.A., Pal, P.K., Sarkar, P.K. and Patil, G.R. (1999) Quality of dudh churpi as influenced by fat level in cooking milk and cooking time of prechurpi. Journal of Food Science and Technology 36(1): 19-23
Hossain, S.A., Pal, P.K., Sarkar, P.K. and Patil, G.R. (1998) The influence of concentration of milk used for cooking prechurpi on the quality of dudh churpi. Indian Journal of Dairy and Biosciences 9, 26-30
Sarkar, P.K., Morrison, E., Tinggi, U., Somerset, S.M. and Craven, G.S. (1998) B-group vitamin and mineral contents of soybeans during kinema production. Journal of the Science of Food and Agriculture 78(4): 498-502. https://doi.org/10.1002/(SICI)1097-0010(199812)78:4<498::AID-JSFA145>3.0.CO;2-C
Nout, M.J.R., Bakshi, D. and Sarkar, P.K. (1998) Microbiological safety of kinema, a fermented soya bean food. Food Control 9(4): 357-362. https://doi.org/10.1016/S0956-7135(98)00126-1
Sarkar, P.K., Jones, L.J., Craven, G.S. and Somerset, S.M. (1997) Oligosaccharide profiles of soybeans during kinema production. Letters in Applied Microbiology 24(5): 337-339. https://doi.org/10.1046/j.1472-765X.1997.00035.x
Sarkar, P.K., Jones, L.J., Craven, G.S., Somerset, S.M. and Palmer, C. (1997) Amino acid profiles of kinema, a soybean-fermented food. Food Chemistry 59(1), 69-75. https://doi.org/10.1016/j.jfca.2003.09.012
Sarkar, P.K. and Banerjee, S. (1996) Antimicrobial activity of lactic acid bacterial isolates obtained from natural habitats. Journal of Food Science and Technology 33(3): 231-233. https://doi.org/10.1155/2021/9978561
Pal, P.K., Hossain, S.A. and Sarkar, P.K. (1996) Optimisation of process parameters in the manufacture of churpi. Journal of Food Science and Technology 33(3): 219-223. https://doi.org/10.1155/2021/9978561
Hossain, S.A., Pal, P.K., Sarkar, P.K. and Patil, G.R. (1996) Sensory characteristics, manufacturing methods and cost of production of milk churpi. Journal of Hill Research 9(1): 121-127
Sarkar, P.K., Jones, L.J., Gore, W., Craven, G.S. and Somerset, S.M. (1996) Changes in soya bean lipid profiles during kinema production. Journal of the Science of Food and Agriculture 71(3): 321-328. https://doi.org/10.1002/(SICI)1097-0010(199607)71:3<321::AID-JSFA587>3.0.CO;2-J
Tamang, J.P. and Sarkar, P.K. (1996) Microbiology of mesu, a traditional fermented bamboo shoot product. International Journal of Food Microbiology 29(1): 49-58. https://doi.org/10.1016/0168-1605(95)00021-6
Pal, P.K., Hossain, S.A. and Sarkar, P.K. (1995) The effect of different coagulants on quality of churpi. Indian Journal of Dairy Science 48(9): 562-565
Sarkar, P.K. and Tamang, J.P. (1995) Changes in the microbial profile and proximate composition during natural and controlled fermentations of soybeans to produce kinema. Food Microbiology 12(4): 317-325. https://doi.org/10.1016/S0740-0020(95)80112-X
Tamang, J.P. and Sarkar, P.K. (1995) Microflora of murcha: an amylolytic fermentation starter. Microbios 81(327): 115-122
Sarkar, P.K. and Tamang, J.P. (1994) The influence of process variables and inoculum composition on the sensory quality of kinema. Food Microbiology 11: 317-325. https://doi.org/10.1007/BF00327727
Sarkar, P.K., Tamang, J.P., Cook, P.E. and Owens, J.D. (1994) Kinema - a traditional soybean fermented food: proximate composition and microflora. Food Microbiology 11(1), 47-55. https://doi.org/10.1006/fmic.1994.1007
Pal, P.K., Hossain, S.A., Sarkar, P.K. and Patil, G.R. (1994) Compositional and sensory characteristics of kachcha churpi. Journal of Food Science and Technology 31: 71-72
Tamang, J.P. and Sarkar, P.K. (1993) Sinki: a traditional lactic acid fermented radish tap root product. Journal of General and Applied Microbiology 39(4): 395-408. https://doi.org/10.2323/jgam.39.395
Pal, P.K., Hossain, S.A. and Sarkar, P.K. (1993) An assessment of manufacturing methods and sensory characteristics of market churpi. Journal of Hill Research 6(2): 73-76
Sarkar, P.K., Cook, P.E. and Owens, J.D. (1993) Bacillus fermentation of soybeans. World Journal of Microbiology and Biotechnology 9(3): 295-299. https://doi.org/10.1007/BF00383066
Sarkar, P.K. and Chakraborty, R. (1991) Enrichment and isolation of caffeine degrading bacteria from brewed tea waste dumping ground. Indian Journal of Experimental Biology 29: 679-680
Sarkar, P.K. and Das, S. (1989) Urea hydrolysing bacteria from tea garden soils. Indian Journal of Microbiology 29: 147-149
Tamang, J.P., Sarkar, P.K. and Hesseltine, C.W. (1988) Traditional fermented foods and beverages of Darjeeling and Sikkim - A review. Journal of the Science of Food and Agriculture 44(4): 375-385. https://doi.org/ 10.1002/jsfa.2740440410
Sarkar, P.K. and Banerjee, A.K. (1987) The effect of nickel on growth, morphology and photopigments of Rhodospirillum photometricum. Folia Microbiologica 32: 48-54
Sarkar, P.K. and Banerjee, A.K. (1984) Photosynthetic bacteria of West Bengal. Bulletin of Botanical Society of Bengal 38: 43-49
Sarkar, P.K. and Banerjee, A.K. (1984) Effect of metal ions on growth of Rhodospirillum photometricum S49. Indian Biologist 16: 13-16
Sarkar, P.K., Chattopadhyay, U. and Banerjee, A.K. (1981) Effect of light on growth of Rhodospirillum photometricum S49. Indian Journal of Experimental Biology 19(5): 450-452
Sarkar, P.K. and Banerjee, A.K. (1980) Nicotinic acid as an essential growth factor of Rhodospirillum photometricum and a new Rhodospirillum isolate. Naturwissenschaften 67(1): 41-42. https://doi.org/10.1007/BF00424507
Sarkar , P.K. and Banerjee, A.K. (1979) Enrichment and isolation of photo-organotrophic bacteria from West Bengal. Biological Bulletin of India 1: 23-28
Book chapters:
Sharma, A. and Sarkar, P.K. (2024) Non-nutrients in chickpea and cowpea, their role and methods to remove them. In: Chickpea and Cowpea: Nutritional Profile, Processing and Commercial Uses (S.S. Purewal, P. Kaur and R.K. Salar, eds.), pp. 253-280. CRC Press, Boca Raton, FL, USA
Nout, M.J.R., Sarkar, P.K. and Beuchat, L.R. (2007) Indigenous fermented foods. In: Food Microbiology: Fundamentals and Frontiers (M.P. Doyle and L.R. Beuchat, eds.), pp. 817-835. ASM Press, Washington, D.C., USA
Sarkar, P.K. (2005) Microbiology of traditional alkaline fermented foods. In: Microbial Diversity: Current Perspectives and Potential Applications (T. Satyanarayana and B.N. Johri, eds.), pp. 899-915. 253-280. I.K. International Publishing House Pvt Ltd, New Delhi
Sarkar, P.K. (2004) Microbiological quality of Indian retail spices. In: Vistas in Applied Botany (H.S. Prakash, S.R. Niranjana and K.R. Kini, eds.), pp. 197-208. Lipi Graph, Mysore
Books:
Joshi, V.K., ed. (2015) Indigenous Fermented Foods of South Asia (Fermented Foods and Beverages series, M.J.R. Nout and P.K. Sarkar, series eds.). CRC Press, Boca Raton, FL, USA
Puniya, A.K., ed. (2015) Fermented Milk and Dairy Products (Fermented Foods and Beverages series, M.J.R. Nout and P.K. Sarkar, series eds.). CRC Press, Boca Raton, FL, USA
Schwan, R.F. and Fleet, G.H., eds. (2014) Cocoa and Coffee Fermentations (Fermented Foods and Beverages series, M.J.R. Nout and P.K. Sarkar, series eds.). CRC Press, Boca Raton, FL, USA
Sarkar, P.K. and Nout M.J.R., eds. (2014) Handbook of Indigenous Foods Involving Alkaline Fermentation (Fermented Foods and Beverages series, M.J.R. Nout and P.K. Sarkar, series eds.). CRC Press, Boca Raton, FL, USA
Owens, J.D., ed. (2014) Indigenous Fermented Foods of Southeast Asia (Fermented Foods and Beverages series, M.J.R. Nout and P.K. Sarkar, series eds.). CRC Press, Boca Raton, FL, USA
Chen, J. and Zhu, Y., eds. (2013) Solid State Fermentation for Foods and Beverages (Fermented Foods and Beverages series, M.J.R. Nout and P.K. Sarkar, series eds.). CRC Press, Boca Raton, FL, USA
Chandrasekaran, M., ed. (2013) Valorization of Food Processing By-products (Fermented Foods and Beverages series, M.J.R. Nout and P.K. Sarkar, series eds.). CRC Press, Boca Raton, FL, USA
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