Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand- 388 110, Gujarat, India

subrota_dt@yahoo.com

+91 9409669561

SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat

Assistant Professor

https://www.kamdhenuuni.edu.in/cds-anand-faculty

Ruchita Khakhariya, Amar A. Sakure, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Srichandan Padhi, Amit Kumar Rai, Zhenbin Liu, GB Patil, Maunil Mankad and Subrota Hati*. 2023. A Comparative study of fermented buffalo and camel milk with Anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: in vitro, in silico and molecular study. Food Bioscience, 52: 102373 https://doi.org/10.1016/j.fbio.2023.102373 (IF: 5.2)

Ruchita Khakhariya, Amar A. Sakure, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Srichandan Padhi, Amit Kumar Rai, Zhenbin Liu, GB Patil, Maunil Mankad and Subrota Hati*. 2023. A Comparative study of fermented buffalo and camel milk with Anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: in vitro, in silico and molecular study. Food Bioscience, 52: 102373 https://doi.org/10.1016/j.fbio.2023.102373 (IF: 5.2)

Ruchita Khakhariya, Bethsheba Basaiawmoit, Amar A. Sakure, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Srichandan Padhi, Amit Kumar Rai, Zhenbin Liu and Subrota Hati*. 2023. Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study. Foods. 12: 1-24 https://doi.org/10.3390/ foods12102006. (IF: 5.2)

Rinkal Pipaliya, Bethsheba Basaiawmoit, Amar Ashok Sakure, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Brij Pal Singh, Souparno Paul, Zhenbin Liu, Preetam Sarkar, Ashish Patel, Subrota Hati*. 2024. Peptidomics-based identification of Antihypertensive and Antidiabetic Peptides from sheep milk fermented using Limosilactobacillus fermentum KGL4 MTCC 25515 with Anti-inflammatory activity: In-silico, In-vitro, and Molecular docking studies. Frontiers in Chemistry 10.3389/fchem.2024.1389846 (IF: 5.6)

Rinkal Pipaliya, Bethsheba Basaiawmoit, Amar A. Sakure, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Bipransh Kumar Tiwary, Maunil Mankad, G.B. Patil, Kunal Gawai, Preetam Sarkar and Subrota Hati*. 2025. Peptidomics and molecular dynamics on bioactive peptides produced and characterized from the fermented whey of “Panchali” sheep of West India. Food Chemistry, 468, 142466. https://doi.org/10.1016/j.foodchem.2024.142466 (IF: 8.7)