PUBLICATIONS OF DR. KHEM SHAHANI

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1. Paul, T. M. and K. M. Shahani. Biochemical studies on the use of different Dahi cultures on acidity development in Ghee. Indian J.Dairy Sci., 3: 59-67.

2. Shahani, K. M. and H. H. Somer. 1951. The protein and non-protein nitrogen fractions in milk. I. Methods of analysis. J. Dairy Sci., 34: 1003-1009.

3. Shahani, K. M. and H. H. Sommer. 1951. The protein and non-protein nitrogen fractions in milk. II. Their content in fresh raw milk. J. Dairy Sci., 34: 1010-1013.

4. Shahani, K. M. and H. H. Sommer. 1951. The protein and non-protein fractions in milk. III. The effect of heat treatments and homogenization. J. Dairy Sci., 34: 1035-1041.

5. Sheffy, B. E., K. M. Shahani, R. H. Grummer, P. H. Phillips, and H. H. Sommer. 1952. Nitrogen constituents of sow's milk as affected by ration and stage of lactation. J. Nutrition, 48: 103-114.

6. Herreid, E. O., K. M. Shahani, C. J. Dupuy, and P. H. Tracy. 1952. The effect of heating cream in a small tube heat exchanger on some of its properties. J. Dairy Sci., 35: 13-20.

7. Shahani, K. M., I. A. Gould, H. H. Weiser, and W. L. Slatter. 1954. Effect of heat treatments on streptomycin and chlortetracycline in milk. Antibiotics Annual (1954-55), Medical Encyclopedia, Inc., New York. pp. 353-360.

8. Shahani, K. M., I. A. Gould, H. H. Weiser, and W. L. Slatter. 1956. Stability of small concentrations of penicillin in milk as affected by heat treatment and storage. J. Dairy Sci., 39: 971-977.

9. Shahani, K. M., I. A. Gould, H. H. Weiser, and W. L. Slatter. 1956. Observations on antibiotics in market milk supply and the effect of certain antibiotics on the keeping quality of milk. Anti. and Chemotherapy, 6: 544-549.

10. Shahani, K. M. 1957. Carbohydrate and pyruvate metabolism Aof oxytetracycline sensitive and resistant organisms. Antibiotics Annual (1956-57), Medical Encyclopedia, Inc., New York. pp. 523-532.

11. Shahani, K. M. 1957. The effect of heat and storage on the stability of aureomycin in milk, butter and water. J. Dairy Sci., 40:289-296.

12. Shahani, K. M. 1957. Antibiotics in the milk supply. Milk Dealer, 47(2): 43, 58-62.

13. Shahani, K. M. 1957. Dairying in India. J. Dairy Sci., 40: 867-873.

14. Shahani, K. M. 1958. Factors affecting terramycin activity in milk, broth, buffer and water. J. Dairy Sci., 41: 382-391.

15. Shahani, K. M. and W. J. Harper. 1958. Differences in the acid production and phosphorus metabolism of oxytetracycline sensitive and resistant organisms. Appl. Microbiol., 6: 9-14.

16. Shahani, K. M. and W. J. Harper. 1958. The development of antibiotic resistance in cheese starter cultures. Milk Prod. J., 49(3): 5-16, 53-54.

17. Shahani, K. M. and M. C. Badami. A resazurin disk assay method for detecting antibiotics and natural starter inhibitory activity in milk. J. Dairy Sci., 41: 1510-1517.

18. Shahani, K. M. 1959. Comparison of nucleic acids and other phosphorus compounds of terramycin sensitive and resistant strains of Streptococcus lactis. J. Dairy Sci., 42: 1659-1665.

19. Shahani, K. M. 1958. Visual detection of antibiotics in milk by means of a dye. Antibiotics Annual (1958-59), Medical Encyclopedia, Inc., New York. pp. 883-889.

20. Shahani, K. M., K. M. Nilson, and P. A. Downs. 1959. Effects of antifungal antibiotics upon the keeping quality of cottage cheese. Proc. 15th International Dairy Congress, Vol. 2, pp. 926-932.

21. Shahani, K. M. 1960. Newer techniques of detecting antibiotics in milk. Proc. Milk Ind., Fd. Conv., Lab. Sec., pp. 14-24.

22. Shahani, K. M. 1961. Factors affecting the visual method of detecting antibiotics in milk. J. Milk Food Technol., 24: 138-142 .

23. Maxcy, R. B. and K. M. Shahani. 1961. Cleaning and sanitization of welded line systems for handling milk. J. Milk Food Technol., 24:122-127.

24. Shahani, K. M. 1962. Inhibitory effect of nisin upon various organisms. J. Dairy Sci., 45: 827-832.

25. Shahani, K. M., I. L. Hathaway, and P. L. Kelly. 1962. B-complex vitamin content of cheese. II. Niacin, pantothenic acid, pyridoxine, biotin and folic acid. J. Dairy Sci., 45: 833-841.

26. Shahani, K. M., R. C. Chandan, P. L. Kelly, and E. L. MacQuiddy. 1962. Determination of lysozyme in milk and factors affecting its concentration and properties. Proc. 16th Intn'l Dairy Cong., Sec. VIII, pp. 285-294.

27. Shahani, K. M. and J. R. Vakil. 1962. Carbohydrate metabolism of lactic acid cultures. I. Effects of antibiotics on the glucose, galactose and lactose metabolism of Streptococcus lactis. J. Dairy Sci., 45: 1057-1065.

28. Shahani, K. M. and R. C. Chandan. 1962. Sensitivity of milk lipase to antibiotics. J. Dairy Sci., 45: 1178-1183.

29. Chandan, R. C., M. C. Carrancedo, and K. M. Shahani. 1962. Sensitivity of microbial lipases to antibiotics. J. Dairy Sci., 45: 1312-1319.

30. Jensen, R. G., J. Sampugna, R. M. Parry, K. M. Shahani, and R. C. Chandan. 1962. Lipolysis of synthetic triglycerides and milk fat by lipase concentrate from milk. J. Dairy Sci., 45: 1527-1529.

31. Chandan, R. C. and K. M. Shahani. 1963. Purification and characterization of milk lipase. I. Purification. J. Dairy Sci., 46: 275-283.

32. Chandan, R. C. and K. M. Shahani. 1963. Purification and characterization of milk lipase. II. Characterization of the purified enzyme. J. Dairy Sci., 46: 503-509.

33. Chandan, R. C., K. M. Shahani, R. M. Hill, and J. J. Scholz. 1963. Purification and characterization of milk lipase. III. Sedimentation coefficient, diffusion coefficient and molecular weight. Enzymologia, 26: 87-97.

34. Jensen, R. G e., J. Sampugna, R. M. Parry, and K. M. Shahani. 1963. Lipolysis of laurate glycerides by pancreatic and milk lipase. J. Dairy Sci., 46: 907-910.

35. Chandan, R. C. and K. M. Shahani. 1964. Milk Lipase: A Review. J. Dairy Sci., 47: 471-480.

36. Jensen, R. G., J. Sampugna, R. L. Pereira, R. C. Chandan, and K. M.Shahani. 1964. Specificity of milk lipase for a butryl glyceride. J. Dairy Sci., 47: 1012-1013.

37. Chandan, R. C., K. M. Shahani, and R. G. Holly. 1964. Lysozyme content of human milk. Nature (London), 204: 76-77.

38. Parry, R. M., R. C. Chandan, and K. M. Shahani. 1965. A rapid and sensitive assay of muramidase. Proc. Soc. Exptl. Biol. Med., 119:384-386.

39. Shahani, K. M. and R. C. Chandan. 1965. Activity of purified milk lipase in the presence of milk constituents. Arch. Biochem. Biophys., 111: 257-263.

40. Chandan, R. C. and K. M. Shahani. 1965. Role of sulfhydryl groups in the activity of milk lipase. J. Dair ey Sci., 48: 1413-1418.

41. Nilson, K. M., J. R. Vakil, and K. M. Shahani. 1965. B-vitamin content of cheddar cheese. J. Nutr., 86: 362-368.

42. Chandan, R. C., R. M. Parry, and K. M. Shahani. 1965. Purification and some properties of bovine milk lysozyme. Biochem. Biophys. Acta, 110: 389-398.

43. Parry, R. M., R. C. Chandan, and K. M. Shahani. 1966. Rapid and sensitive assay for milk lipase. J. Dairy Sci., 49: 356-360.

44. Shahani, K. M. Milk enzymes: Their role and significance. J. Dairy Sci., 49: 907-920.

45. Chandan, R. C., K. M. Shahani, J. Sampugna, and R. G. Jensen. 1966. Action of certain inhibitors upon specificity of milk lipase. J. Dairy Sci., 49: 1150-1152.

46. Khan, I. M., R. C. Chandan, C. W. Dill, and K. M. Shahani. 1967. Production and properties of the extracellular lipase of Achromobacter lipolyticum. Biochem. Biophys. Acta, 132: 68-77.

47. Chandan, R. C., R. M. Parry, and K. M. Shahani. 1968. Lysozyme, lipase Y and ribonuclease in milk of various species. J. Dairy Sci., 51: 606-607.

48. Vakil, J. R. and K. M. Shahani. 1969. Carbohydrate metabolism of lactic acid cultures. II. Different pathways to lactose metabolism of Streptococcus lactis and their sensitivity to antibiotics. J. Dairy Sci., 52: 162-168.

49. Parry, R. M., R. C. Chandan, and K. M. Shahani. 1969. Isolation and characterization of human milk lysozyme. Arch. Biochem. Biophys., 130: 59-65.

50. Vakil, J. R. and K. M. Shahani. 1969. Disc assay technique for the determination of folic acid content of milk, cheese and other foods. J. Dairy Sci., 52: 325-328.

51. Vakil, J. R. and K. M. Shahani. 1969. Carbohydrate metabolism of lactic acid cultures. III. Glycolytic enzymes of Streptococcus lac tis. Can. J. Microbiol., 15: 753-759.

52. Vakil, J. R., R. C. Chandan, R. M. Parry, and K. M. Shahani. 1969. Susceptibility of several microorganisms to milk lysozymes. J. Dairy Sci., 52: 1192-1197 i.

53. Vakil, J. R. and K. M. Shahani. 1969. Carbohydrate metabolism of lactic acid cultures. V. Lactobionate and gluconate metabolism of Streptococcus lactis UN. J. Dairy Sci., 52: 1928-1934.

54. Vakil, J. R. and K. M. Shahani. 1970. Carbohydrate metabolism of lactic acid cultures. IV. Glycolytic and HMS pathway enzymes in Streptococcus lactis. Antonie van Leeuwenhoek, 36: 285-295.

55. Eitenmiller, R. R., J. R. Vakil, and K. M. Shahani. 1970. Production and properties of Penicillium roqueforti lipase. J. Food Sci., 35: 130-133.

56. Shahani, K. M. 1970. Isolation characterization and significance of lysozyme and lipase of milk. Proc. XVIII Intern'l Dairy Cong., Vol. 1: 61.

57. Shahani, K. M. 1970. Dual pathway of lactose metabolism by Strep tococcus lactis. Proc. XVIII Intern'l Dairy Cong., Vol. 1: 115.

58. Dalaly, B. K., R. R. Eitenmiller, J. R. Vakil, and K. M. Shahani. 1970. Simultaneous isolation of human milk lysozyme and ribo ìnuclease. Anal. Biochem., 37: 208-211.

59. Neelakantan, S., K. M. Shahani, and R. G. Arnold. 1971. Lipases and flavor development in some Italian cheese varieties. Food Prod. Dev., 5(7): 52-58.

60. Eitenmiller, R. R., H. M. Barnhart, and K. M. Shahani. 1971. Effect of -irradiation on bovine and human milk lysozymes. J. Food Sci., 36: 1127-1130.

61. Friend, B. A., R. R. Eitenmiller, and K. M. Shahani. 1972. Reduction and reactivation of human and bovine milk lysozymes. Arch. Biochem. Biophy., 149: 435-440.

62. Shahani, K. M., J. R. Vakil, and R. C. Chandan. 1972. Antibiotic acidophilin and process of preparing the same. U. S. Patent 3,689,640.

63. Shahani, K. M. 1973. Enzymic aspects of nutritional flavor and sanitary qualities of fish products. In Microbial Safety of Fishery Products. pp. 137-150. Ed. Chichester, C. P. and Graham, H. D. Academic Press, N.Y.

64. Reddy, G. V., K. M. Shahani, and M. R. Banerjee. 1973. Inhibito ry effect of yogurt on Ehrlich ascites tumor-cell proliferation. J. Natl. Cancer Inst., 50: 815-817.

65. Shahani, K. M., W. J. Harper, R. G. Jensen, R. M. Parry, and C. A. Zittle. 1973. Enzymes in bovine milk: A Review. J. Dairy Sci., 56: 531-546.

66. Kilara, A. and K. M. Shahani. 1973. Removal of glucose from eggs: A Review. J. Milk Food Technol., 36: 509-514.

67. Shahani, K. M. 1973. Use and significance of inherent and added enzymes in foods. Tracings, 14: 97-103.

68. Shahani, K. M. 1973. Use and significance of enzymes. II. Their role in various food industries. Tracings, 15: 1-10.

69. Eitenmiller, R. R., B. A. Friend, K. M. Shahani, and E. M. Ball. 1974. Immunochemical studies on human and bovine milk lysozymes. J. Food Sci., 39: 930-933.

70. Joe, A. M. and Shahani, K. M. 1974. Effect of type of assay flask closure on the growth response of Saccharomyces carlsbergensis to vitamin B. J. Milk Food Technol., 37: 438-440.

71. Shahani, K. M. a 1974. Relationship of milk lipase to bovine pancreatic lipase. Proc. XIX Intern'l Dairy Cong., Vol. 1e, pp.352-353.

72. Shahani, K. M., G. V. Reddy, and A. M. Joe. 1974. Nutritional and therapeutic aspects of cultured dairy products. Proc. XIX Intern'l Dairy Cong., Vol. 1e, pp. 569-570.

73. Shahani, K. M. 1974. Enzymes in food technology. In Encyclopedia of Food Technology. pp. 371-373. Ed. Johnson, A. H. and Peterson, M. S. AVI Publishing Co., Westport, Conn.

74. Shahani, K. M. 1975. Lipases and Esterases. Chapter in Enzymes in Food Processing. pp. 181-217. Ed. Reed, G. Academic Press, N. Y.

75. Shahani, K. M., M. G. Carrancedo, and A. Kilara. 1975. Effect of antifungal agents on carbohydrate metabolism of Kluyveromyces fragilis. J. Milk Food Technol., 37: 205-211.

76. Joe, A. M. and K. M. Shahani. 1975. Grapes and wine technology: Grapes to wine. J. Milk Food Technol., 37: 237-243.

77. Nilson, K. M., K. M. Shahani, J. R. a Vakil, and A. Kilara. 1975. Pimaricin and mycostatin for retarding Cottage cheese spoilage. J. Dairy Sci., 58: 668-671.

78. Friend, B. A., R. R. Eitenmiller, and K. M. Shahani. 1975. Role of the lysine, tyrosine and tryptophan residues in the activity of milk lysozymes. J. Food Sci., 40: 833-836.

79. Arnold, R. G., K. M. Shahani, and B. K. Dwivedi. 1975. Application of lipolytic enzymes to flavor development in dairy products. J. Dairy Sci., 58: 1127-1143.

80. Shahani, K. M. 1975. Recent advances in the chemistry and physics of milk and milk products for standardization of processing and manufacture. Milk Industry, 77(5): 5-8.

81. Reddy, K. P., K. M. Shahani, and S. M. Kulkarni. 1976. Certain B-complex vitamins in cultured and acidified yogurt. J. Dairy Sci., 59: 191-195.

82. Reif, G. D., K. M. Shahani, J. R. Vakil, and L. K. Crowe. 1976. Factors affecting the B-complex vitamin content of Cottage cheese. J. Dairy i Sci., 59: 410-415.

83. Shahani, K. M., I. M. Khan, and R. C. Chandan. 1976. Bovine pancreatic lipase. I. Isolation, homogeneity and characterization. J. Dairy Sci., 59: 369-375.

84. Kilara, A., K. M. Shahani, and N. K. Das. 1976. Effect of cryoprotective agents on freeze-drying and storage of lactic cultures. Cult. Dairy Prod. J., 11: 8-12.

85. Eitenmiller, R. G., B. A. Friend, and K. M. Shahani. 1976. Relationship between composition and stability of bovine milk lysozyme. J. Dairy Sci., 59: 834-839.

86. Khan, I. M., K. M. Shahani, and R. C. Chandan. 1976. Bovine pancreatic lipase. II. Stability and effect of various activators and inhibitors. J. Dairy Sci., 59: 840-846.

87. Chandan, R. C., I. M. Khan, and K. M. Shahani. 1976. Bovine pancreatic lipase. III. Lipolysis of various oils and fats and fatty acid specificity. J. Dairy Sci., 59: 847-853.

88. Shahani, K. M., R. G. Arnold, A. Kilara, and B. K. Dwivedi. 1976. Role of m oicrobial enzymes in flavor development in foods. Biotech. & Bioeng., 18: 891-907.

89. Kuzuya, Y., F. W. Wagner, A. Kilara, and K. M. Shahani. 1976. Affinity chromatographic isolation of milk acid phosphatase. Milchwissenschaft, 31: 358-362.

90. Shahani, K. M., J. R. Vakil, and A. Kilara. 1976. Natural antibiotic activity of Lactobacillus acidophilus and bulgaricus. I. Cultural conditions for the production of antibiosis. Cult. Dairy Prod. J., 11(4): 14-17.

91. Shahani, K. M. 1976. Recent advances in chemistry and physics of milk and milk products for standardization of processing and manufacturing techniques. Proc. XIX Intern'l Dairy Cong., Vol. 11, pp. 306-322.

92. Kilara, A. and K. M. Shahani. 1976. Lactase activity of cultured and acidified dairy products. J. Dairy Sci., 59: 2031-2035.

93. Shahani, K. M., J. R. Vakil, and A. Kilara. 1977. Natural antibiotic activity of Lactobacillus acidophilus and bulgaricus. II. Isolation of Acido ephilin from L. acidophilus. Cult. Dairy Prod. J., 12(2): 8-11.

94. Kilara, A., K. M. Shahani, and F. W. Wagner. 1977. Preparation and characterization of immobilized lactase. Lebensmittel-Wissenschaft Technologie, 10: 84-88.

95. Shahani, K. M. 1977. Utilization of whey as a human food. Proc. 4th Whey Products Conf., ARS-NE81, pp. 80-93.

96. Kilara, A., K. M. Shahani, and F. W. Wagner. 1977. Preparation and properties of immobilized papain and lipase. Biotech. & Bioeng., 19: 1703-1714.

97. Shahani, K. M. 1977. Enzyme Technology. Chapter in Elements of Food Technology. pp. 55-60. Ed. Desrosier, N. W. AVI Publishing Co., Westport, Conn.

98. Kilara, A., K. M. Shahani, and F. W. Wagner. 1977. The kinetic properties of lactase, papain and lipase immobilized on a single support. J. Food Biochem., 1: 261-273.

99. Shahani, K. M., L. B. Bullerman, T. A. Evans, and R. G. Arnold. 1977. Prevention of toxic mold growth in cheese by Pimaricin u. Proc. 3rd Intern'l Symp. Mycotoxins, Mycotoxins in Foodstuffs. Arch. De Inst. Pasteur. 54: 511-520.

100. Kilara, A. and K. M. Shahani. 1978. Immobilized Enzymes. In Encyclopedia of Food Science. pp. 408-410. Ed. Johnson, A. H. and Peterson, M. S. AVI Publishing Co., Westport, Conn.

101. Shahani, K. M. and A. Kilara. 1978. Lysozyme. In Encyclopedia of Food Science. pp. 480-483. Ed. Johnson, A. H. and Peterson, M. S. AVI Publishing Co., Westport, Conn.

102. Eitenmiller, R. R. and K. M. Shahani. 1978. Ribonucleases. In Enclycopedia of Food Science. pp. 671-672. Ed. Johnson, A. H. and Peterson, M. S. AVI Publishing Co., Westport, Conn.

103. Shahani, K. M., B. N. Mathur, and A. Kilara. 1978. Utilization of whey as a human food. Cult. Dairy Prod. J., 13(2): 7-12.

104. Kilara, A. and K. M. Shahani. 1978. Development of immobilized multi-enzyme systems for use in the dairy industry. Proc. XX Intern'l Dairy Cong., Vol. 1, pp. 501-502.

105. Mathur, B. N. and K. M. Shahani. 1978. Reuse of whey for the manufacture of cheese. proc. XX Intern'l Dairy Cong., Vol. 1, pp. 929-930.

106. Kilara, A. and K. M. Shahani. 1978. Lactic fermentations of dairy foods and their biological significance. J. Dairy Sci., 61: 1793-1800.

107. Mathur, B. N. and K. M. Shahani. 1979. Use of total whey constituents for human food. J. Dairy Sci., 61: 99-105.

108. Joshi, V. K., K. M. Shahani, A. Kilara, and F. W. Wagner. 1979. Regenerable affinity chromatography support. J. Chromato., 1276: 11-18.

109. Sinha, D. K., K. M. Shahani, A. Kilara, and R. M. Hill. 1979. Calcium, magnesium and phosphorus contents of cultured and acidified Cottage cheese. Cult. Dairy Prod. J., 14(3): 21-23.

110. Shahani, K. M. and R. C. Chandan. 1979. Nutritional and healthful aspects of cultured and culture-containing dairy foods. J. Dairy Sci., 62: 1685-1694.

111. Kilara, A. and K. M. Shahani. 1979. Use of immobilized enzymes in the food industry. A Review. Critical Reviews in Food Sci. and Nutr., 12: 161-198.

112. Shahani, K. M. 1979. Newer techniques for making and utilization of Ricotta cheese. Proc. 1st Marschall Intern'l Cheese Conf. pp. 77-87.

113. Friend, B. A. and K. M. Shahani. 1979. Whey fermentation: A review. N.Z. J. Dairy Sci. Technol., 14: 143-152.

114. Shahani, K. M. 1979. Humanized milks (Tech. Note). N.Z. J. Dairy Sci. Technol., 14: 211.

115. Shahani, K. M. 1979. Ricotta cheese (Tech. Note). N.Z. J. Dairy Sci. Technol., 14: 212.

116. Shahani, K. M., A. J. Kwan, and B. A. Friend. 1980. Role and significance of enzymes in human milk. Am. J. Clin. Nutr., 33: 1861-1868.

117. Shahani, K. M. and B. A. Friend. 1980. Fuel alcohol production from whey and grain mixtures. Proc. Fuels & Biomass Symp., Second Chem.Cong. North Am. Cont., 25(4): 281-284.

118. Pollman, D. S., D. M. Danielson, W. B. Wren, E. R. Peo, and K. M. Shahani. 1980. Influence of Lactobacillus acidophilus inoculum on gnotobiotic and conventional pigs. J. Ani. Sci., 51: 629-637.

119. Shahani, K. M. and A. D. Ayebo. 1980. Role of dietary lactobacilli in gastrointestinal microecology. Proc. VI Intern'l Sym. Intestinal Microecol. Am. J. Clin. Nutr., 33(11): 2448-2457.

120. Dalaly, B. K., R. R. Eitenmiller, B. A. Friend, and K. M. Shahani. 1980. Human milk ribonuclease. Biochim. Biophys. Acta, 615: 381-391.

121. Ayebo, A. D. and K. M. Shahani. 1980. Role of cultured dairy products in the diet. Cult. Dairy Prod. J., 15(4): 21-29.

122. Ayebo, A. D., I. A. Angelo, and K. M. Shahani. 1981. Effect of ingesting Lactobacillus acidophilus milk upon fecal flora and enzyme activity in human. Milchwissenschaft, 35: 730-733.

123. Friend, B. A. and K. M. Shahani. 1981. Antibiotics in Food Products. In Impact of Toxicology on Food Processing. pp. 206-223. Ed. Ayres, J. C. and Kirschman, J. C. AVI Pub. Co., Wesport, Conn.

124. Friend, B. A. and K. M. Shahani. 1981. Fuel alcohol production from waste materials. In Fuels from Biomass. pp. 343-355. Ed. Klass, D. K. and Emert, G. H. Ann Arbor Science Pub. Inc.

125. Shahani, K. M. and B. A. Friend. 1981. Enzymes: enhancing foods/nutrition. Professional Nutritionist, 13(4): 1-4.

126. Mathur, B. N. and K. M. Shahani. 1981. Ricotta cheese could be your best vehicle for whey. Dairy Field, 164:(11): 110-114.

127. Shahani, K. M., F. W. Wagner and A. Kilara. 1981. Regenerable Immobilized Enzyme System. U. S. Patent 4,279,998.

128. Ayebo, A. D., K. M. Shahani, and R. Dam. 1981. Antitumor component(s) of yogurt: Fractionation. J. Dairy Sci., 64: 2318-2323.

129. Friend, B. A., M. L. Cunningham, and K. M. Shahani. 1982. Industrial alcohol production via whey and grain fermentation. Agric. Wastes Int. J. 4(1): 55-64.

130. Friend, B. A. and K. M. Shahani. 1982. Characterization and evaluation of Aspergillus oryzae lactase coupled to a regenerable support. Biotechnol. Bioeng. 24: 329-345.

131. Kwan, A. nJ., A. Kilara, B. A. Friend and K. M. Shahani. 1982. Comparative B-vitamin content and organoleptic qualities of cultured and acidified sour cream. J. Dairy Sci., 65: 697-701.

132. Agel, E. N., B. A. Friend, C. A. Long, and K. M. Shahani. 1982. The bacterial content of raw and processed human milk. J. Food Protect. 45: 533-536.

133. Angelo, I. A., K. M. Shahani, and A. Kilara. 1982. Effect of different proteases on whey proteins. Milchwissenschaft, 371: 212-215.

134. Chandan, R. C. and K. M. Shahani. 1982. Cultured milk products. In Vol. G. "Processing & Utilization" in Handbook in Agric. Series. pp. 365-377. Ed. I. Wolf. CRC Press, Boca Raton, FL.

135. Ayebo, A. D., K. M. Shahani, R. Dam, and B. A. Friend. 1982. Ion exchange separation of the antitumor component(s) of yogurt dialyzate. J. Dairy Sci. 65: 2388-2390.

136. Friend, B. A., R. E. Farmer and K. M. Shahani. 1982. Effect of feeding and intraperitoneal implantation of yogurt culture cells on Ehrlich ascites tumor. Milchwissenschaft 37: 708-710.

137. Reddy, G. V., K. M. Shahani, B. A. Friend, and R. C. Chandan. 1983. Natural antibiotic activity of Lactobacillus acidophilus and bulgaricus. III. Production and partial purification of bulgarican from Lactobacillus bulgaricus. Cultured Dairy Prod. J. 18(2): 15-19.

138. Shahani, K. M. 1983. Nutritional impact of lactobacillic fermented foods. Proc. 15th Anniversary Symposium of Swedish Nutrition Foundation. pp. 103-111.

139. Shahani, K. M. and B. A. Friend. 1983. Properties of and prospects for cultured dairy products. In Food Microbiology, pp. 257-269. Ed. Skinner, F. A. and Roberts, T. A. Academic Press Inc., London.

140. Friend, B. A., K. M. Shahani, and C. A. Long. 1983. The effects of processing and storage on key enzymes, B-vitamins and lipids of mature human milk. I. Evaluation of fresh samples and effects of freezing and frozen storage. Pediat. Res. 17: 61-64.

141. Reddy, G. V., B. A. Friend and K. M. Shahani. 1983. Antitumor activity of yogurt. J. Food Protect. 46: 8-11.

142. Friend, B. A., K. M. Shahani, C. A. Long, and E. N. Agel. 1983. Evaluation of freeze-drying, pasteurization, high temperature heating and storage, on selected enzymes, B-vitamins and lipids of mature human milk. J. Food Protect. 46: 330-334.

143. Friend, B. A. and K. M. Shahani. 1983 Antibiotics in foods. In "Xenobiotics in Foods and Feeds". Ed. Schwass, D. E. and Finley, J. W. American Chemical Society. ACS Symposium Series 234, pp. 47-61.

144. Shahani, K. M., B. A. Friend and P. J. Bailey. 1983. Antitumor activity of fermented colostrum and milk. J. Food Protect. 46: 385-386.

145. Friend, B. A., J. M. Fiedler and K. M. Shahani. 1983. Influence of culture selection on the flavor, antimicrobial activity, b-galactosidase and B-vitamins of yogurt. Milchwissenschaft 38: 133-136.

146. Shahani, K. M. and B. A. Friend. 1983. The anti-neoplasm effects of lactobacilli. Proc. Third International Biennial Seminar on lactic acid bacteria and human health of the Korean Public Health Association. pp. 2-20.

147. Friend, B. A., K. M. Shahani and B. N. Mathur. 1983. New advances in human milk substitutes for infant feeding. J. Appl. Nutr. 35: 88-115.

148. Angelo, I. A. and K. M. Shahani. 1983. Coagulation of milk with rennet immobilized on sepharose-4B. Indian J. Dairy Sci. 36:(1)45-51.

149. Friend, B. A. and K. M. Shahani. 1984. Antitumor properties of Lactobacilli and Lactobacilli-Fermented Products. J. Food Protect. 47:717-723.

150. Friend, B. A. and K. M. Shahani. 1984. Nutritional and therapeutic aspects of lactobacilli. J. Appl. Nutr. 36:125-153.

151. Friend, B. A. and K. M. Shahani. 1985. Fermented Dairy Products. In Comprehensive Biotechnology. Vol. 3, pp. 567-592. Eds. C. L. Cooney and A. E. Humphrey, Pergamon Press, New York.

152. Kilara, A. and K. M. Shahani. 1985. Enzymes in Food Technology. In Comprehensive Biotechnology. Vol. 3, pp. 1045-1064. Eds. C. L. Cooney and A. E. Humphrey, Pergamon Press, New York.

153. Whalen, P. J. and K. M. Shahani. 1985. Antibiotics and meat safety. Proc. Food Sci. Symp. VI, Kansas State U. pp. 14-18.

154. Bottozzi, V., B. A. Friend and K. M. Shahani. 1985. Proprieta antitumoral dei batteri lattici et degli alimenti fermentati con batteri lattici. Il Latte, 10:873-877.

155. Whalen, P. J., K. M. Shahani and S. R. Lowry. 1986. A process for the cofermentation of whey and corn to produce industrial alcohol. Biotech. Bioeng. Symp. No. 15, pp. 117-128.

156. Whalen, P. J. and K. M. Shahani. 1986. Optimization of a process for ethanol production via cofermentation of cheese whey and corn. Proc. 5th Intern'l Sym. Agri. Wastes, pp. 29-36. Am. Soc. Ag. Eng.

157. Shahani, K. M., and P. J. Whalen. 1986. Significance of antibiotics in foods and feeds. In Agricultural Uses of Antibiotics. Ed. G. A. Moats. American Chemical Society Symposium Series 320, pp. 88-99.

158. Whalen, P. J., and K. M. Shahani. 1986. Biotechnological aspects of whey and corn alcohol fermentation. Proc. Biotech. San Francisco Conf. Suppl. pp. 1-11.

159. Rao, D. R., and K. M. Shahani. 1987. Vitamin content of cultured milk products. Cult. Dairy Prod. J. 22(1)6-10.

160. Shahani, K. M., C. F. Fernandes, and M. A. Amer. 1987. Effect of yogurt on intestinal flora and immune responses. Proc. Symp. On Yogurt, Union of Belgium Dairy Industry, pp. 57-67.

161. Attaie, R., P. J. Whalen, K. M. Shahani and M. A. Amer. 1987. Inhibition of growth of Staphylococcus aureus during production of Acidophilus yogurt. J. Food Protect. 50:224-228.

162. Kaup, S. M., K. M. Shahani and M. A. Amer. 1987. Bioavailability of calcium in yogurt. Milchweissenschaft, 42:513-516.

163. Fernandes, C. F., K. M. Shahani, and M. A. Amer. 1987. Therapeutic role of dietary lactobacilli and lactobacillic fermented dairy products. FEMS Micro. Rev., 46:343-356.

164. Whalen, P. J., R. C. Anantheswaran and K. M. Shahani. 1987. Power consumption of a whey-corn mash as compared to a full corn mash during liquefaction. Biotech. Letters 9:523-528.

165. Fernandes, C. F., K. M. Shahani, and M. A. Amer. 1988. Control of diarrhea by Lactobacilli. J. Appl. Nutr., 40:32-43.

166. Whalen, P. J., and K. M. Shahani. 1988. Continuous cofermentation of whey and corn for fuel ethanol production. Proc. Online International Conf. Novel Biotechniques for Food Ind., London, 1988, Proc. Bull., pp. 2-9.

167. Lee, H., B. A. Friend, and K. M. Shahani. 1988. Factors affecting the protein quality of yogurt and acidophilus milk. J. Dairy Sci. 71:3203-3214.

168. Fernandes, C. F., K. M. Shahani, and M. A. Amer. 1988. Effect of nutrient media and bile salts on growth and antimicrobial activity of Lactobacillus acidophilus. J. Dairy Sci. 71:3222-3228.

169. Shahani, K., C. Fernandes, and V. Amer. 1988. Immunologic and therapeutic modulation of gastrointestinal microecology by Lactobacilli. Microbiol. & Therapy, 18:103-104.

170. Danielson, A. D., E. R. Peo, Jr., K. M. Shahani, A. J. Lewis, P. J. Whalen, and M. A. Amer. 1989. Anticholesteremic property of Lactobacillus acidophilus yogurt fed to mature boars. J. Ani. Sci. 67:966-974.

171. Fernandes, C. F. and K. M. Shahani. 1989. Modulation of antibiosis by lactobacilli and yogurt and its healthful and beneficial significance. pp. 145-159. In proceedings of National Yogurt Association. May 1989. New York, NY.

172. Danielson, A. D., E. R. Peo, Jr., K. M. Shahani, A. J. Lewis and G. W. Froning. 1989. Effect of feeding dried egg yolk on serum constituents in adult boars. Nutr. Reports. Internatl'., 40:227-231.

173. Fernandes, C. F. and K. M. Shahani. 1989. Inhibitory effect of fermented milk cultures on the gastro-intestinal pathogens. pp. 105-116. In proceeding of Les Laits fermentes: Actualite de la Recherche. Paris, France.

174. Fernandes, C. F. and K. M. Shahani. 1989. Lactose intolerance and its modulation with Lactobacilli and other microbial supplements. J. Appl. Nutr. 41:50-64.

175. Fernandes, C. F. and K. M. Shahani. 1989. Modulation of antibiosis by lactobacilli and other lactic cultures and fermented foods. Microbiol. Nutrition Aliment. 7:337-352.

176. Shahani, K. M. and S. M. Kaup. 1990. Calcium metabolism: An overview. Nutr. Quarterly 13:47-60.

177. Fernandes, C. F. and K. M. Shahani. 1990. Anticarcinogenic and immunological properties of dietary lactobacilli. J. Food Prot. 53:704-710.

178. Lin, Y. E., P. J. Whalen, R. C. Anantheswaran, and K. M. Shahani. 1990. Changes during fermentation of Tieu Chin Niang (Chinese sweet rice wine). J. Food Sci. (Taiwan), 17:69-78.

179. Jiraphocakul, S., T. W. Sullivan and K. M. Shahani. 1990. Influence of a dried Bacillus subtilis culture and antibiotics on performance and intestinal microflora in turkeys. Poultry Sci., 69:1966-1973.

180. Fernandes, C. F., K. M. Shahani, W. L. Staudinger, and M. A. Amer. 1991. Mode of tumor suppression by Lactobacillus acidophilus. Effect of Lactobacillus acidophilus on the growth of Ehrlich ascites tumor in Swiss mice. J. Nutri. Medicine 2:25-34.

181. Chandan, R. C., R. Attaie, and K. M. Shahani. 1992. Nutritional aspects of goat milk and its products. Proc. V Intern'l Conf. on Goats. Vol. II, Part II, pp. 399-420.

182. Fernandes, C. F., R. C. Chandan, and K. M. Shahani. 1992. Fermented Dairy Products and Health. Chapter In Lactic Acid Bacteria. Vol. I. Ed. B. J. B. Wood. Elsvier Pub. House, London, pp. 297-339.

183. Zhou, K. P., H. H. Yang, R. K. Shahani, P. J. Whalen and K. M. Shahani. 1992. Producing alcohol fuels from whey and co-products. Proc. 1992 Dairy Prd. Tech. Conf. Chicago, pp. 37-42.

184. Mathur, B. N., P. Whalen, R. Shahani and K. M. Shahani. 1992. Quantification of lactulose in heat processed dairy products by HPLC. Indian J. Dairy Sci., 45:190-193.

185. Shahani, K. M. 1993. Biotechnological applications in the dairy industry. Indian Dairyman, 45:7-12.

186. Chandan, R. C. and K. M. Shahani. 1993. Yogurt. Chapter In Dairy Science & Technology. Ed. Hui, Y. H., VCH Publishers, Inc., New York pp. 1-56.

187. Zhou, K. P., H. H. Yang, and K. M. Shahani. 1993. Alcohol production by continuous co-fermentation of whey and corn. Proc. 10th Intern'l. Symp. on Alcohol Fuels, Colorado Springs, CO, U.S.A.

188. Gandhi, D. N., and K. M. Shahani. 1994. Survival of Lactobacillus acidophilus in freeze-dried acidophilus powder using two different media. Indian Jr. Microbiol. 34:45-47.

189. Chadan, R. C., and K. M. Shahani. 1995. Other fermented dairy products. Chapter In Food and Feed, Volume (Eds. G. Reed and T. W. Nagodawithaua). In Biotechnology Series, 2nd Ed. VCH Publishers, Inc., New York. pp. 385-418.

190. Lee, H., N. Rangavajhyala, C.Grandjean, and K. M. Shahani. 1995. Inhibitory effect of Lactobacillus acidophilus DDS-1 on transformation of bile acids by human fecal microflora. Microbiol. Aliments-Nutrition. 13:241-247.

191. Lee, H., N. Rangavajhyala, C. Grandjean, and K. M. Shahani. 1996. Anticarcinogenic (2-oxypropyl) amine induced colon tumors in rats. J. Appl. Nutr., 48:59-66.

192. Rangavajhyala, N., K. M. Shahani, G. Sridevi, and S. Srikumaran. 1997. Non-lipopolysaccharide component(s) of Lactobacillus acidophilus stimulate(s) the production of interleukin-la by marine macrophages. Nutrition and Cancer, 27:130-134.

193. Rangavajhyala, N., and K. M. Shahani. 1997. Augmentation and role of immune factors leading to the beneficial role of lactobacilli. Proc. 20th Anniversary Symposium CERELA (Center for Research on Lactobacilli), Tucuman, Argentina, pp. 45-51.

194. Kaup, S. M., K. M. Shahani, M. A. Amer and E. R. Peo. 1999. The # interrelationship between serum lipids and bone formation as affected by yogurt as a calcium source. Brit. J. Nutr. (In Press).

195. Kaup, S. M., K. M. Shahani, M. A. Amer and E. R. Peo. 1999. The effect of hydrochloric acid, lactic acid and citric acid addition on the bioavailability of calcium in yogurt. J. Nutr. (In Press).

196. Fernandes, C. F., K. M. Shahani, and M. A. Amer. 1999. Effect of lactoperoxidase system on individually and associatively grown E. coli and L. acidophilus. J. Food Sci. (Submitted).

197. Fernandes, C. F., K. M. Shahani and M. A. Amer. 1999. A novel in vitro technique to simulate growth of L. acidophilus in small bowl. J. Dairy Sci. (Submitted).

198. Danielson, A. D., E. R. Peo, Jr., K. M. Shahani, A. J. Lewis, P. J. Whalen and M. A. Amer. 1999. Production of acidophilus yogurt using a porcine strain of bacteria. Cult. Dairy Prod. Jr. (Submitted).

199. Danielson, A. D., E. R. Peo, Jr., K. M. Shahani, A. J. Lewis and G. W. Froning. 1999. Effect of feeding dried egg yolk on serum constituents in adult boars. J. Poult. Sci. (Submitted).

200. Frank, S. K., P. J. Whalen and K. M. Shahani. 1999. A rapid procedure for detection of Salmonella in raw milk. Internatl. J. Food Microbiol. (In Press).

201. Frank, S. K., P. J. Whalen, C. F. Fernandes and K. M. Shahani. 1999. A simplified method for presumptive speciation of Lactobacilli. J. Dairy Res. (In press).

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