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[R. Jayabalan Curriculum Vitae]
Page 5
1.
R. Jayabalan
, S. Marimuthu and K. Swaminathan. 2007 (May). Changes in content
of organic acid and tea polyphenols during Kombucha tea fermentation. Food
Chemistry 102 (1): 392 – 398 (IF: 3.391 SCI).
2.
R. Jayabalan
, P. Subathradevi, S. Marimuthu, M. Sathishkumar and K.
Swaminathan. 2008. Changes in free-radical scavenging ability of kombucha tea
during fermentation. Food Chemistry 109: 227-234b (IF: 3.391 SCI).
3.
Rasu Jayabalan
, Subbaiya Marimuthu, Periyasamy Thangaraj, Muthuswamy
Sathishkumar, Arthurraj Binupriya, Krishnaswami Swaminathan, Sei Eok Yun.
2008. Preservation of Kombucha Tea - Effect of Temperature on Tea Components
and Free Radical Scavenging Properties. Journal of Agricultural and Food Chemistry
56: 9064-9071 (IF: 2.912 SCI).
4.
R. Jayabalan
, K. Malini, S.E. Yun. 2010. Biochemical characteristics of tea fungus
produced during kombucha fermentation. Journal of Food Science and Biotechnology
19(3): 201-205 (IF: 0.653 SCI-E).
5.
R. Jayabalan
, S. Baskaran, S. Marimuthu, K. Swaminathan, and S.E. Yun. 2010.
Effect of kombucha tea on aflatoxin B
1
induced acute hepatotoxicity in albino rats –
prophylactic and curative studies. Journal of Korean Society of Applied Biological
Chemistry 53(4): 407-416 (IF: 0.690 SCI-E).
6.
R. Jayabalan,
M. Sathishkumar, E.S. Jeong, S.P. Mun, S.E. Yun. 2012.
Immobilization of flavin adenine dinucleotide (FAD) onto carbon cloth and its
application as working electrode in an electroenzymatic bioreactor. Bioresource
Technology, 123: 686-689 (IF: 4.494 SCI).
7.
Rasu Jayabalan
, Radomir V. Malbaša, Eva S. Loncar, Jasmina S. Vitas,
Muthuswamy Sathishkumar. A Review on Kombucha Tea – Microbiology,
Composition, Fermentation, Beneficial Effects, Toxicity and Tea Fungus.
Comprehensive Reviews in Food Science and Food Safety, 103 (2014) 538-550 (IF:
4.182 SCI).
8. A.R. Binupriya, M. Sathishkumar, D. Kavitha,
R. Jayabalan
, K. Swaminathan and
S.E. Yun. 2007. Liquid-phase separation of reactive dye by wood-rotting fungus: A
biotechnological approach. Biotechnology Journal 2 (8): 1014-1025 (IF: 3.49 SCI-E).
9. N. Chitrapriya, V. Mahalingam, M. Zeller,
R. Jayabalan
, K. Swaminathan and K.
Natarajan. 2008. Synthesis, crystal structure and biological activities of
dehydroacetic acid complexes of Ru (II) and Ru (III) containing PPh
3
/AsPh
3.
Polyhedron 27 (3): 939-946 (IF: 2.011 SCI).
10. M. Sathishkumar, A.R. Binupriya, D. Kavitha, R. Selvakumar,
R. Jayabalan
, J.G.
Choi, S.E. Yun. 2009. Adsorption potential of maize cob carbon for 2,4-
dichlorophenol removal from aqueous solutions: Equilibrium, kinetics and
thermodynamics modeling. Chemical Engineering Journal 147: 265–271 (IF: 4.321
SCI).
11. G.S. Murugesan, M. Sathishkumar,
R. Jayabalan
, A.R. Binupriya, K. Swaminathan
and S.E. Yun. 2009. Hepatoprotective and curative properties of kombucha tea
against carbon tetrachloride induced toxicity – Journal of Microbiology and
Biotechnology 19(4): 397–402 (IF: 1.525 SCI-E)
12. S. Madhavakrishnan, M. Sathishkumar, A.R. Binupriya, J.G. Choi,
R. Jayabalan
, K.
Manickavasagam, S. Pattabi. 2010.
Ricinus communis
pericarp activated carbon as an
Ethanol in Kombucha
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