RESEARCH
Research Interests
Functional properties of milk, and fermented dairy products; low fat mozzarella cheese; probiotic cheddar cheese; bioactive peptides including ACE-I peptides; EPS producing stater cultures and functionalities of dairy foods.
Physiology and health properties of probiotic organisms, prebiotics and functional foods; bioactivities of soy isoflavones; antioxidants and antioxidative properties, genomics and bioinformatics analysis of S. thermophilus.
Ranking, Citations, and h-Index
Google Scholar: http://scholar.google.com.hk/citations?user=nnAL-58AAAAJ&hl=en
Listed in the “top 1% list of scholars” by the ISI Web of Knowledge Essential Sciences Indicator
Ranks 42nd out of 312, 600 (top 0.013%) authors in the category of Agricultural Sciences including Food Science.
Listed as one of the highly cited researchers 2015 (http://highlycited.com) by Thomson Reuters Essential Sciences Indicators (ESI)
Listed as one of the highly cited researchers 2016 (http://highlycited.com) by Thomson Reuters Essential Sciences Indicators (ESI)
Listed as one of the highly cited researchers 2017 (http://highlycited.com) by Thomson Reuters Essential Sciences Indicators (ESI)
Listed as one of the 9 highly cited researchers at the University of Hong Kong (http://www.hku.hk/press/news_detail_13320.html)
Listed as one of the 10 highly cited researchers at the University of Hong Kong in 2016
Listed as one of the 12 highly cited researchers at the University of Hong Kong in 2017
Listed in the 2015 World’s Most Influential Scientific Minds! by Thomson Reuters.
Total citations: 18,209 citations (April 06, 2018); 9357 citations (since 2013); h-index 70 (all) (i10-index 219; i10-index 177 (since 2013)); h-index 50 (since 2013).
Most cited paper: 1068 citations. Shah, N.P. 2000. Probiotic bacteria: Selective enumeration, and survival in dairy foods. Journal Dairy Science 83:894-907.
Publications, snapshot
| 1 | Co-author of a Laboratory Practices Text |
| 1 | Co-author of a book |
| 1 | Editor, ‘Yogurt in health and disease prevention. To be published by Elsevier, expected date of publication, June 2017. |
| 1 | Co-editor, Dairy Processing and Quality Assurance 2nd ed., ISBN 13 978 08138 2756 8 (2015) |
| 1 | Principal Guest Editor, ‘Advances in Dairy Biotechnology and Safety’ special issue of International Dairy J. (Dec 2014 issue) |
| 1 | Chief Editor, Probiotic and prebiotic foods: technology, stability and benefits to human health, Nova Publishers, ISBN 978 1 61728 825 8 (2010). |
| 1 | Co-editor, Dairy Processing and Quality Assurance, ISBN 13 978 08138 2756 8 (2008). |
| 1 | Principal Guest Editor, ‘Rheology and Structure of Fermented Milk’ special issue of International Dairy J. (Nov 2007 issue) |
| 1 | Co-editor, ‘Beneficial Natural Bioactive Substances in Milk and Colostrum’, special issue of British Journal of Nutrition (2000 issue). |
| 1 | Co-author of a Laboratory Practices Text |
| 1 | Co-author of a book |
| 289 | Refereed journal papers |
| 17 | Papers in review |
| 2 | Invited paper |
| 27 | Book chapters |
| 7 | Book chapters in review |
| 20 | Full papers in conference proceedings |
| 212 | Conference abstracts |
| 170 | Plenary/Invited/keynote presentations |
| 59 | Presentations by my postgraduate students (NS provided assistance in preparation and presentation) |
| 86 | Poster presentation |
| 35 | Graduate student completions (24 Ph.D. completions; 7 M.Sc. completions; at VU; 4 Ph.D.., 1 M.Sc. and 22 M.Sc. completions at HKU) |
| 15 | Honours completions |
| 27 | Examination of theses (Ph.D.) theses (18); M.Sc. theses (9) |
Postgraduate and Undergraduate Student Supervision
I have successfully supervised 24 Ph.D. students and 6 M.Sc. students. Additionally, I have supervised 16 Honours, and 37 student projects and research associates through externally funded projects. Additionally, I have supervised 4 PhD and 22 M.Sc. students.
Thesis supervised
WEV Lankaputhra – Viability and therapeutic properties of probiotic bacteria, Ph.D., 1997.
RI Dave – Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures, Ph.D., 1998.
RK Bhaskaracharya – The texture and microstructure of Mozzarella cheese as affected by fat content, EPS producing starter culture and fat replacers, M.Sc., 2000.
RK Ravula – Improving viability of probiotic bacteria in fermented frozen dairy desserts using microentrapment of bacteria cells, and acid and low temperature adaptations, Ph.D., 2001.
S Coronado – Effect of dietary fats and antioxidant on the frozen storage life of cooked pork products, M.Sc., 2001.
RK Bhaskaracharya – Development of low and ultra-low fat Mozzarella cheese, Ph.D., 2003.
A Stevens – Improving viability and survival of probiotic bacteria by controlling post-acidification using bacteriocin producing adjunct starter culture, M. Sc. 2003.
A Shihata – The proteolytic activity of yoghurt and probiotic bacteria for improved viability of probiotic bacteria in
fermented milk products, Ph.D. thesis, 2003
F Bruno – The effects of oligosaccharides and probiotic bacteria on the intestinal microflora and vancomycin-resistant enterococci, Ph.D., 2004.
D Tsangalis – composite effects of isoflavones and bifidobacteria on lipid profiles, bone turnover markers and sex steroid hormones in postmenopausal women, Ph.D., 2004
S McKechnie, Stress responses in Lactobacillus acidophilus, Ph.D., 2004
B Zisu – Texture and microstructure of low fat Mozzarella cheeses as affected by EPS producing starter culture and
fat replacers, Ph.D., 2004.
N Tharmaraj – Antimicrobial substances produced by lactic acid bacteria for improved shelf life of cheese-based dips, M.Sc., 2004.
T Amatayakul – Rheology, texture and microstructure of low solids yoghurt, Ph.D., 2005
P Capela – Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in
yoghurt and freeze-dried yoghurt. M.Sc., 2006
MT Liong – Cholesterol lowering effects of probiotics and prebiotics, Ph.D., 2006
DO Otieno – Stability of bioactive isoflavone aglycones and probiotic bacteria in soy based food during processing and storage, Ph.D., 2007.
Osaana Donkor – Influence of probiotic organisms on release of bioactive compounds in yoghurt and soy yoghurt, Ph.D., 2007.
Lydia Ong - Influence of probiotic organisms on proteolytic pattern, release of bioactive compounds and sensory attributes of cheddar cheese, Ph.D., 2008.
Umi Purwandari – EPS production by S. thermophilus strains and utilization in production of functional dairy products, Ph.D., 2008.
Ankur Desai – Strain identification, viability and probiotic properties of Lactobacillus casei, Ph.D., 2009.
Lata Ramchandran - Probiotic yoghurt with therapeutic properties, Ph.D., 2010.
Thuy Pham - Hydrolysis of soy isoflavones in soymilk by probiotics as affected by supplementation with prebiotics and skim milk powder, Ph.D., 2010.
Wun Ding - Isoflavone production ability of probiotic bacteria and development of microencapsulation techniques to enhance probiotic survival in fruit juices, Ph.D., 2011
Amir Arjmand - Antioxidant activity of pomegranate (Punica granatum L.) polyphenols an dtheir stability in probiotic yoghurt, M.Sc. 2011
Anne Lise Tang Fook Cheung - assessing calcium absorption from fortified soymilk and fermented fortified soymilk in osteopenic post-menopausal women, Ph.D., 2012.
Mutamed Ayyash – the effect of sodium chloride substitution with potassium chloride on chemical, physical and microbiological characteristics of Mediterrean cheeses, Ph.D., 2013.
Dianawati ARW - Survival of microencapsulated probiotic bacteria after processing and during storage, Ph.D., 2013.
Laxmi Narayan Prasad- enhanced β-galactosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy based soy and soy-bsed yoghurt, Ph.D., 2013.
Bharti Negi, Ph.D., (Jaypee University of Information Technology, Waknaghat, Solan, HP, India, (co-supervisor), Ph.D. 2013.
Akanksha Gandhi, Salt induced réponses in dairy bacteria, The University of Hong Kong, Ph.D., 2016
Qinglong Wu, Highly efficient bio-synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus brevis, Ph.D., 2016
Danyue Zhao, application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extracts, Ph.D., 2016
Siqian Li, Characterization and bioactivities of crude and sulfonated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus, Ph.D., 2012-2016
Chan Chak Lun, Phenolic composition in selected dietary spices and medicinal herbs and their effects on probiotic and pathogenic bacteria. M.Sc., 2015-2017
Master thesis
Cui, Qianyi, and Pang Shiying- Investigation on trans-fat levels of commercial French fries and trans-fat formation during frying process, School of Biological Sciences, The University of Hong Kong, 2012.
Xiao Ni and Zhu Yifei- The level of formation of trans fatty acids in chicken meat, School of Biological Sciences, The University of Hong Kong, 2012.
Li, Huang and Chen, Ming – Antioxidant activities and prebiotic properties of water soluble crude polysaccharides from Flammulina velutipes amd Hypsizygus marmoreus. School of Biological Sciences, The University of Hong Kong, 2013.
Cui, Yuxiang and Zhou Mingyang- Influence of salt and its substitution on the growth, cell wall and cell membrane of Escherichia coli and Bifidobacterium longum. School of Biological Sciences, The University of Hong Kong, 2013.
Yaoyao Xu and Yue Yue - Antimicrobial activity of phenolic extracts from soybean and tea leaves, The University of Hong Kong, 2014.
Huang Tiantian and Wen Qianwen- Fate of pathogenic bacteria as affected by salt treatment, The University of Hong Kong, 2015.
Jincan Luo and Pei Zhang – Antioxidant, antimicrobial and anti-proliferative activities of free and bound phenolics from peel and flesh of Fuji apples, The University of Hong Kong, 2015.
Ren Chang and Wu Ting – Antimicrobial activity of lactic acid bacterial fermented soymilk in combination with tea extract against food borne pathogens, The University of Hong Kong, 2015.
Wang Xi, and Wand Chunan - Fate of pathogenic bacteria as affected by substitution of NaCl with KCl, The University of Hong Kong, 2016.
Wang Qun, and Lu Songzhui - Antimicrobial activity of extracts from mung bean, mung bean sprouts, and tea leaves individually inhibit pathogenic bacteria, The University of Hong Kong, 2016.
Ma Linna and Zhou Liyuan – Bacterial quality of meat sold local cooked meat vendors and butchers, The University of Hong Kong, 2016.
Thesis currently supervising (HKU)
- Shuhong Dai, Ph.D., 2014-2018
- Chi Yan Yung, Ph.D., 2014- 2018
- Zeling Xu, Ph.D., 2014-2018
- Aparna Pravalil, Ph.D., 2015-2019
- Wing Sze Ho, Ph.D., 2015-2019
Examiner for M.Sc./Ph.D. Theses:
- Deakin University- exopolysaccharides production by S. thermophilus, M.Sc. thesis by Darren Taylor, June 1996.
- University of Western Sydney – an evaluation of food gums for encapsulating enzymes to accelerate cheese ripening, M.Sc. (Hons.) Thesis by Senator Henry Lam, May 1997.
- Adelaide University – Pentose phosphate pathway metabolism and glutathione in the host mucosal response to Helicobacter pylori infection, M.Sc. thesis by Geoffrey Mathews, December 2000.
- University of New Castle- Applications of probiotic microorganisms in soy-based vegetarian foods, Ph.D. thesis by Claire Heenan, June 2001.
- University of Western Sydney- Development of biopreservation method for extended shelf life cook-chill systems, Ph.D. thesis by Svetlana Rodgers (Rybka), July 2002.
- University of Newcastle- Selection of vitamin B12-producing dairy propionibacteriaum strains for probiotic use, Ph.D. thesis by Yang Huang, August 2002.
- University of Western Sydney- Microbiological and chemical changes in hot smoked bonito, M.Sc. thesis by Joyce Ch. V. Palenewen, September 2002.
- RMIT University – High pressure treatment of milk and its consequences on yoghurt quality M.Sc. thesis by Sandra Agustina, April 2002.
- University of Western Sydney- Antagonistic activity of probiotic bacteria based on bacterial diversity in the porcine gut, Ph.D. thesis by Samir Dixit, March 2004.
- University Putra Malaysia- Utilization of prebiotics in clarified banana juice and its vivo studies, Ph.D. thesis by Md. Sohail Yousaf, April 2006.
- University New South Wales - Application of a probiotic bacterium Propionibacterium jensenii 702 for human consumption, Ph.D. thesis by Lidija Kotula, August 2008.
- University of Melbourne - Acid stress responses in probiotic bacteria Lactobacillus casei and Lb. paracasei Ph.D. thesis by Marzieh Hosseini Nehzad, July 2008.
- University Malaya - Inhibitory potential of Azadichta indica – enriched yoghurt against key enzymes linked to type 2 diabetes and hypertension, M.Sc. thesis by Amal Bakr Shori, May 2009.
- University Malaya – Manipulation of probiotic fermentation of milk by Cinnamon zeylanicum, Glycyrrhiza glabra or Allium sativum and their effects on inhibition of Helicobacter pylori growth in vitro. M.Sc. thesis by Sara Behrad, January 2011.
- University of Melbourne - Microencapsulation of fish oil/olive oil blends using sugar beet pectin as an encapsulant, PhD thesis by Sudheera Polavarapu, August 2011.
- University of New Castle, NSW - Probiotic application in the development of goat’s milk products with special reference to Propionibacterium jensenii 702: effects on viability and functionality, PhD thesis by Chaminda Ranadheera, November 2011.
- The University of Hong Kong, Hong Kong – Modulation of intestinal epithelial cell-mediated defence responses by metabolic products of Lactobacillus rhamnosus GG and Escherichia coli Nissle 1917, M.Sc. thesis by Miss Chen Zhijian, Dec. 2012.
- Pretoria University, Pretoria, South Africa –Teff and maize starches-lipid complexes as fat replacer in a low calorie mozzarella imitation, M.Sc. thesis by Miss By Charisse Buchanan, May 2013.
- The University of Hong Kong, Hong Kong – Immunomodulatory properties of probiotic bacteria, Ph.D. thesis by Miss Fiona Long Yan Fong, Oct. 2013.
- Nirma University, Ahmedabad, India - Role of probiotic Lactobacillus on the physiology and gastrointestinal immunology in response to dietary status of rat, Ph.D. thesis by Prasant Kumar Jena, February 2014.
- The University of Hong Kong, Hong Kong - In vitro and in vivo studies of individual and combined effects of Fusarium toxins on the intestinal immunity – A risk assessment and potential target for probiotic intervention, Ph.D. thesis by Wan Lam Yin, July 2014.
- The University of Hong Kong, Hong Kong – Regulation of T helper 17 by bacteria: An approach for the treatment for hepatocellular carcinoma, thesis by Sung, Ying Ju Cecilia, Sept. 2014.
- University of Malaysia- Survival of L. acidophilus and Bifidobacterium lactis in ice cream made with cow, soy, coconut and composite milks, Ph.D. thesis by Fatemeh Aboulfazli, Dec. 2014.
- University of Melbourne- Microstructure in mature Cheddar cheese, Kevany Soodam, February 2015.
- University of Melbourne- Development of a Synbiotic Dairy Beverage Incorporating Sri Lankan Plant Derived Inulin-type Fructans, Ph.D. thesis by Deshani Mudannayake, September 2015.
- University of South Australia, The intestinal Microbiome and the Stressed Gastrointestinal Mucosa, Ph.D. thesis by John T. Bresland, December 2015.
- Indian Institute of Technology, Kharagpur, India, Microalgae mediated waste mitigation vis-a-vis biomass, lipid and sugar production for potential biofuel applications in a biorefinery, Ph.D. thesis by Ankush Karemore January 2016.
Research Grants Received (1994-now)
- HK $ 1,600,000, Development of low fat Mozzarella cheese, Industry Research grant.
- AED 300,000, Health promoting benefits of fermented camel milk using new probiotics isolated fom traditional Emirati foods (NP Shah, Co-Investigator; M Ayyash PI)
- AED 800,000, Investigating stress responses of lactic acid bacteria isolated from camel milk in the United Arab Emirates using OMIC Approaches (NP Shah, Co-Investigator; M Ayyash PI)
- HK $ 119750, Comprehensive characterization of high γ-aminobutyric acid-producing lactic acid bacteria: insights into genomics and transcriptomics, UGC grant.
- HK $ 834,353, Transcriptomic and proteomic analyses of exopolysaccharide producing dairy starter Streptococcus thermophilus ASCC 1275, General Research Fund grant.
- HK$ 56,625 Omics based analyses of dairy starter Streptococcus thermophilus ASCC 1275 for increased exopolysaccharide production for dairy applications, UGC grant. 2014-2015.
- HK$99,900 Antibacterial and anti-adhesive properties of pure plant extracts in combination with milk fermentation against selected foodborne pathogens, UGC grant. 2014-2015.
- HK$119,710- Antioxidative properties of soy isoflavone aglycones, UGC grant, 2013-2014.
- HK$119,990 Understanding the formation and chemical structure of EPS produced by selected lactic acid bacteria and their role in improving texture, The University of Hong Kong, 2012-2013.
- $120,000 Improving texture and functionality of yoghurt and probiotic survival, Australian Research Council, 2011-2013.
- $205,000 Understanding the properties and potential commercial application of EPS in yoghurt products, Dairy Innovation Australia Ltd., 2011-2014.
- $85,000 Bio-transformation of isoflavone glycosides to isoflavone aglycones by probiotic bacteria, Chr. Hansen Pty Ltd., Copenhagen, Denmark, 2008-2009.
- $550,000 Identification of process methodology to improve the texture if yogurt by elimination/reduction in the presence of nodulation in yoghurt, 2006-2007 – Food Innovation Grant (FIG), National Food Industry Strategy (NFIS) in collaboration with Parmalat (Australia), Brisbane and University of Queensland. (UV received $175,000)
- $96,000 Development of micro-encapsulation technique for improved survival of probiotic bacteria in yoghurt, juice and milk powder, 2005-2007 - Victoria University Postgraduate Scholarship Scheme and Danisco Australia Pty. Ltd.
- $139,000 Developemnt of probiotic yoghurt, soy yoghurt, and cheddar cheese, ARC-Strategic Partnership with Industry - Research and Training (SPIRT) scheme, collaborator – DSM Food Specialties, 2003-2006.
- $40,000 Curriculum Development Grant, Victoria University, $40,000 (N.P. Shah as lead)
- $20,000 Development of freeze dried yoghurt for Australian Defence Force, 2003-2004 DSTO, Australian Defence.
- $20,000 Development of freeze dried yoghurt for Australian Defence Force, 2003-2004 Victoria University Postgraduate scholarship scheme.
- $31,500 Composite effects of phytoestrogen and probiotic bacteria on lipid profile bone turnover markers, and sex steroid hormones, 2000-2003, Collaborator- Sanitarium Health Food Co.
- $81,099 Stability of bioactive isoflavone aglycones and probiotic bacteria in soy based food during processing and storage, 2003-2006, ARC-SPIRT, collaborator – Sanitarium Health Food Co.
- $16,500 Australian University Mobility in Asia and the Pacific (UMAP), Programme, Department of Education, Science and Training, 2003
- $66,099 Stability of bioactive isoflavone aglycones and probiotic bacteria in soy based food during processing and storage, ARC-Strategic Partnership with Industry - Research and Training (SPIRT) scheme, collaborator – Sanitarium Health Foods, 2003-2006.
- $66,876 Improving functional characteristics of low fat mozzarella cheese by using fat replacers and proteolytic and capsular starter cultures systems, ARC-Strategic Partnership with Industry - Research and Training (SPIRT) scheme, collaborator – Dairy Farmers, 2001-2003.
- $11,022 Metabolism of n-hexanal, pentanal, and oligosaccharides by bifidobacteria as a prebiotic and for selective enumeration of bifidobacteria, Australian Research Council (ARC) small grant, 2000.
- $66,000 Composite effects of phytoestrogen and probiotic bacteria on lipid profile, bone turnover markers, and sex steroid hormones, ARC-Strategic Partnership with Industry - Research and Training (SPIRT) scheme, collaborator - Sanitarium Health Foods, 2000-2002.
- $44,000 Effects of bifidobacteria and oligosaccharides on intestinal microflora, ARC-SPIRT, collaborator - Pacific Medical Co., 2000-2001.
- $44,000 Improving viability and survival of probiotic bacteria by controlling post-acidification using bacteriocin producing adjunct starter culture, ARC-SPIRT, collaborator- National Foods Ltd., 2000-2001).
- $75,000 Development of low fat and ultra-low fat Mozzarella cheeses, Industry grant, Dairy Farmers, NSW, 2000-2002.
- $140,000 Development of microencapsulation techniques to improve the viability and survival of probiotic bacteria in dairy foods, SPIRT grant, in collaboration with University of Western Sydney, Hawkesbury, NSW, 1998-1999.
- $136,000 Acid stress responses of L. acidophilus and B. bifidum, Dairy Research and Development Corporation, 1996-1998.
- $113,600 Improving viability of probiotic bacteria in commercial starter cultures, Australian Postgraduate Award (Industry), collaborator - Chr. Hansen Pty. Ltd., 1997-1999.
- $113,600 Use of immobilised cells and cryoprotectants in improving viability of L. acidophilus and Bifidobacterium spp., Australian Postgraduate Award (Industry), collaborator - Regal Cream Products Pty. Ltd., 1996-1997.
- $113,600 Development of suitable starter cultures for improved viability of L. acidophilus and B. bifidum, Australian Postgraduate Award (Industry), collaborator - Chr. Hansen Pty. Ltd., 1995-1997.
- $18,419 Study of acid stress responses of bifidobacteria, L. acidophilus and related species, Victorian Education Foundation, 1994.
- $112,932 To study the methods to improve viability of L. acidophilus and B. bifidum in yogurt, Australian Postgraduate Research Award (Industry), collaborator - Yoplait (Australia) Pty. Ltd., 1994-1997.
Confidential Reports
(i) Microflora on the top surface of vended canned drinks with a private company.
(ii) Assessment of possible tainting in fish exposed to a treated effluent with Kinhill Engineers Pty. Ltd.
(iii) Utilisation of WPC in yogurt with Murray Goulburn Co-operative Ltd.
(iv) Improving viability of probiotic bacteria in starter with Chr. Hansen Pty. Ltd.
(v) Performance of commercial starter cultures (LC-1) with Yoplait (Australia) Pty. Ltd.
(vi) Development of a filler for Mexican Tortilla bread with Maya Industries Pty Ltd.
(vii) Assessment of viability of probiotic bacteria in Australian dairy products with Nestle Dairy Products
(viii) Assessment of possible tainting in fish exposed to a treated effluent with Kowarski & Associates, S. Yarra.
(ix) Assessment of viability of probiotic bacteria in Australian probiotic products with Nestle Dairy Foods.
(x) Assessment of possible tainting in fish exposed to a treated effluent- Kinhill Engineers.
(xi) Assessment of antimicrobial effect of a filled milk powder- Cowbell International.
