| The biology of ergothioneine, an antioxidant nutraceutical I Borodina, LC Kenny, CM McCarthy, K Paramasivan, E Pretorius, ... Nutrition Research Reviews 33 (2), 190-217, 2020 | 229 | 2020 |
| Progress in terpene synthesis strategies through engineering of Saccharomyces cerevisiae K Paramasivan, S Mutturi Critical reviews in biotechnology 37 (8), 974-989, 2017 | 124 | 2017 |
| Regeneration of NADPH Coupled with HMG-CoA Reductase Activity Increases Squalene Synthesis in Saccharomyces cerevisiae K Paramasivan, S Mutturi Journal of agricultural and food chemistry 65 (37), 8162-8170, 2017 | 80 | 2017 |
| Engineering precursor supply for the high-level production of ergothioneine in Saccharomyces cerevisiae SA van der Hoek, M Rusnák, G Wang, LD Stanchev, L de Fátima Alves, ... Metabolic engineering 70, 129-142, 2022 | 38 | 2022 |
| Recent advances in the microbial production of squalene K Paramasivan, S Mutturi World Journal of Microbiology and Biotechnology 38 (5), 91, 2022 | 35 | 2022 |
| Systems-based Saccharomyces cerevisiae strain design for improved squalene synthesis K Paramasivan, PK HN, S Mutturi Biochemical Engineering Journal 148, 37-45, 2019 | 18 | 2019 |
| Adaptive evolution of engineered yeast for squalene production improvement and its genome‐wide analysis K Paramasivan, N Gupta, S Mutturi Yeast 38 (7), 424-437, 2021 | 17 | 2021 |
| Studies on Squalene Biosynthesis and the Standardization of Its Extraction Methodology from Saccharomyces cerevisiae K Paramasivan, K Rajagopal, S Mutturi Applied Biochemistry and Biotechnology 187, 691-707, 2019 | 15 | 2019 |
| In silico target-based strain engineering of Saccharomyces cerevisiae for terpene precursor improvement K Paramasivan, A Abdulla, N Gupta, S Mutturi Integrative Biology 14 (2), 25-36, 2022 | 7 | 2022 |
| Metabolic engineering of Saccharomyces cerevisiae for overproduction of Squalene K Paramasivan http://ir.cftri.res.in/13352/, 2019 | 1* | 2019 |
| Microbiology and health benefits of beer S Kumar, K Paramasivan, S Mutturi Microbiology and Health Benefits of Traditional Alcoholic Beverages, 65-90, 2025 | | 2025 |