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Novel Anisotropic Magnetoelectric Effect on δ‑FeO(OH)/P(VDF-TrFE) Multiferroic Composites

ACS applied materials & interfaces, 2015-06, Vol.7 (21), p.11224-11229

2015

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Polymerase chain reaction assay for identification of chicken in meat and meat products

Food chemistry, 2009-10, Vol.116 (3), p.806-810

2009

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Enhancing the shelf life of chevon Seekh Kabab using chitosan edible film and Cinnamomum zeylanicum essential oil

Journal of food science and technology, 2023-06, Vol.60 (6), p.1814-1825

2023

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Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)

Meat science, 2004-11, Vol.68 (3), p.363-369

2004

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Identifying disease risk hotspots in buffalo meat (Carabeef) value chain

Indian journal of animal sciences, 2022-02, Vol.92 (1), p.3-11

2022

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Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties

Nutrition and food science, 2016-01, Vol.46 (1), p.82-95

2016

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Effect of age and gender on the processing characteristics of buffalo meat

Meat science, 2009-09, Vol.83 (1), p.10-14

2009

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Efficacy of flaxseed flour as bind enhancing agent on the quality of extended restructured mutton chops

Animal Bioscience, 2014, 27(2), , pp.247-255

2014

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Paper-based loop-mediated isothermal amplification and lateral flow (LAMP-LF) assay for identification of tissues of cattle origin

Analytica chimica acta, 2021-03, Vol.1150, p.338220-338220, Article 338220

2021

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Bio-preservative effect of blends of essential oils: natural anti-oxidant and anti-microbial agents for the shelf life enhancement of emulsion based chicken sausages

Journal of food science and technology, 2020-08, Vol.57 (8), p.3040-3050

2020

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Development and comparison of shelf stable extended and dehydrated goat meat cubes containing four different legume based binder mixes

Journal of food science and technology, 2015-07, Vol.52 (7), p.4515-4522

2015

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Polymorphism distribution of RYR1, PRKAG3, HFABP, MYF-5 and MC4R genes in crossbred pigs

Molecular biology reports, 2018-12, Vol.45 (6), p.1575-1585

2018

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Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

Journal of food science and technology, 2017-02, Vol.54 (2), p.279-292

2017

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Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal

Nutrition and food science, 2015-09, Vol.45 (5), p.774-782

2015

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Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions

Food science and technology international, 2013-04, Vol.19 (2), p.187-193

2013

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Preparation and storage stability of meat spread developed from spent hens

Veterinary World, 2015-05, Vol.8 (5), p.651-655

2015

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Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils

Journal of food science and technology, 2018-02, Vol.55 (2), p.821-832

2018

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Quality characteristics of loaves from buffalo meat, liver and vegetables

Meat science, 2004-07, Vol.67 (3), p.377-383

2004

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Development and quality evaluation of cooked buffalo tripe rolls

Meat science, 2008-12, Vol.80 (4), p.1194-1199

2008

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Studies on tenderization and preparation of enrobed pork chunks in microwave oven

Meat science, 2006-12, Vol.74 (4), p.718-726

2006

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Microbial profiles of frozen trimmings and silver sides prepared at Indian buffalo meat packing plants

Meat science, 2008-10, Vol.80 (2), p.418-422

2008

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Standardization of formulation and processing conditions for development of nutritional carabeef cookies

Nutrition and food science, 2015-09, Vol.45 (5), p.677-687

2015

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Physicochemical, functional and microbiological quality of buffalo liver

Meat science, 2004-09, Vol.68 (1), p.79-86

2004

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Jamun fruit (Syzgium cumini) skin extract based indicator for monitoring chicken patties quality during storage

Journal of food science and technology, 2020-02, Vol.57 (2), p.537-548

2020

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Storage Stability of Meat Bread Prepared with Addition of Cinnamomum and Origanum Herbs Stored at Refrigeration Temperature

National Academy of Sciences, India. Proceedings. Section B. Biological Sciences, 2023-09, Vol.93 (3), p.627-637

2023

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Novel Anisotropic Magnetoelectric Effect on δ‑FeO(OH)/P(VDF-TrFE) Multiferroic Composites

Polymerase chain reaction assay for identification of chicken in meat and meat products

Enhancing the shelf life of chevon Seekh Kabab using chitosan edible film and Cinnamomum zeylanicum essential oil

Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)

Identifying disease risk hotspots in buffalo meat (Carabeef) value chain

Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties

Effect of age and gender on the processing characteristics of buffalo meat

Efficacy of flaxseed flour as bind enhancing agent on the quality of extended restructured mutton chops

Paper-based loop-mediated isothermal amplification and lateral flow (LAMP-LF) assay for identification of tissues of cattle origin

Bio-preservative effect of blends of essential oils: natural anti-oxidant and anti-microbial agents for the shelf life enhancement of emulsion based chicken sausages

Development and comparison of shelf stable extended and dehydrated goat meat cubes containing four different legume based binder mixes

Polymorphism distribution of RYR1, PRKAG3, HFABP, MYF-5 and MC4R genes in crossbred pigs

Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal

Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions

Preparation and storage stability of meat spread developed from spent hens

Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils

Quality characteristics of loaves from buffalo meat, liver and vegetables

Development and quality evaluation of cooked buffalo tripe rolls

Studies on tenderization and preparation of enrobed pork chunks in microwave oven

Microbial profiles of frozen trimmings and silver sides prepared at Indian buffalo meat packing plants

Standardization of formulation and processing conditions for development of nutritional carabeef cookies

Physicochemical, functional and microbiological quality of buffalo liver

Jamun fruit (Syzgium cumini) skin extract based indicator for monitoring chicken patties quality during storage

Storage Stability of Meat Bread Prepared with Addition of Cinnamomum and Origanum Herbs Stored at Refrigeration Temperature

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