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Determination of genetic variability at αs1-casein gene in Indian dromedary

Indian journal of animal sciences, 2021-12, Vol.90 (12), p.1617-1621

2021

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The effect of diffusion hardened oxidized zirconium wear debris on cell viability and inflammation-An in vitro study

Journal of biomedical materials research. Part B, Applied biomaterials, 2012-07, Vol.100B (5), p.1359-1368

2012

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Genotyping of the Holstein-Friesian crossbred cattle for CD18 gene using PCR-RFLP

Veterinary World, 2014-05, Vol.7 (5), p.360-362

2014

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Study of polymorphism of toll like receptor-4 gene in crossbred cattleand its association with somatic cell count

Indian journal of animal sciences, 2023-12, Vol.93 (12), p.1223-1225

2023

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Studies on preparation of mixed fruit toffee from Fig and Guava fruits

Journal of food science and technology, 2014-09, Vol.51 (9), p.2204-2209

2014

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Preparation of osmotic dehydrated ripe banana slices

Journal of food science and technology, 2010-08, Vol.47 (4), p.380-386

2010

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RAPD Based Molecular Diversity Analysis of Different Alternaria carthami Isolates of Safflower in Maharashtra

Journal of pure & applied microbiology : an international research journal of microbiology, 2017-09, Vol.11 (3), p.1535-1540

2017

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Efficacy of Fungicides, Bioagents and Phytoextracts against Alternaria carthami of Safflower in In Vitro Condition

Journal of pure & applied microbiology : an international research journal of microbiology, 2017-09, Vol.11 (3), p.1589-1598

2017

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Studies on preparation and preservation of lemongrass (Cymbopogonflexuosus (Steud) Wats) powder for tea

Emirates Journal of Food and Agriculture, 2013-08, Vol.25 (8), p.585

2013

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Studies on dehydration of figs using different sugar syrup treatments

Journal of food science and technology, 2010-08, Vol.47 (4), p.442-445

2010

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Standardization of process for preparation of fig-mango mixed toffee

International food research journal, 2012-07, Vol.19 (3), p.889

2012

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Organoleptic Quality of Bread Enriched with High Protein Products from Sunflower Meal

Journal of food science and technology, 2004-11, Vol.41 (6), p.672-674

2004

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Studies on shelf life extension of sorghum roti

International food research journal, 2012-04, Vol.19 (2), p.733

2012

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Studies on dehydration of Carrot (Daucus carota L.)

Journal of food science and technology, 2003-07, Vol.40 (4), p.406-408

2003

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PROCESS OPTIMIZATION FOR CHICKEN PATTIES MANUFACTURED WITH A COMBINATION OF SPENT HEN AND RABBIT MEAT

Journal of food quality, 2011-08, Vol.34 (4), p.236-244

2011

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Quality of chevon patties as influenced by different methods of cooking

Journal of food science and technology, 2000-09, Vol.37 (5), p.545-548

2000

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EFFECT OF MARINATION WITH GINGER RHIZOME EXTRACT ON PROPERTIES OF RAW AND COOKED CHEVON

Journal of muscle foods, 2007-10, Vol.18 (4), p.349-369

2007

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Studies on development of a process for preparation of fermented carbonated whey beverage

Journal of food science and technology, 2001-09, Vol.38 (5), p.519-521

2001

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Tenderization of chevon by papain and trypsin treatments

Journal of food science and technology, 2003-05, Vol.40 (3), p.296-298

2003

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Malting characteristics and biochemical changes of foxtail millet

Journal of food science and technology, 1997-09, Vol.34 (5), p.416-418

1997

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Effect of aging on quality of chevon

Journal of food science and technology, 2003-09, Vol.40 (5), p.528-530

2003

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Effect of fat/whey protein concentrate levels and cooking methods on textural characteristics of chevon patties

Journal of food science and technology, 2002-07, Vol.39 (4), p.429-431

2002

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Studies on selected functional properties of defatted sunflower meal and its high protein products

Journal of food science and technology, 2001, Vol.38 (1), p.47-51

2001

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Screening of Sesame Varieties, Cultivars, Germplasm Lines and Elite Lines against Alternaria sesami

International journal of current microbiology and applied sciences, 2019-12, Vol.8 (12), p.534-541

2019

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Studies on process standardization for preparation of Anardana

Journal of food science and technology, 2003-07, Vol.40 (4), p.429-431

2003

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Determination of genetic variability at αs1-casein gene in Indian dromedary

The effect of diffusion hardened oxidized zirconium wear debris on cell viability and inflammation-An in vitro study

Genotyping of the Holstein-Friesian crossbred cattle for CD18 gene using PCR-RFLP

Study of polymorphism of toll like receptor-4 gene in crossbred cattleand its association with somatic cell count

Studies on preparation of mixed fruit toffee from Fig and Guava fruits

Preparation of osmotic dehydrated ripe banana slices

RAPD Based Molecular Diversity Analysis of Different Alternaria carthami Isolates of Safflower in Maharashtra

Efficacy of Fungicides, Bioagents and Phytoextracts against Alternaria carthami of Safflower in In Vitro Condition

Studies on preparation and preservation of lemongrass (Cymbopogonflexuosus (Steud) Wats) powder for tea

Studies on dehydration of figs using different sugar syrup treatments

Standardization of process for preparation of fig-mango mixed toffee

Organoleptic Quality of Bread Enriched with High Protein Products from Sunflower Meal

Studies on shelf life extension of sorghum roti

Studies on dehydration of Carrot (Daucus carota L.)

PROCESS OPTIMIZATION FOR CHICKEN PATTIES MANUFACTURED WITH A COMBINATION OF SPENT HEN AND RABBIT MEAT

Quality of chevon patties as influenced by different methods of cooking

EFFECT OF MARINATION WITH GINGER RHIZOME EXTRACT ON PROPERTIES OF RAW AND COOKED CHEVON

Studies on development of a process for preparation of fermented carbonated whey beverage

Tenderization of chevon by papain and trypsin treatments

Malting characteristics and biochemical changes of foxtail millet

Effect of aging on quality of chevon

Effect of fat/whey protein concentrate levels and cooking methods on textural characteristics of chevon patties

Studies on selected functional properties of defatted sunflower meal and its high protein products

Screening of Sesame Varieties, Cultivars, Germplasm Lines and Elite Lines against Alternaria sesami

Studies on process standardization for preparation of Anardana

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