Showing results 7 to 26 of 30
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Published/ Complete Date | Title | Author(s)/ PI/CoPI |
1-Jun-2020 | Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi | Murthy, L.N.; Phadke, G.G.; Jeyakumari, A.; Ravishankar, C.N. |
Jan-2021 | Effect of Green tea Extract on the Quality of Fish Nuggets during Chilled Storage | Jeyakumari, A.; George Ninan; Vishnuvinayagam, S.; Murthy, L.N. |
2019 | Enumeration and isolation of pathogens from seafood | Abhay Kumar; Murthy, L.N.; Jeyakumari, A.; Laly, S.J. |
2019 | Enumeration of Escherichia coli and the coliform bacteria | Abhay Kumar; Murthy, L.N.; Jeyakumari, A.; Laly, S.J. |
2019 | Enumeration of Salmonella spp. | Abhay Kumar; Murthy, L.N.; Jeyakumari, A.; Laly, S.J. |
2019 | Enumeration of Staphylococcus aureus | Abhay Kumar; Murthy, L.N.; Jeyakumari, A.; Laly, S.J. |
21-Nov-2017 | Fish fortified pasta from Bombay duck (Harpodon nehereus) and its quality characteristics | Parvathy, U.; Murthy, L.N.; Jeyakumari, A.; Vishnuvinayagam, S. |
Aug-2018 | Fish Protein Hydrolysates: A potential additive in foods | Parvathy, U.; Binsi, P.K.; Jeyakumari, A.; George Ninan; Zynudheen, A. A.; Ravishankar, C.N. |
2019 | Glucosamine hydrochloride (English) | Zynudheen, A.A.; Murthy, L.N.; Jeyakumari, A.; Laly, S. J.; Abhay Kumar |
31-Aug-2021 | High value secondary products from industrial seafood processing waste | Jeyakumari, A. |
2019 | Microbiological examination of seafood pathogens | Abhay Kumar; Murthy, L.N.; Jeyakumari, A.; Laly, S.J. |
Feb-2021 | Natural Food Additives: Application in functional food development | Jeyakumari, A.; Laly S.J.; Murthy, L.N.; Zynudheen, A.A. |
2019 | Pellet fish feed (English) | Zynudheen, A.A.; Murthy, L.N.; Jeyakumari, A. |
2019 | Plating methods used in microbiology | Abhay Kumar; Murthy, L.N.; Jeyakumari, A. |
Apr-2021 | Preparation of value-added fishery products | Jeyakumari, A.; Murthy, L.N.; Laly, S. J. |
Apr-2021 | Preparation of value-added products from fish | Jeyakumari, A.; Sangeeta Gaikwad; Murthy, L.N.; Laly S. J. |
Apr-2021 | Preparation of value-added products from Shrimp | Jeyakumari, A.; Priyanka Nakhawa; Murthy, L.N.; Laly S. J. |
21-Nov-2017 | Protein hydrolysate from yellowfin tuna (Thunnus albacares) red meat for oxidative and structural stabilisation of microencapsulated fish oil | Parvathy, U.; Binsi, P.K.; Jeyakumari, A.; George Ninan; Zynudheen, A. A.; Ravishankar, C.N. |
Jul-2020 | Quality changes in Bombayduck Harpodon nehereus stored in slurry ice and flake ice: A comparative study | Jeyakumari, A.; George Ninan; Murthy, L.N.; Vishnuvinayagam, S.; Parvathy, U.; Ravishankar, C.N. |
Jan-2019 | Selective Extraction of Surface-active and Antioxidant Hydrolysates from Yellowfin Tuna Red Meat Protein using Papain by Response Surface Methodology | Parvathy, U.; Binsi, P.K.; Jeyakumari, A.; Joshy, C. G.; Zynudheen, A. A.; George Ninan; Ravishankar, C.N. |