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Published/ Complete Date | Title | Author(s)/ PI/CoPI |
Jul-2008 | Ready to serve mackerel curry (Goan style) in retortable pouches | Ravishankar, C.N.; Bindu, J.; Srinivasa Gopal, T. K. |
24-Aug-2022 | Recent advances in harvest and post-harvest technologies in fisheries | Remya, S.; Parvathy, U.; Pe. Jeyya Jeyanthi; Mohanty, A. K.; Bindu, J. |
12-Dec-2022 | Recent Technological Developments in Fisheries: Pre and Post Harvest Operations | Mohanty, A. K.; Bindu, J.; Remesan, M. P.; Sajesh, V. K.; Elavarasan, K.; Renjith, R. K. |
18-Feb-2017 | Review on Biochemical Composition and Microflora of Prawns | Ginson, J.; Bindu, J. |
Oct-2021 | Review on Spoilage and Quality Indices of Prawns | Ginson, J.; Remyakumari, K. R.; Bindu, J. |
21-Nov-2017 | Science behind traditional knowledge: An analysis in marine fisheries sector of Kerala | Nikita Gopal; Neelima, M.V.; Jiswin Joseph; Mrudula, K.M.; Sajeenamol, P.K.; Sajesh, V.K.; Bindu, J.; Sreejith, S.; Vivekananda Pai |
25-Nov-2019 | Seafood preservation by drying and salting | Parvathy, U.; Bindu, J. |
20-Oct-2015 | Shelf Life of High Pressure Treated Indian White Prawn ( Fenneropenaeus indicus ) During Chilled Storage | Ginson, J.; Kamalakanth, C.K.; Bindu, J.; Srinivasa Gopal, T.K. |
9-Mar-2018 | Shelf life Extension of Tuna Fillets by Gelatin and ChitosanBased Edible Coating Incorporated with Clove Oil | Sathish Kumar, K.; Chrisolite, B.; Sugumar, G.; Bindu, J.; Venkateshwarlu, G. |
21-Nov-2017 | Shelf life studies of seaweed based extruded snacks coated with different flavour-oil combinations at different storage environments | Sreejith, S.; Bindu, J.; George Ninan |
13-Aug-2020 | Source-dependent compositional changes in coconut flavoured liquid smoke and its application in traditional Indian smoked fishery products | Nithin, C. T.; Chatterjee, N.S.; Joshy, C.G.; Yathavamoorthi, R.; Ananthanarayanan, T. R.; Suseela Mathew; Bindu, J.; Srinivasa Gopal, T.K. |
Oct-2007 | Standardisation of process parametres for ready-to-eat squid masala in indigenous polymer-coated tin-free steel cans | Sreenath, P. G.; Martin Xavier, K. A.; Ravishankar, C.N.; Bindu, J.; Srinivasa Gopal, T. K. |
1-Jan-2002 | Studies on the insect infestation of cured fish and their control | Bindu, J.; Nasser, M.; Joseph, K.G. |
11-Nov-2012 | Textural and Colour Changes of Mackerel (Rastrelliger kanagurta) Thermal Processed at Different Retort Temperatures | Xavier, K.A.M.; Ravishankar, C.N.; Bindu, J.; Gopal, T.K.S. |
Jan-2019 | Textural And Functional Modification Of Fish Mince Using High Pressure Processing | Sarika, K.; Bindu, J.; Panda, S. K. |
12-Dec-2022 | Thermal and non-thermal processing of fishes | Remya, S.; Mohan, C. O.; Bindu, J. |
Feb-2008 | Thermal processing of prawn kuruma in retortable pouches and aluminium cans | Mohan, C.O.; Ravishankar, C.N.; Srinivasa Gopal, T. K.; Bindu, J. |
21-Nov-2017 | Traditional fish recipes of fisher households and their significance | Mrudula, K.M.; Sajeenamol, P.K.; Jiswin Joseph; Neelima, M.V.; Bindu, J.; Sreejith, S.; Sajesh, V.K.; Nikita Gopal |
2018 | Traditional knowledge in marine fisheries of Kerala | Nikita Gopal; Neelima, M.V.; Harsha, K.; Sajesh, V.K.; Arathy Ashok; Bindu, J.; Sreejith, S.; Sumisha Velloth; Pillai, N.G.K.; Jeyakumar, A. |
26-Nov-2018 | Training Manual on Protocols for the Production of High Value Secondary Products from Industrial Fish and Shellfish Processing | Bindu, J.; sreejith, S.; Sarika, K. |