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| Published/ Complete Date | Title | Author(s)/ PI/CoPI |
| 4-Jan-2021 | Advanced fish processing technologies | Sarika, K.; Bindu, J.; Parvathy, U. |
| 31-Aug-2021 | Advanced techniques in fishing and fish processing | Ravishankar, C.N.; Leela Edwin; Ashok kumar, K.; Saly N. Thomas; George Ninan; Remesan, M.P.; Muhamed Ashraf, P.; Madhu, V.R.; Baiju, M.V.; Chandrasekar, V.; Jeyakumari, A.; Remya, S.; Parvathy, U.; Jha, P. N. |
| 21-Nov-2017 | Antibacterial activity of chitosan and zinc oxide nano-particle incorporated chitosan in different organic solvents | Visnuvinayagam, S.; Murthy, L.N.; Jeyakumari, A.; Parvathy, U.; Sivaraman, G. K. |
| 24-Jun-2020 | Antioxidant Peptides from Dark Meat of Yellowfn Tuna (Thunnus albacares): Process Optimization and Characterization | Parvathy, U.; Binsi, P.K.; Joshy, C.G.; Zynudheen, A.A.; George Ninan; Ravishankar, C.N. |
| 2018 | AQUATIC ENZYMES AND THEIR APPLICATIONS IN THE SEAFOOD INDUSTRY | Parvathy, U.; Jeyakumari, A.; George Ninan; Murthy, L.N.; Visnuvinayagam, S.; Ravishankar, C.N. |
| Jan-2018 | Astaxanthin: A promisive antioxidant and UV protective agent | Binsi, P.K.; Anupama, T.K.; Parvathy, U.; Zynudheen, A.A. |
| Mar-2020 | Atmospheric plasma technology: Applications in seafood sector | Parvathy, U.; Sreelakshmi, K.R.; Sarika, K.; Nadella, R. K.; Ravishankar, C.N. |
| 20-Sep-2017 | Biochemical, Textural and Microbiological Quality of Squid Stored Under Conventional and Slurry Ice During On board Fishing | Murthy, L.N.; Phadke, G.G.; Jeyakumari, A.; Parvathy, U.; Visnuinayagam, S. |
| 12-Oct-2018 | Characterization and Profiling of Protein Hydrolysates from White and Red Meat of Tuna (Euthynnus affinis) | Parvathy, U.; Zynudheen, A.A.; Murthy, L.N.; Jeyakumari, A.; Vishnuvinayagam, S. |
| 10-Jan-2018 | Characterization of Fish Protein Hydrolysate from Red Meat of Euthynnus affinis and its Application as an Antioxidant in Iced Sardine | Parvathy, U.; Nizam, K.M.; Zynudheen, A.A.; George Ninan; Panda, S.K.; Ravishankar, C.N. |
| 15-Sep-2021 | Characterization of Health Beverage Fortified with Peptides from Yellowfin Tuna | Parvathy, U.; Binsi, P.K.; Joshy, C.G.; Vishnuvinayagam, S.; Panda, S.K.; George Ninan; Zynudheen, A.A. |
| 28-Aug-2017 | Characterization of Spray-Dried Hydrolyzed Proteins from Pink Perch Meat Added with Maltodextrin and Gum Arabic | Murthy, L.N.; Phadke, G.G.; Mohan, C.O.; Chandra, M.V.; Jeyakumari, A.; Visnuvinayagam, S.; Parvathy, U.; Ravishankar, C.N. |
| 28-Aug-2017 | Characterization of spray-dried hydrolyzed proteins from pinkperch meat added with maltodextrin and gum Arabic | Murthy, L.N.; Phadke, G.G.; Mohan, C.O.; Chandra, M.V.; Jeyakumari, A.; Visnuvinayagam, S.; Parvathy, U.; Ravishankar, C.N. |
| 2016 | Chitosan coating improves the quality of dried Bombay duck | Jeyakumari, A.; Murthy, L.N.; Visnuvinayagam, S.; Parvathy, U. |
| 1-Jul-2016 | Chitosan coating improves the quality of dried Bombay duck | Jeyakumari, A.; Murthy, L. N.; Visnuvinayagam, S.; Parvathy, U. |
| Jun-2017 | Chitosan-A versatile polymer and its seafood applications | Parvathy, U.; Jeyakumari, A.; Zynudheen, A.A.; Murthy, L.N.; Visnuvinayagam, S.; Ravishankar, C.N. |
| Jul-2019 | Combined effect of zinc oxide nano particle incorporated chitosan for better antimicrobial activity towards wound healing | Visnuvinayagam, S.; Murthy, L.N.; Jeyakumari, A.; Parvathy, U.; Anandan, R.; Sivaraman, G.K.; Ravishankar, C.N. |
| 21-Nov-2017 | Comparative in- vitro studies on antimicrobial activity of bulk and nanozinc oxide incorporated chitosan | Visnuvinayagam, S.; Murthy, L.N.; Jeyakumari, A.; Parvathy, U.; Sivaraman, G. K. |
| Sep-2020 | Destructive dose determination of electron beam irradiation for pathogenic bacteria in water medium by 96 well plate assay | Visnuvinayagam, S.; Murthy, L.N.; Parvathy, U.; Jeyakumari, A.; Rawat, K. P.; Khadar, S. A.; Sarma, K. S. S. |
| 29-Jan-2018 | Detection of Multi Drug Resistant Bacteria in Retail Fish Market Water Samples of Vashi, Navi Mumbai | Visnuvinayagam, S.; Murthy, L.N.; Parvathy, U.; Jeyakumari, A.; Adiga, T.G.; Sivaraman, G.K. |
