Showing results 1 to 20 of 33
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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. |
| Jan-2017 | Air frying - A healthy alternative for conventional frying | Priya, E.R.; Sarika, K.; Kumar, L.R.G.; Greeshma, S.S. |
| Mar-2020 | Atmospheric plasma technology: Applications in seafood sector | Parvathy, U.; Sreelakshmi, K.R.; Sarika, K.; Nadella, R. K.; Ravishankar, C.N. |
| 22-May-2019 | Chitosan – Whey protein as efficient delivery system for squalene: Characterization and functional food application | Lekshmi, R.G.K.; Rahima, M.; Chatterjee, N. S.; Tejpal, C. S.; Anas, K.K; Vishnu, K.V.; Sarika, K.; Asha, K. K.; Anandan, R.; Suseela Mathew |
| Jul-2020 | Comparative effect of High pressure and Conventional Heat Processing on the Development and Shelf life of Restructured Surimi balls during Chilled Storage | Sarika, K.; Bindu, J.; Panda, S.K.; Balange, A. K.; Gudipati, V. |
| 10-Dec-2020 | Effect of high pressure and setting condition on physico-chemical, structural and functional characteristics of transglutaminase mediated fish gels | Sarika, K.; Bindu, J.; Panda, S.K.; Balange, A. K.; Venkateshwarlu, G. |
| 21-Nov-2017 | Effect of high pressure processing on textural and functional modification in fish mince based products | Sarika, K.; Bindu, J.; Panda, S.K.; Ravishankar, C.N. |
| 9-Oct-2019 | Effect of Plectranthus amboinicus Leaf Extract on the Quality Attributes of Microencapsulated Fish Oil Fortified Soup Powder | Lekshmi, R.G.K.; Jayathilakan, K.; Sarika, K.; Priya, E. R.; Greeshma, S. S.; Khudsia Sultana; Tejpal, C.S.; Suseela Mathew |
| 30-Mar-2021 | Exploring the physical and quality attributes of muffins incorporated with microencapsulated squalene as a functional food additive | Lekshmi, R. G. K.; Kumar, S. H.; Tejpal, C. S.; Anas, K. K.; Nayak, B. B.; Sarika, K.; Greeshma, S. S.; Chatterjee, N. S.; Suseela Mathew; Ravishankar, C. N. |
| 2016 | Extension of shelf life of marinated Tilapia (Oreochromis mossambicus) fillets during chilled storage: Effect of high pressure and vacuum packaging | Bindu, J.; Thomas, T.; Sarika, K.; Panda, S.K. |
| 12-Sep-2017 | Extruded fish products | Uchoi, D.; Sarika, K. |
| Jan-2020 | Fish bars: A convenient ready to eat fish snack | Sarika, K.; Binsi, P.K.; Anupama, T.K.; Sreelakshmi, K.R. |
| 2018 | Fish samosa | Sarika, K.; Sreelakshmi, K.R.; Rehana Raj; Bindu, J. |
| Jun-2020 | High Hydrostatic Pressure Processing: Advances in the seafood sector | Sarika, K.; Bindu, J.; Ravishankar, C.N. |
| Apr-2021 | High pressure processing of fish and fishery products | Sarika, K. |
| 13-Feb-2020 | Improved fish drying and packaging | Murali, S.; Aniesrani Delfiya, D. S.; Sarika, K. |
| Jan-2019 | Microbiological changes of Pangasius hypophthalmus fllets with Moringa oleifera (Lam) leaves in chilled storage condition | Greeshma, S. S.; Sarika, K.; Priya, E. R.; Lakshmi, R. G. K. |
| Apr-2022 | Modifying textural and functional characteristics of fish (Nemipterus japonicus) mince using high pressure technology | Sarika, K.; Bindu, J.; Panda, S.K.; Ravishankar, C.N.; Venkateshwarlu, G. |
| 25-Nov-2019 | Non thermal techniques: An overview in seafood sector | Sarika, K. |
| 5-Jan-2018 | Non thermal technologies for food preservation | Sarika, K.; Bindu, J. |
