| Mislabeling in Indian seafood: an investigation using DNA barcoding K Nagalakshmi, PK Annam, G Venkateshwarlu, GB Pathakota, WS Lakra Food Control 59, 196-200, 2016 | 80 | 2016 |
| Seafood processing by-products SK Kim, U Perera, N Rajapakse, S Kim Springer-Verlag New York, 2016 | 70 | 2016 |
| Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of Relative Rate of Spoilage models in shelf life-prediction S Don, KAM Xavier, ST Devi, BB Nayak, N Kannuchamy LWT 97, 295-301, 2018 | 66 | 2018 |
| ANTIBACTERIAL ACTIVITY OF GINGER, EUCALYPTUS AND SWEET ORANGE PEEL ESSENTIAL OILS ON FISH‐BORNE BACTERIA J DEBBARMA, P KISHORE, BB NAYAK, N KANNUCHAMY, V GUDIPATI Journal of Food Processing and Preservation 37 (5), 1022-1030, 2013 | 66 | 2013 |
| Protein hydrolysates from shrimp (Metapenaeus dobsoni) head waste: optimization of extraction conditions by response surface methodology J Gunasekaran, N Kannuchamy, S Kannaiyan, R Chakraborti, V Gudipati Journal of Aquatic Food Product Technology 24 (5), 429-442, 2015 | 43 | 2015 |
| Improvement of gel strength and melting point of fish gelatin by addition of coenhancers using response surface methodology JM Koli, S Basu, BB Nayak, N Kannuchamy, V Gudipati Journal of food science 76 (6), E503-E509, 2011 | 43 | 2011 |
| Protective Effect of Fish Gelatin‐Based Natural Antimicrobial Coatings on Quality of I ndian S almon Fillets during Refrigerated Storage M Thaker, MD Hanjabam, V Gudipati, N Kannuchamy Journal of Food Process Engineering 40 (1), e12270, 2017 | 38 | 2017 |
| Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality KAM Xavier, N Kannuchamy, AK Balange, MK Chouksey, V Gudipati Carbohydrate polymers 169, 433-440, 2017 | 35 | 2017 |
| Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality KAM Xavier, N Kannuchamy, AK Balange, MK Chouksey, V Gudipati Carbohydrate Polymers 169, 433-440, 2017 | 35 | 2017 |
| Effect of processing conditions on degree of hydrolysis, ACE inhibition, and antioxidant activities of protein hydrolysate from Acetes indicus V Dhanabalan, M Xavier, N Kannuchamy, KK Asha, CB Singh, A Balange Environmental Science and Pollution Research 24 (26), 21222-21232, 2017 | 33 | 2017 |
| Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation CB Singh, N Kumari, SR Senapati, M Lekshmi, K Nagalakshmi, ... LWT 74, 62-69, 2016 | 33 | 2016 |
| Textural quality and oxidative stability of restructured pangasius mince: effect of protein substrates mediated by transglutaminase S Kunnath, M Lekshmi, MK Chouksey, N Kannuchamy, V Gudipati Journal of Food Science and Technology 52 (1), 351-358, 2015 | 27 | 2015 |
| Garcinia spp. extract incorporated icing medium as a natural preservative for shelf life enhancement of chilled Indian mackerel (Rastrelliger kanagurta) T Apang, KAM Xavier, M Lekshmi, N Kannuchamy, P Layana, AK Balange LWT 133, 110086, 2020 | 26 | 2020 |
| Effect of pH and ionic strength on functional properties of fish gelatin in comparison to mammalian gelatin JM Koli, S Basu, N Kannuchamy, V Gudipati Fish Technol 50, 126-132, 2013 | 25 | 2013 |
| Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers KA Martin Xavier, N Kannuchamy, A Balange, V Gudipati Journal of Food Process Engineering 42 (3), e12999, 2019 | 14 | 2019 |
| Antioxidant and antibacterial activities of dill extracts and their preservative effect on mackerel fillets during refrigerated storage SK Kannaiyan, J Gunasekaran, N Kannuchamy, MT Thachil, V Gudipati Indian Journal of Natural Products and Resources (IJNPR)[Formerly Natural …, 2015 | 14 | 2015 |
| Ready-to-Serve Crab Sandwich Spread in Retort Pouch: Product Development and Process Optimization KR Sreelakshmi, L Manjusha, K Nagalakshmi, MK Chouksey, ... Journal of Aquatic Food Product Technology 24 (4), 315-329, 2015 | 11 | 2015 |
| Shelf life extension of tuna fillets using natural preservatives isolated from garlic KK Sathish, A Jayakumari, K Nagalakshmi, G Venkateshwarlu Society of Fisheries Technologists (India), Cochin, 2014 | 11* | 2014 |
| Recovery of Gelatin with Improved Functionality from Seafood Processing Waste V Gudipati, N Kannuchamy Seafood Processing By-Products, 145-169, 2014 | 6 | 2014 |
| Proximate and fatty acid compositions of different body portions in cultured Pangasianodon hypophthalmus (Sauvage, 1878). K Sarika, L Manjusha, K Nagalakshmi, G Venkateswarlu Indian Journal of Fisheries 62 (4), 152-155, 2015 | 3 | 2015 |
Venkateshwarlu GudipatiIndian Council of Agricultural ResearchVerified email at naarm.org.in
