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Journal of Food Science and Technology|January 21, 2016
Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fishS Remya, C O Mohan, J Bindu, et al.Journal of Food Science and Technology|July 14, 2016
Biogenic amines in seafood: a reviewK B Biji, C N Ravishankar, R Venkateswarlu, et al.Journal of Food Science|September 23, 2008
Effect of freezing time on the quality of Indian mackerel (Rastrelliger kanagurta) during frozen storageI P Lakshmisha, C N Ravishankar, G Ninan, et al.Journal of Food Science and Technology|July 15, 2016
Comparative evaluation of gum arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta)P K Binsi, Natasha Nayak, P C Sarkar, et al.Journal of Food Science and Technology|March 7, 2015
Microbiological and shelf life characteristics of eviscerated and vacuum packed freshwater catfish (Ompok pabda) during chill storageP K Binsi, P Viji, S Visnuvinayagam, et al.Food Microbiology|April 27, 2010
Effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality changes of seer fish (Scomberomorus commerson) steaks stored in iceC O Mohan, C N Ravishankar, T K Srinivasa Gopal, et al.Food Chemistry|December 17, 2016
Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabicP K Binsi, Nayak Natasha, P C Sarkar, et al.Journal of Food Science and Technology|March 1, 2017
Gelation and thermal characteristics of microwave extracted fish gelatin-natural gum composite gelsP K Binsi, Natasha Nayak, P C Sarkar, et al.Journal of Food Science and Technology|January 21, 2016
Characterisation of hydrolysates prepared from engraved catfish (Nemapteryx caelata) roe by serial hydrolysisP K Binsi, P Viji, Satyen Kumar Panda, et al.Journal of Food Science and Technology|January 25, 2017
Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerelP Viji, S K Panda, C O Mohan, et al.Pageof 4