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Meat Science|April 1, 2011
Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meatB M Naveena, M Kiran, K Sudhakar Reddy, et al.Letters in Applied Microbiology|February 13, 2008
Selection of white-rot basidiomycetes for bioconversion of mustard (Brassica compestris) straw under solid-state fermentation into energy substrate for rumen micro-organismM K Tripathi, A S Mishra, A K Misra, et al.Poultry Science|December 15, 2007
Biochemical and physicochemical changes in spent hen breast meat during postmortem agingS Vaithiyanathan, B M Naveena, M Muthukumar, et al.Food Chemistry|May 23, 2017
OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meatBasappa M Naveena, Deepak S Jagadeesh, A Jagadeesh Babu, et al.Meat Science|June 8, 2013
Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken pattiesB M Naveena, S Vaithiyanathan, M Muthukumar, et al.Journal of Food Science and Technology|April 10, 2023
Duplex real-time PCR assay with high-resolution melt analysis for the detection and quantification of Listeria species and Listeria monocytogenes in meat productsM R Vishnuraj, G Ajay, N Aravind Kumar, et al.Journal of Microbiological Methods|September 30, 2021
Development and comparative evaluation of droplet digital PCR and quantitative PCR for the detection and quantification of Chlamydia psittaciRadhakrishna Sahu, M R Vishnuraj, Ch Srinivas, et al.Pageof 2