Zobrazeno 1 - 10
of 58
pro vyhledávání: '"H. Sanath Kumar"'
Autor:
Subal Kumar Ghosh, Ramakrishna Reddy, K. A. Martin Xavier, Amjad K. Balange, H. Sanath Kumar, Binaya Bhusan Nayak
Publikováno v:
Waste and Biomass Valorization. 14:1657-1666
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::182f7a8947e809dbf4ba02ed810567ad
https://doi.org/10.1007/s12649-022-01956-x
https://doi.org/10.1007/s12649-022-01956-x
Autor:
Bahni Dhar, Binaya B. Nayak, Ranendra K. Majumdar, Amjad K. Balange, H. Sanath Kumar, Partha Sarathi Tripathy, Janmejay Parhi
Publikováno v:
Journal of Aquatic Food Product Technology. 31:388-398
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::964ac9dc32dbdd24166d3b5b3c7fcf32
https://doi.org/10.1080/10498850.2022.2048331
https://doi.org/10.1080/10498850.2022.2048331
Autor:
Ashokan, Aswathy, H., Sanath Kumar, Kumar, Kundan, Deshmukhe, Geetanjali, Deshmukh, R. R., Kumar, Maushmi S., Shukla, S. P.
Publikováno v:
Biomass Conversion and Biorefinery; 20240101, Issue: Preprints p1-17, 17p
Publikováno v:
Advances in Fish Processing Technologies ISBN: 9781003300595
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c6fb083504e99806fb7c6aa7edce76c
https://doi.org/10.1201/9781003300595-22
https://doi.org/10.1201/9781003300595-22
Autor:
Amjad Khansaheb Balange, Ramakrishna Reddy, K.A. Martin Xavier, M. Bhargavi Priyadarshini, Binaya Bhusan Nayak, H. Sanath Kumar
Publikováno v:
Journal of Aquatic Food Product Technology. 30:1330-1343
The high-performance liquid chromatography with dual Agilent jet stream electrospray ionization- quadrupole time of flight-mass spectrometry method enabled the identification of 10 and 13 phenolic ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ec150fecffbd5a84d76f99830331de1
https://doi.org/10.1080/10498850.2021.1989100
https://doi.org/10.1080/10498850.2021.1989100
Autor:
Kundan Kumar, K. Rajendran, Rahul Krishnan, Pushpa Kumari, Sutanu Karmakar, R.P. Raman, Saurav Kumar, S.S. Shameena, H. Sanath Kumar
Publikováno v:
Fish & Shellfish Immunology. 114:199-206
Co-infection with parasites and bacteria is of frequent occurrence in aquaculture, leads to growth impedance otherwise mortality in fish depending on the varying degree of a load of primary pathogen either parasite or bacteria. The mechanistic regula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fef37ce87c5efc89256709b42cb86a7
https://doi.org/10.1016/j.fsi.2021.04.026
https://doi.org/10.1016/j.fsi.2021.04.026
Autor:
G. Praveen Kumar, K.A. Martin Xavier, H. Sanath Kumar, Sushree Ratnamanjari Senapathi, Venkateshwarlu Gudipati, Binaya Bhusan Nayak, Amjad Khansaheb Balange
Publikováno v:
Journal of Culinary Science & Technology. 21:139-155
Suitability of Pangasius as a source for salt fermentation and its physicochemical and microbiological changes during fermentation were evaluated for a period of 150 days. Biochemical and microbiol...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53e6c6ff4d3c5b1e277dadd2995d69cb
https://doi.org/10.1080/15428052.2021.1908198
https://doi.org/10.1080/15428052.2021.1908198
Autor:
S. S. Greeshma, C.S. Tejpal, Niladri Sekhar Chatterjee, C.N. Ravishankar, Suseela Mathew, H. Sanath Kumar, L.R.G. Kumar, K. Sarika, B. B. Nayak, K.K. Anas
Publikováno v:
J Food Sci Technol
Squalene, a triterpenoid compound is proven to possess immense bioactivities by virtue of its high antioxidant activity. The present study was designed to investigate the quality attributes of muffins as influenced by addition of encapsulated squalen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4efb74252b42d7df7592af700155914e
https://doi.org/10.1007/s13197-020-04955-9
https://doi.org/10.1007/s13197-020-04955-9
Autor:
K.A. Martin Xavier, Binaya Bhusan Nayak, H. Sanath Kumar, Sandeep Bhaskar Gore, Amjad Khansaheb Balange, Ajay Trimbak Tandale
Publikováno v:
J Food Sci Technol
The gelling properties and quality characteristics of unwashed and single washed mince of catla, rohu and mrigal have been investigated to find out suitability of Indian major carps for the preparation of mince gel. The higher moisture content and lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69ba1dcb7987cb08ffca6b04446fd913
https://doi.org/10.1007/s13197-021-05024-5
https://doi.org/10.1007/s13197-021-05024-5
Autor:
Martin Xavier, Md. Aman Hassan, H. Sanath Kumar, Amjad Khansaheb Balange, Gopal Krishna, B. B. Nayak, Mohammed Akram Javith
Publikováno v:
Journal of Culinary Science & Technology. 20:336-349
A comparative study of chemical composition between the muscles of Litopenaeus vannamei reared in inland saline water (ISRV) and brackish water (BWRV) was taken up. Slightly higher water content, p...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0af6e9a12a6c849d75bec190414ff264
https://doi.org/10.1080/15428052.2020.1840474
https://doi.org/10.1080/15428052.2020.1840474