Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review von Jayathilakan, K., Sultana, Khudsia, Radhakrishna, K., Bawa, A. S.

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Effect of ionizing radiation on the protein and lipid quality characteristics of mutton kheema treated with rice bran oil and sunflower oil von Jalarama Reddy, K., Jayathilakan, K., Pandey, M.C.

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Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat von Jayathilakan, K., Sharma, G.K., Radhakrishna, K., Bawa, A.S.

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Olive oil as functional component in meat and meat products: a review von Jalarama Reddy, K., Jayathilakan, K., Pandey, M. C.

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Development of designer chicken shred with response surface methodology and evaluation of its quality characteristics von Reddy, K. Jalarama, Jayathilakan, K., Pandey, M. C.

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Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus) von Jalarama Reddy, K, Jayathilakan, K, Chauhan, O. P, Pandey, M. C, Radhakrishna, K

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Vacuum Packaged Mutton Patties: Comparative Effects of High Pressure Processing and Irradiation von Banerjee, Rituparna, Jayathilakan, K., Chauhan, O.P., Naveena, B.M., Devatkal, Suresh, Kulkarni, V.V.

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Effect of fish ( Catla catla) frying on the quality characteristics of sunflower oil von Manral, Mallika, Pandey, M.C., Jayathilakan, K., Radhakrishna, K., Bawa, A.S.

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Role of sugar–amino acid interaction products (MRPs) as antioxidants in a methyl linoleate model system von Jayathilakan, K., Sharma, G.K.

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Effect of natural antioxidants on the lipid stability of fluidised bed-dried mutton von Jayathilakan, K., Sharma, G.K., Radhakrishna, K., Bawa, A.S.

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Effect of Irradiation on Differential Scanning Calorimetric Profile of Fluidised Bed Dried Mutton von Jayathilakan, K, Sultana, Khudsia, Radhakrishna, K, Sharma, G.K

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Development of Freeze Dried Functional Carrot Muskmelon Juice Powder von Pandey, M.C., Harilal, P.T., Srihari, K.A., Jayathilakan, K., Radhakrishna, K.

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Quality of fried broiler chicken leg muscles stored at different temperatures von Pandey, M. C., Manral, Mallika, Srihari, K. A., Jayathilakan, K., Radhakrishna, K., Bawa, A. S.

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Olive oil as functional component in meat and meat products von Jalarama Reddy, K, Jayathilakan, K, Pandey, M C

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Vacuum Packaged Mutton Patties: Comparative Effects of High Pressure Processing and Irradiation: Effect of Minimal Processing on Mutton Patties von Banerjee, Rituparna, Jayathilakan, K., Chauhan, O.P., Naveena, B.M., Devatkal, Suresh, Kulkarni, V.V.

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Comparative Stability of Egg Snack Fried in Rice Bran Oil and Sunflower Oil under Accelerated Storage Conditions von Sultana, Khudsia, K, Jayathilakan, P.T., Harilal, M.C, Pandey

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Effect of freeze-drying and storage on [Beta]-carotene and ascorbic acid stability of mango milk shake von Jayathilakan, K, Sultana, Khudsia, Pandey, M C, Radhakrishna, K

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Effect of Lactic Acid and Irradiation on the Shelf Stability Characteristics of Hurdle Processed Chicken Legs von Jayathilak, K., Sultana, Khudsia, Radhakrish, K., Bawa, A.S.

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