| Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients GK Pal, S PV Innovative Food Science & Emerging Technologies 37, 201-215, 2016 | 303 | 2016 |
| Comparative study on characteristics and in vitro fibril formation ability of acid and pepsin soluble collagen from the skin of catla (Catla catla) and rohu (Labeo rohita) Gaurav Kumar Pal, Nidheesh T, Suresh PV Food Research International 76 (3), 804-812, 2015 | 157 | 2015 |
| Comparative assessment of physico-chemical characteristics and fibril formation capacity of thermostable carp scales collagen GK Pal, S PV Materials Science and Engineering: C 70 (1), 32-40, 2017 | 99 | 2017 |
| Microbial collagenases: Challenges and prospect in production and potential applications in food and nutrition GK Pal, S PV RSC Advances 6, 33763-33780, 2016 | 88 | 2016 |
| Exploration of rice protein hydrolysates and peptides with special reference to antioxidant potential: Computational derived approaches for bio-activity determination S Rani, K Pooja, GK Pal Trends in Food Science & Technology, 2018 | 72 | 2018 |
| Physico-chemical characteristics and fibril-forming capacity of carp swim bladder collagens and exploration of their potential bioactive peptides by in silico approaches GK Pal, S PV International Journal of Biological Macromolecules 101, 304–313, 2017 | 72 | 2017 |
| Enzymatic extraction and characterisation of a thermostable collagen from swim bladder of rohu (Labeo rohita) P Gaurav Kumar, T Nidheesh, K Govindaraju, PV Suresh Journal of the Science of Food and Agriculture 97 (5), 1451-1458, 2017 | 67 | 2017 |
| Chitooligomers preparation by chitosanase produced under solid state fermentation using shrimp by-products as substrate T Nidheesh, GK Pal, PV Suresh Carbohydrate Polymers 121, 1-9, 2015 | 66 | 2015 |
| Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions PV Suresh, KR Raj, T Nidheesh, GK Pal, PZ Sakhare Journal of Food Science and Technology 52 (10), 6345-6354, 2015 | 62 | 2015 |
| Enzymatic degradation of chitosan and production of d-glucosamine by solid substrate fermentation of exo-β-d-glucosaminidase (exochitosanase) by Penicillium decumbens CFRNT15 T Nidheesh, Pal, Gaurav Kumar, PV Suresh International Biodeterioration & Biodegradation 97, 97-106, 2015 | 48 | 2015 |
| Trending biocontrol strategies against Cronobacter sakazakii: A recent updated review R Chauhan, N Singh, GK Pal, G Goel Food Research International, 109385, 2020 | 37 | 2020 |
| Exploration of potential angiotensin converting enzyme inhibitory peptides generated from enzymatic hydrolysis of goat milk proteins S Rani, K Pooja, GK Pal Biocatalysis and Agricultural Biotechnology 11, 83-88, 2017 | 37 | 2017 |
| Antifungal activity of some common weed extracts against wilt causing fungi, Fusarium oxysporum GK Pal, B Kumar Curr. Discov 2 (1), 62-67, 2013 | 36 | 2013 |
| Antifungal Activity of Some Common Weed Extracts Against Seed- Borne Phytopathogenic Fungi Alternaria Spp GK Pal, B Kumar, SK Shahi International Journal of Universal Pharmacy and Life Sciences 3 (2), 6-14, 2013 | 35 | 2013 |
| Physico-chemical, Sensory and Toxicity Characteristics of Dipeptidyl Peptidase-IV Inhibitory Peptides from Rice Bran-derived Globulin Using Computational Approaches K Pooja, S Rani, B Kanwate, GK Pal International Journal of Peptide Research and Therapeutics 23 (4), 519-529, 2017 | 29 | 2017 |
| Enzymes in Seafood Processing PV Suresh, T Nidheesh, GK Pal Enzymes in Food and Beverage Processing, 353-377, 2015 | 24 | 2015 |
| Aquatic plants as a natural source of antimicrobial and functional ingredients K Pooja, S Rani, V Rana, GK Pal Functional and Preservative Properties of Phytochemicals 1, 93-118, 2020 | 16 | 2020 |
| Enhancing seed germination of Maize and Soybean by using botanical extracts and Trichoderma harzianum GK Pal, P Kumar, P Kumar Current Discovery 2 (1), 72-75, 2013 | 13 | 2013 |
| C-terminal sequence deletion effect on antioxidative characteristics of VLPVPQK bioactive peptide from buffalo milk casein D Savita, P Gaurav Kumar, K Rajeev, K Suman LWT-Food Science and Technology 119, 2020 | 8 | 2020 |
| Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics GK Pal, KS Bharath, P Prabhasankar, PV Suresh Journal of Food Measurement and Characterization 11, 939-947, 2017 | 7 | 2017 |
Dr. Suresh PVPrincipal Scientist & Associate Professor (AcSIR), CSIR-CFTRI, Mysuru, INDIAVerified email at cftri.res.in
