| Effect of dietary supplementation of biofloc on growth performance and digestive enzyme activities in Penaeus monodon PSS Anand, MPS Kohli, S Kumar, JK Sundaray, SD Roy, ... Aquaculture 418, 108-115, 2014 | 280 | 2014 |
| Digestive enzymes and metabolic prole of Labeo rohita fingerlings fed diets with different crude protein levels D Choudhury, G Venkateshwarlu Comp Biochem Physiol B 146, 107114Erlanger, 2007 | 247* | 2007 |
| Use of natural carotenoids for pigmentation in fishes SK Gupta, AK Jha, AK Pal, G Venkateshwarlu CSIR, 2007 | 182 | 2007 |
| Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion G Venkateshwarlu, MB Let, AS Meyer, C Jacobsen Journal of Agricultural and Food Chemistry 52 (2), 311-317, 2004 | 157 | 2004 |
| Functional characteristics of gelatin extracted from skin and bone of Tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus) JM Koli, S Basu, BB Nayak, SB Patange, AU Pagarkar, V Gudipati Food and bioproducts processing 90 (3), 555-562, 2012 | 146 | 2012 |
| Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes V Gudipati, S Sandra, DJ McClements, EA Decker Journal of agricultural and food chemistry 58 (13), 8093-8099, 2010 | 140 | 2010 |
| Volatile flavour components of some edible mushrooms (Basidiomycetes) G Venkateshwarlu, MV Chandravadana, RP Tewari Flavour and Fragrance Journal 14 (3), 191-194, 1999 | 139 | 1999 |
| DHA and EPA content and fatty acid profile of 39 food fishes from India BP Mohanty, S Ganguly, A Mahanty, TV Sankar, R Anandan, ... BioMed research international 2016 (1), 4027437, 2016 | 136 | 2016 |
| Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors G Venkateshwarlu, MB Let, AS Meyer, C Jacobsen Journal of Agricultural and Food Chemistry 52 (6), 1635-1641, 2004 | 132 | 2004 |
| Amylose‐lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn‐based puffed snacks MT Thachil, MK Chouksey, V Gudipati International Journal of Food Science & Technology 49 (2), 309-316, 2014 | 124 | 2014 |
| Secondary stress responses in Indian major carps Labeo rohita (Hamilton), Catla catla (Hamilton) and Cirrhinus mrigala (Hamilton) fry to increasing packing … N Chatterjee, AK Pal, T Das, MS Mohammed, K Sarma, ... Aquaculture Research 37 (5), 472-476, 2006 | 119 | 2006 |
| Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish S Remya, CO Mohan, J Bindu, GK Sivaraman, G Venkateshwarlu, ... Journal of Food Science and Technology 53, 685-693, 2016 | 109 | 2016 |
| Comparative fatty acid profiles of wild and farmed tropical freshwater fish rohu (Labeo rohita) P Sharma, V Kumar, AK Sinha, J Ranjan, HMP Kithsiri, G Venkateshwarlu Fish physiology and biochemistry 36, 411-417, 2010 | 97 | 2010 |
| Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp J Debbarma, BM Rao, LN Murthy, S Mathew, G Venkateshwarlu, ... Indian J. Fish 63 (3), 81-87, 2016 | 96 | 2016 |
| Mislabeling in Indian seafood: An investigation using DNA barcoding K Nagalakshmi, PK Annam, G Venkateshwarlu, GB Pathakota, WS Lakra Food control 59, 196-200, 2016 | 88 | 2016 |
| Effect of cooking on physical, biochemical, bacteriological characteristics and fatty acid profile of Tilapia (Oreochromis mossambicus) fish steaks K Dhanapal, GVS Reddy, BB Naik, G Venkateswarlu, AD Reddy, S Basu Archives of Applied Science Research 4 (2), 1142-1149, 2012 | 74 | 2012 |
| Antibacterial activity of ginger, eucalyptus and sweet orange peel essential oils on fish‐borne bacteria J Debbarma, P Kishore, BB Nayak, N Kannuchamy, V Gudipati Journal of Food Processing and Preservation 37 (5), 1022-1030, 2013 | 72 | 2013 |
| Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality R Kumar, KAM Xavier, M Lekshmi, A Balange, V Gudipati Carbohydrate polymers 194, 267-273, 2018 | 70 | 2018 |
| Growth, survival and fatty acid composition of Macrobrachium rosenbergii (de Man, 1879) post larvae fed HUFA-enriched Moina micrura SK Das, VK Tiwari, G Venkateshwarlu, AK Reddy, J Parhi, P Sharma, ... Aquaculture 269 (1-4), 464-475, 2007 | 69 | 2007 |
| Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology RKR Singh, RK Majumdar, G Venkateshwarlu Journal of Food Science and Technology, 1-10, 2012 | 66 | 2012 |
Prof.Asim K Pal,PhDFormer Joint Director, ICAR-C I F E, Mumbai, Govt. of IndiaVerified email at cife.edu.in