| Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan U Buda, MB Priyadarshini, RK Majumdar, SS Mahanand, AB Patel, ... International Journal of Biological Macromolecules 175, 123-130, 2021 | 82 | 2021 |
| Bio-Chemical Composition, Functional and Rheological Properties of Fresh Meat from Fish, Squid and Shrimp: A Comparative Study NK Mehta, BB Nayak International Journal of Food Properties, 2017 | 41 | 2017 |
| Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability NK Mehta, K Elavarasan, AM Reddy, BA Shamasundar Journal of food science and technology 51, 655-663, 2014 | 38 | 2014 |
| Effects of Partial and Complete Replacement of Synthetic Cryoprotectant with Carrot (Daucus carota) Concentrated Protein on Stability of Frozen Surimi S Sharma, RK Majumdar, K Siddhnath, NK Mehta, A Saha, S Gupta Journal of Aquatic Food Product Technology 28 (8), 808-820, 2019 | 28 | 2019 |
| Food Product Quality, Environmental and Personal Characteristics Affecting Consumer Perception Toward Food S Rai, PP Wai, P Koirala, S Bromage, NP Nirmal, R Pandiselvam, ... Frontiers in Sustainable Food Systems 7, 1222760, 2023 | 27 | 2023 |
| Physicochemical and Gel Properties of Myofibrillar Protein from Sin Croaker (Johnius dussumieri) Fish During Ice Storage NK Mehta, MK Chouksey, AK Balange, G Tripathi, BB Nayak Journal of Aquatic Food Product Technology 26 (1), 71-85, 2017 | 27 | 2017 |
| Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysates from visceral waste of Labeo rohita U Mohanty, RK Majumdar, B Mohanty, NK Mehta, J Parhi Journal of Food Science and Technology 58, 4349-4358, 2021 | 23 | 2021 |
| Effects of Pineapple Peel Ethanolic Extract Powder on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp (Hypophthalmichthys molitrix) S Sanjeev, M Ranendra Kumar, M Naresh Kumar, NP Nirmal Foods 11 (https://doi.org/ 10.3390/foods11203223), 1-21, 2022 | 20* | 2022 |
| Bioactive compounds from the mosambi (Citrus limetta) peel and their fortification into tilapia surimi improve gelling and textural properties S Sharma, RK Majumdar, NK Mehta Biomass Conversion and Biorefinery, 1-13, 2023 | 17 | 2023 |
| Climate change effects on aquaculture production and its sustainable management through climate-resilient adaptation strategies: a review NK Yadav, AB Patel, SK Singh, NK Mehta, V Anand, J Lal, D Dekari, ... Environmental Science and Pollution Research, 1-21, 2024 | 13 | 2024 |
| Dynamic viscoelastic behaviour, gelling properties of myofibrillar proteins and histological changes in shrimp (L. vannamei) muscles during ice storage NK Mehta, B Rout, AK Balange, BB Nayak Aquaculture and Fisheries 8 (2), 180-189, 2023 | 13 | 2023 |
| Gelling properties and microstructure of the silver carp surimi treated with pomegranate (Punica granatum L.) peel extract S Sharma, RK Majumdar, NK Mehta Journal of Food Science and Technology 59 (11), 4210-4220, 2022 | 13 | 2022 |
| Detection and characterization of Shiga toxin-producing Escherichia coli from carps from integrated aquaculture system K Siddhnath, RK Majumdar, J Parhi, S Sharma, NK Mehta, M Laishram Aquaculture 487, 97-101, 2018 | 13 | 2018 |
| Changes in dynamic viscoelastic and functional properties of Indian squid mantle during ice storage NK Mehta, AK Balange, M Lekshmi, BB Nayak Journal of Food Processing and Preservation 41 (3), e12891, 2017 | 13 | 2017 |
| Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp … R Das, NK Mehta, S Ngasotter, AK Balange, BB Nayak, LN Murthy, ... Heliyon 9 (6), 2023 | 9 | 2023 |
| Changes in Chemical and Sensory properties of Freshwater Fish (Indian Major Carps) during Ice Storage NK Mehta, S BA. Progressive agriculture (An International Journal) 15 ((2)), 202-207, 2015 | 9 | 2015 |
| Effect of artificial formaldehyde treatment on textural quality of fish muscles and methods employed for formaldehyde reduction from fish muscles NK Mehta, D Pal, RK Majumdar, MB Priyadarshini, R Das, G Debbarma, ... Food Chemistry Advances 3, 100328, 2023 | 8 | 2023 |
| Effect of repeated freezing-thawing on protein fractions, textural, and functional properties of few species of freshwater fishes (Indian Major Carps) S Samantaray, NK Mehta, B Rout, RK Majumdar, S Sharma, A Nayak, ... Journal of Aquatic Food Product Technology 30 (1), 31-48, 2021 | 8 | 2021 |
| Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: incorporation of mosambi (Citrus limetta … S Sharma, RK Majumdar, NK Mehta Journal of the Science of Food and Agriculture 103 (14), 6871-6883, 2023 | 6 | 2023 |
| Moving towards Gel for Fish Feeding: Focus on Functional Properties and Its Acceptance J Lal, P Biswas, SK Singh, R Debbarma, NK Mehta, S Deb, S Sharma, ... Gels 9 (4), 305, 2023 | 6 | 2023 |
Binay NayakCentral Institute of Fisheries EducationEmail verificata su cife.edu.in