| Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome) BM Naveena, SK Mendiratta, ASR Anjaneyulu Meat Science 68 (3), 363-369, 2004 | 293 | 2004 |
| Tenderisation of spent hen meat using ginger extract BM Naveena, SK Mendiratta British poultry science 42 (3), 344-349, 2001 | 158 | 2001 |
| Polymerase chain reaction assay for identification of chicken in meat and meat products BG Mane, SK Mendiratta, AK Tiwari Food Chemistry 116 (3), 806-810, 2009 | 144 | 2009 |
| Identification of species origin of meat and meat products on the DNA basis: a review A Kumar, RR Kumar, BD Sharma, P Gokulakrishnan, SK Mendiratta, ... Critical reviews in food science and nutrition 55 (10), 1340-1351, 2015 | 136 | 2015 |
| Effect of age and gender on the processing characteristics of buffalo meat G Kandeepan, ASR Anjaneyulu, N Kondaiah, SK Mendiratta, ... Meat Science 83 (1), 10-14, 2009 | 134 | 2009 |
| Quality characteristics of loaves from buffalo meat, liver and vegetables S Devatkal, SK Mendiratta, N Kondaiah Meat science 67 (3), 377-383, 2004 | 107 | 2004 |
| Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions H Sharma, SK Mendiratta, RK Agrawal, K Gurunathan, S Kumar, TP Singh LWT-Food Science and Technology 81, 118-127, 2017 | 106 | 2017 |
| Physicochemical, functional and microbiological quality of buffalo liver S Devatkal, SK Mendiratta, N Kondaiah, MC Sharma, ASR Anjaneyulu Meat science 68 (1), 79-86, 2004 | 95 | 2004 |
| The tenderization of buffalo meat using ginger extract BM Naveena, SK Mendiratta Journal of Muscle Foods 15 (4), 235-244, 2004 | 82 | 2004 |
| Beef specific polymerase chain reaction assay for authentication of meat and meat products BG Mane, SK Mendiratta, AK Tiwari Food Control 28 (2), 246-249, 2012 | 78 | 2012 |
| Processing characteristics of buffalo meat-a review G Kandeepan, SK Mendiratta, V Shukla, MR Vishnuraj Journal of Meat Science and Technology 1 (1), 01-11, 2013 | 70 | 2013 |
| Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages H Sharma, SK Mendiratta, RK Agarwal, S Kumar, A Soni Journal of Food Science and Technology 54, 279-292, 2017 | 65 | 2017 |
| Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4±1 C) YP Gadekar, BD Sharma, AK Shinde, AK Verma, SK Mendiratta Small Ruminant Research 119 (1-3), 72-80, 2014 | 59 | 2014 |
| Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls SK Devatkal, S. and Mendiratta Meat Science 58 (4), 371-379, 2001 | 53 | 2001 |
| Quality of buffalo meat keema at different storage temperature G Kandeepan, ASR Anjaneyulu, N Kondaiah, SK Mendiratta African Journal of Food Science 4 (6), 410-417, 2010 | 51 | 2010 |
| Tenderizing and antioxidant effect of ginger extract on sheep meat. GS Mendiratta, S.K., Anjaneyulu, A.S.R., Lakshmanan, V., Naveena, B.M. and Bisht Journal of food science and technology 37 (6), 651-655, 2000 | 47* | 2000 |
| Microbial profiles of frozen trimmings and silver sides prepared at Indian buffalo meat packing plants AK Biswas, N Kondaiah, KN Bheilegaonkar, ASR Anjaneyulu, ... Meat science 80 (2), 418-422, 2008 | 46 | 2008 |
| Studies on tenderization and preparation of enrobed pork chunks in microwave oven V Garg, SK Mendiratta Meat science 74 (4), 718-726, 2006 | 46 | 2006 |
| Detection of adulteration of meat and meat products with buffalo meat employing polymerase chain reaction assay BG Mane, SK Mendiratta, AK Tiwari, KN Bhilegaokar Food Analytical Methods 5, 296-300, 2012 | 45 | 2012 |
| Effect of added vegetable (carrot, radish and capsicum) as functional ingredients in mutton nuggets SK Mendiratta, AT Shinde, BG Mane Journal of Meat Science and Technology 1 (2), 71-76, 2013 | 37 | 2013 |
Kandeepan GurunathanICAR-National Research Centre on MeatVerified email at icar.gov.in
