| Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India RK Majumdar, D Roy, S Bejjanki, N Bhaskar Journal of Food science and Technology 53, 401-410, 2016 | 60 | 2016 |
| Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken TG Kudre, SK Bejjanki, BW Kanwate, PZ Sakhare International Journal of Food Properties 21 (1), 957-972, 2018 | 43 | 2018 |
| Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India RK Majumdar, SK Bejjanki, D Roy, S Shitole, A Saha, B Narayan Journal of food science and technology 52, 8284-8291, 2015 | 39 | 2015 |
| An overview of some ethnic fermented fish products of the Eastern Himalayan region of India RK Majumdar, D Roy, S Bejjanki, N Bhaskar Journal of Ethnic Foods 3 (4), 276-283, 2016 | 32 | 2016 |
| Journal of Ethnic Foods RK Majumdar, D Roy, S Bejjanki, N Bhaskar | | 2016 |
