| Comparative efficacy of pomegranate juice, pomegranate rind powder and BHT as antioxidants in cooked chicken patties N Naveena, B.M., Sen, A.R., Vaithiyanathan, S., Babji, Y. and Kondaiah Meat Science 80 (4), 1304-1308, 2008 | 423 | 2008 |
| Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome) ASR Naveena, B.M., Mendirartta, S.K. and Anjaneyulu Meat Science 68 (3), 363-369, 2004 | 305 | 2004 |
| Effect of dipping in pomegranate fruit (Punica granatum) juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4˚C) N Vaithiyanathan, S., Naveena, B.M., Muthukumar, M., Girish, P.S. and Kondaiah Meat Science 88 (3), 409-414, 2011 | 198* | 2011 |
| Antioxidant activity of pomegranate rind powder extract in cooked chicken patties N Naveena, B.M., Sen, A.R., Kingsly, A.R.P., Singh, D.B. and Kondaiah International Journal of Food Science and Technology 43 (10), 1807-1812, 2008 | 197 | 2008 |
| Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage BM Devatkal, S.K. and Naveena Meat Science 85 (2), 306-311, 2010 | 193 | 2010 |
| Tenderization of spent hen meat using ginger extract SK Naveena, B.M. and Mendiratta British Poultry Science 42 (3), 344-349, 2001 | 166 | 2001 |
| Improvement of shelf-life of buffalo meat steaks using lactic acid, clove oil and vitamin C during retail display TRK Naveena, B.M., Muthukumar, M., Sen, A.R., Babji, Y. and Murthy Meat Science 74 (2), 409-415, 2006 | 162 | 2006 |
| Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties ARSK Muthukumar, M., Naveena, B.M., Sen Journal of Food Science and Technology, DOI: 10.1007/s13197-012-0831-8, 2012 | 114* | 2012 |
| Buffalo meat quality, composition, and processing characteristics: Contribution to the global economy and nutritional security BM Naveena, M Kiran Animal frontiers 4 (4), 18-24, 2014 | 111 | 2014 |
| Superchilling of muscle foods: Potential alternative for chilling and freezing R Banerjee, NB Maheswarappa Critical reviews in food science and nutrition 59 (8), 1256-1263, 2019 | 101 | 2019 |
| Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat SK Naveena, B.M., Kiran, M., Sudakar Reddy, K. Vaithiyanathan, S ... Meat Science 88 (4), 727-732, 2011 | 97 | 2011 |
| Technological demands of meat processing–An Asian perspective W Zhang, BM Naveena, C Jo, R Sakata, G Zhou, R Banerjee, T Nishiumi Meat Science 132, 35-44, 2017 | 96 | 2017 |
| Quality characteristics and storage stability of chicken patties formulated with ragi flour (Eleusine coracana) TRK Naveena, B.M., Muthukumar, M., Sen, A.R., Babji, Y. and Murthy Journal of Muscle Foods 17 (1), 92-104, 2006 | 96* | 2006 |
| The tenderization of buffalo meat using ginger extract SK Naveena, B.M. and Mendiratta Journal of Muscle Foods 15 (4), 235-244, 2004 | 84 | 2004 |
| Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat and chicken patties KR Naveena, B.M., Vaithiyanathan, S., Muthukumar, M., Sen, A.R., Kumar, Y.P ... Meat Science 95 (2), 195-202, 2013 | 79 | 2013 |
| Effect of chilling, polyphosphates and bicarbonates on quality characteristics of broiler breast meat TRK Sen, A.R., Naveena, B.M., Muthukumar, M., Babji, Y. and Murthy British Poultry Science 46 (4), 451-456, 2005 | 79 | 2005 |
| Quality, composition, and consumer evaluation of meat from slow-growing broilers relative to commercial broilers SK Devatkal, BM Naveena, T Kotaiah Poultry science 98 (11), 6177-6186, 2019 | 77 | 2019 |
| Detection of 4-Hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry R Naveena, B.M., Faustman, C., Tatiyaborworntham, N., Shuang, Y., Ramanathan Food Chemistry 122 (3), 836-840, 2010 | 76 | 2010 |
| OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixture … S Naveena, B.M., Deepak, S.J., Jagadeesh Babu, A., Madhava Rao, T., Veeranna ... Food Chemistry 233, 311-320, 2017 | 58 | 2017 |
| Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages SJ Naveena, B.M., Panjab, S.K., Shashikumar, M., Krishnaiah, N., Kulkarni, V ... Journal of Food Science and Technology-International 23 (1), 75-85, 2016 | 54* | 2016 |
