| 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 |
| Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat BM Naveena, M Kiran, KS Reddy, C Ramakrishna, S Vaithiyanathan, ... Meat science 88 (4), 727-732, 2011 | 97 | 2011 |
| Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties BM Naveena, S Vaithiyanathan, M Muthukumar, AR Sen, YP Kumar, ... Meat Science 95 (2), 195-202, 2013 | 79 | 2013 |
| Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties N Basappa Maheswarappa, V Subbaiah, M Muthupalani, PK Yamagani, ... Journal of the Science of Food and Agriculture 94 (2), 273-279, 2014 | 38 | 2014 |
| Consumption pattern, consumer attitude and consumer perception on meat quality and safety in Southern India M Kiran, C Nagabhushan, NK Prabhu, SC Paramesha, T Rajshekar, ... International Food Research Journal 25 (3), 1026-1030, 2018 | 34 | 2018 |
| Carcass characteristics, composition, physico-chemical, microbial and sensory quality of emu meat BM Naveena, AR Sen, M Muthukumar, PS Girish, Y Praveen Kumar, ... British poultry science 54 (3), 329-336, 2013 | 32 | 2013 |
| Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries) M Kiran, BM Naveena, M Smrutirekha, PB Reddy, B Rituparna, YP Kumar, ... Meat science 148, 127-136, 2019 | 29 | 2019 |
| In‐gel and OFFGEL‐based proteomic approach for authentication of meat species from minced meat and meat products BM Naveena, DS Jagadeesh, V Kamuni, M Muthukumar, VV Kulkarni, ... Journal of the Science of Food and Agriculture 98 (3), 1188-1196, 2018 | 28 | 2018 |
| Use of cinnamaldehyde as a potential antioxidant in ground spent hen meat BM Naveena, M Muthukumar, AR Sen, Y Praveen Kumar, M Kiran Journal of food processing and preservation 38 (4), 1911-1917, 2014 | 27 | 2014 |
| Muscle‐Specific Variation in Buffalo (Bubalus bubalis) Meat Texture: Biochemical, Ultrastructural and Proteome Characterization M Kiran, BM Naveena, KS Reddy, M Shashikumar, VR Reddy, ... Journal of Texture Studies 46 (4), 254-261, 2015 | 26 | 2015 |
| Understanding tenderness variability and ageing changes in buffalo meat: biochemical, ultrastructural and proteome characterization M Kiran, BM Naveena, KS Reddy, M Shahikumar, VR Reddy, VV Kulkarni, ... animal 10 (6), 1007-1015, 2016 | 19 | 2016 |
| Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu (Dromaius novaehollandiae) Meat Under Different Packaging Conditions BM Naveena, M Muthukumar, VV Kulkarni, Y Praveen Kumar, ... Journal of food processing and preservation 39 (6), 2497-2506, 2015 | 17 | 2015 |
| Buffalo meat quality, composition and processing characteristics: contribution to the global economy and nutritional security. Anim Front 2014; 4 (4): 18–24 BM Naveena, M Kiran | 16 | |
| Emu meat: New source of healthier meat towards niche market NB Maheswarappa, M Kiran Food reviews international 30 (1), 22-35, 2014 | 14 | 2014 |
| Exploring the dynamics of women consumer preference, attitude and behaviour towards meat and meat products consumption in India K Mohan, NB Maheswarappa, R Banerjee Meat Science 193, 108926, 2022 | 11 | 2022 |
| Effect of ammonium hydroxide on textural and ultrastructural properties of spent hen meat M Kiran, BM Naveena, KS Reddy, KK Reddy, TM Rao International Food Research Journal 21 (5), 2049, 2014 | 9 | 2014 |
| Effect of oat flour on quality characteristics of low fat chicken sausages GVB Reddy, M Shashi Kumar, RSD Gupta, M Kiran, KK Reddy Journal of Meat Science 8 (1), 8-15, 2012 | 8 | 2012 |
| Post harvest technologies to deal with poultry meat toughness, with reference to spent birds BM Naveena, M Kiran, SK Mendiratta World's Poultry Science Journal 69 (3), 553-568, 2013 | 7 | 2013 |
| Proteomic technologies and their application for ensuring meat quality, safety and Authenticity R Banerjee, NB Maheswarappa, K Mohan, S Biswas, S Batabyal Current Proteomics 19 (2), 128-141, 2022 | 4 | 2022 |
| Effect of different cooking methods and binding materials on proximate composition, physicochemical and sensory quality of different emulsion based chicken products M Kiran, CO Vinayanada, BJ Rao, BD Ravindra, BS Ramachandra Journal of Animal Research 8 (1), 117-123, 2018 | 4 | 2018 |
