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M. C. Pandey

Defence Food Research Laboratory

41

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518

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Shelf life characteristics of Pangasianodon hypophthalmus fillets treated with Moringa oleifera (Lam) leaf extract

2019
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Bioactive Compounds and Milk Peptides for Human Health-A Review

2018
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Development of compressed meat based bar using response surface methodology

2017 life science journal
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Evaluation of Antioxidant Activity, Radical Scavenging, and Reducing Power of Clove Oil and Clove Oleoresin in Comparison with Natural and Synthetic Antioxidants in Chevon (Capra aegagrus hircus) and Chicken Meat

2017 life science journal
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Effect of sodium chloride reduction on drying kinetics of restructured chicken jerky

2017 Food bioscience
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Moisture Sorption Characteristics of Ready-to-eat Chicken Wheat Crisps Prepared Using Resistant Starch and Chicken Powder with Wheat Flour

2017 life science journal
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Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

2017 life science journal
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Effect of High‐Pressure Processing on Quality Characteristics of Precooked Chicken Patties Containing Wheat Germ Oil Wheat Bran and Grape Seed Extract

2016 Journal of Food Processing and Preservation
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Thermal analysis of meat and meat products

2016 Journal of Thermal Analysis and Calorimetry
- Poonkodi Tamilmani
- M. C. Pandey
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Development of designer chicken shred with response surface methodology and evaluation of its quality characteristics

2016 Journal of Food Science and Technology-mysore
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