Author

Ashok Kumar Chakka

Institution: Malla Reddy University

Observed institutions: Central Institute of Fisheries Technology, National Institute for Interdisciplinary Science and Technology, Central Food Technological Research Institute, Kerala University of Fisheries and Ocean Studies, St. Aloysius (Deemed to Be University), Malla Reddy University, Council of Scientific and Industrial Research

ORCID: 0000-0002-6048-8912

Observed ORCID: 0000-0002-6048-8912

OpenAlex ID: A5062838693

Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review

2021 · Ashok Kumar Chakka, M.S. Sriraksha, et al. · LWT · 141

Bioactive Compounds of Winery by-products: Extraction Techniques and their Potential Health Benefits

2022 · Ashok Kumar Chakka, Ayenampudi Surendra Babu · Applied Food Research · 98

Poultry Processing Waste as an Alternative Source for Mammalian Gelatin: Extraction and Characterization of Gelatin from Chicken Feet Using Food Grade Acids

2016 · Ashok Kumar Chakka, Ali Muhammed, et al. · Waste and Biomass Valorization · 80

In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates

2015 · Ashok Kumar Chakka, Mercy Elias, et al. · Journal of Food Science and Technology · 68

Essential oil composition of fresh ginger cultivars from North-East India

2013 · Challa Ravi Kiran, Ashok Kumar Chakka, et al. · Journal of Essential Oil Research · 50

Green technology approach for heavy metal adsorption by agricultural and food industry solid wastes as bio-adsorbents: a review

2022 · Sherin Mathew, Jovita Carrol Soans, et al. · Journal of Food Science and Technology · 48

Influence of Cultivar and Maturity at Harvest on the Essential Oil Composition, Oleoresin and [6]-Gingerol Contents in Fresh Ginger from Northeast India

2013 · Challa Ravi Kiran, Ashok Kumar Chakka, et al. · Journal of Agricultural and Food Chemistry · 47

Cold plasma technology: An insight on its disinfection efficiency of various food systems

2022 · Sriraksha M S, Surendra Babu Ayenampudi, et al. · Food Science and Technology International · 21

In-Vivo Anti-anaemic Effects of Bioactive Compounds Prepared from Chicken Liver Using Biotechnological Tools

2021 · Ashok Kumar Chakka, Jini Ramanatikara, et al. · Waste and Biomass Valorization · 8

Prebiotics and Probiotics Food

2024 · P. Sankarganesh, S. A. O. Adeyeye, et al. · Wiley eBooks · 4

Biomass Materials as Potential Sources of Future Sustainability

2026 · A. Surendra Babu, Ashok Kumar Chakka, et al. · Wiley eBooks

Applications of Light-Emitting Diodes in Solid and Semi-Solid Foods

2024 · Ashok Kumar Chakka, Kumara Krishnanayaka, et al. · Apple Academic Press eBooks

Biofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu (Labeo rohita) egg sauce

2024 · Siddegowda Gopalapura Shivanne Gowda, Ashok Kumar Chakka, et al. · Journal of Food Science and Technology

Works count: 13

Citation count: 565

H-index: 8

I10-index: 8