Author

N. S. Mahendrakar

Observed names: N.S Mahendrakar, N.S. MAHENDRAKAR, N.S. Mahendrakar, NAMDADEV SUBBANNA MAHENDRAKAR

Observed institutions: Central Food Technological Research Institute, Council of Scientific and Industrial Research

OpenAlex ID: A5110121912

Process optimization for extraction of carotenoids from shrimp waste with vegetable oils

2004 · N.M. Sachindra, N.S. Mahendrakar · Bioresource Technology · 249

Recovery of carotenoids from shrimp waste in organic solvents

2005 · N.M. Sachindra, N. Bhaskar, et al. · Waste Management · 229

Quality of buffalo meat burger containing legume flours as binders

2003 · V.K. Modi, N.S. Mahendrakar, et al. · Meat Science · 158

Protein hydrolysate from visceral waste proteins of Catla (Catla catla): Optimization of hydrolysis conditions for a commercial neutral protease

2008 · N. Bhaskar, N.S. Mahendrakar · Bioresource Technology · 131

Carotenoids in crabs from marine and fresh waters of India

2004 · N.M. Sachindra, N. Bhaskar, et al. · LWT · 73

Observations on some chemical and physical characteristics of buffalo meat

1994 · K. Syed Ziauddin, N.S. Mahendrakar, et al. · Meat Science · 54

Degradation of inosine-5′-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature

2005 · N.D. Vani, V.K. Modi, et al. · LWT · 51

Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage

2010 · N. M. Sachindra, N. S. Mahendrakar · Journal of Food Science and Technology · 36

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Preparation of Proteolytic Activity Rich Ginger Powder and Evaluation of Its Tenderizing Effect on Spent‐hen Muscles

2006 · N. BHASKAR, N.M. SACHINDRA, et al. · Journal of Muscle Foods · 33

Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings

2009 · Amit Kumar Rai, N. Bhaskar, et al. · Applied Microbiology and Biotechnology · 29

Changes in Quality of Chicken Curry During Frozen Storage

2006 · V.K. MODI, N.M. SACHINDRA, et al. · Journal of Muscle Foods · 26

Quality of Nuggets Prepared From Fresh and Smoked Spent Layer Chicken Meat

2004 · V.K. MODI, N.S. MAHENDRAKAR, et al. · Journal of Muscle Foods · 24

Utilization of tannery fleshings: Optimization of conditions for fermenting delimed tannery fleshings using Enterococcus faecium HAB01 by response surface methodology

2009 · Amit Kumar Rai, Thiyam General, et al. · Bioresource Technology · 22

Biostabilization and preparation of protein hydrolysates from delimed leather fleshings

2007 · N. Bhaskar, P. Z. Sakhare, et al. · CFTRI Institutional Repository · 21

Autolysis and rancidity development in tropical freshwater fish viscera during fermentation

1996 · Javeed Ahmed, N.S. Mahendrakar · Bioresource Technology · 21

Studies on influence of age of sheep and post-mortem carcass conditioning treatments on muscular collagen content and its thermolability

1989 · N. S. Mahendrakar, N. P. Dani, et al. · CFTRI Institutional Repository · 21

Changes in Quality of Minced Meat From Goat Due to Gamma Irradiation

2008 · V.K. MODI, P.Z. SAKHARE, et al. · Journal of Muscle Foods · 20

Purification of alkaline protease from chicken intestine by aqueous two phase system of polyethylene glycol and sodium citrate

2010 · B. K. Sarangi, D. P. Pattanaik, et al. · Journal of Food Science and Technology · 19

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Pre-processed spice mix formulation and changes in its quality during storage

2005 · V.K. Modi, G.S. Sidde Gowda, et al. · LWT · 18

Changes in microbial population during fermentation of tropical freshwater fish viscera

1996 · J. Ahmed, B.S. Ramesh, et al. · Journal of Applied Bacteriology · 18

Optimization of acid hydrolysis conditions of delimed tannery fleshings by response surface method

2009 · Amit Kumar, C. Nived, et al. · CFTRI Institutional Repository · 16

Effect of Acid Ensiling on the Stability of Visceral Waste Proteases of Indian Major CarpLabeo rohita

2007 · N. Bhaskar, A. D. Sathisha, et al. · Journal of Aquatic Food Product Technology · 16

Effect of freezing, thawing and frozen storage on physico-chemical and sensory characteristics of buffalo meat

1993 · K. Syed Ziauddin, N.S. Mahendrakar, et al. · Meat Science · 16

Marination of Sheep Muscles Under Pressure and Its Effect on Meat Texture Quality

2005 · K.P. YASHODA, R. JAGANNATHA RAO, et al. · Journal of Muscle Foods · 15

Low-fat mutton kofta prepared by using carrageenan as fat replacer: quality changes in cooked product during storage.

2009 · V.K. Modi, K. Yashoda, et al. · CFTRI Institutional Repository · 14

Works count: 51

Citation count: 1,492

H-index: 18

I10-index: 34