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Venkateshwarlu Gudipati

Chemical and Olfactometric Characterization of Volatile Flavor Compounds in a Fish Oil Enriched Milk Emulsion
2004 · Gudipati Venkateshwarlu, Mette B. Let, et al. · Journal of Agricultural and Food Chemistry · 151
Modeling the Sensory Impact of Defined Combinations of Volatile Lipid Oxidation Products on Fishy and Metallic Off-Flavors
2004 · Gudipati Venkateshwarlu, Mette B. Let, et al. · Journal of Agricultural and Food Chemistry · 127
Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes
2010 · Venkateshwarlu Gudipati, Sandra Sandra, et al. · Journal of Agricultural and Food Chemistry · 123
Amylose‐lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn‐based puffed snacks
2013 · Madonna T. Thachil, Mithlesh K. Chouksey, et al. · International Journal of Food Science & Technology · 111
Functional characteristics of gelatin extracted from skin and bone of Tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus)
2011 · Jayappa M. Koli, Subrata Basu, et al. · Food and Bioproducts Processing · 99
Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality
2018 · Raushan Kumar, K.A. Martin Xavier, et al. · Carbohydrate Polymers · 75
Mislabeling in Indian seafood: An investigation using DNA barcoding
2015 · Kannuchamy Nagalakshmi, Pavan-Kumar Annam, et al. · Food Control · 68
Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality
2017 · K.A. Martin Xavier, Hauzoukim, et al. · Carbohydrate Polymers · 61
Antibacterial Activity of Ginger, Eucalyptus and Sweet Orange Peel Essential Oils on Fish-borne Bacteria
2012 · JESMI DEBBARMA, PANKAJ KISHORE, et al. · Journal of Food Processing and Preservation · 51
Oxidative Stability of Microencapsulated Fish Oil during Refrigerated Storage
2015 · Jeyakumari Annamalai, Kothari Dushyant C, et al. · Journal of Food Processing and Preservation · 45
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Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers
2014 · Agni Kumar Santhanam, Manjusha Lekshmi, et al. · Drying Technology · 44
Improvement of Gel Strength and Melting Point of Fish Gelatin by Addition of Coenhancers Using Response Surface Methodology
2011 · Jayappa M. Koli, Subrata Basu, et al. · Journal of Food Science · 41
Protein Hydrolysates from Shrimp (Metapenaeus dobsoni) Head Waste: Optimization of Extraction Conditions by Response Surface Methodology
2014 · Janarthanan Gunasekaran, Nagalakshmi Kannuchamy, et al. · Journal of Aquatic Food Product Technology · 40
Protective Effect of Fish Gelatin‐Based Natural Antimicrobial Coatings on Quality of I ndian S almon Fillets during Refrigerated Storage
2015 · Mayuri Thaker, Mandakini Devi Hanjabam, et al. · Journal of Food Process Engineering · 39
Fish Gelatin: A Versatile Ingredient for the Food and Pharmaceutical Industries
2013 · Venkateshwarlu Gudipati · Wiley eBooks · 35
Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus
2017 · Gonugodugu Praveen Kumar, K.A. Martin Xavier, et al. · International Journal of Current Microbiology and Applied Sciences · 34
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Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation
2017 · Raushan Kumar, KA Martin Xavier, et al. · Journal of the Science of Food and Agriculture · 25
Textural quality and oxidative stability of restructured pangasius mince: effect of protein substrates mediated by transglutaminase
2013 · Sarika Kunnath, Manjusha Lekshmi, et al. · Journal of Food Science and Technology · 23
Optimization of process parameters for gelatin extraction from the skin of Blackspotted croaker using response surface methodology
2012 · Jitender K. Jakhar, Subrata Basu, et al. · Journal of Food Science and Technology · 21
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Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers
2019 · Hauzoukim, K.A. Martin Xavier, et al. · Journal of Food Process Engineering · 19
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Optimisation of gelatin extraction from Unicorn leatherjacket (Aluterus monoceros) skin waste: response surface approach
2013 · Mandakini Devi Hanjabam, Sathish Kumar Kannaiyan, et al. · Journal of Food Science and Technology · 19
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Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology
2017 · Chongtham Baru Singh, K. A. Martin Xavier, et al. · Waste and Biomass Valorization · 18
Lipid Oxidation and Biochemical Quality of Indian Mackerel during Frozen Storage: Effect of Previous Treatment with Plant Extracts
2016 · Pankyamma Viji, Puthanpurackal Kizhakkethil Binsi, et al. · Journal of Food Biochemistry · 18
Effect of pH and Ionic Strength on Functional Properties of Fish Gelatin in Comparison to Mammalian Gelatin
2013 · J. M. Koli, Subrata Basu, et al. · Fishery Technology · 13
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Development of Pangasius steaks by improved sous-vide technology and its process optimization
2016 · Namita Kumari, Chongtham Baru Singh, et al. · Journal of Food Science and Technology · 10
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Works count: 38
Citation count: 1,356
H-index: 19
I10-index: 25
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