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Vinod Kumar Modi

Observed names: V. K. Modi, V.K. MODI, V.K. Modi, VINOD KUMAR MODI, Vinod K. Modi, Vinod Modi
Institution: Amity University
OpenAlex ID: A5113969443
Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics
2019 · Mohammad Hassan Kamani, Manchanahally Shivanna Meera, et al. · Journal of Food Science and Technology · 202
Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass
2006 · N. Bhaskar, V.K. Modi, et al. · Bioresource Technology · 167
Quality of buffalo meat burger containing legume flours as binders
2003 · V.K. Modi, N.S. Mahendrakar, et al. · Meat Science · 158
Characteristics and consumer acceptance of healthier meat and meat product formulations—a review
2011 · Swapna C. Hathwar, Amit Kumar Rai, et al. · Journal of Food Science and Technology · 111
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Effect of Carrageenan and Oat Flour on Quality Characteristics of MeatKofta
2009 · V.K. Modi, K.P. Yashoda, et al. · International Journal of Food Properties · 57
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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
Quality changes during the storage of dehydrated chicken kebab mix
2007 · Vinod K. Modi, Nakkerike M. Sachindra, et al. · International Journal of Food Science & Technology · 47
Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying
2011 · Rashmi Das, Deepthi P. Pawar, et al. · Journal of Food Science and Technology · 43
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Biocolorants in food: Sources, extraction, applications and future prospects
2022 · Monika Thakur, V. K. Modi · Critical Reviews in Food Science and Nutrition · 40
Anti-obesity efficacy of the selected high altitude Himalayan herbs: in vitro studies
2020 · Mukul Kumar, Samriti Guleria, et al. · Journal of Food Science and Technology · 36
Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of IndianT. durumWheat
2014 · N. S. Ramya, P. Prabhasankar, et al. · Journal of Aquatic Food Product Technology · 35
Effect of water activity and temperature on degradation of 5′-inosine monophosphate in a meat model system
2006 · S. Kavitha, V.K. Modi · LWT · 33
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
Changes in Quality of Chicken Curry During Frozen Storage
2006 · V.K. MODI, N.M. SACHINDRA, et al. · Journal of Muscle Foods · 26
Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil
2011 · Deepthi P. Pawar, S. Boomathi, et al. · Journal of Food Science and Technology · 24
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
Effect of Casein and Oat Flour on Physicochemical and Oxidative Processes of Cooked Chicken Kofta
2010 · B. PRASAD, M.D. RASHMI, et al. · Journal of Food Processing and Preservation · 21
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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
Pre-processed spice mix formulation and changes in its quality during storage
2005 · V.K. Modi, G.S. Sidde Gowda, et al. · LWT · 18
Effect of carbonation and ultrasonication assisted hybrid drying techniques on physical properties, sorption isotherms and glass transition temperature of banana (Musa) peel powder
2021 · Mandeep Kaur, Vinod Kumar Modi, et al. · Powder Technology · 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
Eggs chips prepared by using different millet flours as binders and changes in product quality during storage
2007 · K.P. Yashoda, V.K. Modi, et al. · Food Control · 14
Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett–Burman design
2007 · V.K. Modi, Maya Prakash · LWT · 13
Effect of Carrageenan and Oat Flour on Storage Characteristics of Fried Mutton Kofta
2009 · VINOD KUMAR MODI, KATTERA PEMMAIAH YASHODA, et al. · Journal of Food Processing and Preservation · 12
Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel
2022 · Mandeep Kaur, Vinod Kumar Modi, et al. · Journal of Food Science and Technology · 9
Works count: 36
Citation count: 1,266
H-index: 18
I10-index: 24
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