B.A. Shamasundar - Concepedia

Concepedia

Author

B.A. Shamasundar

Karnataka Veterinary Animal and Fisheries Sciences University

Also Known As

B A Shamasundar, B A. Shamasundar, B. A. SHAMASUNDAR, B. A. Shamasundar, B.A. SHAMASUNDAR, B.A. Shamasundar, Bangalore Aswathnarayan Shamasundar, Bangalore A. Shamasundar, Bangalore Aswathnarayan Shamasundar

49

Publications

1.5K

Citations

20

H-Index

52

Concepts

All Affiliations

Karnataka Veterinary Animal and Fisheries Sciences University Central Institute of Fisheries Technology University of Agricultural Sciences, Bangalore Central Food Technological Research Institute University of Surrey

BS

About

B.A. Shamasundar is an author at Karnataka Veterinary Animal and Fisheries Sciences University specializing in biochemistry, food chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	460
2	Medicine	10	10	602
3	Natural Sciences	7	7	213
4	Engineering	4	4	200
5	Allergy	1	1	39

B.A. Shamasundar

×

30

Publications

1.5K

Citations

20

H-Index

	Year	Citations
Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish M.V. Chandra, B.A. Shamasundar International Journal of Food Properties Food ChemistryFood ColloidBiopolymer GelPorcine GelatinMedicine	2014	260
Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince P.K. Binsi, B.A. Shamasundar, Dileep A. Omana, Food Hydrocolloids Fish MincePriacanthus HamrurBigeye Snapper	2007	166
Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp (<i>Catla catla</i>) as Influenced by the Nature of Enzyme K. Elavarasan, V. Naveen Kumar, B.A. Shamasundar Journal of Food Processing and Preservation	2013	122
Angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven- and freeze-dried protein hydrolysate from fresh water fish (Cirrhinus mrigala) K. Elavarasan, B.A. Shamasundar, F. Badii, Food Chemistry Food ChemistryProtein ChemistryBiochemistryMedicineBioanalysis	2016	100
Bioactive and functional properties of protein hydrolysates from fish frame processing waste using plant proteases Girija G. Phadke, K. Elavarasan, B.A. Shamasundar Environmental Science and Pollution Research Protein ChemistryProtein HydrolysatesFunctional PropertiesEngineeringBiochemistry	2016	82
Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla M.V. Chandra, B.A. Shamasundar Food Hydrocolloids Biopolymer GelFood BiophysicsRheological PropertiesSwim BladdersFood Engineering	2015	70
The use of nisin as a preservative in fish sausage stored at ambient (28 ± 2 °C) and refrigerated (6 ± 2 °C) temperatures C. V. Raju, B.A. Shamasundar, Karthik Udupa International Journal of Food Science & Technology	2003	63
Structural properties of gelatin extracted from croaker fish (<i>Johnius sp</i>) skin waste D.P.Santhosh Kumar, M.V. Chandra, K. Elavarasan, International Journal of Food Properties Food ChemistryBiopolymer GelStructural PropertiesEngineeringBiochemistry	2017	57
Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish ( <i>Trichiurus spp</i> ) Meat Dileep A. Omana, B.A. Shamasundar, P.K. Binsi, Journal of Food Science	2005	51
Purification and characterisation of transglutaminase from four fish species: Effect of added transglutaminase on the viscoelastic behaviour of fish mince P.K. Binsi, B.A. Shamasundar Food Chemistry Fish SpeciesBiochemistryAquacultureAdded TransglutaminaseFish Mince	2011	49

Page 1