Subramaniam Sathivel

Author

Louisiana State University Agricultural Center ORCID

Also Known As

, S. Sathivel, SUBRAMANIAM SATHIVEL, Sathivel Subramaniam, Subramaniam Sathivel

117

Publications

3.8K

Citations

H-Index

Concepts

All Affiliations

Louisiana State University Agricultural Center University of Alaska Fairbanks Louisiana State University Rajamangala University of Technology Southern Regional Research Center

About

Subramaniam Sathivel is an author at Louisiana State University Agricultural Center specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	27	40	1.8K
2	Engineering	22	27	1.2K
3	Medicine	9	9	283
4	Public Health	7	7	270
5	Natural Sciences	3	3	202

Subramaniam Sathivel

Publications

3.6K

Citations

H-Index

Page 1

	Year	Citations
Biochemical and Functional Properties of Herring ( <i>Clupea harengus</i> ) Byproduct Hydrolysates Subramaniam Sathivel, Peter J. Bechtel, J. K. BABBITT, Journal of Food Science	2003	247
The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage Subramaniam Sathivel, Quan Liu, Jiaqi Huang, Journal of Food Engineering Frozen StorageOncorhynchus GorbuschaFood PreservationSkinless Pink SalmonFood Quality	2007	158
Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage Subramaniam Sathivel Journal of Food Science Frozen StorageEdible FilmHealth SciencesMoisture ContentFood Analysis	2005	136
Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates Subramaniam Sathivel, Scott Smiley, Witoon Prinyawiwatkul, Journal of Food Science NutritionRed SalmonEngineeringFood AnalysisNutritional Properties	2005	112
Development of cantaloupe (Cucumis melo) juice powders using spray drying technology Kevin Mis Solval, Srijanani Sundararajan, Luis Alfaro, LWT Food ChemistryNutritionCucumis MeloProduction RateFood Analysis	2011	108
Properties of Protein Powders from Arrowtooth Flounder (<i>Atheresthes stomias</i>) and Herring (<i>Clupea harengus</i>) Byproducts Subramaniam Sathivel, Peter J. Bechtel, J. K. BABBITT, Journal of Agricultural and Food Chemistry BiologyFood ChemistryNutritionEngineeringBiochemistry	2004	104
Extraction of shrimp astaxanthin with flaxseed oil: Effects on lipid oxidation and astaxanthin degradation rates Jianing Pu, Peter J. Bechtel, Subramaniam Sathivel Biosystems Engineering Food ChemistryFlaxseed OilEnvironmental EngineeringLipid ResourceAstaxanthin Degradation Rates	2010	99
Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice Fathima Waheeda Mohideen, Kevin Mis Solval, Juan Li, LWT Microbial CountsFood MicrobiologyContinuous Ultra-sonicationFood ProcessingMicrobiology	2014	91
Thermal properties and applications of the Arrhenius equation for evaluating viscosity and oxidation rates of unrefined pollock oil Subramaniam Sathivel, Jiaqi Huang, Witoon Prinyawiwatkul Journal of Food Engineering Chemical EngineeringEngineeringRheologyUnrefined Pollock OilThermodynamics	2007	87
Developing a strawberry yogurt fortified with marine fish oil J.D. Estrada, Charles Boeneke, Peter J. Bechtel, Journal of Dairy Science	2011	86

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