Manjusha Lekshmi - Concepedia

Author

Manjusha Lekshmi

Central Institute of Fisheries Education ORCID

Also Known As

L Manjusha, L. Manjusha, Manjusha Lekshmi

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Central Institute of Fisheries Education Indian Council of Agricultural Research

About

Manjusha Lekshmi is an author at Central Institute of Fisheries Education specializing in medicine, microbiology, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	8	8	217
2	Health Sciences	6	6	207
3	Engineering	4	4	70
4	Biochemistry	2	2	34
5	Biology	1	1	49

Manjusha Lekshmi

Publications

598

Citations

H-Index

Page 1

	Year	Citations
Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality Raushan Kumar, K.A. Martin Xavier, Manjusha Lekshmi, Carbohydrate Polymers Food ChemistryNutritionEdible FilmEdible PackagingExtruded Snacks	2018	64
Multiple Antibiotic-Resistant, Extended Spectrum-β-Lactamase (ESBL)-Producing Enterobacteria in Fresh Seafood Asem Sanjit Singh, Manjusha Lekshmi, Sreepriya Prakasan, Microorganisms	2017	56
Isolation and characterization of Arcobacter spp. from fresh seafood and the aquatic environment Martina Laishram, Srinu Rathlavath, Manjusha Lekshmi, International Journal of Food Microbiology BiologyAquatic Food SystemSeafood IndustryMicrobial EcologyFood Microbiology	2016	49
Virulence genotypes and antimicrobial susceptibility patterns of Arcobacter butzleri isolated from seafood and its environment Srinu Rathlavath, Vandita Kohli, Asem Sanjit Singh, International Journal of Food Microbiology Arcobacter ButzleriAntimicrobial Resistance GeneVirulence FactorVirulence GenotypesFood Microbiology	2017	46
Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers Agni Kumar Santhanam, Manjusha Lekshmi, Mithlesh Kumar Chouksey, Drying Technology Food ColloidNutritionSpray DryingOmega-3 Fatty AcidDifferent Amplitudes	2014	43
Garcinia spp. extract incorporated icing medium as a natural preservative for shelf life enhancement of chilled Indian mackerel (Rastrelliger kanagurta) Toni Apang, K.A. Martin Xavier, Manjusha Lekshmi, LWT Shelf Life EnhancementShelf LifeGarcinia SppFood PreservationNatural Preservative	2020	36
Incidence of Methicillin-Resistant Staphylococci in Fresh Seafood Lekshmi R. G. Kumar, Anas K. Kasim, Manjusha Lekshmi, Advances in Microbiology Antimicrobial Resistance GeneAntimicrobial SusceptibilityHealth SciencesPathogen DetectionFresh Seafood	2016	30
<i>Salmonella</i> Contamination of Seafood in Landing Centers and Retail Markets of Mumbai, India Parmanand Prabhakar, Manjusha Lekshmi, Ammini Parvathi, Journal of AOAC International	2020	27
Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation Chongtham Baru Singh, Namita Kumari, S. R. Senapati, LWT Meat PackagingEngineeringResponse Surface MethodologySous VideReady-to-cook Seerfish Steaks	2016	25
Isolation of Shiga toxin-producing Escherichia coli harboring variant Shiga toxin genes from seafood Sreepriya Prakasan, Parmanand Prabhakar, Manjusha Lekshmi, Veterinary World	2018	25

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