K. Jayathilakan

Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat

K. Jayathilakan, Geeta Sharma, K. Radhakrishna et al. · Food Chemistry · 2007 · 172 citations

Natural Antioxidants, Different Species, Meat Quality +4

Effect of fish (Catla catla) frying on the quality characteristics of sunflower oil

Mallika Manral, M. C. Pandey, K. Jayathilakan et al. · Food Chemistry · 2007 · 49 citations

Food Chemistry, Quality Characteristics, Omega-3 Fatty Acid +4

Evaluation of Antioxidant Activity, Radical Scavenging, and Reducing Power of Clove Oil and Clove Oleoresin in Comparison with Natural and Synthetic Antioxidants in Chevon (Capra aegagrus hircus) and Chicken Meat

Khudsia Sultana, K. Jayathilakan, Manisha Pandey · Defence Life Science Journal · 2017 · 24 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +14

Effect of ionizing radiation on the protein and lipid quality characteristics of mutton kheema treated with rice bran oil and sunflower oil

K. Jalarama Reddy, K. Jayathilakan, M. C. Pandey · Radiation Physics and Chemistry · 2015 · 23 citations

Food Chemistry, Rice Bran Oil, Mutton Kheema +8

Effect of natural antioxidants on the lipid stability of fluidised bed-dried mutton

K. Jayathilakan, G. K. Sharma, K. Radhakrishna et al. · Food Chemistry · 2005 · 21 citations

Food Chemistry, Nutrition, Lipid Analysis +9