S. Vaithiyanathan - Concepedia

Concepedia

Author

S. Vaithiyanathan

ICAR - National Meat Research Institute

Also Known As

S VAITHIYANATHAN, S Vaithiyanathan, S. VAITHIYANATHAN, S. Vaithiyanathan, Sakthivel Vaithiyanathan, Subbiah Vaithiyanathan

70

Publications

1.8K

Citations

20

H-Index

55

Concepts

All Affiliations

ICAR - National Meat Research Institute Central Sheep and Wool Research Institute Indian Veterinary Research Institute

SV

About

S. Vaithiyanathan is an author at ICAR - National Meat Research Institute specializing in nutrition, food safety, and animal nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	862
2	Education	9	9	248
3	Medicine	6	6	165
4	Engineering	5	5	355
5	Natural Sciences	1	1	18

S. Vaithiyanathan

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35

Publications

1.8K

Citations

20

H-Index

	Year	Citations
Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties Naveena B. Maheswarappa, A. R. Sen, S. Vaithiyanathan, Meat Science Food ChemistryNutritionFood Bioactive CompoundHealth SciencesFood Analysis	2008	309
Occurrence, nutritional significance and effect on animal productivity of tannins in tree leaves S. Vaithiyanathan Animal Feed Science and Technology NutritionNutritional SignificanceEngineeringBotanyAnimal Productivity	1990	295
Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C) S. Vaithiyanathan, Naveena B. Maheswarappa, M. Muthukumar, Meat Science Food ChemistryNutritionShelf LifeFood PreservationChicken Meat	2011	144
Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties M. Muthukumar, Naveena B. Maheswarappa, S. Vaithiyanathan, Journal of Food Science and Technology Food ChemistryNutritionAgricultural ChemistryMoringa OleiferaFood Analysis	2012	96
Effect of polyethylene glycol-6000 on nutrient intake, digestion and growth of kids browsing Prosopis cineraria Raghavendra Bhatta, A. K. Shinde, S. Vaithiyanathan, Animal Feed Science and Technology NutritionNutrient PhysiologyAnimal NutritionFood DigestionPhysiology	2002	82
Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties Naveena B. Maheswarappa, S. Vaithiyanathan, M. Muthukumar, Meat Science Food ChemistryNutritionFood CompositionCooked GroundAnimal Nutrition	2013	72
Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat Naveena B. Maheswarappa, K. Sudhakar Reddy, C. Ramakrishna, Meat Science Animal PhysiologyBuffalo MeatAnimal NutritionAmmonium HydroxideAnimal Production	2011	66
A rapid method for authentication of Buffalo (Bubalus bubalis) meat by Alkaline Lysis method of DNA extraction and species specific polymerase chain reaction P. S. Girish, Santosh Haunshi, S. Vaithiyanathan, Journal of Food Science and Technology Alkaline Lysis MethodFood AuthenticationBubalus BubalisBioanalysisBiotechnology	2011	53
Rapid detection of pork using alkaline lysis- Loop Mediated Isothermal Amplification (AL-LAMP) technique P. S. Girish, Sukhadeo B. Barbuddhe, Aparana Kumari, Food Control Food ForensicsFood AuthenticationBioanalysisAnalytical ChemistryFood Engineering	2019	51
OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat Basappa M. Naveena, Deepak S. Jagadeesh, A. Jagadeesh Babu, Food Chemistry Food AuthenticityCattle MeatMeat PackagingWater Buffalo MeatFood Authentication	2017	48

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