Chongtham Baru Singh

Effect of processing conditions on degree of hydrolysis, ACE inhibition, and antioxidant activities of protein hydrolysate from Acetes indicus

Vignaesh Dhanabalan, K.A. Martin Xavier, Nagalakshmi Kannuchamy et al. · Environmental Science and Pollution Research · 2017 · 38 citations

Life Sciences, Biochemistry, Food Science +14

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 et al. · LWT · 2016 · 25 citations

Agriculture, Food Science, Food Engineering +14

Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

S. R. Senapati, Chongtham Baru Singh, K.A. Martin Xavier et al. · Journal of Applied and Natural Science · 2017 · 21 citations · Full text

Agriculture, Biochemistry, Food Science +17

Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology

Chongtham Baru Singh, K.A. Martin Xavier, Geetanjali Deshmukhe et al. · Waste and Biomass Valorization · 2017 · 13 citations

Engineering, Agricultural Engineering, Biological Engineering +16

Development of Pangasius steaks by improved sous-vide technology and its process optimization

Namita Kumari, Chongtham Baru Singh, Raushan Kumar et al. · Journal of Food Science and Technology · 2016 · 10 citations · Full text

Agriculture, Food Science, Food Engineering +9