Ranendra K. Majumdar

Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan

Uma Buda, M. Bhargavi Priyadarshini, Ranendra K. Majumdar et al. · International Journal of Biological Macromolecules · 2021 · 86 citations

Food Chemistry, Nutrition, Soluble Dietary Fiber +7

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

Ranendra K. Majumdar, Deepayan Roy, Sandeep K. Bejjanki et al. · Journal of Food Science and Technology · 2015 · 64 citations · Full text

Food Chemistry, Food Fermentation, Microbial Properties +10

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

Rakesh K. Singh, Ranendra K. Majumdar, G. Venkateshwarlu · Journal of Food Science and Technology · 2012 · 58 citations · Full text

Nutrition, Response Surface Methodology, Agricultural Economics +8

Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential

Shubham Gupta, Upasana Mohanty, Ranendra K. Majumdar · LWT · 2021 · 52 citations

Probiotic, Probiotic Potential, Food Fermentation +8

Protein Degradation and Instrumental Textural Changes in Fresh Nile Tilapia (<i>O</i><i>reochromis niloticus</i>) during Frozen Storage

K Venkata Subbaiah, Ranendra K. Majumdar, Jyotibrata Choudhury et al. · Journal of Food Processing and Preservation · 2015 · 50 citations

Food Analysis, Fresh Nile Tilapia, Textural Changes +17