M. Bhargavi Priyadarshini

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

Instrumental quality attributes of single washed surimi gels of tilapia: Effect of different washing media

M. Bhargavi Priyadarshini, K.A. Martin Xavier, Binaya Bhusan Nayak et al. · LWT · 2017 · 55 citations

Surimi Gels, Instrumental Quality Attributes, Food Quality

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

Characterization of spray-dried carotenoprotein powder from Pacific white shrimp (Litopenaeus vannamei) shells and head waste extracted using papain: Antioxidant, spectroscopic, and microstructural properties

Bandela Dayakar, K.A. Martin Xavier, Soibam Ngasotter et al. · LWT · 2022 · 44 citations · Full text

Food Chemistry, Biomanufacturing, Cpsh Powder +15

Development of ready-to-cook shrimp analogue from surimi: Effect of natural plant extracts on the chemical quality during refrigerated storage

M. Bhargavi Priyadarshini, K.A. Martin Xavier, Vignaesh Dhanabalan et al. · LWT · 2020 · 34 citations

Food Chemistry, Chemical Quality, Ready-to-cook Shrimp Analogue +6