K.V. Kumudavally

A comparison of the TLC-densitometry and HPLC method for the determination of biogenic amines in fish and fishery products

R. Jeya Shakila, T. S. Vasundhara, K.V. Kumudavally · Food Chemistry · 2001 · 114 citations

Food Chemistry, Hplc Method, Bioconcentration +15

Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25±2°C)

K.V. Kumudavally, H.S. Phanindrakumar, Aisha Tabassum et al. · Food Chemistry · 2007 · 59 citations

A Potential Preservative, Shelf Life, Food Preservation +5

Chromatographic analysis of cadaverine to detect incipient spoilage in mutton

K.V. Kumudavally, A Shobha, T. S. Vasundhara et al. · Meat Science · 2001 · 27 citations

Food Spoilage, Physiology, Pathology +3

Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

K.V. Kumudavally, Aisha Tabassum, K. Radhakrishna et al. · Journal of Food Science and Technology · 2011 · 26 citations · Full text

Food Chemistry, Shelf Life, Health Sciences +8