Venkateshwarlu Gudipati

Author

Central Institute of Fisheries Education

Also Known As

Gudipati Venkateshwarlu, VENKATESHWARLU GUDIPATI, Venkateshwarlu Gudipati

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Central Institute of Fisheries Education Indian Council of Agricultural Research Central Institute of Fisheries Technology Technical University of Denmark Indian Council of Social Science Research

About

Venkateshwarlu Gudipati is an author at Central Institute of Fisheries Education specializing in health sciences, food engineering, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	691
2	Medicine	7	7	354
3	Engineering	5	5	196
4	Public Health	1	1	36
5	Anatomy	1	1	96

Venkateshwarlu Gudipati

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Chemical and Olfactometric Characterization of Volatile Flavor Compounds in a Fish Oil Enriched Milk Emulsion Venkateshwarlu Gudipati, Mette B. Let, Anne S. Meyer, Journal of Agricultural and Food Chemistry Chemical CompositionVolatile Flavor CompoundsFood AnalysisSensory ScienceEmulsion	2004	150
Modeling the Sensory Impact of Defined Combinations of Volatile Lipid Oxidation Products on Fishy and Metallic Off-Flavors Venkateshwarlu Gudipati, Mette B. Let, Anne S. Meyer, Journal of Agricultural and Food Chemistry	2004	123
Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes Venkateshwarlu Gudipati, Sandra Sandra, David Julian McClements, Journal of Agricultural and Food Chemistry Food ColloidChemical EngineeringBiochemistryPrimary EmulsionOxidative Stability	2010	119
Amylose‐lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn‐based puffed snacks Madonna T. Thachil, Mithlesh Kumar Chouksey, Venkateshwarlu Gudipati International Journal of Food Science & Technology Lipid AnalysisNutritionEngineeringFood ChemistryBiochemical Engineering	2013	103
Functional characteristics of gelatin extracted from skin and bone of Tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus) J. M. Koli, Subrata Basu, Binaya Bhusan Nayak, Food and Bioproducts Processing Axial SkeletonOtolithes RuberPink PerchNemipterus JaponicusAnatomy	2011	96
Mislabeling in Indian seafood: An investigation using DNA barcoding Nagalakshmi Kannuchamy, Annam Pavan‐Kumar, Venkateshwarlu Gudipati, Food Control BiologyDna BarcodingGeneticsSeafood IndustryDna Analysis	2015	68
Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality Raushan Kumar, K.A. Martin Xavier, Manjusha Lekshmi, Carbohydrate Polymers Food ChemistryNutritionEdible FilmEdible PackagingExtruded Snacks	2018	64
Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality K.A. Martin Xavier, Hauzoukim, Nagalakshmi Kannuchamy, Carbohydrate Polymers Chemical EngineeringEdible FilmEdible PackagingBatter FormulationsFunctional Property	2017	51
ANTIBACTERIAL ACTIVITY OF GINGER, EUCALYPTUS AND SWEET ORANGE PEEL ESSENTIAL OILS ON FISH-BORNE BACTERIA Jesmi Debbarma, Pankaj Kishore, Binaya Bhusan Nayak, Journal of Food Processing and Preservation Plant EosAntimicrobial PackagingAntimicrobial SusceptibilityAntibioticsMedicine	2012	48
Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers Agni Kumar Santhanam, Manjusha Lekshmi, Mithlesh Kumar Chouksey, Drying Technology Food ColloidNutritionSpray DryingOmega-3 Fatty AcidDifferent Amplitudes	2014	43

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