V.K. Modi - Concepedia

Author

V.K. Modi

Central Food Technological Research Institute

Also Known As

Modi, V. K., V. K. Modi, V.K. MODI, V.K. Modi, VINOD KUMAR MODI, Vimal Modi, Vinod K. Modi, Vinod Kumar Modi, Vinod Modi

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute Council of Scientific and Industrial Research Amity University

About

V.K. Modi is an author at Central Food Technological Research Institute specializing in health sciences, food quality, and meat science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	17	564
2	Public Health	4	4	243
3	Education	2	2	180
4	Engineering	2	2	38
5	Medicine	1	1	31

V.K. Modi

Publications

Citations

H-Index

Page 1

	Year	Citations
Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics Mohammad Hassan Kamani, M.S. Meera, Bhaskar Narayan, Journal of Food Science and Technology Food ChemistryChicken SausageBiomanufacturingAnimal NutritionFood Analysis	2019	175
Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass N. Bhaskar, V.K. Modi, K. Govindaraju, Bioresource Technology Animal PhysiologyNutritionAnimal NutritionAnimal ScienceMeat Industry	2006	160
Quality of buffalo meat burger containing legume flours as binders V.K. Modi, N. S. Mahendrakar, D. Narasimha Rao, Meat Science Buffalo Meat BurgerFood AnalysisAlternative Protein SourceMeat QualityFood Quality	2003	153
Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat<i>Kofta</i> V.K. Modi, K Yashoda, S.K. Naveen International Journal of Food Properties Food ChemistryNutritionOat FlourQuality CharacteristicsFood Composition	2009	53
Degradation of inosine-5′-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature N. Vani, V.K. Modi, S. Kavitha, LWT Animal PhysiologyMuscle FunctionBiochemistrySkeletal MusclePhysiology	2005	50
Quality changes during the storage of dehydrated chicken kebab mix V.K. Modi, Nakkerike M. Sachindra, P. Nagegowda, International Journal of Food Science & Technology NutritionShelf LifeFood AnalysisAgricultural EconomicsFood Preservation	2007	46
Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying Rashmi M. Das, Deepthi P. Pawar, V.K. Modi Journal of Food Science and Technology Quality CharacteristicsPoultry FarmingPressure FryingPoultry ScienceFried Chicken	2011	40
PREPARATION OF PROTEOLYTIC ACTIVITY RICH GINGER POWDER AND EVALUATION OF ITS TENDERIZING EFFECT ON SPENT‐HEN MUSCLES N. Bhaskar, N.M. Sachindra, V.K. Modi, Journal of Muscle Foods Food ChemistryNutritionSolvent ExtractionEthanol TreatmentIn Vitro Fermentation	2006	33
Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of Indian<i>T. durum</i>Wheat N. S. Ramya, P. Prabhasankar, Lalitha R. Gowda, Journal of Aquatic Food Product Technology NutritionFood AnalysisAgricultural EconomicsMeat QualityPasta Processing	2014	32
Effect of water activity and temperature on degradation of 5′-inosine monophosphate in a meat model system S. Kavitha, V.K. Modi LWT Animal PhysiologyMeat Model SystemWater ActivityBiochemistry5′-Inosine Monophosphate	2006	31

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