D. Narasimha Rao - Concepedia

Author

D. Narasimha Rao

Central Food Technological Research Institute

Also Known As

D Narasimha Rao, D. N. RAO, D. N. Rao, D. NARASIMHA RAO, D. Narasimha Rao, D.N. Rao, D.Narasimha Rao, Dehua Rao, Devesh N Rao, Dinesh Nilkanta Rao

Publications

953

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute

About

D. Narasimha Rao is an author at Central Food Technological Research Institute specializing in food safety, health sciences, and meat science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	15	491
2	Public Health	4	4	249
3	Medicine	3	3	85
4	Education	1	1	15
5	Biochemistry	1	1	29

D. Narasimha Rao

Publications

867

Citations

H-Index

Page 1

	Year	Citations
MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS D. Narasimha Rao, N.M. Sachindra Food Reviews International Microbial InactivationShelf LifeFood PackagingFood PreservationFood Processing Facilities	2002	165
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
Microbial profile of buffalo sausage during processing and storage N.M. Sachindra, P. Z. Sakhare, K Yashoda, Food Control Food MicrobiologyMicrobiologyBuffalo SausageFood SafetyMeat Packaging	2004	108
Efficacy of intermittent decontamination treatments during processing in reducing the microbial load on broiler chicken carcass P. Z. Sakhare, N.M. Sachindra, K Yashoda, Food Control Microbial LoadMicrobial ContaminationDecontaminationPoultry DiseaseFood Microbiology	1999	57
Observations on some chemical and physical characteristics of buffalo meat K. S. Ziauddin, N. S. Mahendrakar, D. Narasimha Rao, Meat Science Food ChemistryBuffalo MeatFood AnalysisAnimal ProductionFood Quality	1994	51
MICROBIOLOGICAL QUALITY OF BROILER CHICKEN CARCASSES PROCESSED HYGIENICALLY IN A SMALL SCALE POULTRY PROCESSING UNIT K Yashoda, N.M. Sachindra, P. Z. Sakhare, Journal of Food Quality Food ContaminationFood Processing FacilitiesLive BirdsMeat QualityMicrobial Hazard	2001	40
Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures P. Z. Sakhare, D. Narasimha Rao Food Control Food FermentationLactic Acid BacteriaMicrobial ProfilesFood MicrobiologyMicrobial Ecology	2002	33
A modified colorimetric method for the estimation of β-cyclodextrin using phenolphthalein Channa Basappa, P. G. Prabhakara Rao, D. Narasimha Rao, International Journal of Food Science & Technology	1998	29
Effect of Lactic Acid, Ginger Extract and Sodium Chloride on Electrophoretic Pattern of Buffalo Muscle Proteins K. S. Ziauddin, D. Narasimha Rao, B. L. Amla Sodium ChlorideMeat QualityBuffalo Muscle ProteinsFood ChemistrySds-page Technique	1995	29
CHANGES IN QUALITY OF CHICKEN CURRY DURING FROZEN STORAGE V.K. Modi, N.M. Sachindra, A. D. Sathisha, Journal of Muscle Foods NutritionFood AnalysisFood PreservationMeat QualityFood Storage	2006	26

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