Naveena BM - Search Results

1

Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C).

Vaithiyanathan S, Naveena BM, Muthukumar M, Girish PS, Kondaiah N. Vaithiyanathan S, et al. Among authors: naveena bm. Meat Sci. 2011 Jul;88(3):409-14. doi: 10.1016/j.meatsci.2011.01.019. Epub 2011 Feb 2. Meat Sci. 2011. PMID: 21345604

2

Biochemical and physicochemical changes in spent hen breast meat during postmortem aging.

Vaithiyanathan S, Naveena BM, Muthukumar M, Girish PS, Ramakrishna C, Sen AR, Babji Y. Vaithiyanathan S, et al. Among authors: naveena bm. Poult Sci. 2008 Jan;87(1):180-6. doi: 10.3382/ps.2007-00068. Poult Sci. 2008. PMID: 18079468 Free article.

3

Effects of salt and ammonium hydroxide on the quality of ground buffalo meat.

Naveena BM, Sen AR, Muthukumar M, Babji Y, Kondaiah N. Naveena BM, et al. Meat Sci. 2011 Apr;87(4):315-20. doi: 10.1016/j.meatsci.2010.11.004. Epub 2010 Nov 13. Meat Sci. 2011. PMID: 21145665

4

Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat.

Naveena BM, Kiran M, Reddy KS, Ramakrishna C, Vaithiyanathan S, Devatkal SK. Naveena BM, et al. Meat Sci. 2011 Aug;88(4):727-32. doi: 10.1016/j.meatsci.2011.03.005. Epub 2011 Mar 16. Meat Sci. 2011. PMID: 21450410

5

Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display.

Naveena BM, Muthukumar M, Sen AR, Babji Y, Murthy TR. Naveena BM, et al. Meat Sci. 2006 Oct;74(2):409-15. doi: 10.1016/j.meatsci.2006.04.020. Epub 2006 Jun 27. Meat Sci. 2006. PMID: 22062853

6

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties.

Naveena BM, Sen AR, Vaithiyanathan S, Babji Y, Kondaiah N. Naveena BM, et al. Meat Sci. 2008 Dec;80(4):1304-8. doi: 10.1016/j.meatsci.2008.06.005. Epub 2008 Jun 19. Meat Sci. 2008. PMID: 22063872

7

Carcass characteristics, composition, physico-chemical, microbial and sensory quality of emu meat.

Naveena BM, Sen AR, Muthukumar M, Girish PS, Praveen Kumar Y, Kiran M. Naveena BM, et al. Br Poult Sci. 2013 Jun;54(3):329-36. doi: 10.1080/00071668.2013.790006. Epub 2013 Jun 3. Br Poult Sci. 2013. PMID: 23731092

8

Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties.

Naveena BM, Vaithiyanathan S, Muthukumar M, Sen AR, Kumar YP, Kiran M, Shaju VA, Chandran KR. Naveena BM, et al. Meat Sci. 2013 Oct;95(2):195-202. doi: 10.1016/j.meatsci.2013.04.043. Epub 2013 Apr 25. Meat Sci. 2013. PMID: 23743029

9

Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature.

Sen AR, Naveena BM, Muthukumar M, Vaithiyanathan S. Sen AR, et al. Among authors: naveena bm. J Food Sci Technol. 2014 May;51(5):970-5. doi: 10.1007/s13197-011-0557-z. Epub 2011 Oct 22. J Food Sci Technol. 2014. PMID: 24803706 Free PMC article.

10

Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties.

Muthukumar M, Naveena BM, Vaithiyanathan S, Sen AR, Sureshkumar K. Muthukumar M, et al. Among authors: naveena bm. J Food Sci Technol. 2014 Nov;51(11):3172-80. doi: 10.1007/s13197-012-0831-8. Epub 2012 Sep 2. J Food Sci Technol. 2014. PMID: 26396309 Free PMC article.

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