S. Basu

发表

Optimization of process parameters for gelatin extraction from the skin of Blackspotted croaker using response surface methodology

J. Jakhar, S. Basu, Sreejith P. Sasidharan, 2014, Journal of Food Science and Technology.

Improvement of gel strength and melting point of fish gelatin by addition of coenhancers using response surface methodology.

S. Basu, V. Gudipati, B. Nayak, 2011, Journal of food science.

Involvement of Bacillus licheniformis and Micrococcus kristinae During Ripening of Salt Fermented Indian Shad (Tenualosa ilisha)

S. Basu, B. Nayak, R. K. Majumdar, 2008 .

Preparation and use of freshwater fish, rohu (Labeo rohita) protein dispersion in shelf-life extension of the fish steaks

S. Basu, V. Venugopal, K. Manisha, 2003 .

Evaluation of the influence of inert atmosphere packaging on the quality of salt-fermented Indian shad.

S. Basu, R. Majumdar, 2009 .

Fish Oil‐Fortified Extruded Snacks: Evaluation of Physical Properties and Oxidative Stability by Response Surface Methodology

S. Basu, M. K. Chouksey, Viji Pankyamma, 2014 .

Quality of dry fish from markets in Andhra Pradesh

S. Basu, C. Rao, S. S. Gupta, 1989 .

Functional characteristics of gelatin extracted from skin and bone of Tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus)

S. Basu, V. Gudipati, B. Nayak, 2012 .

Dried fish cakes with improved texture

S. Basu, C. Rao, S. S. Gupta, 1996 .