S Vaithiyanathan

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

A R Sen, B M Naveena, M Muthukumar, 2014, Journal of Food Science and Technology.

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

B M Naveena, S Vaithiyanathan, M Kiran, 2011, Meat science.

A rapid method for authentication of Buffalo (Bubalus bubalis) meat by Alkaline Lysis method of DNA extraction and species specific polymerase chain reaction

P S Girish, S Vaithiyanathan, C Ramakrishna, 2013, Journal of Food Science and Technology.

OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat.

Vinayak V Kulkarni, Srikanth Rapole, S. Rapole, 2017, Food chemistry.