J. Debbarma

Effect of squilla protein hydrolysate on lipid oxidation of fish nuggets during refrigerated storage

A. A. Zynudheen, M. Rao, P. Viji, 2016 .

Research developments in the applications of microwave energy in fish processing: A review

P. Viji, J. Debbarma, M. B, 2022, Trends in Food Science & Technology.

Evaluation of physicochemical characteristics of microwave vacuum dried mackerel and inhibition of oxidation by essential oils

C. N. Ravishankar, P. Viji, J. Debbarma, 2019, Journal of Food Science and Technology.

Physicochemical, microstructural, and microbial qualities of dehydrated Tuna chunks: Effects of microwave power and drying methods

J. Debbarma, Viji Pankyamma, B. Madhusudana Rao, 2021 .

Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds.

B. M. Rao, J. Debbarma, Viji Pankyamma, 2019, Journal of the science of food and agriculture.

Nutritional and physical characteristics of noodles incorporated with green seaweed (Ulva reticulata) and fish (Pangasianodon hypophthalmus) mince

M. M. Prasad, B. M. Rao, P. Viji, 2017 .

Quality Changes of White Shrimp (Litopenaeus vannamei) Treated with Potassium Sorbate and Sodium Metabisulphite: A Comparative Study

A. A. Zynudheen, K. V. Lalitha, S. Remya, 2019, International Journal of Current Microbiology and Applied Sciences.

Exploring the Nutritional and Sensory Impact of Red Seaweed Fortification in Dark Chocolate

J. Debbarma, M. B, Sireesha S., 2024, Fishery Technology.

Postmortem Changes of Cage-Farmed Grouper (Epinephelus coioides) Stored in Ice

P. K. Binsi, P. Viji, J. Debbarma, 2022, Proceedings of the National Academy of Sciences, India Section B: Biological Sciences.