All Stories

  1. Epigallocatechin-3-gallate

    Article • Nutrition & Food Science, March 2017, Emerald

    Dr Sunil Kumar

  2. Pomegranate (punica granatum) rind extract as an efficient alternative to synthetic preservatives in fat-rich meat products

    Article • Nutrition & Food Science, November 2016, Emerald

    Dr Sunil Kumar

  3. Effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, traditional fried mutton ribs

    Article • Nutrition & Food Science, September 2015, Emerald

    Dr Sunil Kumar

  4. The quality and storage stability of chicken patties prepared with different additives

    Article • Nutrition & Food Science, September 2015, Emerald

    Dr Sunil Kumar

  5. Effect of tert-Butylhydroquinone on the quality characteristics of low fatKalari, a hard and dry cheese

    Article • Nutrition & Food Science, September 2015, Emerald

    Dr Sunil Kumar

  6. Utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets

    Article • Nutrition & Food Science, September 2015, Emerald

    Dr Sunil Kumar

  7. Effect ofOcimum sanctum Linn(Tulsi) on the oxidative stability and storage quality of chicken sausages

    Article • Nutrition & Food Science, July 2015, Emerald

    Dr Sunil Kumar