Inhibition of lipid and protein oxidation in raw ground pork by fruit extract during refrigerated storage by Pranav Chauhan, Soubhagya Ranjan Pradhan, Annada Das, Pramod Kumar Nanda, Samiran Bandyopadhyay, Arun K. Das

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Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products by Arun K. Das, Dipanwita Bhattacharya, Annada Das, Santanu Nath, Samiran Bandyopadhyay, Pramod Kumar Nanda, Mohammed Gagaoua

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Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs by Jyotishka Kumar Das, Niloy Chatterjee, Srija Pal, Pramod Kumar Nanda, Annada Das, Ligen Das, Pubali Dhar, Arun K. Das

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Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products by Olipriya Biswas, Palani Kandasamy, Pramod Kumar Nanda, Subhasish Biswas, José M. Lorenzo, Annada Das, Laura Alessandroni, Melisa Lamri, Arun K. Das, Mohammed Gagaoua

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Prediction, Synthesis and Evaluation of a Synthetic Peptide as an Enzyme-Linked Immunosorbent Assay (ELISA) Candidate for Screening of Bovine Antibodies against <i>Theileria annula... by Prasanta Kumar Koustasa Mishra, Anupama Jena, Souti Prasad Sarkhel, Sujit Kumar Behera, Annada Das, Thankappan Sabarinath, Dayanidhi Jena, Kruti Debnath Mandal, Adhikari Sahu, Anshuman Kumar, Vinod Kumar, Rahul Ganpatrao Kadam, Srinivas Sathapathy, Thavitiki Prasada Rao

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