|Publications (Best 5 publications)
Hanjabam, M. D. Zynudheen, A.A., Ninan,G, Panda, S.K. seaweed as an ingredient for Nutritional Improvement of Fish Jerky.Journal of Food Processing and Preservation. doi. 10.1111/jfpp.12845.
Hanjabam, M. D, Kannaiyan SK, Kamei G, Jakhar J K, Chouksey MK and Venkateshwarlu G (2015 Optimization of gelatin extraction from Unicornleatherjacket (Aluterus monoceros) skin waste: response surface approach.
Journal of Food Science and Technology 52: 976-983.
Mayuri Thaker, Mandakini Devi Hanjabam, Venkateswarlu Gudipathi and Nagalakshmi Kannuchami. Protective effect of fish Gelatin based Natural Antimicrobial Coatings on Quality of Indian Salmon Fillets during Refrigerated Storage. Journal of Food Process Engineering. Article first published online: 10 Sep 2015. DOI: 10.1111/jfpe.12270
Hanjabam, M. D. and Zynudheen, A.A. proximate composition and biochemical quality of smoked fishes from the markets of Manipur. Fish TechReporter. Jan – June 2015 (vol. 1 No.1) p-10.
Hanjabam, M. D., Anuj Kumar, Zynudheen A.A and Panda S.K. Elemental composition of Sargassum wightii and Ulva lactuca collected from south east coast of India. Tech reporter. July – Dec 2015 (vol. 1 No.2) p-9.