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Dr. Madonna Thomson Thachil
Dr. Madonna Thomson Thachil
College of Fisheries, Mangalore
在 cofm.edu.in 的电子邮件经过验证
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引用次数
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Amylose‐lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn‐based puffed snacks
MT Thachil, MK Chouksey, V Gudipati
International Journal of Food Science & Technology 49 (2), 309-316, 2014
1232014
Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation
R Kumar, KAM Xavier, M Lekshmi, V Dhanabalan, MT Thachil, ...
Journal of the Science of Food and Agriculture 98 (6), 2393-2401, 2018
252018
Antioxidant and antibacterial activities of dill extracts and their preservative effect on mackerel fillets during refrigerated storage
SK Kannaiyan, J Gunasekaran, N Kannuchamy, MT Thachil, V Gudipati
NISCAIR-CSIR, India, 2015
162015
Modeling the inclusion of fish powder and fish oil into extruded snacks by response surface methodology
MT Thachil, B Subrato, MK Chouksey, V Gudipati
Journal of Aquatic Food Product Technology 25 (1), 46-64, 2016
42016
Interpopulation variation in horse mackerel, Megalaspis cordyla (Linnaeus, 1758), along Indian coast: a chemometric study based on fatty acid profile of heart tissue
AM Sajina, G Venkateshwarlu, SK Chakraborty, AK Jaiswar, MT Thachil, ...
NISCAIR-CSIR, India, 2015
22015
Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation.
RK Raushan Kumar, KAM Xavier, ML Manjusha Lekshmi, ...
2018
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