المؤلفون: Binaya Bhusan Nayak, Fathima Salam, Manjusha Lekshmi, Rajendran Kooloth Valappil, Sanath Kumar H, Sibnarayan Dam Roy, Suma Devivilla

المصدر: The Journal of General and Applied Microbiology. 2022, 68(5):213

المؤلفون: Pratapa, M.G., Kumar, Saurav, Bedekar, M.K., Sanath Kumar, H., Rajendran, K.V.

المصدر: Aquaculture ; volume 577, page 739877 ; ISSN 0044-8486

الاتاحة: http://dx.doi.org/10.1016/j.aquaculture.2023.739877
https://api.elsevier.com/content/article/PII:S0044848623006518?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0044848623006518?httpAccept=text/plain

المؤلفون: Bhardwaj, Ramakant, Chouhan, Sarla, Sanath Kumar, H. G., Pandey, Sudeep Kumar

المصدر: Recent Trends in Design, Materials and Manufacturing ; Lecture Notes in Mechanical Engineering ; page 3-14 ; ISSN 2195-4356 2195-4364 ; ISBN 9789811640827 9789811640834

الاتاحة: http://dx.doi.org/10.1007/978-981-16-4083-4_1
https://link.springer.com/content/pdf/10.1007/978-981-16-4083-4_1

المؤلفون: Suma, Devivilla, Manjusha, Lekshmi, Fathima, Salam, Sanath, Kumar H, Rajendran Kooloth, Valappil, Sibnarayan, Dam Roy, Binaya Bhusan, Nayak

المصدر: The Journal of general and applied microbiology.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::f221f8f09bc846031a56ad1cbd9a3393
https://pubmed.ncbi.nlm.nih.gov/35858814

المؤلفون: Dhar, Bahni, Nayak, Binaya B., Majumdar, Ranendra K., Balange, Amjad K., Sanath Kumar, H., Tripathy, Partha Sarathi, Parhi, Janmejay

المصدر: Journal of Aquatic Food Product Technology ; volume 31, issue 4, page 388-398 ; ISSN 1049-8850 1547-0636

الاتاحة: http://dx.doi.org/10.1080/10498850.2022.2048331
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2048331

المؤلفون: Kumar, G. Praveen, Xavier, K. A. Martin, Nayak, Binaya Bhusan, Sanath Kumar, H., Gudipati, Venkateshwarlu, Senapathi, Sushree Ratnamanjari, Balange, Amjad Khansaheb

المصدر: Journal of Culinary Science & Technology; 2023, Vol. 21 Issue 1, p139-155, 17p

مصطلحات موضوعية: PANGASIUS, FOOD fermentation, FERMENTATION, SALT, FATTY acids, FREE fatty acids

المؤلفون: Kumar, Lekshmi R. G., Sanath Kumar, H., Tejpal, C. S., Anas, K. K., Nayak, B. B., Sarika, K., Greeshma, S. S., Chatterjee, N. S., Mathew, Suseela, Ravishankar, C. N.

المصدر: Journal of Food Science and Technology ; volume 58, issue 12, page 4674-4684 ; ISSN 0022-1155 0975-8402

الاتاحة: http://dx.doi.org/10.1007/s13197-020-04955-9
https://link.springer.com/content/pdf/10.1007/s13197-020-04955-9.pdf
https://link.springer.com/article/10.1007/s13197-020-04955-9/fulltext.html

المؤلفون: Priyadarshini, M. Bhargavi, Balange, Amjad Khansaheb, Xavier, K. A. Martin, Reddy, Ramakrishna, Nayak, Binaya Bhusan, Sanath Kumar, H.

المصدر: Journal of Aquatic Food Product Technology ; volume 30, issue 10, page 1330-1343 ; ISSN 1049-8850 1547-0636

الاتاحة: http://dx.doi.org/10.1080/10498850.2021.1989100
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1989100

المؤلفون: Kumar, G. Praveen, Xavier, K. A. Martin, Nayak, Binaya Bhusan, Sanath Kumar, H., Gudipati, Venkateshwarlu, Senapathi, Sushree Ratnamanjari, Balange, Amjad Khansaheb

المصدر: Journal of Culinary Science & Technology ; volume 21, issue 1, page 139-155 ; ISSN 1542-8052 1542-8044

الاتاحة: http://dx.doi.org/10.1080/15428052.2021.1908198
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.1908198

المؤلفون: Shameena, S.S., Kumar, Kundan, Kumar, Saurav, Kumari, Pushpa, Krishnan, Rahul, Karmakar, Sutanu, Sanath Kumar, H., Rajendran, K.V., Raman, R.P.

المصدر: Fish & Shellfish Immunology ; volume 114, page 199-206 ; ISSN 1050-4648

الاتاحة: http://dx.doi.org/10.1016/j.fsi.2021.04.026
https://api.elsevier.com/content/article/PII:S1050464821001169?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S1050464821001169?httpAccept=text/plain

المؤلفون: Praveen Kumar, G., Martin Xavier, K. A., Nayak, Binaya Bhusan, Sanath Kumar, H., Venkateshwarlu, Gudipati, Priyadarshini, Bhargavi, Balange, Amjad K.

المصدر: Journal of Experimental Zoology India; Jul2022, Vol. 25 Issue 2, p2019-2024, 6p

مصطلحات موضوعية: FREE fatty acids, OLEIC acid

المؤلفون: Javith, Mohammed Akram, Balange, Amjad Khansaheb, Xavier, Martin, Hassan, Md. Aman, Sanath Kumar, H., Nayak, Binaya Bhushan, Krishna, Gopal

المصدر: Journal of Culinary Science & Technology; 2022, Vol. 20 Issue 4, p336-349, 14p

مصطلحات موضوعية: WHITELEG shrimp, GLUTAMIC acid, AMINO acids, ASPARTIC acid, SALINE waters, BRACKISH waters

المؤلفون: Javith, Mohammed Akram, Balange, Amjad Khansaheb, Xavier, Martin, Hassan, Md. Aman, Sanath Kumar, H., Nayak, Binaya Bhushan, Krishna, Gopal

المساهمون: ICAR NAHEP

المصدر: Journal of Culinary Science & Technology ; volume 20, issue 4, page 336-349 ; ISSN 1542-8052 1542-8044

الاتاحة: http://dx.doi.org/10.1080/15428052.2020.1840474
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1840474

المؤلفون: Madhusudhana Rao, K.V.Rajendran, Gayatri Tripathi, Megha kadam Bedikar, Sanath Kumar H., Saurav Kumar

مصطلحات موضوعية: Bacteria,Co-infection,Tilapia lake virus (TiLV),16SrRNA,Antibiotic resistance,Nile tilapia

Relation: Rao, M., Kumar, S.H., Kumar, S., Bedekar, M.K., Tripathi, G. and Valappil, R.K.*, 2021. Microbiological investigation of Tilapia lake virus?associated mortalities in cage-farmed Oreochromis niloticus in India. Aquaculture International, Vol. & Issue: 29(2), pp.511-526; Not Available; http://krishi.icar.gov.in/jspui/handle/123456789/49523

الاتاحة: http://krishi.icar.gov.in/jspui/handle/123456789/49523

المؤلفون: Kumar GP, Xavier KM, Nayak BB, Sanath Kumar H, Gudipati V, Senapathi SR, Balange AK

مصطلحات موضوعية: Pangasius, Salt Fermentation, Ripening, Hydrolytic Rancidity, Sensory Methods

Relation: Not Available; http://krishi.icar.gov.in/jspui/handle/123456789/73076

الاتاحة: http://krishi.icar.gov.in/jspui/handle/123456789/73076

المؤلفون: Sanath Kumar, H., Otta, S.K., Karunasagar, I.

المصدر: Letters in Applied Microbiology ; volume 33, issue 5, page 334-338 ; ISSN 0266-8254 1365-2673

الاتاحة: https://doi.org/10.1046/j.1472-765x.2001.01007.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1046%2Fj.1472-765X.2001.01007.x
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1472-765X.2001.01007.x/fullpdf

المؤلفون: Jaffer, Y. D., Purushothaman, C. S., Sanath Kumar, H., Irfan, A. B., Gireesh-Babu, P., Ganie, P. A., Bhat, R. A. H., Vennila, A.

المصدر: Archives of Microbiology ; volume 201, issue 7, page 951-967 ; ISSN 0302-8933 1432-072X

الاتاحة: http://dx.doi.org/10.1007/s00203-019-01666-4
http://link.springer.com/content/pdf/10.1007/s00203-019-01666-4.pdf
http://link.springer.com/article/10.1007/s00203-019-01666-4/fulltext.html

المؤلفون: Jaffer, Y. D., Sanath Kumar, H., Vinothkumar, R., Irfan, A. B., Ishfaq, N. M., Ganie, Parvaiz Ahmad, Bhat, Raja Adil Hussain, Vennila, A.

المصدر: Aquaculture International ; volume 27, issue 5, page 1513-1524 ; ISSN 0967-6120 1573-143X

الاتاحة: http://dx.doi.org/10.1007/s10499-019-00407-0
http://link.springer.com/content/pdf/10.1007/s10499-019-00407-0.pdf
http://link.springer.com/article/10.1007/s10499-019-00407-0/fulltext.html

المؤلفون: Lekshmi, R. G. K., Sanath Kumar, H., Anas, K. K., Tejpal, C. S., Chatterjee, N. S., Nayak, B. B., Suseela Mathew, Ravishankar, C. N.

مصطلحات موضوعية: Particle size, zeta potential, poly dispersity Index (PDI)

Relation: Not Available; Lekshmi, R. G. K., Sanath Kumar, H., Anas, K. K., Tejpal, C. S., Chatterjee, N. S., Nayak, B. B., Suseela Mathew and Ravishankar, C. N. (2020) In-vitro release Properties of Squalene Stabilized by Chitosan-whey Protein isolate. Fish. Technol. 57 (2): 115-120.; http://krishi.icar.gov.in/jspui/handle/123456789/41317

الاتاحة: http://krishi.icar.gov.in/jspui/handle/123456789/41317

المؤلفون: Jaffer YD, Purushothaman CS, Sanath Kumar H, Irfan AB, Gireesh-Babu P, Ganie, PA, Bhat RAH, Vennila A.

مصطلحات موضوعية: Sulphur-oxidising bacteria · Thermal springs · Operational taxonomic units · soxB gene · 16s rRNA, functional gene marker

Relation: Not Available; http://krishi.icar.gov.in/jspui/handle/123456789/72573

الاتاحة: http://krishi.icar.gov.in/jspui/handle/123456789/72573