1. Surasani, V.K.R., A. Singh, A. Gupta and S. Sharma, 2019 2019. Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste. LWT, 111: 443-448.
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2. Surasani, V.K.R., T. Kudre and R.V. Ballari, 2018. Recovery and characterization of proteins from pangas (Pangasius pangasius) processing waste obtained through pH shift processing. Environ. Sci. Pollut. Res., 25: 11987-11998.
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3. Surasani, V.K.R., A. Mandal and A. Pandey, 2018. Utilization of freshwater mussel (Lamellidens marginalis) for the isolation of proteins through pH shift processing: Characterization of isolates. Environ. Sci. Pollut. Res., 25: 31497-31507.
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4. Surasani, V.K.R., 2018. Acid and alkaline solubilization (pH shift) process: A better approach for the utilization of fish processing waste and by-products. Environ. Sci. Pollut. Res., 25: 18345-18363.
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5. Surasani, V.K.R., S.K. Khatkar and S. Singh, 2017. Effect of process variables on solubility and recovery yields of proteins from pangas (Pangasius pangasius) frames obtained by alkaline solubilization method: Characteristics of isolates. Food Bioprod. Process., 106: 137-146.
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6. Surasani, V.K.R., A. Tyagi and T. Kudre, 2017. Recovery of proteins from rohu processing waste using pH shift method: characterization of isolates. J. Aquat. Food Prod. Technol., 26: 356-365.
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7. Surasani, V.K.R., 2017. Influence of rohu (Labeo rohita) deboning by-product on composition, physical properties and sensorial acceptability of rohu cutlets. Nutrit. Food Sci., 47: 398-408.
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8. Surasani, V.K.R., 2016. Application of food extrusion process to develop fish meat-based extruded products. Food Eng. Rev., 8: 448-456.
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9. Reddy, S.V.K., 2016. Effects of formulation and processing methods on the quality and acceptability of cutlets made from minced meat of pangas (Pangasius pangasius). SAARC J. Agric., 14: 25-36.
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10. Lubana, G.K., B.K. Randhawa, V.K.R. Surasani and A. Singh, 2016. Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar. Nutr. Food Sci., 46: 571-582.
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11. Shinde, P.A. and S.B. Patange, 2015. Quality of Indian mackerel as affected by pomegranate peel and tea leaf extracts during ice storage. SAARC J. Agric., 13: 109-122.
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12. Sofi, F.R., V.K. Reddy, K. Sabha. S. Nissar, R.R. Singh and G.G. Phadke, 2014. Quality changes in antioxidant treated minced meat from Horse Mackerel (Megalops cordyla) during frozen storage. Ecol. Environ. Conserv., 20: 289-293.
13. Sofi, F.R., S.M. Zofair, V.K.R. Surasani, K.S. Nissar and R.R. Singh, 2014. Effect of a previous washing step with tannic acid on the quality of minced horse mackerel (Trachurus trachurus) during frozen storage. J. Aquat. Food Prod. Technol., 23: 253-263.
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14. Reddy, S.V.K. and D.A. Meera, 2014. Techniques in Post-harvest handling of fish and the need of hygiene and safety. Viagian Cattle farm., 7: 27-28.
15. Chandra, M.V., C.V. Raju and S,V.K. Reddy, 2014. Influence of heat penetration on the quality of canned ribbon fish (Trichiurus lepturus). J. Food Process. Preservat., 38: 807-814.
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16. Reddy, V.K., P.A. Shinde, F.R. Sofi, P.S. Shelar and S.B. Patange, 2013. Effect of antimelanotic treatment and vacuum packaging on melanosis and quality condition of ice stored farmed tiger shrimp (Penaeus monodon). SAARC J. Agric., 11: 33-47.
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17. Surasani, V.K.R. and S.B. Patange, 2012. Melanosis inhibition and SO2 residual levels in farmed tiger shrimp (Penaeus monodon) following different sulfite-based treatments. J. Aquat. Food Prod. Technol., 21: 330-337.
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18. Sofi, F.R., S.M. Zofair S.V.K. Reddy, K.K.S. Nissar and R.R. Singh, 2012. Fatty fishes as potential raw material for minced meat production and mince-based products. Fish. Chimes., 31: 44-45.
19. Singh, R.R., F.R. Sofi, S.V.K. Reddy, K.K.S. Nissar and P. Mahanta, 2012. Fish silage: Technology for recycling of fish wastes. Fish. Chimes., 31: 55-56.