| Quality of buffalo meat burger containing legume flours as binders VK Modi, NS Mahendrakar, DN Rao, NM Sachindra Meat science 66 (1), 143-149, 2004 | 230 | 2004 |
| Utilization of meat industry by products: protein hydrolysate from sheep visceral mass N Bhaskar, VK Modi, K Govindaraju, C Radha, RG Lalitha Bioresource technology 98 (2), 388-394, 2007 | 213 | 2007 |
| Characteristics and consumer acceptance of healthier meat and meat product formulations—a review SC Hathwar, AK Rai, VK Modi, B Narayan Journal of food science and technology 49, 653-664, 2012 | 149 | 2012 |
| Partial and total replacement of meat by plant-based proteins in chicken sausage: Evaluation of mechanical, physico-chemical and sensory characteristics MH Kamani, MS Meera, N Bhaskar, VK Modi Journal of food science and technology 56, 2660-2669, 2019 | 148 | 2019 |
| Effect of carrageenan and oat flour on quality characteristics of meat kofta VK Modi, KP Yashoda, SK Naveen International Journal of Food Properties 12 (1), 228-242, 2009 | 80 | 2009 |
| Quality changes during the storage of dehydrated chicken kebab mix VK Modi, NM Sachindra, P Nagegowda, NS Mahendrakar, ... International journal of food science & technology 42 (7), 827-835, 2007 | 76 | 2007 |
| Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying R Das, DP Pawar, VK Modi Journal of food science and technology 50, 284-292, 2013 | 60 | 2013 |
| Degradation of inosine-5′-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature ND Vani, VK Modi, S Kavitha, NM Sachindra, NS Mahendrakar LWT-Food Science and Technology 39 (6), 627-632, 2006 | 60 | 2006 |
| Preparation of proteolytic activity rich ginger powder and evaluation of its tenderizing effect on spent‐hen muscles N Bhaskar, NM Sachindra, VK Modi, PZ Sakhare, NS Mahendrakar Journal of Muscle Foods 17 (2), 174-184, 2006 | 51 | 2006 |
| Quality of nuggets prepared from fresh and smoked spent layer chicken meat VK Modi, NS Mahendrakar, NM Sachindra, DN Rao Journal of Muscle Foods 15 (3), 195-204, 2004 | 43 | 2004 |
| Changes in quality of chicken curry during frozen storage VK Modi, NM Sachindra, AD Sathisha, NS Mahendrakar, ... Journal of muscle foods 17 (2), 141-154, 2006 | 37 | 2006 |
| Effect of water activity and temperature on degradation of 5′-inosine monophosphate in a meat model system S Kavitha, VK Modi LWT-Food Science and Technology 40 (7), 1280-1286, 2007 | 36 | 2007 |
| Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of Indian T. durum Wheat NS Ramya, P Prabhasankar, LR Gowda, VK Modi, N Bhaskar Journal of Aquatic Food Product Technology 24 (6), 582-596, 2015 | 32 | 2015 |
| Changes in quality of minced meat from goat due to gamma irradiation VK Modi, PZ Sakhare, NM Sachindra, NS Mahendrakar Journal of Muscle foods 19 (4), 430-442, 2008 | 28 | 2008 |
| Emerging technologies in food science M Thakur, V Modi Springer, 2020 | 24 | 2020 |
| Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett–Burman design VK Modi, M Prakash LWT-Food Science and Technology 41 (5), 878-882, 2008 | 24 | 2008 |
| Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil DP Pawar, S Boomathi, SC Hathwar, AK Rai, VK Modi Journal of food science and technology 50, 381-386, 2013 | 23 | 2013 |
| EFFECT OF CASEIN AND OAT FLOUR ON PHYSICOCHEMICAL AND OXIDATIVE PROCESSES OF COOKED CHICKEN KOFTA B Prasad, MD Rashmi, KP Yashoda, VK Modi Journal of Food Processing and Preservation 35 (3), 359-368, 2011 | 23 | 2011 |
| Effect of carrageenan and oat flour on storage characteristics of fried mutton kofta VK Modi, N Bhaskar, NS Mahendrakar Journal of food processing and preservation 33 (6), 763-776, 2009 | 20 | 2009 |
| Eggs chips prepared by using different millet flours as binders and changes in product quality during storage KP Yashoda, VK Modi, RJ Rao, NS Mahendrakar Food Control 19 (2), 170-177, 2008 | 19 | 2008 |
