Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology by Singh, Chongtham Baru, Xavier, K. A. Martin, Deshmukhe, Geetanjali, Gudipati, Venkateshwarlu, Shitole, Snehal S., Balange, Amjad K.

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Effects of cod liver oil fortification on the quality aspects of mince sausages from Indian Major Carp (Labeo rohita) by Gore, Sandeep Bhaskar, Xavier, Martin, Nayak, Binay Bhushan, Shitole, Snehal Shubhash, Tandale, Ajay Trimbak, Balange, Amajad Khansaheb

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Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India by Majumdar, Ranendra K., Bejjanki, Sandeep K., Roy, Deepayan, Shitole, Snehal, Saha, Apurba, Narayan, Bhaskar

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Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi by Majumdar, Ranendra K., Saha, Apurba, Dhar, Bahni, Maurya, Pradip K., Roy, Deepayan, Shitole, Snehal, Balange, Amjad K.

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Use of Seaweed (Sargassum tenerrimum) extract as gel enhancer for lesser sardine (Sardinella brachiosoma) surimi by Shitole, Snehal Subhash, Balange, Amjad Khansaheb, Gangan, Shardul Sham

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Genius – Personal Assistant by Panchal, Amruta, Chavan, Nikhil, Kamble, Sakshi, Shitole, Mayuri, Kolte, Prof. Snehal

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