| Structural, electrical, and photocatalytic investigations of PANI/ZnO nanocomposites S Vijayalakshmi, E Kumar, M Ganeshbabu, PS Venkatesh, ... Ionics 27, 2967-2977, 2021 | 31 | 2021 |
| Comparison of the quality of chitin and chitosan from shrimp, crab and squilla waste F Parthiban, S Balasundari, A Gopalakannan, K Rathnakumar, S Felix Current World Environment 12 (3), 672, 2017 | 28 | 2017 |
| Fish processing technology and product development AS Ninawe, K Rathnakumar Narendra Publishing House, 2008 | 19 | 2008 |
| Processing chank meat (Xancus pyrum) into pickles K Dhanapal, K Rathnakumar, P Jeyachandran Society of Fisheries Technologists (India) Cochin, 1994 | 19 | 1994 |
| Microbiological characteristics of prawn pickle TJ Abraham, K Rathnakumar, P Jeyachandran Society of Fisheries Technologists (India) Cochin, 1996 | 14 | 1996 |
| Improvement of nutritional value of extruded snack product by incorporation of blanched dried fish powder from sardine and Lizard fish and selection by organoleptic evaluation P Ganesan, K Rathnakumar, BA Nicy, V Vijayarahavan Journal of Entomology and Zoology Studies 5 (6), 2552-2554, 2017 | 13 | 2017 |
| Effect of incorporation of frozen stored minced fish on the quality of gelatinized product from rice and maize flour A Jeyakumari, K Rathnakumar Fishery Technology 43 (2), 146, 2006 | 10 | 2006 |
| Development of health mix from lizard fish and its nutritional characteristics K Rathnakumar, N Pancharaja International Journal of Current Microbiology and Applied Sciences 7 (3 …, 2018 | 7 | 2018 |
| Fish processing technology and Product development, Impact of curing AS Ninawe, K Rathnakumar New Delhi, India, NBH, 2008 | 6 | 2008 |
| Visco-elastic properties of pinkperch (Nemipterus japonicus) meat during setting and gelation K Rathnakumar, BA Shamasundar Advances and Prioritiesin Fisheries Technology. Balachandran, KK Iyer, TSG …, 1998 | 6 | 1998 |
| Extruded fish snack from low valued fatty fish: An evaluation of nutritional and organoleptic characteristics G Pandi, K Rathnakumar, P Velayutham, RJ Shakila, S Anand, BN Arone Journal of Coastal Research 86 (SI), 61-64, 2019 | 4 | 2019 |
| Preservation of fish by curing AS Ninawe, K Rathnakumar Fish Processing Technology and Product Development, New Delhi: Narendra …, 2008 | 4 | 2008 |
| Production of chitin from shrimp shell waste using protease extract from Carcia papaya GI Jasmine, K Rathnakumar, GA Pandidurai Advances in chitin science and technology. Proceedings of the 7th Asia …, 2006 | 4 | 2006 |
| Storage behaviour of washed mince from pink perch (Nemipterus japonicus) at-30oC A Jeyakumari, K Rathnakumar, P Velayutham Society of Fisheries Technologists (India) Cochin, 2006 | 3 | 2006 |
| Viscoelastic properties of pink perch (Nemipterus japonicus) meat during setting and gelation K Ratnakumar, BA Shamasundar Advances and Priorities in Fisheries Technology (Balachandran. K. K., Iyer …, 1998 | 3 | 1998 |
| Optimization of Process Variables of Twin-Screw Extruder Using Response Surface Methodology for the Production of Fish Added Extruded Snack Product R Pradeep, K Rathnakumar, P Karthickumar Next Generation Materials and Processing Technologies: Select Proceedings of …, 2021 | 2 | 2021 |
| Synthesis, structural, morphological, optical and electrical studies of pani/SnO2 nanocomposites R Anitha, E Kumar, K Rathnakumar, SCV Durai Journal of Ovonic Research Vol 17 (2), 99-106, 2021 | 2 | 2021 |
| Quality characteristics of pasteurized crab meat in retort pouch. K Rathnakumar, J Maria Magthalen, A Jeyakumari | 2 | 2008 |
| Design and performance analysis of a PV-powered solar-infrared hybrid dryer for anchovy fish drying R Ragasudha, P Karthickumar, S Murali, R Pradeep, K Rathnakumar, ... Biomass Conversion and Biorefinery 14 (15), 17555-17566, 2024 | 1 | 2024 |
| Functional and structural characteristics of extruded snack product incorporated with fish powder from a lean fish P Ganesan, K Rathnakumar, A Brita Nicy, P Velayutham, R Jeyashakila, ... Research Journal of Biotechnology Vol 14, 9, 2019 | 1 | 2019 |
