Department of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, 5, B.H. Road, P.O.: Panchasayar, Chakgaria, Kolkata-700094, West Bengal, India

supratimchowdhury@yahoo.co.in; supratimchowdhury4u@gmail.com

+91 9432869286

Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences

Professor

5864666

Banerjee SP, Dora KC and Chowdhury S, 2013. Detection, partial purification and characterization of bacteriocin produced by Lactobacillus brevis FPTLB3 isolated from freshwater fish. Journal of Food Science and Technology 50: 17-25, doi:10.1007/s13197-011-0240-4

Chowdhury S, Raychaudhuri U, Nath S and Dora KC, 2016. Shelf life of lactic acid bacteria inoculated vacuum packed Tenualosa ilisha (Hamilton, 1822) at low temperature. Indian Journal of Fisheries, 63(1), doi: 10.21077/ijf.2016.63.1.27811-25

Siddhnath, Ranjan A, Mohanty BP, Saklani P, Dora KC and Chowdhury S, 2022. Dry fish and its contribution towards food and nutritional security. Food Reviews International, 38: 4, 508-536, doi: 10.1080/87559129.2020.1737708

Pati K, Chowdhury S, Dora KC, Murmu P and Nath S, 2022. Effects of zinc oxide nano particle on fortified tilapia mince during refrigerated storage (4 ± 1 °C). Journal of Food Science and Technology, 59: 3976-3988 (2022), doi: 10.1007/s13197-022-05433-0

Karki S, Chowdhury S, Dora KC, Prasanta Murmu P and Nath S, 2023. Influence of a traditional herb (Bergenia ciliata) from Darjeeling Himalayas on lipid oxidation and sensorial quality of sous-vide cooked tilapia (Oreochromis niloticus). Journal of Aquatic Food Product Technology, doi: 10.1080/10498850.2023.2199734