Baatartsogt, O., K. Choi, P.K. Mandal, H.K. Lim and G.H. Li et al., 2009. Gene expression profile of synovial cells in experimental post-traumatic arthritis of knee in swine. Biotechnology, 8: 70-77.
CrossRef  |  Direct Link  |  

Baatartsogt, O., K. Choi, P.K. Mandal, H.K. Lim, J.D. Oh and S.H. Chang, 2009. Candidate molecule indentified by proteomics study of synovial cells in experimental post-traumatic arthritis of knee in swine. Biotechnology, 8: 13-23.
Direct Link  |  

Baatartsogt, O., P.K. Mandal, H.K. Lim, C.H. Lee, J.H. Lee and K. Choi, 2011. Differential expression of immuno-inflammatory genes in synovial cells from knee after inducing post-traumatic arthritis in swine. Asian J. Anim. Vet. Adv., 6: 333-343.
CrossRef  |  Direct Link  |  

Banerjee, R., P.K. Mandal, S. Bose, M. Banerjee and B. Manna, 2009. Quality evaluation of meat, skin and wool from garole sheep-a promising breed from India. Asian J. Anim. Sci., 3: 39-46.
CrossRef  |  Direct Link  |  

Banerjee, R., P.K. Mandal, U.K. Pal and K. Ray, 2010. Productivity and genetic potential of garole sheep of India: A review. Asian J. Anim. Sci., 4: 170-189.
CrossRef  |  Direct Link  |  

Biswas, A.K., N. Kondaiah, A.S.R. Anjaneyulu and P.K. Mandal, 2010. Food safety concerns of pesticides, veterinary drug residues and mycotoxins in meat and meat products. Asian J. Anim. Sci., 4: 46-55.
CrossRef  |  Direct Link  |  

Biswas, A.K., N. Kondaiah, A.S.R. Anjaneyulu and P.K. Mandal, 2011. Causes, concerns, consequences and control of microbial contaminants in meat-A review. Int. J. Meat Sci., 1: 27-35.
CrossRef  |  Direct Link  |  

Hong, G.E., P.K. Mandal, C.W. Pyun, K. Choi and S.K. Kim et al., 2009. Isoflavone aglycone from fermented soy pulp prevents osteoporosis in ovariectomized rats. Asian J. Anim. Vet. Adv., 4: 288-296.
CrossRef  |  Direct Link  |  

Hong, G.E., P.K. Mandal, K.W. Lim and C.H. Lee, 2012. Fermentation Increases isoflavone aglycone contents in black soybean pulp. Asian J. Animal Vet. Adv., 7 : 502-511.
CrossRef  |  

Jana, A.H. and P.K. Mandal, 2011. Manufacturing and quality of Mozzarella cheese: A review. Int. J. Dairy Sci., 6: 199-226.
CrossRef  |  

Jin, S.K., P.K. Mandal, I.S. Kim and S.N. Kang, 2010. Effects of packaging methods and refrigerated storage on the quality of dry-cured pork neck. Asian J. Anim. Vet. Adv., 5: 526-536.
CrossRef  |  Direct Link  |  

Kim, I.S., P.K. Mandal, S.K. Jin and S.N. Kang, 2011. Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage. J. Food Sci. Technol., 10.1007/s13197-010-0182-2.
CrossRef  |  

Kim, I.S., P.K. Mandal, S.K. Jin and S.N. Kang, 2011. Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage. J. Food Sci. Technol., 48: 591-597.
CrossRef  |  

Kim, J.G., P.K. Mandal, K.D. Choi, C.W. Pyun, G.E. Hong and C.H. Lee, 2011. Beneficial dietary effect of turmeric and sulphur on weight gain, fat deposition and lipid profile of serum and liver in rats. J. Food Sci. Technol., 10.1007/s13197-011-0569-8.
CrossRef  |  

Lam, P.D., P.K. Mandal, Y.S. Hak and S.G. Hwang, 2010. Study of the molecular mechanism of anti-inflammatory activity of bee venom in lipopolysaccharide stimulated RAW 264.7 macrophages. Trop. J. Pharma. Res., 9: 19-26.

Li, G.H., P.K. Mandal, H.K. Lim, O. Baatartsogt and C.H. Lee et al., 2009. Purification and characterization of a protease from korean pear (Pyrus serotina L.) as meat tenderizer. Korean J. Food Sci. Anim. Resourc., 29: 157-163.
Direct Link  |  

Lim, H.K., K. Choi, P.K. Mandal, O. Baatartsogt, C.H. Lee, J.H. Lee and H.B. Kim, 2009. Transcriptional profiling of spleen lymphocyte in fowl typhoid of broilers. Asian J. Anim. Vet. Adv., 4: 66-75.
CrossRef  |  Direct Link  |  

Mandal, P.K., K. Sudheer, U.K. Pal, H.T.S. Kumar, C.D. Das and V.K. Rao, 2011. Preparation of low fat restructured chicken slice utilizing gizzard. J. Meat Sci., 7: 56-59.

Mandal, P.K., R.C. Keshri and V.N. Bachhil, 1996. Effect of cooking methods on the quality of chicken meatballs. Int. J. Anim. Sci., 11: 225-227.

Mandal, P.K., 1995. Role of beta agonists in meat production and their effects on meat quality. Beverage Food World, 22: 18-20.

Mandal, P.K., A.K. Biswas, K. Choi and U.K. Pal, 2011. Methods for rapis detection of foodborne pathogens: An overview. Am. J. Food Technol., 6: 87-102.

Mandal, P.K., R.C. Keshri and V.N. Bachhil, 1996. Effect of cooking methods and storage on the quality of chicken meat balls. Indian J. Poult. Sci., 31: 66-68.

Mandal, P.K., S. Cttyarasan, U.K. Pal, V.K. Rao and C.D. Das, 2011. Development of snack (Murukku) by incorporation of broiler skin. J. Meat Sci., 7: 54-57.

Mandal, P.K., S. Kumar and S.A. Wani, 1995. Use of non-meat protein extenders in meat products. Indian Food Packer, 49: 51-57.

Mandal, P.K., U.K. Pal, C.D. Das and V.K. Rao, 2002. Changes in the quality of restructured cured chicken during refrigerated storage. Indian J. Poult. Sci., 37: 151-154.

Mandal, P.K., U.K. Pal, C.D. Das and V.K. Rao, 2006. Use of animal by-products in pharmaceutical and biomedical industry. Proceedings of the National Symposium on Prospects and Challenges in Indian Meat Industry, July 27-29, 2006, Chennai, pp: 225-231.

Mandal, P.K., U.K. Pal, C.D. Das, V.K. Rao, D. Umamaheswari and S. Venugopal, 2004. Effect of sex of white leghorn birds on the carcass characteristics and products quality. J. Meat Sci., 2: 35-38.

Mandal, P.K., V.K. Rao and B.N. Kowale, 1998. Preparation of serum protein isolate from buffalo blood and its quality evaluation. Indian J. Anim. Sci., 68: 1090-1092.

Mandal, P.K., V.K. Rao and B.N. Kowale, 2000. Incorporation of serum protein and globin protein isolates in sponge cake. J. Food Sci. Technol., 37: 380-383.
Direct Link  |  

Mandal, P.K., V.K. Rao and B.N. Kowale, 2001. Quality of buffalo meat sausages containing decolourized globin protein isolate. J. Food Sci. Technol., 38: 493-494.
Direct Link  |  

Mandal, P.K., V.K. Rao and B.N. Kowale, 2003. Functional properties of serum protein isolates prepared from buffalo blood for food use. J. Meat Sci., 1: 34-36.

Mandal, P.K., V.K. Rao, B.N. Kowale and U.K. Pal, 1999. Quality and yield of buffalo blood and its fractions. Indian J. Anim. Prod. Manage., 15: 23-25.

Mandal, P.K., V.K. Rao, B.N. Kowale and U.K. Pal, 1999. Utilization of slaughter house blood in human food. J. Food Sci. Technol., 36: 91-104.
Direct Link  |  

Mandal, P.K., V.K. Rao, B.N. Kowale and U.K. Pal, 2000. Utilization of serum protein isolate from buffalo blood in buffalo meat sausages. J. Food Sci. Technol., 37: 484-487.
Direct Link  |  

Pal, U.K., C.D. Das, P.K. Mandal, V.K. Rao and S. Venugopal, 2003. Carcasscharacteristics, meat and sausage quality of vanaraj birds. J. Meat Sci., 1: 16-19.

Pal, U.K., P.K. Mandal, C.D. Das, V. Kesava Rao and S. Venugopal, 2011. Effect of breed on slaughter and carcass characteristics of adult male chickens. J. Meat Sci., 7: 46-48.

Pal, U.K., P.K. Mandal, V.K. Rao and C.D. Das, 2000. Effect of cooking methods on the quality of chicken liver. Indian J. Poult. Sci., 35: 361-363.
Direct Link  |  

Pal, U.K., P.K. Mandal, V.K. Rao and C.D. Das, 2002. Quality of deboned marinated chicken under refrigerated storage. Indian J. Poult Sci., 37: 299-300.

Pal, U.K., P.K. Mandal, V.K. Rao and C.D. Das, 2003. Recent developments in prevention and control of meat borne zoonosis. Proceedings of the National Symposium on Impact of Globalization on Indian Meat Industry, December 11-12, 2003, Pondicherry, pp: 75-83.

Pal, U.K., P.K. Mandal, V.K. Rao and C.D. Das, 2011. Quality and utility of goat milk with special reference to India: An overview. Asian J. Anim. Sci., 5: 56-63.
CrossRef  |  Direct Link  |  

Rajaganapathy, V., F. Xavier, D. Sreekumar and P.K. Mandal, 2011. Heavy metal contamination in soil, water and fodder and their presence in livestock and products: A review. J. Environ. Sci. Technol., 4: 234-249.
CrossRef  |  Direct Link  |  

Rao, V.K., U.K. Pal, P.K. Mandal and C.D. Das, 2006. Application of chemical additives in meat processing and their limitations. Proceedings of the National Symposium on Prospects and Challenges in Indian Meat Industry, July 27-29, 2006, Chennai, pp: 217-224.

Rao, V.K., P.K. Mandal and U.K. Pal, 1999. Traditional processing of meat and poultry products. Proceedings of the National Seminar on Processing of Meat, Poultry and By Products for Value Addition, February 24-26, 1999, CFTRI, Mysore, pp: 127-136.

Rao, V.K., P.K. Mandal, U.K. Pal and C.D. Das, 2003. Post harvest technologies in meat processing-recent developments. Proceedings of the National Symposium on Impact of Globalization on Indian Meat Industry, December 11-12, 2003, Pondicherry, pp: 54-59.

Rao, V.K., U.K. Pal, P.K. Mandal and C.D. Das, 2003. Technologies for byproducts utilization-Indian scenario. Proceedings of the Compendium of National Workshop on Identification of Technologies and Equipments for Meat and Milk Products, September 5-6, 2003, IVRI, pp: 41-47.

Santosh Kumar, H.T., U.K. Pal, P.K. Mandal and K. Sudhir et al., 2011. Microbial quality of locally available chicken in Pondicherry. Indian Vet. J., 88: 57-59.

Santosh Kumar, H.T., U.K. Pal, V. Kesava Rao, C.D. Das and P.K. Mandal, 2011. Effects of processing practices on the physico-chemical, microbiological and sensory quality of fresh chicken meat. Int. J. Meat Sci., .
Direct Link  |  

So, H.K., P.K. Mandal, O. Batartsogot, H.K. Lim, C.H. Lee, J.H. Lee and K.D. Choi. 2009. Biomarkers identified from spleen lymphocyte of broilers infected with Salmonella galinarum after feeding korean mistletoe (Viscum album coloratum). Asian J. Anim. Vet. Adv., 4: 148-159.

Sudheer, K., C. Das, P.K. Mandal, U.K. Pal and V.K. Rao, 2011. Effect of frozen storage on the physico-chemical, microbiological and sensory quality of low fat restructured chicken block incorporated with gizzard. Int. J. Meat Sci., 1: 62-69.
CrossRef  |  Direct Link  |  

Sudheer, K., P.K. Mandal, C. Das, U.K. Pal and V.K. Rao, 2011. Development of low fat restructured chicken block utilizing gizzard and its refrigerated storage stability. J. Food Sci. Technol., 47: 96-101.
CrossRef  |  

Sudheer, K., P.K. Mandal, U.K. Pal, H.T.S. Kumar, C.D. Das and V.K. Rao, 2011. Quality of soup prepared from broiler head and shank. J. Meat Sci., 7: 50-52.

Wani, S.A., S. Kumar and P.K. Mandal, 1995. Tumbling and massaging: An emerging technology for meat industry. Indian Food Industry, 14: 37-41.

Yang, C.Y., P.K. Mandal, K.H. Han, M. Fukushima, K.D. Choi, C.J. Kim and C.H. Lee, 2010. Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying. J. Food Sci. Technol., 47: 162-165.
CrossRef  |