Publications

Research-based: (First Author):

  1. Omana, D. A., Goddard, E., Plastow, G. S., Janz, J., Ma, L., Anders, S., Moore, S. S. and Bruce, H. L. 2014. Influence of on-farm production practices on sensory and technological quality characteristics of pork loin. Meat Science, 96: 315-320.
  2. Dileep A. Omana, Zeb Pietrasik and Mirko Betti. (2012). Use of poultry protein isolate as a food ingredient: Sensory and color characteristics of low fat turkey bologna. Journal of Food Science, 77 (7): S274-280.
  3. Dileep A. Omana, Zeb Pietrasik and Mirko Betti. (2012). Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna. Poultry Science, 91: 3223-3229.
  4. Dileep, A.O., Shamasundar, B.A., Binsi, P.K., Badii, F., and Howell, N.K. (2012). Composition, physicochemical and rheological properties of fresh bigeye snapper fish (Priacanthus hamrur) meat.Journal of Food Biochemistry, 36: 577-586.
  5. Dileep, A.O., Sudhakara, N.S. and Basavakumar, K.V. (2012). Storage studies of retortable pouch processed squid (Loligo duvaucelli) rings in curry medium. Fishery Technology, 49: 54-58.
  6. Dileep A. Omana, Graham Plastow and Mirko Betti. (2011). The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat. Food Chemistry, 129: 768-776.
  7. Dileep A. Omana, Graham Plastow and Mirko Betti. (2011). Effect of different ingredients on colour and oxidative properties of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer. Innovative Food Science and Emerging Technologies, 12: 244-254.
  8. Dileep A. Omana; Yue Liang; Nat N. V. Kav and Jianping Wu. (2011). Proteomic analysis of egg white proteins during storage. Proteomics, 11: 144-153.
  9. Dileep A. Omana, Jiapei Wang, Jianping Wu. (2010). Ovomucin – Glycoprotein with promising potential. Trends in Food Science and Technology, 21(9): 455-463.
  10. Dileep A. Omana; Jiapei Wang, Jianping Wu. (2010). Co-extraction of egg white proteins after ovomucin separation. Journal of Chromatography B, 878 (21): 1771-1776.
  11. Dileep A. Omana, Yan Xu, Vida M. Mamaghani and Mirko Betti. (2010). Alkali aided protein extraction from chicken dark meat: Chemical and functional properties of recovered proteins. Process Biochemistry, 45: 375-381.
  12. D. A. Omana, V. Moayedi, Y. Xu and M. Betti. (2010). Alkali Aided Protein Extraction from Chicken Dark Meat: Textural Properties and Color Characteristics of Recovered Proteins. Poultry Science, 89:1056-1064.
  13. Dileep, AO; Shamasundar, BA; Binsi, PK and Nazlin Howell. (2010). Composition and quality of rice flour-fish mince based extruded products with emphasis on thermal properties of rice flour. Journal of Texture Studies, 41: 190-207.
  14. D. A Omana and Jianping Wu (2009). Effect of different concentration of CaCl2 and KCl on egg white proteins during isoelectric precipitation of ovomucin. Poultry Science, 88: 2224-2234.
  15. Dileep A Omana and Jianping Wu (2009). A New Method of Separating Ovomucin from Egg White. Journal of Agricultural Food Chemistry, 57(9): 3596-3603.
  16. Dileep A O. and Sudhakara N.S. (2008). Retortable pouch packaging of curry packed deep-sea shrimp (Aristeus alcocki) and quality evaluation during storage. Journal of Food Science and Technology-Mysore, Vol. 44, No. 1, pp. 90-93.
  17. Dileep A O., Shamasundar B A., Binsi P K., Badii F.and Howell N K. (2005). Effect of ice storage on the physico-chemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat. Journal of Food Science, Vol.70, No. 9, pp. E 537-545.

Research-based: (Co-author):

  1. Bimol C Roy, Dileep A Omana, Mirko Betti and Heather L Bruce. 2017. Extraction and characterization of gelatin from bovine lung. Food Science and Technology Research, 23 (2), 255-266.
  2. Zied Khiari, Dileep A. Omana, Zeb Pietrasik and Mirko Betti. 2013. Evaluation of poultry protein isolate as a food ingredient: Physicochemical properties and sensory characteristics of marinated chicken breasts. Journal of Food Science, 78 (7) : S1069-75.
  3. Jiapei Wang, Yue Liang, Dileep A. Omana, Nat N. V. Kav, Jianping Wu. (2012). Proteomic analysis of egg white proteins from different egg varieties. Journal of Agricultural and Food Chemistry, 60 (1): pp 272–282.
  4. Jiapei Wang, Dileep A. Omana and Jianping Wu. (2012). Effect of egg storage on ovomucin extraction. Food and Bioprocess Technology, 5(6): 2280-2284
  5. Jacky Chan, Dileep A. Omana, Mirko Betti. (2011). Application of high pressure processing to improve the functional properties of pale, soft and exudative (PSE)-like turkey meat. Innovative Food Science & Emerging Technologies, 12: 216-225.
  6. Jacky Chan, Dileep A. Omana, and Mirko Betti. (2011). Effect of Ultimate pH on the Functional and Rheological Properties of Proteins in Frozen Turkey Breast Meat. Poultry Science, 90: 1112 – 1123.
  7. Jacky Chan, Dileep A. Omana, and Mirko Betti. (2011). Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat. Food Chemistry, 127 (1): 109-117.
  8. Yuliya Hrynets, Dileep A. Omana, Yan Xu, and Mirko Betti. (2011). Comparative study on the effect of acid- and alkaline- aided extractions on Mechanically Separated Turkey Meat (MSTM): Chemical and functional properties of recovered proteins. Process Biochemistry, 46(1): 335-343.
  9. Yuliya Hrynets, Dileep A. Omana, Yan Xu, and Mirko Betti. (2011). Impact of Citric Acid and Calcium Ions on Acid Solubilization of Mechanically Separated Turkey Meat (MSTM): Effect on Lipid and Pigment Content. Poultry Science, 90: 458-466.
  10. Yuliya Hrynets, Dileep A. Omana, Yan Xu, and Mirko Betti. (2010). Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from Mechanically Separated Turkey Meat (MSTM). Journal of Food Science, 75: E477–E486.
  11. V. Moayedi, D.A. Omana, J. Chan, Y. Xu and M. Betti. (2010). Alkali aided protein extraction of chicken dark meat: Composition and stability to lipid oxidation of the recovered proteins. Poultry Science, 89: 766-775.
  12. Binci P K., Shamasundar B A., Dileep A O., Badii F. and Howell N K. (2009). Rheological and functional properties of gelatin from the skin of bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince. Food Hydrocolloids, 23: 132-145.
  13. Binci P K., Shamasundar B A. and Dileep A O. (2007). Changes in physico-chemical and functional properties of green mussel (Perna viridis) during ice storage. Journal for Science of Food and Agriculture, Vol.87, No. 2, pp. 245-254.
  14. Binci P K., Shamasundar B A. and Dileep A O. (2006). Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis).Food Research International, Vol. 39, No. 9, pp. 992-1001.
  15. Karthikeyan M., Dileep A O. and Shamasundar B A. (2006). Effect of water washing on the functional and rheological properties of proteins from Threadfin bream (Nemipterus japonicus) meat. International Journal of Food Science and Technology, Vol.41, No. 9, pp. 1002-1010.
  16. Ganesh A., Dileep A O., Shamasundar B A. and Upendra singh (2006). Gel forming ability of fresh water fish common carp (Cyprinus carpio): Effect of freezing and frozen storage. Journal of Food biochemistry, Vol.30, No. 3, pp. 342-361.