CSIR - CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE
COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH
MINISTRY OF SCIENCE & TECHNOLOGY, GOVT. OF INDIA,
MYSURU - 570020
Quality control and biochemical evaluation of marine products, Extraction and pharmacological analysis of bioactive components, Development of value added products from fish/fish by-products, Use and maintenance of analytical instruments like GC, HPLC
Analytical Chemistry/ Biochemistry
1.Mathen, M., Suseela, M., Asok Kumar, K. and Anandan, R. 2008, Analgesic and anti inflammatory activities of liver oils of sharks from the Indian EEZ. Journal of Food Lipids, 15, 470-487.
2.Mathen, M., Suseela, M., Asok Kumar, K. and Anandan, R. 2008, Lipid profile of liver oil of the sickle-finned chimaera (Neoharriotta pinnata) of the Arabian Sea. Food, 176-178.
3.Chintu M.R., Suseela, M., Mathen, M. 2010, Comparative evaluation of non-protein nitrogenous compounds in fishes of fresh and brackish water environments Fishery Technology , 47(2), 161-166.
4.Mathen, M., Martin, K.A.X., Suseela, M., Asha K.K., Anandan, R. and Asok Kumar, 2012, Effect of Rhizophora root extracts on wound healing and yeast-induced pyrexia in rats. Fishery Technology, 49: 161-166.
Book Chapter
Mathen, M. (2014) Fish oils Production and Quality Aspects, In: Fish Processing Byproducts: Quality Assessment and Applications, Mahendrakar N and Sachindra NM (Eds.), Studium Press, USA.
