College of Agricultural Sciences

A. E. Aziza, Panda, A. K., Quezada, N., and Cherian, G., “Nutrient digestibility, egg quality, and fatty acid composition of brown laying hens fed camelina or flaxseed meal”, The Journal of Applied Poultry Research, vol. 22, no. 4, pp. 832 - 841, 2013.

G. Cherian, “Nutrition and metabolism in poultry: role of lipids in early diet”, Journal of Animal Science and Biotechnology, no. 1, 2015.

Z. Hayat, Cherian, G., Pasha, T. N., Khattak, F. M., and Jabbar, M. A., “Oxidative stability and lipid components of eggs from flax-fed hens: Effect of dietary antioxidants and storage”, Poultry Science, vol. 89, no. 6, pp. 1285 - 1292, 2010.

J. Duan, Cherian, G., and Zhao, Y., “Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings”, Food Chemistry, vol. 119, no. 2, pp. 524 - 532, 2010.

A. K. Panda and Cherian, G., “Role of Vitamin E in Counteracting Oxidative Stress in Poultry”, The Journal of Poultry Science, 2013.

Z. Hayat, Cherian, G., Pasha, T. N., Khattak, F. M., and Jabbar, M. A., “Sensory evaluation and consumer acceptance of eggs from hens fed flax seed and 2 different antioxidants”, Poultry Science, vol. 89, no. 10, pp. 2293 - 2298, 2010.

A. K. Panda and Cherian, G., “Tissue tocopherol status, meat lipid stability, and serum lipids in broiler chickens fed Artemisia annua”, European Journal of Lipid Science and Technology, no. 2, p. 1500438, 2017.

M. H. B. E. H. E. S. H. T. I. MOGHADAM and Cherian, G., “Use of flaxseed in poultry feeds to meet the human need for n-3 fatty acids”, World's Poultry Science Journal, vol. 73967171788142, no. 04, pp. 803 - 812, 2017.

A. S. Abd El-Hakim, Cherian, G., and Ali, M. N., “Use of Organic Acid, Herbs and Their Combination to Improve the Utilization of Commercial Low Protein Broiler Diets”, International Journal of Poultry Science, vol. 8, no. 1, pp. 14 - 20, 2009.