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.
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.
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. 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.